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Mashed Cauliflower

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A creamy and comforting mashed cauliflower made with garlic, butter, and cream cheese for a smooth, flavorful side dish that feels lighter than traditional mashed potatoes.

Ingredients

  • 1 large head cauliflower (about 2–2½ pounds), cut into florets
  • 3 garlic cloves
  • 2 tablespoons butter
  • 2 ounces cream cheese
  • 2–4 tablespoons milk or heavy cream
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon chopped fresh chives (optional)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the cauliflower florets and garlic cloves. Cook for 10–15 minutes, until very tender.
  3. Drain thoroughly and let the cauliflower sit for a few minutes to release excess moisture.
  4. Transfer the cauliflower and garlic to a food processor or use an immersion blender.
  5. Add butter, cream cheese, and 2 tablespoons of milk or cream.
  6. Blend until smooth and creamy, adding more milk or cream as needed.
  7. Season with salt and black pepper to taste.
  8. Stir in grated Parmesan if desired and garnish with chopped chives before serving.

Notes

  • Drain the cauliflower very well to prevent a watery texture.
  • Roast the cauliflower instead of boiling for a deeper, nutty flavor.
  • For a dairy-free version, substitute olive oil for butter and use a plant-based cream alternative.
  • Add roasted garlic, fresh thyme, or a pinch of nutmeg for extra flavor.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze for up to 2 months; thaw overnight before reheating.

Nutrition

Find it online: https://cookedbymaya.com/mashed-cauliflower/