Creamy Mashed Cauliflower
User Reviews
5
Creamy Mashed Cauliflower
Description
The Creamy Mashed Cauliflower recipe transforms cauliflower into a soft, smooth mash using a simple cooking and blending method. The main ingredients include cauliflower florets cooked with whole garlic cloves until tender. These are processed with butter, Parmesan cheese, and optional sour cream to achieve a rich, creamy texture.
The cooking water reserved from boiling helps adjust the consistency for a velvety smooth mash. Seasoned with salt and black pepper, this side dish exhibits a mild yet buttery and slightly cheesy flavor with a subtle garlic undertone. The garnish of melted butter and parsley adds a visual appeal and additional flavor contrast.
This dish fits well as a side in place of mashed potatoes, pairing nicely with meats, poultry, or vegetables. The recipe suggests it keeps well refrigerated for several days and freezes effectively, providing convenience. Alternatives mentioned include substituting butter with olive oil and Parmesan with vegetable stock powder for dairy-free options, making it adaptable to different dietary needs.
Ingredients
- 1 kg / 2lb cauliflower Note 1, florets
- 2 garlic peeled, whole, cloves
- 2 tbsp (30g) butter unsalted
- 1/4 cup (25g) Parmesan Cheese , shredded
- 1/4 cup (55g) sour cream , optional
- 1 - 3 tbsp water for cooking
- salt to taste
- black pepper to taste
Garnishes (optional):
- butter melted for butter
- parsley
- black pepper
Instructions
- Cut the larger florets in half or quarter so they're all about the same size.
- Add cauliflower and garlic into a large pot of boiling water and cook for 10 minutes until very soft.
- Scoop out a mug of cooking water.
- Drain well, then transfer to food processor.
- Add remaining ingredients, starting with no water, blitz until smooth. (Use handheld blender stick if you don't have food processor)
- Use reserved cooking water to adjust consistency to taste and help puree smooth.
- Adjust salt and pepper to taste
- Transfer to serving bowl, drizzle with melted butter and garnish with parsley if desired.
- Serve as a side with anything that you'd usually serve with mashed potato!
Notes
- Use one large cauliflower head or about 1.5 average heads, roughly 8 heaped cups of florets.
- Cauliflower mash keeps well for 3 to 5 days in the fridge and freezes fine; reheat gently in the microwave or on the stovetop.
- Butter can be replaced with olive oil to make a dairy-free version.
- Parmesan cheese may be substituted with vegetable stock powder (Vegeta) for umami flavor without dairy.
- Sour cream can be swapped with cream cheese if preferred.
- The reserved cooking water can be replaced with milk or a dairy-free milk alternative to adjust texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111cal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 125mg | 5% |
| Potassium | 511mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 80.7mg | 90% |
| Calcium | 98mg | 10% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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