Simple Mashed Cauliflower

I love cooked cauliflower. My mother used to boil it and serve it with a little butter, S and P. Mashed cauliflower has become a popular alternative to mashed potatoes with the added bonus of fewer carbs and zero starch.

I came up with this simple mashed cauliflower recipe for my family. I didn’t want the kids to get hung up on the appearance of the cauliflower, so I decided to leverage their affinity for mashed potatoes.  My simple mashed cauliflower was a hit with three of them, and I think I can convince Johnny after a some more taste tests.

Simple Mashed Cauliflower

1 head cauliflower

1/3 pkg light cream cheese

2 tbs butter

1/2 c. – 3/4c. skim milk

S&P to taste

Get a pot of water boiling on the stove.  Add 1 T. kosher salt.

Quickly remove the cauliflower from the stalk by wrapping it in a towel and banging it white side down on the counter.  Then add the cauliflower to the pot and let it boil in the pot with the lid on for 12 – 15 minutes (until soft).

Don't freak out if some leaves make it into your stock pot.  I think it looks great to have a little green in the mix.

Don’t freak out if some leaves make it into your stock pot. I think it looks great to have a little green in the mix.

Add the cream cheese, butter and milk to your food processor.

I added enough milk to completely cover the bottom of my food processor.

I added enough milk to completely cover the bottom of my food processor.

Transfer the cooked cauliflower to the food processor.

If you've never used a large spider strainer or skimmer, you're in for a treat. My sink is across the room from my stove.  My spider saves me trooping across the kitchen with boiling pots.  Plus, the reserve liquid is available if I need it.

If you’ve never used a large spider strainer or skimmer, you’re in for a treat.  My sink is across the room from my stove.  My spider saves me trooping across the kitchen with boiling pots – something that always bothered me with little kids underfoot. Plus, the reserve liquid is available if I need it – especially handy if I’m making a pasta dish.      I hardly ever use a regular strainer in my sink anymore when I’m cooking.

Just a few taps on my food processor, and it is ready to eat!

It is the perfect consistency.  I made two batches - one to eat and one to freeze.

It is the perfect consistency. I made two batches – one to eat and one to freeze.

 

Once again, the gallon freezer bag flattened is my go-to method for freezing.  This will freeze and thaw beautifully.

Once again, a flattened gallon freezer bag is my go-to method for freezing. This cauliflower will freeze and thaw beautifully.

Variations on Simple Mashed Cauliflower

Here are some additional options to dress up this recipe.  It really is a great recipe to experiment with…

chopped walnuts or other nuts

cottage cheese

grated cheeses

yogurt

bacon

chives/onions/shallots/garlic/kale/leeks

chicken broth

sour cream/cream/horseradish

peas (fold in)

crabmeat

By the way, some people add some mashed potatoes to the mix to dilute the cauliflower taste/texture.

Still growing...




Jennifer Ebeling
Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden.
Jennifer Ebeling
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1 Comment

  1. The Engineer on March 21, 2013 at 8:42 pm

    I thought it rocked! Better than potatoes…

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