Garlic Cauliflower Mash
User Reviews
5
Garlic Cauliflower Mash
Description
The Garlic Cauliflower Mash recipe starts by steaming whole garlic cloves and cauliflower florets until tender. Meanwhile, milk is warmed with Asiago cheese and half the butter until smooth and combined. The cooked cauliflower and garlic are blended with most of the milk mixture until creamy and smooth, adding the remaining liquid to reach the desired consistency. Salt and pepper are incorporated to enhance flavor.
Butter adds richness, while Asiago cheese brings a gentle sharpness and nuttiness different from Parmesan. The result is a smooth, creamy mash with hints of roasted garlic and a mild cheesy note. This dish can be served as a comforting side, replacing mashed potatoes in many meals.
Optional garnish such as chives or green onions adds color and mild onion flavor.
The recipe yields about 8 one-third cup servings or 4 to 6 larger portions, suited to a family meal or side dish.
Ingredients
- 1 cauliflower medium sized head
- ½ garlic head, about 6 cloves, peeled
- 1 ¼ cup milk whole
- ¼ cup Asiago cheese or use a mixture of both, or Parmesan cheese
- 2 tablespoons butter divided
- 1 ½ teaspoons salt sea salt, to taste
- ½ teaspoon black pepper to taste
- chives diced, or green onion, to garnish, optional
Instructions
- Bring 1" water to a boil in a large saucepan. Add a steamer basket.
- Add garlic cloves to steamer basket, cover pan. Steam 5 minutes.
- While the garlic is steaming, break the cauliflower into florets.
- Add cauliflower to the steamer basket with the garlic. Steam 7 minutes, or until cauliflower is tender. Remove cauliflower and garlic from pan and set aside.
- While cauliflower steams, add milk to a small saucepan and warm over medium heat until the milk begins to simmer. Stir in the cheese and half the butter, stir until incorporated.
- Add the cauliflower, garlic, and ⅔ of the milk mixture to the basin of a large food processor or high-powered blender. Blend until it's as creamy as you prefer, and add the remaining milk gradually until the cauliflower reaches the desired consistency. (Smaller cauliflower will need less milk, and larger ones will need more.) Add salt and pepper to taste, blend again.No food processor or blender? You can also mash everything together with a potato masher, but the resulting mash may not be as creamy.
- Serve the remaining butter on top of the mash, and garnish with fresh herbs if desired.
- Make Ahead: To make the mash up to 2 days ahead, store in an air-tight container in the fridge. This mash reheats well in the microwave, or add to casserole dish, cover, and place in a warm oven (350ºF) for 20-30 minutes.
Notes
- This mash yields approximately 8 servings of one-third cup size or 4 to 6 larger servings.
- Steaming garlic before blending mellows its flavor for a sweeter, less pungent taste.
- Use Asiago cheese or a similar mixture with Parmesan for a distinctive cheesy note.
- Garnish with chopped chives or green onion for added color and mild flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 550mg | 23% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 36.1mg | 40% |
| Calcium | 100mg | 10% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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