First off, there are no actual potatoes in this recipe. It’s cauliflower and celeriac (a celery bulb) mashed together in potato-like fashion. Don’t expect the texture to be the exact same, but the flavor is great and it functions just as well as a side dish that’s a little healthier for you.
If you were making this for a party or the holidays you could go even more rich by substituting coconut cream instead of coconut milk. I was able to find both at Trader Joes.
Once you have it all blended if you want it to be a little more smooth you can add some veggie stock and blend again. I would only add 1/4 cup at a time so it doesn’t overpower the flavor or water it down too much.
Let me know what you think in the comments!
Coconut Cauliflower & Herb Mashed ‘Potatoes’
- 1 large head cauliflower broken into florets
- 1 bulb celeriac peeled and cubed
- 2 cloves garlic fresh, peeled
- 1.5 tbsp rosemary fresh
- 2 tbsp parsley fresh, chopped
- 1 tbsp coconut oil
- 1 tbsp olive oil
- 3/4 cup coconut milk about 1/2 a can
- 1/2 cup vegetable stock OPTIONAL
- salt and pepper to taste
Preheat oven to 375. Mix coconut oil with olive oil, rosemary, salt, pepper and parsley in a large mixing bowl. Toss cauliflower, garlic and celeriac in the mixture. Until thoroughly coated.
Spread mixture evenly across two baking sheets and place in the oven.
Bake for 20-25 minutes until celeriac is tender, but not too soft.
Put all the veggies in a large blender, add the coconut milk and some fresh cracked sea salt and pepper. Process on high for a few minutes or until smooth. Salt and pepper to taste.