You Won't Miss those Mashed Potatoes

Last night, I made Paleo Potatoes, which in reality was pureed cauliflower. Man were they good! It was super funny to see my husband's face who thought they were mashed potatoes only to find out that they were not. In the fall and winter I love to eat roasted meat, like lamb shank, beef short ribs or roasted chicken, on top of mashed  potatoes. Well this year, I will have to be creative....last night, I steamed and pureed cauliflower and served it with roasted chicken with whole garlic cloves and a pan sauce. Here is how I did it.

It is easier to cut up the cauliflower if the base is cut off first

Steamed cauliflower in the food processor

Pureed cauliflower with butter, ricotta cheese, and greek yogurt

Roasted chicken legs, whole roasted garlic cloves, and pureed cauliflower with a pan sauce

Roasted Chicken Legs and Garlic with Pureed Cauliflower

Roasted Chicken (Serves 2 with some leftovers)

1 package of organic chicken parts (whatever you like. I used 6 free-range chicken legs)
3 tbls of extra virgin olive oil
10 cloves of peeled garlic
Salt and pepper
350 degree oven

1) Put olive oil in pan on medium to medium high heat. Add garlic cloves
2) Let saute until golden brown-Remove
3) Salt and pepper the chicken on both sides
4) Turn up heat and add chicken
5) Brown until golden-5 minutes per side.
6) Add garlic back in and transfer to 350 degree oven
7) When finished, juices should run clear or a thermometer should read 160

Pan Sauce

I made a pan sauce for the chicken. It was super simple. Remove the chicken from the pan. Place aside. Turn on a burner on medium high heat. Pour 1/2 to 1 cup of chicken stock in the hot pan. Scrape up the browned fatty bits on the bottom of the pan. Squirt in some mustard and whisk. Let the sauce reduce some. Mine was naturally pretty thick because I did not add too much liquid in the first place. Taste and spoon over chicken and cauliflower.

Pureed Cauliflower (serves 4)


1) Cut cauliflower into florets
2) Place florets on a steamer basket
3) Steam for 10-15 minutes
4) Put half of the florets in the food processor and pulse
5) Add the rest of the cauliflower
6) Season like you would mashed potatoes (butter, cheese, sour cream or olive oil)
7) I added 3 tbls of butter, leftover ricotta cheese, and a big dollop of greek yogurt
8) Add salt and pepper, but taste as you go
9) Serve hot with any type of meat

This is yet another way to eat organic and low-carb. I didn't miss those mashed potatoes one bit.