Make Mashed Cauliflower

If you're looking for a healthier, less starchy alternative to mashed potatoes, mashed cauliflower can be a great option. The dish mimics both the texture and appearance of mashed potatoes, and you can dress the flavor palette up or down as desired to suit your tastes. Here are a few different ways for you to make this versatile dish.

Ingredients

Quick and Basic Microwave Mashed Cauliflower

Makes 4 servings

• 1 medium head of cauliflower
• 1/4 cup (60 ml) water
• 1/3 cup (80 ml) chicken broth
• 2 Tbsp (30 ml) sour cream
• Salt and pepper, to taste

Traditional Stovetop Mashed Cauliflower with Garlic

Makes 4 servings

• 1 medium head cauliflower, cut into roughly 4 cups (1 L) florets
• 1 Tbsp (15 ml) olive oil
• 1 clove garlic, smashed
• 1/4 cup (60 ml) grated Parmesan cheese
• 1 Tbsp (15 ml) cream cheese
• 1/2 tsp (2.5 ml) salt
• 1/4 tsp (1.25 ml) black pepper

Vegan Mashed Cauliflower

Makes 2 to 4 servings

• 16 oz (450 g) frozen cauliflower florets
• 1 tsp (5 ml) minced garlic
• 5 tsp (25 ml) coconut oil
• 1/2 cup (125 ml) coconut milk
• Salt and pepper, to taste

Steps

Quick and Basic Microwave Mashed Cauliflower

1. Place the cauliflower in a microwave-safe bowl. Add 1/4 cup (60 ml) of water to the bowl and cover the dish with microwave-safe plastic wrap.
   • Instead of using a microwave-safe bowl, you could also use a microwave-safe glass casserole dish that already has a lid. Do not use plastic wrap if you are using a lid.
   • Avoid lids that create an air-proof seal. If the lid to your dish creates a tight seal, leave the lid slightly askew on the top of the container to allow the contents of the dish room to vent.
2. Microwave for 3 to 5 minutes. Cook the cauliflower on full power in the microwave until it becomes tender.
   • Once ready, the cauliflower should be tender enough to easily pierce with a fork.
   • If it is still tough after 5 minutes in the microwave, you can continue microwaving it up to 5 minutes longer, going at intervals of 1 to 2 minutes each.
3. Let stand. Before you mash the cauliflower, let it cool down for about 5 minutes, or until it feels cool enough to touch.
   • Drain any excess water from the dish before proceeding. The cauliflower needs to be fairly dry.
4. Transfer the cauliflower to a food processor along with the other ingredients. Add the chicken broth, sour cream, salt, and pepper. If the cauliflower is too large to fit into the food processor, cut it into chunks using a kitchen knife.
   • You could use a blender if you do not have a food processor. Note that the cauliflower will need “steam” room, though, so if you use a blender, cover the top of the blender with a heavy, clean kitchen towel.
5. Pulse until smooth. Blend the ingredients together until you get the texture you desire. Scrape the sides with a spatula, as needed, to ensure even blending.
   • For creamier mashed cauliflower, blend the ingredients together at a high speed for a few minutes.
   • For chunkier mashed cauliflower, pulse the ingredients together at a medium speed for only a minute or so.
6. Serve warm. Mashed cauliflower is best enjoyed while still warm. Top with butter, additional pepper, or chives, as desired.

Traditional Stovetop Mashed Cauliflower with Garlic

1. Boil a large saucepan of water. Fill a large saucepan or stockpot roughly halfway with water and heat it over high heat. Once it reaches a boil, add a dash of salt to the water.
   • Adding salt to the water allows the salt the flavor the cauliflower as it cooks. You could add it before the water reaches a boil, but doing so will cause the water to take a little more time to reach its boiling point.
2. Add the cauliflower and cook for 8 to 10 minutes. Place the florets in the boiling water and cook, uncovered, until tender.
   • The cauliflower should be tender enough to pierce with a fork.
3. Drain the cauliflower. After draining the cauliflower, return it to the still-hot pot and let stand for 2 to 3 minutes.
   • Drain the cauliflower by pouring the contents of the pot through a colander.
   • Remove the pot from the heat while letting the cauliflower stand.
   • Cover the pot as the cauliflower stands.
4. Heat the olive oil in a skillet. Add the olive oil to a small skillet and heat it over medium heat for roughly 60 seconds.
   • The oil should be glossy and hot, but not hot enough to sizzle.
5. Add and cook the garlic. Place the garlic in the hot oil and cook for roughly 2 minutes, or until it becomes soft and fragrant.
   • Stir the garlic frequently using a spatula as it cooks.
   • Remove the garlic from the skillet once ready.
6. Combine the garlic, cheeses, salt, and pepper with the cauliflower. Add cooked garlic, cream cheese, Parmesan cheese, salt, and pepper to the stockpot along with the cauliflower.
   • If your stockpot is large enough, you do not need to transfer the cauliflower to another bowl. It can be mashed directly inside the pot.
7. Mash the cauliflower with a potato masher. Use this utensil to smash the soft cauliflower until it reaches a chunky consistency reminiscent of mashed potatoes. Make sure that the other ingredients are worked into the cauliflower as you mash it.
   • Use firm pressure and press the potato masher straight down into the contents of the pot.
8. Serve warm. Mashed cauliflower is best enjoyed while still warm. Top with butter, additional pepper, or chives, as desired.

Vegan Mashed Cauliflower

1. Boil water in a large saucepan. Fill a large saucepan or stockpot about 1/2 to 2/3 full with water. Heat the water on high until it reaches a boil. Add a dash of salt to the water, if desired.
   • Adding salt to the water will draw out more flavor from the cauliflower. You could add it before the water reaches a boil, but doing so will cause the water to take a little more time to reach its boiling point. As a result, you may find it more beneficial to add it after the water has already begun boiling.
2. Add the cauliflower and cook for 8 to 10 minutes. Cook the cauliflower, uncovered, until it becomes tender.
   • The cauliflower must be tender enough to pierce with a fork.
3. Drain the water. Once the cauliflower is adequately cooked, pour the contents of the stockpot or saucepan through a colander to separate the water from the vegetable.
   • Throw the drained cauliflower back into the still-hot saucepan. Let it sit, removed from the heat of the stove, with the lid on for 2 to 3 minutes.
4. Combine and heat the garlic, coconut oil, coconut milk, salt, and pepper. Place the ingredients in a microwave-safe bowl and heat, uncovered, for about 1 minute on full power.
   • If you are concerned about food splatters, lightly cover the top of the bowl with a paper towel before you microwave the coconut milk mixture. Doing so will prevent most splatters without interfering with the heating process.
   • Note that you could also heat these ingredients in a small saucepan on the stove for the same amount of time.
5. Puree the cauliflower in a food processor. Meanwhile, transfer the cooked cauliflower to a food processor and puree on medium to high speed until whipped and smooth.
   • As you process the cauliflower, you may need to scrap down the sides of the food processor with a spatula periodically to ensure even blending.
   • You could use a blender instead of a food processor, if necessary.
6. Add the coconut milk solution and pulse. Once the cauliflower reaches your desired consistency, add the warm coconut milk mixture to the mashed cauliflower and pulse for 10 seconds.
   • The coconut milk mixture will make the cauliflower creamier, but it must be evenly blended into the cauliflower.
7. Serve warm. Mashed cauliflower is best enjoyed while still warm. Top with butter, additional pepper, or chives, as desired.

Things You'll Need

• Microwave-safe bowl or casserole dish
• Plastic wrap
• Food processor or blender
• Large saucepan or stockpot
• Skillet
• Potato masher
• Colander

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Sources and Citations

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