Name: Cauliflower Mash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large head Cauliflower florets; 3 cloves Garlic cloves, peeled; 3 tbsp Unsalted butter; 2 tbsp Heavy cream; 0.25 cup Grated Parmesan cheese; 1 tsp Salt; 0.5 tsp Freshly ground black pepper; 2 tbsp Fresh chives, minced

"Experience a sophisticated twist on comfort food with this ultra-smooth cauliflower mash, enriched with steamed garlic and premium butter. It delivers a luxurious mouthfeel and deep savory flavor that will make you forget all about traditional potatoes."

1 Ingredients

Qty	Item
1 large head 800 g	Cauliflower florets
3 cloves 9 g	Garlic cloves, peeled
3 tbsp 42 g	Unsalted butter
2 tbsp 30 ml	Heavy cream
0.25 cup 25 g	Grated Parmesan cheese
1 tsp 5 g	Salt
0.5 tsp 1 g	Freshly ground black pepper
2 tbsp 8 g	Fresh chives, minced

2 Instructions

Chop the cauliflower into small, uniform florets, discarding the thickest parts of the stem.

Place a steamer basket in a large pot with an inch of water. Add the cauliflower and the whole garlic cloves to the basket.

Cover and steam over medium-high heat for 12-15 minutes, or until the cauliflower is very tender when pierced with a fork.

Important: Remove the cauliflower and garlic from the steamer and let them sit for 2-3 minutes to vent steam. Pat them thoroughly dry with a clean kitchen towel to remove excess moisture.

Transfer the hot cauliflower and garlic to a food processor or high-speed blender.

Add the butter, heavy cream, Parmesan cheese, salt, and pepper.

Pulse and then blend until the mixture is completely smooth and reaches a velvety consistency.

Taste and adjust seasoning if necessary. Transfer to a warm serving bowl and garnish with freshly minced chives.

·
The secret to a non-watery mash is drying the cauliflower completely after steaming; any leftover water will make the mash runny.
·
Using a food processor is mandatory for a silky texture; a hand masher will leave the cauliflower grainy.
·
For a deeper flavor profile, try roasting the garlic cloves in olive oil before adding them to the blender.
·
If you prefer a thicker mash, add a tablespoon of softened cream cheese during the blending process.

? Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply substitute the butter and cream with a high-quality olive oil or vegan butter alternative, and swap the Parmesan for nutritional yeast.

How do I reheat leftover cauliflower mash?

Reheat it gently in a saucepan over low heat, stirring constantly, or in the microwave at 50% power to prevent the fat from separating.

Can I use frozen cauliflower?

Absolutely. Thaw and steam the frozen florets as directed, but be extra diligent about squeezing out the excess moisture as frozen cauliflower holds more water.

Is cauliflower mash keto-friendly?

Yes, this recipe is very low in carbohydrates and high in healthy fats, making it an ideal side dish for those on a ketogenic diet.

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