Truffled Cauliflower Mash (Paleo and Grain Free)



If you have ever heard me talk about my initial days of going grain free, you have probably heard me talk about how strange I thought it was to make things with cauliflower.  I have always had a giant fear of cauliflower, maybe because vegetables aren’t supposed to be white or because it sort of smells weird.

But really I could never eat it, and now I absolutely love it!  Now don’t go steaming your cauliflower, because it won’t have any taste, but it is great as rice (which even my husband eats!) or as a low carb alternative to mashed potatoes.  And yes, all those cauliflower recipes on Pinterest never really work, although somehow they manage to make the photos so pretty!

To be honest, it took me about 5 times to perfect the cauliflower garlic bites recipe that will be in my upcoming cookbook, All American Paleo Table.  Funny how your taste buds change over time, so if you were ever skeptical of cauliflower like me, take a chance and try something new!

I will be honest, I crave comfort food… pretty much all the time! Eating grain free sometimes makes comfort food difficult, but with a little creativity anything is possible.  This cauliflower mash is a great low carb alternative to mashed potatoes, and I love making a big batch of this to keep on hand, or even top with a poached egg for breakfast.

Your toppings and flavorings are endless, but I absolutely love the combination of garlic, butter, truffle oil and parmesan cheese…because anything with parmesan and truffle oil is just ultimate comfort food to me!  Serve this with some roasted vegetables and pan seared steak for a complete meal!

Truffled Cauliflower Mash {Grain Free and Paleo}


  • 1 large head of cauliflower
  • 1 tbsp olive oil
  • 4 tbsp butter, divided
  • 3/4 tsp Celtic sea salt
  • 1/4 tsp pepper
  • 1 cup chicken broth
  • 2 cloves garlic, crushed
  • 2 tbsp white truffle oil
  • 2 green onions, sliced
  • 1/2 cup micro greens
  • 1/2 cup parmesan cheese shavings, optional


  • Preheat oven to 400 degrees F. Cut cauliflower into small florets.  Place in a baking dish and drizzle with olive oil, butter slices, salt and pepper.
  • Roast for 30 minutes, rotating half way through.
  • Remove cauliflower from the oven and place in a blender along with any roasting juices.  Add in chicken broth and garlic. Blend until smooth.
  • In a small sauce pan, melt remaining butter.  Remove from heat and stir in truffle oil.
  • Scoop cauliflower mash onto plate and drizzle with truffle butter.
  • Garnish with green onions, micro greens and parmesan shavings.

leave a comment

  1. Angela says:

    I made this recipe and purchased truffle oil for the occasion…holy moly that stuff is potent!!! At 2 tbsp the flavor was so overwhelming we couldn’t eat more than one bite. Did you mean 2 tsp perhaps?

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