An easy, quick, and healthy side dish recipe for super creamy Gluten-Free Spicy Mashed Cauliflower with Pickled Jalapenos.
Well it’s back to school today. I know, I know… you must feel soooooo bad for me. Having a week (plus 1 day) off sure is a fantastic perk of teaching 🙂
It’s been a productive spring vacation. We did some packing. We may have found our new home (don’t want to jinx it, but it’s looking good!). We had a top-notch, high quality moving sale. And Tyler and I started working on a site redesign. Woot.
True confession time. I have to admit, I’ve been off my operation stop being a fatty for a couple weeks. It’s time to get back on track. Time to start doing those T25 workouts again, cutting down my portions, and stop shoving so much dessert in my face. Ugh.
One easy switch to start making. Whipping up this super easy, creamy faux-mashed potatoes. It’s a whole lot healthier, has great flavor, and let’s me get out my favorite kitchen tool (i.e. the immersion blender
Spicy Pickled Jalapeno Mashed Cauliflower
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Ingredients
- 2 heads cauliflower
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/4 cup chopped pickled jalapenos (more or less to taste)
- Kosher salt
Instructions
- Bring a large pot of water to a boil, seasoned generously with Kosher salt. Chop cauliflower into florets. Cook in boiling water for about 6-7 minutes, or until very well done (you want it to be completely soft and easily pierced with a knife so it will puree smoothly). Drain well.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with butter and garlic powder until very smooth. Stir in pickled jalapenos. Serve immediately.
