When I was a vegetarian, I ate rice just about every day. As you can probably tell from my recipe collection, I’m a big fan of curries and stir fries. I also studied abroad in Asia in college, and after I got back, having a cup of rice with every meal just sort of became normal.
But of course, after going paleo this could not be. At first I substituted with cauliflower “rice,” which I made by pulsing cauliflower in the food processor and quickly steaming it in the microwave. It’s a fine option in terms of flavor and texture, but it’s no rice.
It’s also a pain to make. Tiny cauliflower crumbs get everywhere, and scooping all the bits out of the food processor is annoyingly tedious.
So I decided to try mashed cauliflower in its place and I’m pretty sure it changed my caulirice ways forever. It’s the perfect bed for a scoop of soupy curry, and with a few creative add-ins it can totally hold it’s own as a dinner spread side dish. Plus, the process is way less hands-on, which is great.
Now, I know what you’re wondering. Does it taste like mashed potatoes? Some blogs and recipes claim that it does, but I’m not going to. For me, thinking of any paleo recipe as a substitute for anything else just sets me up for dissatisfaction. And doing so doesn’t give this delicious dish enough credit.
Let’s forget about comparisons! Caulimash is a horse of a different color, so start with a clean slate and an open mind when you taste this creamy, buttery recipe. Let it be something new for you!
- 1 large head cauliflower
- 2 Tbsp grass-fed butter or ghee
- Sea salt to taste
- Fill a large stock pot with an inch or two of water and get it boiling.
- As the water heats up, chop your cauliflower into equal-sized pieces. (Feel free to include the stem!)
- Place cauliflower in a steamer basket inside the stockpot and cover with lid. Steam for 10-12 minutes or until cauliflower is very soft.
- If you don’t have a steamer basket, just cover cauliflower with water and bring everything to a boil.
- Once soft, thoroughly drain in a colander. Give it a minute or two to release steam before returning it to your stock pot. (Too much water can mean soggy caulimash.)
- Use a potato masher to break everything up as much as you can. Then, add butter and salt.
- Finish it off by using an immersion blender to whip to smooth, fluffy consistency.
- If you don’t have an immersion blender, a food processor will work definitely do the trick.
Goes great with:
What’s your favorite paleo rice alternative? Are you a caulirice fan? And what do you think about paleo substitutes? Tell me in the comments!