This is my favorite cream-mashed cauliflower You can do it in 20 minutes! Our recipes are easier than mashed potatoes (no need to peel!) and will result in lightweight, fluffy and irresistible buttered cauliflower.
This mashed cauliflower recipe was originally used as a replacement for our favorite mashed potatoes, but then it was its turn. We fall in love!
My mash or “smash” cauliflower is very simple. Our recipes require only a few ingredients and flavors! For more cauliflower recipes, see our cauliflower steak and this Herby cauliflower rice!
Key Ingredients
- cauliflower: I usually pick up cauliflower from medium and high rock head for this horsepower. When buying cauliflower, look for creamy white, compact clusters of small flowers and sprinkle with spots or light cauliflower. For more tips, see How to Buy and Cut Cauliflower.
- Cream cheese: I like some extra cream, cream cheese that will solve the problem. Other options are Mascarpone cheese or other soft cheeses, such as Boursin.
- spices: I made this mashed cauliflower super easy and stuck with salt, pepper and a pinch of nutmeg to make it more fun. If you have some in your refrigerator, chopped onion scattering is also great.
How to make mashed cauliflower
Mashed cauliflower is such an easy side dish. The trick is not to overcook the cauliflower. I cook in water for about 10 minutes. When your fork slides by, you will know it is ready. After draining, pop it back into a warm pan, cover it, and steam for a few minutes. This little trick prevents your mud from becoming watery – trust me, that makes a difference!
I don’t like the extra dishes, so I skip the food processor and go straight to buy mashed potatoes. It brings me some texture that I prefer. If you prefer super smooth cauliflower puree, a food processor or blender is a must.
I mashed it in cream cheese and spices and served. If you want, you can add some extra features. Imagine mashed potatoes. Everything is gone! Add your favorite herbs, garlic or chili oil drizzle, crispy scallions or chopped cheese.
Easy-to-mash cauliflower
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The mashed cauliflower is light, fluffy and creamy. Our recipe requires some cream cheese, which adds extra creamy flavor. You can omit or replace it with butter, plant-based butter, or mascarpone cheese.
Make 4 servings
Watch us make recipes
You will need
1 medium cauliflower or 4 cups cauliflower florets
3 tablespoons (45g) cream cheese
Salt and fresh black pepper
Pinch the ground or grind nutmeg
1 tablespoon sliced green onion, optional
direction
1Bring a large pot of salted water to a boil.
2Cut the cauliflower into small florets, add them to boiling water and cook for 8 to 10 minutes, or until the fork is easy to pass through them.
3Drain the cauliflower, then toss it back into the hot pan (place over the heat) and cover with a lid. Let stand for 2 to 3 minutes.
4Add the cream cheese, a little salt and fresh black pepper to the cauliflower. Then, mash the broccoli with mashed potatoes. Finish with a little nutmeg. (If you have whole nutmeg, use the miniature plains to grate slightly on the cauliflower).
5Stir, then slice the green onions on top.
Adam and Joanne’s Tips
- storage: The remaining mashed cauliflower lasts in an airtight container in the refrigerator for 5 days.
- Make it vegan: This is a vegan-friendly recipe that simply misses cream cheese and replaces it with vegan cheese. Sprinkle nutritious yeast is also great, which can add some “cheesy” flavor to the cauliflower.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
75
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protein
4 g
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carbohydrate
8 g
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Dietary fiber
3 g
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Total sugar
3 g
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Total fat
4 g
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Saturated fat
2 g
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cholesterol
12 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
