This mashed cauliflower recipe started as a replacement for our favorite mashed potatoes, but then it took a turn. We fell in love! My mashed or “smashed” cauliflower is super simple to make. Our recipe only requires a few ingredients and tastes so good! For more cauliflower recipes, see our cauliflower steaks and this herby cauliflower rice!
Key Ingredients
Cauliflower: I usually pick up medium-to-large heads of cauliflower for this mash. When shopping for cauliflower, look for creamy white, compact clusters of florets, and pass on spotted or dull-colored cauliflower. For more tips, see how to buy and cut cauliflower. Cream Cheese: I like a little extra creaminess, and cream cheese does the trick. Other options are mascarpone cheese or another soft cheese like Boursin. Spices: I keep this mashed cauliflower super simple and stick with salt, pepper, and a tiny pinch of nutmeg, making it taste more interesting. If you have some in the fridge, a scattering of chopped green onion is nice, too.
How to Make Mashed Cauliflower
Mashed cauliflower is such a simple side dish. The trick is to not overcook your cauliflower. I simmer it in water for about 10 minutes, which. You’ll know it’s ready when your fork glides right through. After draining, pop it back into the warm pot, cover it up, and let it steam for a few minutes. This little trick keeps your mash from getting watery—trust me, it makes a difference! I do not like extra dishes, so I skip the food processor and go straight for the potato masher. It gives the mash a bit of texture, which I prefer. If you like super smooth cauliflower puree, a food processor or blender is the way to go. I mash in the cream cheese and spices and then serve. You can add some extras if you want. Think of it like mashed potatoes. Anything goes! Add your favorite herbs, a garlic or chili oil drizzle, crispy shallots, or shredded cheese. 3 tablespoons (45g) cream cheese Salt and fresh ground black pepper Pinch ground or grated nutmeg 1 tablespoon sliced green onion, optional 2Cut the cauliflower into florets, add them to the boiling water, and cook for 8 to 10 minutes or until a fork can easily pierce through them. 3Drain the cauliflower, then throw it back into the hot pot (off the heat) and cover with a lid. Let stand for 2 to 3 minutes. 4Add the cream cheese, a pinch of salt, and freshly ground black pepper to the cauliflower. Then, use a potato masher to smash the cauliflower. Finish with a pinch of nutmeg. (If you have whole nutmeg, grate a little over the cauliflower using a Microplane). 5Stir, then serve with sliced green onions on top.
