Mashed Cauliflower

Happy Monday, Embarquers,

I don’t know about you, but I LOVE mashed potatoes. It must be something to do with my mother with Scandinavian roots making mashed potatoes with butter and chives quite frequently as a child. Now, not having the same metabolism as an 8 year old, I need to be more concerned with nutritional content, yet still be satisfied after finishing a meal. Thankfully my mother decided to start subbing out potatoes for cauliflower when I became older. If any of you have been on the Atkins diet, this is a popular substitution for mashed potatoes.

I Can’t Believe it’s Cauliflower

Here is what you need:

  • 2 heads of Cauliflower
  • 1 package of Boursin or Alouette spread
  • Salt and Pepper (to taste)
  • Parmesan (to taste)


  1. Boil a large pot of water
  2. Wash and cut cauliflower florets


  1. Place in the pot of boiling water and boil for 10 minutes
  2. Strain the water out of the pot
  3. Mash the tender cauliflower with either a potato masher or a handheld mixer (the mixer is much faster and allows to make the cauliflower a smooth consistency) Unfortunately, I lost one of my wisks for my hand mixer, so I ended up using a manual wisk to mash the cauliflower (go figure).

soft cauliflower4. Add in cheese spread and mix until fully dispersedalouettewith cheese5. Enjoy! (If you’d like you could also spread these into a non-stick casserole dish, sprinkle with parmesan cheese and garlic salt, and cook it in the oven at 350 degrees F for ~20-25 minutes)

Serves 16- 1/2 C servings

Nutritional Information  (without the additional parmesan):

59 Calories

36 Calories from fat

4.2g fat

Cholesterol 14mg…4% DV

Carbohydrates 4.6g  or 1.5% DV

1.9 g protein

Vitamin C 59% DV

(Please note, the nutritional information wasn’t done in a FDA lab, I simply added together the Alouette and Cauliflower nutritional information and divided by serving size)

This will definitely become a staple in your home. Tasting is believing!

With Love,


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