Creamy Mashed Cauliflower
User Reviews
5
Creamy Mashed Cauliflower
Description
Creamy Mashed Cauliflower begins with steaming a trimmed head of cauliflower until very tender. Fresh garlic, unsalted butter, grated parmesan, kosher salt, and freshly ground black pepper are blended together with the cooked cauliflower in a food processor until completely smooth. The parmesan adds both flavor and helps thicken the texture. The result is a creamy, smooth mash that retains a subtle cauliflower taste rather than overpowering it.
This mash can be served immediately as a side dish with meats or vegetables. Its creamy yet light texture makes it a practical option when seeking a lower-carb or vegetable-centered accompaniment for meals. The fresh garlic gives it a mild aromatic note that complements the butter and cheese.
Using frozen cauliflower florets is an acceptable shortcut with no changes in the recipe steps. It's important not to undercook the cauliflower; it should be very soft to ensure smooth blending. Draining the cauliflower well before processing prevents watery mash. Leftovers keep well in an airtight container refrigerated for up to 3-4 days and reheat gently covered at reduced microwave power to maintain texture.
Ingredients
- 1 cauliflower medium, trimmed, 1 pound, head
- 2 tablespoons butter soft, unsalted
- 1 teaspoon garlic minced, fresh
- ¼ cup parmesan grated, not shredded
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ⅛ teaspoon black pepper freshly ground
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
- Frozen cauliflower florets can be used interchangeably with fresh using the same steaming method.
- Ensure cauliflower is cooked very soft to achieve the best mash consistency.
- Drain cauliflower thoroughly before processing to avoid watery texture.
- Use dry-grated parmesan cheese to naturally thicken the mash and enhance flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat gently at 50% power in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 103kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Sodium | 407mg | 17% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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