Let’s Talk Mashed Cauliflower (My Family’s Sidekick)
Alright, so you want to whip up mashed cauliflower? I get you. Honestly, the first time I attempted this was because I’d bought a gigantic cauliflower (on sale — couldn’t help myself) thinking I’d roast it. Forgot about it in the fridge, found it again two days before it turned, so I figured, why not mash it? Anyway, joke’s on me — my husband’s been asking for it ever since, and I almost never get to eat the leftovers myself. (Confession: I sometimes sneak a spoonful straight from the fridge when no one’s looking — cold mashed cauliflower isn’t actually that bad!)
Why You’ll Love This (Or Maybe Just Tolerate It Like My Kids)
I usually make this when we’ve all had a few too many heavy meals in a row, or I’m just not in the mood for peeling a pile of potatoes (which is most days, truthfully). My family goes a bit nuts for this because it feels like cheating — it’s lighter, but shockingly still creamy, especially if you’re generous with the butter. My oldest complains it “tastes healthy,” but polishes off three helpings. (Go figure.)
And let’s be real, cauliflower is such a blank canvas that you can totally drown it in gravy, and no one’s any the wiser.
Here’s What You’ll Need (But Honestly, Improvise)
- 1 big head of cauliflower (or 2 smaller ones — I’ve also used frozen florets, which are a lifesaver on busy weeknights)
- 2-3 tablespoons butter (I’m not actually measuring; just slap in a hunk, but you do you)
- 1/4 cup cream, milk, or even a big dollop of Greek yogurt (once tried sour cream… it was tangy, but kinda nice?)
- Salt and pepper, to taste (be generous, cauliflower needs the help)
- Optional: 2 cloves garlic (my gran swore by roasting it first — sometimes I just chuck in a pinch of garlic powder if I’m in a rush)
- A few chives or spring onions, thinly sliced (optional, but pretty and tasty)
- Parmesan cheese (if you want it a bit fancier — any hard cheese works, honestly, or skip it entirely if you’re dairy-free)
How I Actually Make It
- Chop the cauliflower into big florets. Doesn’t have to be pretty; just get the job done. Dump them into a big pot.
- Boil, steam, or microwave the cauliflower until it’s ridiculously soft. We’re talking so soft you could squish it with a fork, which is about 10-12 minutes boiling, but microwaving is honestly faster (and less washing up)
- Drain very well. I mean it. Once I didn’t, and ended up with a cauliflower puddle. Let it sit in the colander for a minute or even press gently with a kitchen towel. Sometimes, I get impatient and just sling it back in the hot pan to steam off excess water.
- Add the butter, cream/milk/yogurt (and garlic if you’re using it) right into the pot. This is the part where everything melts together and the kitchen starts to smell all warm and cozy.
- Mash everything up. I usually use a handheld masher, but a food processor makes it super smooth. Or use a fork if that’s all you’ve got — a bit rustic is good!
- Season the heck out of it. Salt. Pepper. Maybe a little nutmeg (a chef trick I stole, but not essential).
- Sneak a taste. Adjust accordingly. Sometimes, I end up adding more butter than intended. No regrets.
- Scoop into a bowl, make it look nice (or don’t — honestly, my kids will mess it up anyway). Top with chives, cheese, or nothing. Up to you.
Real-Life Notes from My Kitchen Shenanigans
- Don’t under-season. I learned this the hard way after my first bland batch (and my brother’s tragic face — priceless).
- If it’s looking watery, add a spoonful of cream cheese or drain again. Actually, letting it sit a few minutes helps firm it up.
- Food processor mashes are super smooth, but I think a bit of texture’s nice. (Buttery lumps are not a crime.)
Variations I’ve Tried (With Mixed Results!)
- Add roasted garlic for a mellow flavor — totally works.
- Stir in a spoonful of pesto… once did this when I ran out of chives, tasted like summer. But once tried it with curry powder, and, um, that was not my finest hour. That batch went into soup instead. Lesson learned.
- Swapping in part broccoli for half the cauliflower works, but it’s greener than you’d expect! Looks a bit like the Hulk got hungry.
Tools I Use (And Silly Workarounds)
- A good pot for boiling or steaming
- Colander or sieve (I have used a slotted spoon and even a clean dish towel before — it gets the job done but your towel might smell like cauliflower after)
- Potato masher or fork — food processor for fancy mashing but totally optional. If you use a blender, quick bursts only or you’ll get soup.
How to Store Mashed Cauliflower (If You Even Have Leftovers)
Just pop it in a container and stick it in the fridge. It’ll keep for about three days, probably longer but I’ve never made it that far. In my house, someone always finds it by the next morning. For what it’s worth, Serious Eats has a tip about reheating in a pan to revive texture — I’ve tried it and it works. Once. After that, it’s probably better fresh.
Serving It Up (Our Little Traditions)
I think it tastes best under a pile of beef stew or with roast chicken. My youngest likes it with baked beans (no, I don’t fully get it either). Sometimes I dollop it next to sausages and call it a fake-out “bangers and mash.”
For special dinners, I’ll sprinkle on crispy onions — because, why not? For more inspiration, I sometimes browse Cookie + Kate’s mashed cauliflower ideas — their spicy version is pretty fun, actually.
Things I’ve Learned the Hard Way (A Few ‘Pro’ Tips)
- Don’t rush the draining or you’ll get soupy mash. Happened last Thanksgiving — I blame the distractions.
- Adding way too much liquid is a common rookie move (done it, not proud). Better to sneak it in gradually.
- Over-mashing makes it gluey. Took me a couple tries to believe it. So, less is more!
Straight Answers to Things People Have Actually Asked Me
- Can you freeze mashed cauliflower?
- Sure, in theory, but the texture gets kind of odd. If you don’t mind it being a bit wetter, go for it (just whisk it up after defrosting). I usually just make a fresh batch, it’s quick.
- What if I don’t have a food processor?
- No big deal — I’ve mashed it with a fork lots of times. Takes a bit of elbow grease but hey, rustic is in.
- Is it really as good as mashed potatoes?
- Okay, cards on the table: not exactly, but it’s a different thing. Lighter, for sure. With tons of butter and salt? Pretty darn tasty, I reckon.
- Can I add herbs or spices?
- Definitely, chuck in what you like. Rosemary, thyme, even a hint of smoked paprika goes well. Not too much though, or it overpowers everything (been there…)
Well, that’s my mashed cauliflower story. Let me know if you give it a go — or if you have an oddly specific tip that I should try next time!
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons unsalted butter
- 2 tablespoons cream cheese
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
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1Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10-12 minutes, until fork-tender.
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2Drain the cooked cauliflower well and transfer to a food processor or blender.
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3Add butter, cream cheese, milk, garlic, salt, and pepper to the cauliflower.
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4Blend until smooth and creamy. Scrape down the sides as needed.
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5Transfer to a serving bowl and stir in chopped chives. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
95 caloriescal
Protein:
3gg
Fat:
6gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
8gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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