Mashed Cauliflower

Since a friend recently asked, I'm posting my "recipe" for mashed cauliflower. I put recipe in quotes, because I rarely ever follow a recipe exactly & in fact when I cook, I never make things the same way twice! I make adjustments based on my mood, guests, available ingredients, or based on the overall menu itself.

The great thing about mashed cauliflower is that it doesn't get "gluey" like potatoes if you mash them too much. They also don't typically get too dry if you re-heat them or hold them in the oven to keep warm prior to serving. I actually now prefer the flavor over mashed potatoes, there is a bit of sweetness & they complement a wide range of main dishes. They are not as heavy feeling as potatoes & certainly are lower in carbohydrates & calories. Cauliflower also has a much lower Glycemic Index than white potatoes, which can help you maintain more consistent blood sugar levels.

Anyway, here's the "recipe" with lots of other info to make it delicious (or more complicated, depending on your view of cooking).


1-2 lbs fresh (or frozen) organic cauliflower
whole organic milk
grass fed organic butter
sea salt
fresh ground pepper

optional/additional ingredients:
potatoes
cream cheese
garlic
rosemary

Steam or boil cauliflower until it is easily pierced with a fork (5-8 minutes), drain.
Place cauliflower in food processor, pulsing until desired consistency, or use a manual potato ricer.
Depending on the consistency (frozen will hold more water), add milk & process or stir. Add butter & process or stir. Add salt & pepper to taste.

Depending on the consistency, what you are serving it with, your guests tastes, etc…you may choose to add some real potatoes (similarly steamed & mashed). This can thicken it up a bit & also balance out the flavor if you think your guests might be opposed to just cauliflower. Cream cheese can also help thicken it & make it richer. Garlic is delicious in everything, so add it. Rosemary or other herbs may be appropriate depending on what you are serving it with.

You can put this all in a casserole dish & bake it if it needs to release some water and/or if you are making a large serving for a crowd. It holds fine in a warm oven if you need to keep it warm to put out later.

Enjoy!!