Creamy Mashed Cauliflower

Name: Creamy Mashed Cauliflower
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cauliflower head; 2 tablespoons unsalted butter; 1 teaspoon fresh garlic; ¼ cup parmesan; 1 teaspoon Diamond Crystal kosher salt; ⅛ teaspoon black pepper

User Reviews

5.0

159 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
103 kcal
Course
Side Dish
Cuisine
American

Creamy Mashed Cauliflower

Winston Campbell

Report

This creamy mashed cauliflower is seasoned with butter, garlic, and parmesan. It's ready in just 20 minutes!

Share:

I Made This!

119 people made this

Print

31 people printed this

Save this

95 people saved this

Ingredients

Servings

1 cauliflower head medium, trimmed, 1 pound
2 tablespoons unsalted butter soft
1 teaspoon fresh garlic minced
¼ cup parmesan grated, not shredded
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
⅛ teaspoon black pepper freshly ground

Add to Shopping List

Instructions

Wash the cauliflower, towel dry, trim the outer leaves, and cut it into florets or chunks.
Place the cauliflower florets in a microwave-safe bowl. Add 4 tablespoons of water to the bottom of the bowl, cover it with a microwave-safe plate, and microwave on high for about 10 minutes, until very tender.
Meanwhile, place the butter, garlic, parmesan, salt, and pepper in your food processor's bowl.
When the cauliflower is cooked, carefully drain it (the bowl and plate will be hot, and steam will escape) and transfer it to the food processor.
Process until very smooth, 1-2 minutes, stopping once or twice to scrape the sides of the bowl with a spatula. Serve immediately.

Notes

It's perfectly acceptable to use frozen cauliflower florets in this recipe. The instructions are the same as using fresh cauliflower.
Don't undercook the cauliflower. For this recipe, you want it to be very soft, not tender-crisp.
Drain the cauliflower well after steaming it. The less water it contains, the thicker the mash will be.
Make sure you add dry-grated parmesan. Its texture nicely thickens the mash.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.