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Mashed cauliflower?

Does anybody have a recipe that doesn't use too much cheese?

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    1. I just steam a head till you can jab a fork into the stem, them use the same fork to roughly smash everything and drizzle with olive oil and S&P. You need perfect, field fresh, seasonal cauli to do this but I can eat most of a head when it's in season!

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      1. re: Erika L

        I steam the florets from a whole head in a small amount of stock (chicken or veg) and I use my wand mixer to whip it together with a wedge or two of laughing cow light cheese OR some sour cream with a sprinkle of parm cheese or whatever cheese is lying around. Plenty of salt and pepper. Sometimes I'll add a small clove of roasted garlic. It's really satisfying in a mashed potato way with less carbs (which is important to me).

      2. I used to steam, drain, mash, drain, then do it like a loaded baked spud- crumbled cooked bacon, minced scallions, s&p- butter, finely shredded cheddar and bake it cassarole style until we were all drooling. I think sour cream was involved but it's been so long- and husband can't remember.

        1. I just steam until tender, mash up and add a dollop of sour cream (reg. or light), some S&P and I'm done.

          1. I steam mine until it is easily pierced by a fork along with a few cloves of garlic. Then I throw it all in a pot on low, pour about 1/4 cup of chicken broth and use an immersion blend to blend until creamy. My secret creamy ingredient is a about 1/4-1/2 cup of non-fat powdered milk. It makes the cauliflower very creamy and buttery without adding fat or much in the way of calories.

            1 Reply
            1. re: Super Salad

              Powdered milk is a great idea! Can't wait to try it.

            2. A little bit of whipped cream cheese goes a long way in these-makes it thicker/smoother.

              1. I steam, mash with a fork, then add s-p and a little melted butter...final step is fine breadcrumbs...mix and inhale.

                1. So I made these last night and they were a big hit! I was lazy and nuked the cauliflower in the microwave, added a dollop of reduced fat sour cream and cream cheese, salt and pepper and used my stick blender to whip them up. Very delicious, simple and guilt free! Loved them.... My only regret is that my husband saw the cauliflower before I mashed them up - I would've loved to do a blind taste test and see whether or not he would've noticed the difference. As you might have guessed, he doesn't have the most discerning palate ;)

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                  1. re: spkspk

                    Not exactly the healthiest version but did this yesterday and went over very well. Browned some bacon in a skillet, cut up a head of cauliflower and sauteed it in the rendered bacon fat. After about 5 minutes put it in a blender with some of the bacon, milk, and butter and blended til got to the texture I was looking for. After this poured the mix into a small pan, topped with some grated cheese and some more bacon and put it under the broiler til nice and browned

                  2. I used to steam the cauliflower but always found them a little watery. Now I roast them with olive oil and garlic which gets rid of the moisture problem and adds a slightly nutty flavor that I like. With a stick blender, some sour cream and cream cheese, you end up with thick, rich cauliflower that can hold its own against the best Yukon Golds.

                    1. A lot of steaming suggestions here, so I'll throw out a bit of a contrarian POV. When I do mashed cauli, I roast it, rather than steaming. I found that steaming it left it too moist and thin, and I wanted more of a mashed potato consistency. I did notice one poster mentioned steaming, then baking in a casserole, which is interesting, and would probably result in a thicker, less watery consistency.

                      As far as specific recipes, I'll leave that to your taste...I tend to treat like mashed potatoes, so sour cream, buttermilk, butter, etc, are all in play.

                      For the roasting, I'd suggest chopping into florets, tossing with salt and EV olive oil, then roasting on a sheet for 10 minutes or so, just short of browning on the tips.

                      1. I made a dish the other night to go with a couple of rib eyes. As a side dish I wanted cauliflower with some tang, and then a little crispy top. I forget the name.
                        I blanched the cauliflower, and squeezed lemon juice over the top. Then drained it, took about 1 lrg T of mayonnaise and dijon mustard, and mixed it will with finely minced garlic and onion and added salt and pepper then topped it with toasted fine buttered bread crumbs, baked it for about 30 mins at 350 .

                        Well we had about 3/4 of the dish leftover and so for dinner the next night, I used the stick blender to cream it all out and what I got was a delicious creamy mashed cauliflower that we loved more than the original dish.

                        1. I cut a recipe out of a magazine - 10 cups of chopped steamed cauliflower, 1/4 cup mayonnaise, salt and pepper - all mashed up in a food processor. You can add some parmesan if you want.