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Garlic Mashed Cauliflower

Garlic Mashed Cauliflower
For my pan seared chicken breasts in a mushroom, tarragon and mustard pan sauce dinner I want to serve it on top of something that could soak up all of that amazingly tasty sauce! One of the first things that normally comes to mind at times like this is mashed potatoes but I have really been into cauliflower lately and I have been wanting to try mashed cauliflower for a while! The mashed cauliflower is pretty much the same as mashed potatoes except that it is made with cauliflower instead of ptoatoes. You pretty much just steam the cauliflower until tender, mash it and mix in seasonings and flavours of choice. Since the sauce was the star of the show for my dinner, I wanted some pretty basic mashed cauliflower with little or no flavour to overpower the sauce so I went with a basic garlic mashed cauliflower with butter, sour cream, salt and pepper and a touch of miso paste for umami. Really you could mix in whatever flavours you wanted and you could easily do any mashed potato recipe with mashed cauliflower. I am already thinking about an aged white cheddar mashed cauliflower for next time!

Tip: You could also roast the cauliflower instead of steaming it and roasting it would give it even more flavour. (I wanted a stove top version for this dinner to keep the oven free.)

Tip: If you want a really smooth mashed cauliflower, place it in a food processor and pulse it a few times after mashing it.

Garlic Mashed Cauliflower

Garlic Mashed Cauliflower

Quick and easy creamy mashed cauliflower that is a great alternative to mashed potatoes!


Servings: makes 4-6 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 medium head cauliflower, cut into florets
  • 4 cloves garlic, peeled
  • 1 tablespoon butter
  • 1/4 cup Greek yogurt or sour cream or cream cheese
  • 1 tablespoon white miso (optional)
  • milk to taste
  • salt and pepper to taste
Directions
  1. Place the cauliflower and garlic in a steamer over boiling water and steam until fork tender, about 10-15 minutes.
  2. Mash the cauliflower and garlic with a masher or puree them in a food processor.
  3. Mix in the butter, sour cream, miso and enough milk to bring the mashed cauliflower to the desired consistency and season with salt and pepper to taste.

Similar Recipes:
Spinach and Feta Mashed Cauliflower
Goat Cheese Mashed Potatoes
White Cheddar and Garlic Mashed Potatoes
Blue Cheese Mashed Potatoes
Roasted Cauliflower and Aged White Cheddar Soup

22 comments:

Katrina @ Warm Vanilla Sugar said...

This sounds fabulous! What an awesome side!

Rachael {Simply Fresh Cooking} said...

Funny, I was just talking about mashed cauliflower with my husband a few days ago. I tried making them last winter and they came out really gummy and watery. I said that I'd try the next recipe I found and I think this will do the trick! Thanks for the recipe! :)

Honey said...

yummy! Cauliflower is a great alternative for mashed potatoes. I used to do this when i was on the Atkins diet once. looks so yummy.

Foodycat said...

That hint of miso is such a good idea!

Joanne said...

I love that this is a lighter version of mashed potatoes with just as much flavor!

little kitchie said...

this looks great! i have never tried mashed cauliflower before, but i love, love cauliflower, so i need to give it a try!

anniebakes said...

how simple and lovely for Thanksgiving!! anne

Anonymous said...

very nice recipe - can't wait to use it!

Melanie Perry said...

I had a friend recommend mashed cauliflower to me and I love it. To make my husband really pleased with it, I prepare it in the food processor and then add a bit more body to it by tossing in a couple tbs of instant potato flakes.

Britax Car Seat said...

I haven’t tried this yet, but I hope it will yummy. What are the occasions can I prepare this?

Christine (Cook the Story) said...

This sounds delicious! Did you find that the garlic flavor was stronger with the cauliflower than when you add garlic to mashed potatoes?

FFlyer said...

Hi Kevin,
Is there a problem (or perhaps a limitation) to the ziplist feature? I now have 14 of your recipes saved on it, but menu numbers 13 and 14 don't have the photos. I've tried deleting one of them and adding it back, but still no pic. In their places are rough graphical representations of tools. Any comment?
Dennis in Toronto

Dennis said...

test comment

Nancy Long said...

I have made the South Beach version several times and hubby loved them. Will try this one soon. You definitely need the food processor. I tried in my mixer once and had cauliflower everywhere, lol.

Nursing Jobs said...

What an interesting mashed recipe, must try this on weekend. Thanks for sharing this ;)

ROR said...

so good I've been looking for a recipe for these!! I love cauliflower!

from R.O.R.

Kevin said...

Christine (Cook the Story): I did not find that the garlic was stronger in the mashed cauliflower than in mashed potatoes. If you are worried about the garlic being too strong, you can easily use less or if you like garlic add more. :)

Veve said...

Hi Kevin :) I have tried this dish as a low carb turkey dinner and it was delicious. I had it with some turkey breast no skin that was warmed up in some gravy and green peas which was pored over the mashed cauliflower. Oh my... I wanted to lick the plate it was that good.
Thank you so much for sharing all your wonderful recipes! I just came across your site while looking at food on Pinterest a few days ago. Now I follow you on Facebook as well. Your dishes look great and can't wait to try more! :)

rent a car said...

just looking at the picture is making my mouth water. Im definitely going to be trying this for tomorrow dinner

wanted-a-pony said...

When I was cooking Atkins I tried making mashed cauliflower with a potato masher but wasn't happy that the remaining lumps tasted so not-potatoey. Since cooked cauliflower is so soft, is there any reason I couldn't use a blender? (I don't have a food processor, or money to buy one.)

Kevin said...

wanted-a-pony: A blender should work but you will probably just want to pulse it so that you do not end up with a liquid. I am in the opposite boat, I have a mini chop food processor but no blender. :)

Darryl said...

I'm a big fan of cauliflower lately, especially roasted flourets with olive oil, salt + pepper, and a splash of lemon juice. It also goes well with moroccan or indian spices.

That being said, I found this to be very bland without the optional miso. When I added the miso, it tasted very off - like cheese in a can. Your recipes are usually great but I'll have to shelf this one. Sticking to roasted from now on!

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