Mashed Cauliflower (Vegan + Keto + Whole30®) | Thrive Market

Cauliflower replaces mashed potatoes in this easy Whole30-compliant Thanksgiving side. Chef Megan Mitchell shows you how easy it is to make this Thanksgiving classic with the same silkiness of mashed potatoes, that you can enjoy alone or use it as a base for a stack of turkey slices and gravy.

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BONUS RECIPE: Curried Cauliflower Soup
Yield: 6 to 8 servings
Active time: 10 minutes
Total time: 1 hr 15 min

Ingredients
8 cups leftover cooking liquid from the cauliflower
2 tablespoons curry powder
1 tablespoons ground turmeric
2 teaspoons ground cumin
½ teaspoon ground pepper
½ teaspoon cayenne pepper
½ teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 medium head cauliflower, cut into large florets
3 carrots, cut into 2-inch pieces
2 celery stalks, cut into 1-inch pieces
1 garlic clove, peeled and left whole

Instructions
Whisk leftover cooking liquid and all spices in a medium stockpot. Add remaining ingredients and bring to a boil; reduce to simmer, then cover and cook for 45 minutes. Off heat, use an immersion blender to purée until smooth. (You can also purée the soup in batches in a high-powered blender.) Taste for seasoning, adding additional salt and pepper if needed.
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