mashed cauliflower


The first time I had mashed cauliflower the person serving it tried to pass them off as mashed potatoes [ahem, Mom]. Mashed potatoes, these are not; an excellent side dish, they are. They are as easy to make as mashed potatoes, and are great for when you want to switch things up a bit or are looking for something a bit healthier. I prefer mine to be a little chunkier, but you can also whip these up and create a silky, smooth whipped cauliflower.

Mashed Cauliflower


  • 1 head of cauliflower, cut into large florets
  • 2 tbsp butter, cubed
  • 1 clove garlic, minced
  • salt & pepper
  • milk or chicken stock (optional)


  1. Put the cauliflower florets and garlic into a pot and cover with cold water. Bring to boil.
  2. Boil until the cauliflower is cooked through and easily pierced with a fork.
  3. Drain water. Add in butter and let melt slightly.
  4. Use a potato masher or an immersion blender to mash the cauliflower until desired texture. [If you want it a bit smoother, you can add a bit of milk or chicken stock]
  5. Season with salt & pepper.

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