Mashed cauliflower is the ultimate comfort food with a healthy twist, ready in just 20 minutes. Creamy, velvety, and subtly sweet, it’s a lighter alternative to traditional mashed potatoes without sacrificing flavor. The tender florets blend into a smooth, luxurious texture that pairs perfectly with your favorite dishes. With a hint of garlic and a touch of butter, every bite is rich, satisfying, and guilt-free. Whether you’re looking for a quick side or a low-carb indulgence, this recipe delivers both convenience and taste in one bowl.
This dish is a game-changer for busy weeknights or cozy dinners, offering a burst of flavor in minimal time. The cauliflower’s natural nuttiness shines through, enhanced by a creamy finish that melts in your mouth. It’s a versatile side that complements everything from roasted meats to hearty stews. Plus, it’s packed with nutrients, making it as wholesome as it is delicious. In just 10 minutes of prep and 10 minutes of cooking, you’ll have a dish that’s as easy to make as it is to love.
Ingredients for Creamy Mashed Cauliflower
- 1 medium head cauliflower (about 2 pounds), chopped into florets
- 2 tablespoons melted butter (or substitute olive oil for a dairy-free option)
- 7 roasted garlic cloves (or use 1-2 teaspoons garlic powder if roasted garlic isn’t available)
- ⅛ to ¼ teaspoon Dijon mustard (adds a subtle tang; adjust to taste)
- ¼ to ½ teaspoon sea salt (start with less and add more as needed)
- Freshly ground black pepper (to taste)
- Chives, finely chopped (optional, for garnish)
Step-by-Step Instructions
- Boil the cauliflower: Bring a large pot of salted water to a boil. Add the chopped cauliflower and cook until it’s knife-tender, about 10 minutes. (Tip: Test by piercing a floret with a knife—it should slide in easily.)
- Drain the cauliflower: Carefully drain the cauliflower in a colander, shaking off any excess water.
- Puree the mixture: Transfer the drained cauliflower to a food processor. Add the melted butter, roasted garlic, Dijon mustard, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. (Tip: For a chunkier texture, pulse briefly instead of blending fully.)
- Season to taste: Taste the mashed cauliflower and adjust the seasoning with additional salt, pepper, or mustard if desired.
- Garnish and serve: Transfer to a serving bowl and sprinkle with chopped chives, if using. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
Mashed cauliflower is a versatile side dish that pairs beautifully with roasted chicken, grilled steak, or baked salmon. For a vegetarian option, serve it alongside a hearty lentil stew or stuffed bell peppers. It also makes a great low-carb substitute for mashed potatoes in a comforting shepherd’s pie!
Make It Your Own: Recipe Variations
Switch up the flavors by adding a handful of grated Parmesan cheese or a splash of cream for extra richness. For a spicy kick, mix in a pinch of cayenne pepper or smoked paprika. You can also swap roasted garlic for fresh garlic cloves sautéed in olive oil for a milder taste.
Quick Tips for Time-Saving Success
To save time, use pre-chopped cauliflower florets from the store. If you’re roasting garlic ahead of time, make a batch and store it in the fridge for up to a week. For an even faster puree, use an immersion blender directly in the pot after draining the cauliflower.
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a saucepan over low heat, stirring occasionally, or microwave in 30-second intervals, adding a splash of milk or broth to keep it creamy. Avoid freezing, as the texture may become watery.
Equipment Guidance for Smooth Results
A food processor works best for achieving a silky-smooth texture, but a high-powered blender or immersion blender can also do the job. If you prefer a chunkier mash, use a potato masher instead. Just be sure to chop the cauliflower into smaller pieces for easier mashing.
Mashed Cauliflower
Ingredients
- 1 medium head cauliflower 2 pounds, chopped
- 2 tablespoons melted butter
- 7 roasted garlic cloves
- ⅛ to ¼ teaspoon Dijon mustard
- ¼ to ½ teaspoon sea salt
- Freshly ground black pepper
- Chives for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and boil until knife-tender, about 10 minutes. Drain and transfer to a food processor.
- Puree the cauliflower with the butter, garlic, mustard, salt, and pepper. Season to taste and garnish with chives, if desired.