cooking/recipes/sides/cauliflower-mash/cauliflower-mash.md

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

:::photos :::

:::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 :::

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