Yellow Cauliflower Mashed Potatoes

Lately at the farmer's market I have been finding the most beautifully vibrant cauliflower, which is such a nice alternative to the typical white variety that is usually found in the grocery store. Since I use cauliflower in a decent amount of my recipes I love being able to find some new varieties that contain added nutrients. As a rule of thumb, anything that has color is going to have additional nutrients when compared to a similar white version. For instance, sweet potatoes are loaded with vitamin A when compared to their similar white counterpart. The same is true for yellow cauliflower, yellow cauliflower gets its yellow/orange color from beta-carotene, an excellent source of vitamin A, which isn't as highly present in white cauliflower. 

A few nights ago I decided to experiment with making a yellow cauliflower whipped mashed "potatoes". I honestly had no idea how this recipe was going to come out, but decided to give it a shot and hope for the best. Luckily, the end result came out great, and it was so easy to make! Mike also was blown away by how spot on the yellow cauliflower whipped mashed "potatoes" tasted to actual mashed potatoes. Since we make sweet potatoes a lot for sides with our dinner, I thought it would be nice to have another potato-esque side option, that is a little less starchy. We both truly loved how this turned out and will absolutely be making it again soon!

Yellow Cauliflower Mashed Potatoes

These "mashed potatoes" are creamy, flavorful, and make for a perfect side, that is lower in carbohydrates, yet high in nutrients such as vitamin A. 



  • 1 head of yellow-cauliflower (you can make this will plain white cauliflower too)
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Parsley for garnish (optional)



  • Cut and trim cauliflower into small florets.
  • Chop garlic into small pieces.
  • Bring a pot of water to boil.
  • Place cauliflower in boiling water, and allow to cook until very tender (roughly 10-15 minute).
  • Remove cauliflower from the water (save 1/2 cup of the water)
  • Place cauliflower and garlic into a food processor or blender. Add olive oil, salt, and pepper. 
  • Blend until smooth and creamy, your cauliflower mash should be the consistency of a slightly thinner mashed potato. 
  • Place in a bowl or on your plate and drizzle with olive oil, and top with parsley for garnish.

Note: The cauliflower mashed potatoes I notice do thicken up as they cool, so if you would prefer an even thicker "mashed potato" let them cool before serving.