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Cauliflower and Leek Mashed "Potatoes"

My family absolutely loves creamy mashed potatoes with pretty much everything. However I'm tending toward a more low-carb., nutrient dense lifestyle mashed potatoes don't really cut it anymore. However, I discovered the best alternative. I was making cauliflower mashed that was a little bit bland, so with the addition of steamed leeks it adds more of an onion-y, spicy depth and kick to the mashed potatoes. They are a really flavorful and nutritive side dish, you will want to make often. Here, I'm using heavy whipping cream but you could substitute that for half-and-half or any unsweetened nut milk and I'm using organic salted butter but you could also substitute that for vegan butter. You could also add grated Parmesan or Gruyere cheese if desired.


  • Food Processor or Blender


  • 1 large head organic cauliflower
  • 2 large leeks
  • 1/4 cup​ heavy cream
  • 3 tablespoons butter
  • 1 clove garlic
  • salt and pepper to taste
  • fresh or dried parsley or oregano for garnish


  • Boil water in a large a large stock pan with a pinch of salt.
  • Wash the cauliflower and the leaks and pull off any outer leaves.
  • Coarsely chopped the cauliflower into florets.
  • Slice the two leeks up until the tops where it gets really course and discard the course tops.
  • Boil for about 10 to 12 minutes until everything is very soft.
  • Drain.
  • Add all ingredients to a food processor and blend until creamy.
  • Place into a serving bowl and top with a garnish.
  • Serve warm and enjoy!