Gutbliss - Dr. Robynne Chutkan


Cauliflower Mash With Garlic

Who doesn’t love a heaping scoop of “mashed potatoes” to complement dinner? Loaded with nutrients and flavor, this cauliflower version will fill you up without filling you out.

Serves 4 to 6


1 head cauliflower, cut into small florets

2 tablespoons olive oil, clarified butter, or ghee, plus a drizzle to cook the garlic

1 clove garlic, minced

Splash of unsweetened plant-based milk (optional; for a creamier consistency)

Salt and freshly ground black pepper to taste

1 tablespoon fresh chives or green onion, sliced and reserved for garnish


BRING A LARGE POT of salted water to a boil over high heat. Add the cauliflower and reduce the heat to a simmer. Cover and cook the cauliflower for about 10 minutes, or until tender. While the cauliflower is cooking, drizzle a drop of olive oil in a small pan over medium heat and cook the garlic until softened and slightly browned, about 2 minutes. Remove from the heat.

DRAIN THE COOKED CAULIFLOWER and place it in a medium bowl. Transfer half of the cauliflower to the bowl of a food processor or high-speed blender; cover and puree until smooth. Add the remaining cauliflower in small batches and puree until the vegetables are smooth and creamy. Blend in the 2 tablespoons of olive oil and the garlic. (Optional: Add a splash of almond milk for a creamier consistency.) Season with salt and pepper to taste. Garnish with the chives.

Recipe by Elise Museles of First appeared in Gutbliss (Penguin 2013).

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