Cauliflower “Mashed Potatoes”

November is a month full of comfort foods, and the produce that’s in season right now reflects that vibe. Brussels sprouts, cauliflower, and all kinds of winter squashes are cropping up in grocery stores and markets, begging to be made into savory holiday favorites.

Let’s face it: when vegetables are in season, they just taste better! If you can get them locally, so much the better. I have a CSA share that delivers my veggies and fruits straight from my local farm. It’s incredible the difference in flavor, texture and overall taste when the food is in season and local!

Did you know that the average distance your food travels to get to your plate is 1500 miles?  And it’s much more when you get your fruit from New Zealand or Mexico.

Admittedly, I can’t live without my lemons, but I try to really stock up on the freshest foods now. I like to buy extra blueberries, peaches, and raspberries so that I can freeze them and use these delicious, out-of-season fruits during the winter months for my smoothies.

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I also like to have a variety of recipes up my sleeve for simple in-season veggies like the aforementioned cauliflower. To be honest, cauliflower can be a challenge for me because it’s often harsh on my stomach (especially raw!).

My favorite recipe for this (sometimes gas-producing) veggie is Cauliflower Mashed Potatoes! Steaming cauliflower through and blending it makes it so much easier to digest.

If you want a side that’s silky and creamy in texture like mashed potatoes, but doesn’t deliver the coma that potatoes are known for, these Cauliflower “Mashed Potatoes” are for you. Give them a try for your holiday celebrations, and let us know what you think in the comments below!

With love and creamy cauli goodness,

Cauliflower “Mashed Potatoes”

Makes 4-6 cups


  • 1 head cauliflower
  • 2 tbsp olive oil
  • 1 tsp sea salt, (or to taste)
  • ¼ tsp freshly ground black pepper, (or to taste)
  • ¼ tsp of your favorite dried herbs


Steam cauliflower for 7-10 minutes.

In a food processor fitted with an S blade, process cauliflower, olive oil, sea salt, black pepper, and dried rosemary until well blended and heated.

Top with your favorite fresh or dried herbs and serve warm.

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