Creamy Mashed Cauliflower
Enjoy the creamy texture of mashed potatoes without the heaviness! This creamy mashed cauliflower is quick, flexible, and perfect for a variety of meals.
Ingredients
Main Ingredients
- 1 head head of cauliflower, trimmed into florets
- 2 tablespoons butter or olive oil butter for richness; olive oil for dairy-free
- 1/4 cup cream or milk use half-and-half or non-dairy milk for lighter/vegan
- to taste Salt
- to taste Pepper
- 1/4 teaspoon Garlic powder (optional) start with this amount
- for garnish Chives or parsley (optional)
Instructions
Preparation
- Cut the cauliflower into even-sized florets so they cook at the same rate.
- Steam or boil the florets until fork-tender, about 8–12 minutes. Steaming gives a more concentrated flavor; boiling is slightly faster.
- Drain thoroughly and transfer the cauliflower to a warm mixing bowl. If it’s very wet, let it sit in a fine-mesh sieve for a minute, or pat dry with a clean kitchen towel.
Mashing
- Add the butter (or olive oil), cream (or milk), salt, pepper, and garlic powder. Start with a little salt; you can add more later.
- Mash with a potato masher for a textured mash, or pulse briefly in a blender/immersion blender for a very smooth result. Don’t over-blend, as that can make cauliflower gummy.
- Taste and adjust seasoning. Serve hot, garnished with chopped chives or parsley if desired.
Notes
For a richer, more custardy mash, swap some cream for a tablespoon of cream cheese. If using frozen cauliflower, thaw and drain well before proceeding.