Paleo Cauliflower Mashed Potatoes Steak & Paleo Bread™

There’s nothing better to me than steak and mashed potatoes and I have absolutely fallen in love with paleo mashers, aka mashed cauliflower!  Such a bland, boring and rather ugly vegetable but there’s so many different ways to cook and transform it.  I have always thought that this vegetable had very little health benefits but man was I wrong!  It’s loaded with B vitamins, it’s good for cancer prevention, digestion with its great source of fiber, full of antioxidants, anti-inflammatory from its omega-3 fatty acids, supports a healthy pregnancy with folate, protects from heart disease and a low calorie food which is great for weight loss.  Now that I have had some experience cooking this bulbous veggie, I have some tips!  First off, remember to puree and/or shred in batches so that you don’t turn the cauliflower into a soggy mush or a cauliflower smoothie like I once did.  Secondly, blend the cauliflower for mashers until you can still see quite a bit of clumps and add a little bit of coconut milk to them for a more flavorful dish.

Serves 4


1 head of cauliflower, chopped into about 6-8 pieces


 ½ c. coconut milk



4 steaks


 2 Tbs. coconut oil

1 onion, sliced

4 oz. mushrooms, sliced

Julian Bakery Coconut Paleo bread™


  1. In a medium pot, boil the cauliflower until slightly tender, set aside
  2. In a large pan, cook the coconut oil over medium high heat and add the onions and cook for about 3 minutes.  Once the pan is nice and hot, add the steaks and mushrooms
  3. Meanwhile, add the cauliflower to a blender and add about ¼ of the coconut milk (you can use more or less depending on the desired consistency) some salt and pepper to taste.  Blend until it’s slightly lumpy
  4. Cook the steaks on each side until the juices start coming out of the top of the steak and browned
  5. Serve the mashers alongside the steak with some toasted bread, enjoy!

By: Paleo Princess

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