Easy Mashed Cauliflower
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
47 kcal
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Course
Side Dish
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Cuisine
Vegetarian
Easy Mashed Cauliflower
Description
Easy Mashed Cauliflower starts with whole cauliflower heads cut into large florets, blanched briefly in seasoned boiling water to soften while maintaining structure. To stop cooking and avoid wateriness, the florets are immediately cooled in an ice bath before draining. Depending on preference, the cauliflower can be mashed by hand for a rustic texture or processed for smoothness.
The mash is warmed over medium-low heat and seasoned with garlic powder, onion powder, salt, and white or black pepper, with half and half added for richness and creaminess. The finished dish is typically topped with parsley and paprika for a visual appeal.
This recipe is a low-carb alternative to mashed potatoes and versatile for side dishes.
Adding freshly grated Parmesan cheese, sautéed garlic, or roasted garlic can enhance flavor. Nutritional information should be approximated according to specific ingredient choices.
Ingredients
- 1 cauliflower head
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt plus extra to taste
- ½ cup half and half
- ⅛ tsp white pepper (black pepper will work too!)
- parsley dried or fresh, for topping
- paprika dried or fresh, for topping
Instructions
- Cut + separate into large florets. Blanch for 15 minutes in shallow, boiling water. (just enough to cover the tops) I'm in the habit of seasoning the water with some freshly ground black pepper and a pinch of kosher salt -- feel free to follow suit! To maintain texture and avoid watery cauliflower, toss strained cauliflower into an ice bath immediately after blanching. Allow to cool and strain, placing cauliflower in either a pot or directly into your food processor. [see note below]
- Side Note: If you're making this for yourself and/or other adults, you can easily skip the food processor and simply mash the cauliflower with a masher or fork just like you would with potatoes. Break out the processor if you're making this for texturally-challened or picky children to give the cauliflower a smooth, whipped consistency. Since making it with the processor the first time, I now just fork-mash the cauli and call it a day.
- Choose your mashing method [above] and heat on medium-low on the stove top in a small pot or pan. Add 1/2 cup of half and half, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp salt. Next add your white pepper. Stir to incorporate and taste. Adjust seasonings as needed. I always add extra garlic powder and a little extra salt + pepper.
- Garnish with chopped chives or dried parsley + paprika and serve steaming hot aside your favorite meal or atop a bed of roasted spaghetti squash.
Notes
- Add freshly grated Parmesan cheese for extra flavor.
- Substitute garlic powder with fresh sautéed or roasted garlic for a richer taste.
- Choose mashing or processing based on desired texture and audience preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 311mg | 13% |
| Potassium | 119mg | 3% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 38mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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