Cauliflower Rice Mashed Potatoes

With the buttery, creamy goodness of these Cauliflower Rice Mashed “Potatoes,” you’d never guess you're eating veggies.

Serves: 6


4 cups Eat Smart Cauliflower Rice

2 cloves garlic

1 tbsp buttery spread

1 tbsp low-fat Greek yogurt

1 tbsp grated Parmesan cheese

1 tbsp nutritional yeast flakes*

1 tsp kosher salt

1/4 tsp ground black pepper

Nutritional Information

70 Calories

2 g Fat

1 mg Cholesterol

8 g Carbohydrate

259 mg Sodium


Place Cauliflower Rice and garlic in a microwave-safe bowl. Cover loosely and microwave on high for 4 minutes. Remove from microwave, carefully uncover and stir to redistribute. Replace cover and return to microwave for approximately 2 minutes (microwave power levels vary), or until Cauliflower Rice is cooked and slightly translucent. While Cauliflower Rice is microwaving, place all remaining ingredients in bowl of food processor (alternatively use a bowl and a stick blender). When Cauliflower Rice is done, carefully add to food processor. Pulse to blend, stopping a few times to scrape down sides of bowl, until mixture resembles mashed potatoes. Serve as is, or customize to meet your diners’ expectations. If you’re used to richer mashed potatoes, add some butter, heavy cream or bacon bits. For a more gourmet experience, consider truffle oil, goat cheese, or fresh chives. Can be made ahead and reheated in microwave or in covered, oven-safe dish. *Nutritional yeast is a yellow, flaked, deactivated form of yeast that has a cheesy flavor and can commonly be found in natural food stores, either in the bulk section or by packaged specialty flours. It is not to be confused with active dry yeast, which will not work in this recipe. Nutritional yeast slightly improves the taste, texture, and appearance of this recipe and there are some nutritional benefits too. If unavailable, feel free to omit.