Cauliflower Mash

This is the best, easiest, garlicky Cauliflower Mash you will ever have. If you are not a lover of cauliflower, we KNOW we can change your mind with this recipe. This is one of the simplest recipes you’ll ever come across and it’s. If you’ve tried making cauliflower mash before but find that it can be watery, we have a foolproof method that will never steer you wrong.

What stands out

We promise, this recipe will be your new favorite side dish. Cauliflower is a low-carb veg, and once you make it like this, you won’t miss the mashed potatoes! The cauliflower is so creamy smooth, accompanied by the flavor from the garlic. This dish comes together quickly and uses minimal ingredients. Whether you serve it as a weeknight side or with your holiday turkey, it’s a winner!

How to Prepare Cauliflower Mash

Begin by washing and breaking up your cauliflower into florets.

Now, in a pot on the stove, boil water and salt it.

Once it comes to a boil, add in the cauliflower and cook until fork-tender (about 10 to 15 minutes).

Now, drain the water and transfer the cauliflower into a pan on the stove over medium-high heat.

Mash the cauliflower down (without touching the pan as you don’t want to damage your non-stick pans) and let that water evaporate completely as you stir. This will take about 5 to 6 minutes.

Next, add the cauliflower to a food processor along with a little bit of salt, butter, 1/4 of a garlic clove (or garlic powder) and optionally any cream cheese you love.

Process on high until creamy and enjoy!

Kitchen tip

The trick to the cauliflower mash is to drain it well and then let any remaining water evaporate in a pan on medium heat for 5-6 minutes before mashing. If you don’t do this step, you definitely can have a watery mash.

Swaps

1. Feel free to use a plant-based butter or any plant-based cream cheese that you love. Everyone tells us that Kite-Hill is.
2. You are more than welcome to also use sour cream or ghee as well.
3. You can definitely mash this cauliflower by hand, but using a food processor is going to give you the creamiest texture. You can also use a ricer if you have one.
4. Add in additional herbs and spices that you love such as black pepper, paprika, thyme, rosemary, or nutritional yeast for a cheesy flavor.

Serve it with

• As a side dish with a roast chicken or turkey, or our Roasted Leg of Lamb.
• This is the side to a juicy steak or ribs.
• Cauliflower Mash is light enough to work well as a side dish for a beautiful piece of fish, such as our Branzino.

Questions

can we use frozen cauliflower for this recipe?

Yes, you can, but keep in mind it will hold more water so you will probably have to steam it in the pan for a bit longer to evaporate all the moisture.

ca strong n we make this recipe dairy-free?

Yes, you can certainly substitute the butter and cream cheese with non-dairy alternatives. You can also use olive oil or coconut oil instead of butter.

strong Can we use other seasonings?

Yes, you can customize the seasoning to your taste. Options include black pepper, paprika, thyme, rosemary, or nutritional yeast for a cheesy flavor.

can we make this cauliflower mash without a food processor?

While a food processor provides the creamiest texture, you can also use a mark potato masher, mark immersion blender, ricer or hand mixer instead. The texture may not be as smooth, but it will still be!

Ingredients

Makes 4 servings

• 1 small head cauliflower, about 6 cups of florets
• 1 teaspoon salt, to taste
• 1 tablespoon butter
• 1 tablespoon cream cheese
• 1/4-1/2 clove garlic, or garlic powder (you can also use roasted garlic for a milder flavor)

Equipment

• Nakiri Knife
• Cutting Board
• Medium Pot
• Ceramic Pans
• strainer
• Measuring Cups + Spoons
• Large Food Processor

Method

1. Wash and break up your cauliflower into florets. Boil water on the stove and salt it.
2. Once it comes to a boil you can add in the cauliflower and let it go until it’s fork tender. Mine usually takes around 10-15 minutes.
3. Drain out the water and transfer it into a pan on the stove on medium-high heat.
4. Mash it down without touching the pan as you don’t want to damage your non-stick pans and let that water evaporate completely as you stir. This will take about 5 to 6 minutes.
5. You can now add it to a food processor with a little bit of extra salt, touch of butter, 1/4 of a garlic clove (or garlic powder) and optionally any cream cheese you love.
6. Process on high until creamy and enjoy. Can be refrigerated and re-heated up to 3-4 days.