Cauliflower Mashing Instructions:
This simple yet delicious side dish for a weekday meal is flavored with butter, garlic, buttermilk, and cheese.
You must first pick whether you want to roast the cauliflower or steam/boil it before we begin. You’ll need extra time if you roast the cauliflower, but it’s worth it since it adds so much flavor to the meal.
BOILING the florets, on the other hand, is much faster! It takes around 10 minutes, which is about half as long as roasting. So I’ll leave it to you to decide whether you want it boiled or roasted.
CAULIFLOWER FLORETS ROASTED: Cut a head of cauliflower into florets, toss with olive oil, and roast at 450°F for 20 minutes.
BOILED CAULIFLOWER FLORETS: Cut a head of cauliflower into florets and boil for 10 minutes, or until soft, in salted water. Drain the water.
- When the cauliflower is finished, melt the butter and sauté the garlic; add the garlic to the cauliflower florets, along with the buttermilk, parmesan cheese, and spices.
- Blend the mixture with a handheld immersion blender until it reaches the appropriate consistency.
As I did with my Instant Pot Mashed Cauliflower, you can also use a regular blender. However, I think that using an immersion blender makes it simpler to achieve the proper consistency. I prefer a little texture in my mashed cauliflower. Yes, it’s creamy, but it’s also thick and rustic. Use a potato masher to get a more textured cauliflower mash.
Seasonings should be tasted and adjusted as needed. Almost every time, I add additional salt… and cheese.
Ingredients for Cauliflower Mash:
- 1 medium head of cauliflower
- 3 Tablespoons butter
- 1 teaspoon Salt
- 1/2 teaspoon ground pepper
What’s The Best Way To Make Cauliflower Taste Like Mashed Potatoes?
After years of trying every diet under the sun, mashed cauliflower is the one meal I always return to. Not because I’m trying to lose weight, but because I adore the flavor, which reminds me of mashed potatoes. I feel the key is to use the same components in your mashed potatoes as you normally would.
We’re going to use:
- Unsalted butter is preferred since it allows you to determine how salty they are.
- Garlic should be sautéed in butter first to release flavor into the mashed potatoes.
- yogurt with sour cream (or substitute with cream cheese).
- Fresh and shredded parmesan cheese Other cheeses, such as Cheddar, Provolone, or Romano, can also be used.
make it rich and creamy:
You’ll cover them with a lid or foil once they’ve been boiled and drained. I rinse ours in a strainer in my clean kitchen sink and leave them to drain while I sauté the garlic in the same pot. It’s easier to clean up with fewer pots.
Allowing the cooked cauliflower to cool before mashing it allows it to retain heat and continue to steam, allowing any extra moisture to evaporate. Failure to do so may result in a watery mash.
Is it better to use a food processor, a blender, or a potato masher?
Use a decent food processor or blender to get the creamiest mash possible. Depending on the size of your equipment, you may need to do this in two or three batches, returning the cauliflower to the saucepan after each batch has been blended. When you’re done, combine it with the rest of your ingredients, taste it, and season your cauliflower mash with a little of salt and pepper if necessary.
Use a potato masher instead if you like a textured mash. Less equipment also means less cleaning.
Notes From The Cook:
- Allowing the cooked cauliflower florets to cool after draining them helps to make mashed cauliflower as creamy as possible. As the cauliflower cools, it will dry out and absorb some of the moisture. Trust me when I say you don’t want soggy, damp cauliflower. I’ve been there and done that.
- If you’re using a regular blender, you’ll need to mix the cauliflower in two or three batches, depending on the size of the blender.
- BEFORE SERVING, TASTE TEST! Always taste the recipe for spices and make any necessary adjustments.
How Do I Keep Mashed Cauliflower Leftovers?
Keep mashed cauliflower in an airtight jar in the fridge for up to 3 days when it has totally cooled.
What to serve with Mashed Cauliflower Potatoes:
Serve Cauliflower Mashed Potato with whatever you’d normally serve with mashed potatoes – and feel free to eat as much as you want! Here are a few suggestions:
- Meatloaf, to be precise.
- Crispy Fish in a Pan
- LOW CARB Crispy Parmesan Crusted Chicken Breast
- Chicken Thighs with Garlic, Chicken Thighs with Sticky Baked Sauce, or Juicy Marinated Chicken Breast
- Steak with Creamy Peppercorn Sauce or Butter Basted Steak with Garlic Thyme
- Mushroom Gravy on Salisbury Steak
MORE DELICIOIUS RECIPES HERE:
- 1 large head cauliflower (approximately 1 1/2 kg) chopped into florets
- 3 tbsps. butter (unsalted)
- 3 tbsps.. soured cream
- 6 garlic cloves, split
- 1/4 cup grated parmesan
- Season with salt and black pepper to taste.
Fill a steamer with cauliflower and place it over a big saucepan of boiling water. Steam for 15 minutes, or until the vegetables are soft. Alternatively, boil cauliflower for 10 minutes or until fork tender in salted water. Drain and remove the item. Set aside after covering with a lid.
Heat the butter in the same saucepan over medium-high heat. Garlic should be sautéed until aromatic (about 1 minute).
In a food processor, puree the cauliflower and garlic on high until smooth. Depending on the size of your processor, you may need to perform this in two or three batches.
Place the cauliflower and garlic in the saucepan that has been pureed. Season with salt and pepper and stir in the Parmesan cheese and sour cream.
1. Cauliflower - 1 large head or 1.5 medium heads Approximately 8 heaping cups of florets Cut / break florets off.
2. Dairy-free substitutions and alternatives, to taste, what you have:
Substitute extra virgin or regular olive oil for the butter.
1/4 to 1/2 teaspoon vegetable stock powder (for "umami" flavor that parmesan provides)
60g / 2oz cream cheese (sour cream)
Milk in the cooking water (any dairy or dairy free)
3. Storage - Keeps in the fridge for 3 to 5 days and freezes well! Thaw before reheating in the microwave or on the stove.