Rosemary Cauliflower Mash

rosemarycauliflowermash1There are few ways that I actually enjoy eating cauliflower. The first way is a cauliflower pizza crust, and the second way is a substitute for mashed potatoes. You all know by now that I don’t buy into the notion that white potatoes are from the Devil while sweet potatoes are Heaven-sent, so obviously I’m not against a small bowl of homestyle mashed potatoes and Paleo gravy.

That being said, I feel like a better person after eating cauliflower mash. Kind of like I snuck in some veggies without my palate knowing it. Ah, tricky tricky.

I’m really excited to bring this Rosemary Cauliflower Mash to my mother’s house this Thanksgiving. She happens to bear the brunt of my Paleo kitchen f*ck ups growth opportunities, so it will be nice bringing something that actually tastes good for a change. I plan on bringing a few other side dishes, and obviously a Primal dessert. My family prefer her gluten pumpkin pie over my primal one (did I mention last year’s Pumpkin Custard debauch? My sister still moans about the crust-less pie to this day) so I think I might opt to make a grain-free pecan pie.

Speaking of Thanksgiving, can I just say that this year’s Black Friday is going to be epic?! I rarely shop for myself throughout the year, because really- I’d prefer to buy groceries than clothes, but Black Friday is the one day that I go on a mini shopping spree. Screw early Holiday shopping for my fam, I’m more concerned with door-buster deals for me!

This past year H&M and a Forever 21 opened up literally ONE BLOCK away from my apartment. Needless to say I plan on waking up at 3am for a shop-till-ya-drop next-door experience. I might not even change out of my PJ’s.

Rosemary Cauliflower Mash

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Rosemary Cauliflower Mash


  • 1 head cauliflower
  • 4 large garlic cloves
  • 1 tsp salt
  • 3 tbsp grassfed butter
  • ½ tbsp fresh rosemary, minced
  • Black pepper, to taste


  1. First cut the florets/stems of the cauliflower into medium-sized pieces, discarding the leaves and core.
  2. Boil a few inches of water in the bottom of a stock pot with a steamer basket inserted on top. (You can boil the florets until soft if you don't have a steamer, but make sure you squeeze the water out before pureeing or else the mash will be too watery.)
  3. Place the cauliflower and whole bare garlic cloves in the steamer basket (the garlic stays whole because it will later be pureed all together.) Layer with 1 tsp salt. Steam for 10 minutes or until soft.
  4. Throw the steamed cauliflower and garlic into a food processor. Add the butter, rosemary, and fresh black pepper. Mix on high until thoroughly pureed, about 5 minutes (stopping to scrape the sides down). Do a taste test to see if you need more salt or pepper.
  5. Serve hot, or store covered in the fridge. This recipe is great re-heated, just another way it one-ups mashed potatoes.


Try adding ½ cup grated raw cheddar cheese if you wanna be really bad. For a creamier texture, add almond milk to taste.


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