Cauliflower Mash Recipe

Prepare cauliflower

Trim the cauliflower, remove core, and cut into even-sized florets (about 1–1.5 inches) so they cook uniformly. Rinse under cold water and drain in a colander.

Cook cauliflower

Place a medium pot with a steamer basket over 1 cup of boiling water (or enough to sit below the basket). Add the cauliflower to the steamer basket, cover, and steam until very tender, 10–12 minutes. Alternatively, boil the florets directly in 1 cup of water for 8–10 minutes until fork-tender. Drain thoroughly and return to the pot to let any excess moisture evaporate for 1–2 minutes over low heat.

Prepare garlic butter

While cauliflower cooks, melt 2 tbs unsalted butter in a small skillet over medium-low heat. Add the peeled garlic cloves and gently cook, stirring, for 2–3 minutes until fragrant and softened but not browned. Remove garlic and mash roughly with the back of a spoon or fork. Reserve the garlic-infused butter.

Mash and combine

Transfer the drained cauliflower to a food processor or blender for the smoothest result. Add the softened cream cheese (2 tbs), mashed garlic, melted garlic butter, 1 tbs milk, 1 tsp olive oil, 1 tsp salt, and 1 tsp freshly ground black pepper. Pulse until smooth and creamy, scraping down the sides as needed (about 8–12 pulses). For a chunkier texture, mash by hand with a potato masher until desired consistency is reached.

Adjust texture and seasoning

If the mash is too thick, add additional milk 1 tbs at a time up to 2–4 tbs until you reach the desired creaminess. Taste and adjust salt and pepper as needed. If using, stir in 2 tbs grated Parmesan for extra savory flavor.

Finish and serve

Spoon the cauliflower mash into a serving bowl. Drizzle with the reserved garlic butter from the skillet or a small pat (1 tbs) of additional butter on top. Garnish with 2 tsp finely chopped fresh chives and an extra grind of black pepper. Serve hot.