---
title: "Cauliflower Mash"
slug: "cauliflower-mash"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "sides"
tags: ["sides", "thanksgiving"]
cookTime: 30
prepTime: 10
servings: 6
author: "jake"
description: "Silky mashed cauliflower that eats like mashed potatoes but healthier (?)."
featured: false
display: true
displayPhoto: ""
---

<RecipeCard>

## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
- 1 large head cauliflower, cut into florets (about 2 to 2.5 lb)
- 2 tablespoons unsalted butter (or olive oil)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 ounces cream cheese (about 1/4 cup) or 1/4 cup sour cream/Greek yogurt
- 1/4 to 1/2 cup milk or heavy cream, warmed
- 1/4 cup finely grated Parmesan (optional)
- Kosher salt and freshly ground black pepper, to taste
- Chives or parsley, finely chopped (optional, for garnish)

## Instructions
1. Trim and cut the **cauliflower** into medium florets.
2. Cook until very tender: steam 10–12 minutes (preferred) or boil 8–10 minutes. The florets should crush easily with tongs.
3. Drain thoroughly in a colander and let steam‑dry 3–5 minutes. For extra dryness, return to the empty pot over low heat for 1–2 minutes, stirring.
4. In a small pan, melt **butter** and gently cook the **garlic** 1–2 minutes until fragrant (do not brown). Skip if using garlic powder.
5. In a food processor or with an immersion blender, combine the hot **cauliflower**, melted **butter/garlic**, **cream cheese** (or sour cream/yogurt), and half of the **milk/cream**. Blend until smooth and silky, scraping as needed.
6. Add **Parmesan** (if using), **salt**, and **pepper**. Pulse to combine. Adjust thickness with more warm **milk/cream**. Taste and season.
7. Transfer to a bowl, garnish with **chives/parsley**, and serve hot.

## Notes
### Drain Well
- Waterlogged cauliflower makes a loose mash. After cooking, let the florets steam‑dry and drive off moisture for a fluffier, creamier texture.

### Make It Yours
- For ultra‑smooth mash, strain through a fine sieve. For dairy‑free, use olive oil and unsweetened almond milk. Add‑ins: roasted garlic, horseradish, or a spoon of sour cream for tang.

## References
- Reference Recipe **[HERE](https://www.seriouseats.com/cauliflower-puree-recipe)**
</RecipeCard>
