Cauliflower is the new kale, the new darling of the vegetable world. It can be used to make low-carb pizza crusts, salads or soups or sautéed for a simple side dish. I like to use it to make cauliflower mashed “potatoes.” The mildly flavored, pure white veggie makes a creamy, rich but also pleasingly light mashed potato substitute. If you’re not already convinced, try the recipe below. You’re sure to become the next convert.
I love mashed cauliflower with butter and tangy goat cheese, but you can easily make this dish vegan by choosing a vegan butter substitute and a vegan sour cream instead. You'll still get the rich, tangy flavor without any animal products.