Mashed potatoes are a staple side dish and there’s no doubting their delicious starchy goodness. But sometimes you want something a little different, a little healthier, and something that’s a bit on the lighter side. Enter cauliflower mash. This dish ticks so many boxes, it’s simple to make, delicious, gluten-free, keto-friendly, paleo-friendly, and most of all, clean eating!
We’re going to use six simple ingredients: steamed cauliflower, butter, salt, pepper, dried oregano, and Parmesan cheese (don’t use the powdered stuff) or any other hard cheese of your choice. I really don’t recommend that you skip the cheese as it helps the cauliflower bind together and have more of a mashed potato consistency.
The first step is to cut the cauliflower into florets and steam it, drain it, and dry it. You want to be relatively dry (you can achieve this by setting the drained florets onto a clean kitchen towel for a couple minutes so that any excess moisture can be absorbed) but still hot/very warm so that the other ingredients can meld together.
Be sure that the cauliflower is cooked through but not mushy or overcooked. This step really affects the texture of your mash. Place the steamed florets into a bowl and add the rest of the ingredients, seasoning to taste. Mash it all together with a potato masher. While you can use a fork, it’s going to be a bit of a challenge given the consistency of the cauliflower.
Another option is to put all ingredients into a food processor and process it until the desired consistency is achieved. I wouldn’t recommend using a blender as the mash will become rather glue-like, almost like a mousse but you can use a stick blender as it will afford you more control and can help you to break down the florets with ease, just don’t over blend. The final step is to season the mash to taste.
Much like mashed potatoes, cauliflower mash really is that simple and can be substituted as a healthier, low-carb option. And for a great meal pairing, try serving it with my Salisbury Turkey Meatballs (pictured above).
Simply Delicious Cauliflower Mash
- Cut the head of cauliflower into florets and boil in a pot of salted water for 5-6 minutes.
- Drain the florets and set them on a tea towel so that any excess water can be removed. Extract any excess water by wrapping the florets in the towel and squeezing.
- While the cauliflower is still hot, place it into a bowl and add the butter, salt, pepper, dried oregano, and cheese. Note that you can add any other herb or flavoring of your choice from basil to garlic.
- Using a potato masher, mash the cauliflower until a desired consistency is achieved. Alternately, you can place all ingredients into a food processor and process it until the florets are broken down and are smooth like the consistency of mashed potatoes (being sure to scrape down the sides with a spatula every so often).
- Garnish with black pepper and/or chives. Serve immediately.
- Store any leftovers in an airtight container for up to 5 days in the refrigerator.
- A quick alternative is to buy a bag of frozen cauliflower florets (15oz) as these can usually be steamed in the bag in a microwave.