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Recipe from Simpler Savory

The recipe

Mashed Cauliflower

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
140

2× the original author values. Recipe yield: 4 servings.

calories
280

3× the original author values. Recipe yield: 4 servings.

calories
420
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 large head cauliflower — cut into even florets (about 2 to 2.5 lb)
  • 2 cloves garlic — peeled; use up to 3 for more garlic flavor
  • 2 tablespoons unsalted butter — or olive oil; plus more to finish
  • 1/4 cup Greek yogurt — or sour cream; warmed
  • 2-4 tablespoons milk — or low-sodium stock; warmed, add as needed
  • 1/4 cup Parmesan cheese — finely grated; optional
  • 1 teaspoon kosher salt — plus more to taste
  • 1/4 teaspoon black pepper — freshly ground, to taste
  • 2 tablespoons fresh chives — or parsley, finely chopped, for garnish
  • 1 tablespoon olive oil — for finishing or browned butter for drizzle
  • 1/8 teaspoon nutmeg — freshly grated; optional
  • 1 tablespoon cream cheese — optional, for extra richness
  • 1 teaspoon lemon juice — to brighten, optional

Instructions

  1. Break the cauliflower into even, bite-size florets; keep tender inner core pieces. Rinse and shake dry.
  2. Bring a large pot of salted water to a lively simmer and add the cauliflower and garlic cloves. Cook 10 to 12 minutes until very tender.
  3. Drain thoroughly, letting excess water run off so the mash won’t be watery.
  4. Return cauliflower to the warm pot over low heat for 2 to 3 minutes, stirring, to steam off moisture until the florets look matte.
  5. For ultra-smooth, transfer to a processor or blender; for rustic, use a potato masher or immersion blender in the pot.
  6. Blend or mash with butter or olive oil, Greek yogurt or sour cream, and a small splash of warm milk or stock.
  7. Add more warm milk or stock 1 tablespoon at a time until creamy with gentle peaks—do not overdo the liquid.
  8. Stir in kosher salt and black pepper. If using Parmesan, add while hot to melt in. Taste and adjust seasoning.
  9. Transfer to a serving bowl, drizzle with a little butter or olive oil, sprinkle herbs, and add a squeeze of lemon if desired.
  10. For a toasty note, roast florets at 425°F with a little oil and salt until golden at edges (20 to 25 minutes), then blend with the same add-ins.

Notes

Storage: Cool completely, then refrigerate in an airtight container up to 4 days or freeze up to 2 months. Reheat gently on the stove over low heat with a splash of warm milk or stock, stirring until creamy; microwave in 60–90 second bursts, stirring between. Refresh with a little butter or olive oil and a sprinkle of fresh herbs before serving.

Source: https://simplersavory.com/mashed-cauliflower/