Cauliflower makes a surprisingly tasty potato substitute. Roasting instead of boiling, and adding the rosemary, garlic, & horseradish brings this to a whole new level. 

This is another recipe which looks like it has a lot of steps and is difficult, but is really as simple as popping the cauliflower in the oven to roast, then dropping it in a food processor to blend. So don't be intimidated and dive right in. 

This keeps well and I often make a double batch to eat immediately and to put in a sealed container to microwave at work the next day. 


  • 1 or 2 bags frozen cauliflower (or 1 large head) 
  • 1.oz non-fat milk (from your morning coffee allowance) 
  • 4-6 tsp olive oil 
  • 1 tsp or more dry rosemary 
  • Garlic (I grind about 1/4 to 1/2 teaspoon dry garlic, but you can use fresh or garlic powder to your taste) Sea Salt & Pepper 
  • 1 tsp horseradish (I use paste from a tube) 


  • On baking paper on an oven tray, lay out cauliflower. (I use 2 bags of frozen and save 1/2 for another meal.) 
  • Spray the cauliflower with Olive Oil (recommended) or "I Can't Believe Its Not Butter" or PAM non-stick cooking spray. 
  • Sprinkle on rosemary, salt, pepper and garlic. 
  • Roast at 200C until golden (about 15-20 min, but can be less or more depending on your oven) 
  • In a blender or food processor, add 4-6 tsp olive oil. 
  • If desired, add a little more rosemary and spices to the oil. 
  • Add in roasted cauliflower.  
  • Add in horseradish 
  • Pour milk on top and blend until creamy. (You will most likely need to turn off the blender and stir, then start again to ensure a creamy blend. You can add a little more milk if needed, but dont add too much or the potatoes will become runny which you dont want.) 
  • Taste and add sea salt/ pepper if needed. (I use herbamare spicy, white pepper, black pepper, and rose pepper) 

You can put in a bowl and beat with a hand beater if you want it extra fluffy.