Mashed potatoes and gravy definitely take the top of the list as a Thanksgiving favorite, but it’s easy to feel icky and weighed down after eating too much. Luckily, we’ve found a way to get that classic mash texture with a few less carbs!
This recipe was inspired by Little Broken.
- 2 garlic cloves
- 1 large head of cauliflower, cut into flourets
- 2 tablespoons butter
- ¼ cup ricotta cheese
- Chopped chives, for garnish
- 1 tablespoon olive oil
- 1 drop black pepper essential oil
- Salt to taste
- Preheat the oven to 400 degrees F.
- Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.
- Roast the garlic for 10-12 minutes or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.
- Cook the cauliflower florets in salted water for 8-12 minutes or until tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towels. Tap the baking sheet couple times on the countertop/table to get as much water out of the cauliflower as possible.
- Then, working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches or all together if your food processor is big enough. Add black pepper oil and season with salt, to taste. Purée until smooth and creamy.
- Garnish with chopped chives and serve warm.