I wanted a mashed cauliflower side that could rival the comfort food experience of mashed potatoes. With excess water removed, this cauliflower mash is like a thick puree with rich flavor and creaminess from slightly tangy cream cheese.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: American
Keyword: cauliflower
Servings: 4people
Calories: 176kcal
Author: Chef Sara Furcini
Ingredients
1large head cauliflowerroughly cut into florets (about 3 pounds)
6garlic clovessmashed and peeled
3tablespoonsunsalted butter or ghee
⅓cupGrana Padano cheese or Parmesanfinely shredded
2tablespoonscream cheese
Salt and pepperto taste
Freshly chopped chivesfor serving
Instructions
Boil the cauliflower and garlic. Place the cauliflower and garlic cloves in a Dutch oven or large pot with ½ cup water, two pinches of salt, and butter (or ghee). Cover and poach over medium-high heat until very tender, about 15 minutes.
Puree the cooked cauliflower. In a food processor fitted with a metal blade (or with a ricer), work in batches to “mash” the cooked cauliflower and garlic cloves to reach your desired texture (somewhat chunky or completely smooth).
Season and serve. Discarding excess water, return the mashed cauliflower-garlic puree to the Dutch oven or pot to rewarm over low heat. Stir in the shredded cheese, cream cheese, and salt and pepper to taste. Serve hot with chives.
Notes
Ingredients substitution: In place of cream cheese, you may use 3 tablespoons of sour cream or plain yogurt.
May serve with melted butter, ghee, or olive oil.This entire recipe can be made ahead and refrigerated for up to 4 days. Simply reheat, adding a tablespoon of water. Stir and serve.