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Creamy Mashed Cauliflower

Print Recipe
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower (about 2–2.5 lbs), cut into florets
  • 2 tablespoons unsalted butter or ghee or olive oil for dairy-free
  • 2–3 cloves garlic , smashed or 1 teaspoon garlic powder
  • 1/4 cup cream or half-and-half sub unsweetened almond milk or coconut milk for dairy-free
  • 2 tablespoons cream cheese optional, for extra creaminess
  • Salt and freshly ground black pepper , to taste
  • 1–2 tablespoons grated Parmesan optional but delicious
  • Fresh chives or parsley , chopped, for garnish
  • Olive oil a drizzle for finishing, optional

Method
 

  1. Remove leaves and core, then cut into evenly sized florets. Smaller pieces cook faster and blend smoother.
  2. Add 1–2 inches of water to a pot, insert a steamer basket, and bring to a simmer. Add cauliflower, cover, and steam until very tender, 10–12 minutes. It should be easily pierced with a fork.
  3. Transfer the florets to a dry pot or pan and cook on low heat for 1–2 minutes, stirring. This evaporates excess moisture—key for ultra-creamy mash.
  4. In a small skillet, gently cook the smashed garlic in butter over low heat until fragrant, about 1–2 minutes. Don't brown it. Remove the garlic if you prefer a subtler flavor.
  5. Add cauliflower, melted garlic-butter, cream (start with 3 tablespoons), cream cheese (if using), salt, and pepper to a food processor or high-speed blender. Blend until smooth and glossy, scraping the sides as needed.
  6. Add the remaining cream a little at a time until the mash is silky. For a thicker, more rustic feel, switch to a potato masher and skip extra liquid.
  7. Stir in Parmesan if using. Taste and add more salt, pepper, or a splash of olive oil for richness. A squeeze of lemon can brighten things up.
  8. Spoon into a warm bowl, garnish with chives or parsley, and finish with a pat of butter or olive oil drizzle. Try not to eat it all before dinner.