Creamy, comforting, and delicious Mashed Cauliflower.
What was the one vegetable you refused to eat when you were a kid? Beets? Brussels Sprouts? Maybe spinach, no matter how many times you saw your favorite cartoon sailor Popeye chugging cans of it for super strength? Mine was cauliflower. Maybe it was the fact that back then, the only way people really ate the bumpy white veg was boiled, but I remember smelling it cooking and spending all the time before dinner nervously wondering how I was going to get out of eating it.
But that’s all changed now! I simply love cauliflower, raw, roasted, or riced—it doesn’t matter. But my favorite way to eat it is in this Mashed Cauliflower recipe. Buttery and garlicky, it has such a luxurious texture. Although I love mashed potatoes, I’m equally happy with the cauliflower version anytime.
I think you will be, too. One of the secrets to the amazing flavor is boiling the garlic with the cauliflower so that its flavor infuses into the florets as they cook, and the cloves also become soft enough to fully incorporate into the mash. Then, the simple addition of milk, butter, salt, and pepper elevates the whole dish into the creamiest side for anything you normally pair with mashed potatoes.
Wait until you try Mashed Cauliflower with Meatloaf (and a side of Sauteed Broccoli because two veg are always better than one!), or alongside Herbed Roasted Turkey for the holidays; if you serve Mashed Cauliflower, you can save the spuds for other special celebration dishes, like Potatoes au Gratin.
Why Cauliflower Is So Popular
Over the years, especially as plant-based and low (or no!) carb diets have made their way into the mainstream, many vegetables have had their moment in the spotlight. Once upon a time, spinach was the go-to green, but then Swiss chard crept past it as the most popular and then both were pushed aside by nutritional powerhouse kale. But unlike the many kinds of uber-healthy greens, there is only one cauliflower.
Cauliflower is so good for you. It’s low in calories, gluten-free, fat-free and cholesterol-free, and full of fiber, vitamins, minerals, and antioxidants: a nutritional powerhouse! But the other really great thing about cauliflower is its versatility. In this Mashed Cauliflower recipe, it mimics everything we love about mashed potatoes, like the taste, texture, and comfort factor. But Cauliflower is also delicious roasted, breaded and fried (Buffalo Cauliflower, anyone?), in an au gratin, even sautéed with spices to go inside a taco. And cauliflower replaces ingredients to create healthier versions of our favorite foods: you can use it as a replacement for the Mac in Mac and Cheese or cook and serve thick slices of cauliflower as “steaks.” Also, you can find it in what used to be considered the most unlikely of places, like pizza crusts, gnocchi, and even crackers, putting a smile on gluten-free faces everywhere!
How to Make Ahead and Store?
You can store Mashed Cauliflower in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer (thaw frozen Mashed Cauliflower overnight in the fridge before reheating).
Serving Suggestions
One of my favorite ways to serve Mashed Cauliflower is underneath Braised Beef Short Ribs with a side of these Honey-Glazed Carrots (yum!). It’s also delicious alongside Brisket. But beef isn’t the only main that pairs beautifully with Mashed Cauliflower: it is so good when you serve it with any kind of seafood preparation, like Baked Salmon with Herbed Mayo or Shrimp Scampi.
Most of us are reluctant to serve any kind of potatoes as a side dish to mains that feature other starchy carbs, such as pasta or rice, but Mashed Cauliflower is perfection beside Lasagna or Chicken Marsala Pasta or spicy Red Beans and Rice with Sausage. I think you’re going to find so many ways to serve Mashed Cauliflower, but I’ll leave you with one more…when I had some left over in my refrigerator, I used it as a base for Sunny-Side Up Eggs and drizzled them with Homemade Basil Pesto that happened to be in my fridge, as well!
Mashed Cauliflower Recipe
Ingredients
- 1 medium head cauliflower cut into florets
- 4 cloves garlic peeled
- 1/3 cup low-fat milk
- Salt and pepper to taste
- 1 tablespoon unsalted butter
Instructions
- Place the cauliflower florets and garlic cloves in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until the cauliflower is very tender, about 10-12 minutes.
- Drain the cauliflower and garlic, then return them to the pot or transfer to a large bowl. Add the low-fat milk, butter, and a pinch of salt and pepper.
- Using an immersion blender or a regular blender, purée the mixture until smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.
- Serve the mashed cauliflower hot, with an extra pat of butter on top if desired.
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