Cauliflower, Carrot & Leek Mash

Are you looking for a low-carb version of mashed potatoes that you – and your waistline – will love?

Look no further than this mouthwatering mash recipe! Nutrient-dense and full of delicious flavours – it’ll be love at first bite.

Use this delicious mash as a side to your meat and fish dishes; enjoy it topped with fried eggs; or use it as a cold dip for your veggies. This mash recipe is super versatile and stores great in the fridge for the week ahead.

Cauliflower, Carrot & Leek Mash

INGREDIENTS: (serves 4-5)

1 head cauliflower

5 large carrots

1 whole leek

1 lemon (juice only)

2 tbsp avocado or coconut oil

1/2 can full fat coconut milk

1 tbsp dried rosemary

Sea salt and black pepper to taste


1. Chop up all vegetables, place on baking sheet with oil and spices and bake at 350 for 45 minutes.

2. Put cooked veggies in a food processor or high-powered blender with lemon juice and coconut milk and mix until a smooth mash is formed. You may need to do this in two batches.

3. Use right away or store in fridge for use during the week. This mash tastes great both warm and cold!