Creamy Cauli Mash

November 21, 2018

Since transitioning from AIP to SCD, and giving up Japanese sweet potatoes (probably my favorite thing ever), I knew I had to come up with a replacement for mashed potatoes. I had heard of everyone rave about cauli mash, but honestly, it always just tasted like watery mashed cauliflower (ewh). I was looking for something thick, creamy, and potato-like...and this just wasn't cutting it. So, I hit the kitchen.  After lots of failed recipe attempts, I finally found a way to make creamy, potato like cauli mash! Woohoo!


The recipe is super easy, will take minimal effort and time, and is totally fail-proof. What more can you ask for? Let's get started! 



-22 oz Cauliflower 

-1 & 3/4 tsp Himalayan Pink Salt

-1 Cup Full-Fat Coconut Cream

-3 tsp Minced Garlic



Step #1: Steam cauliflower either in microwave, or in a saucepan until soft.

Step #2: Add all remaining ingredients (included cooked cauliflower) into a food processor, and blend until well combined.

Step #3: Warm if needed, and serve with ghee, or as is. Enjoy!




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Freeze your bananas the night before for an extra creamy texture 



Buy frozen fruit in bulk (the small bags last me one day)



Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 


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