Mashed Cauliflower with Garlic and Truffle Oil

A creamy and flavorful alternative to traditional mashed potatoes, this Mashed Cauliflower is enhanced with garlic and luxurious truffle oil for a lighter side dish that pleases the palate.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Side Dish

Cuisine: American, Healthy

Calories: 80

Ingredients Method Notes

Ingredients

Main Ingredients

1 package 16-ounce package plain frozen cauliflower Frozen ensures it's always on hand
1 clove garlic (peeled) Use roasted garlic for a sweeter flavor
1 cup chicken stock Use vegetable stock for a vegan option
1 tablespoon ghee (or extra virgin olive oil) Add butter for a traditional flavor
2 teaspoons white truffle olive oil A little goes a long way
to taste sea salt Feel free to use kosher salt for milder flavor
to taste fresh ground pepper Adjust based on spice preference

Method

Cooking

Add frozen cauliflower, garlic, and chicken stock to a saucepan and cover.
Bring to a boil over medium-high heat and cook for 4-6 minutes, until the cauliflower is tender.
Strain the cauliflower and garlic, then add to a food processor with ghee and white truffle oil.
Pulse until reaching your desired consistency—smooth or a bit chunky.
Season with salt and pepper to taste, then serve immediately.

Notes

To store, let the mashed cauliflower cool completely, then transfer it to an airtight container for up to 3 days in the refrigerator. It can also be frozen for up to 2 months.