Recipe courtesy of Lindsay Grimes Freedman

Cauliflower Mash

It might be tough to imagine that anything could taste better than mashed potatoes. But cauliflower mash captures all the flavors of beloved potatoes, and you won't be able to taste the difference. Not only is this mash cheesy, buttery and silky smooth, it also brings along a stellar lineup of vitamins and nutrients. Plus it's lower in carbohydrates and calories than its potato counterpart.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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6 cups (810 grams) cauliflower florets

8 garlic cloves

1 cup (120 grams) shredded Cheddar

1/4 cup (60 milliliters) heavy cream

2 tablespoons salted butter, plus more for serving

1/4 teaspoon sea salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 tablespoon chopped fresh chives, for garnish


  1. Bring an inch of water to a boil in a large saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are fork tender. Transfer the florets to a high-powered blender or food processor.
  2. Add the garlic, cheese, heavy cream, butter, salt and pepper to the cauliflower. Blend until smooth and creamy, 1 to 2 minutes. After 1 minute, if there are still chunks, use a rubber spatula to scrape down the sides, then process again until light, fluffy and completely smooth. Taste and adjust the seasoning if needed.
  3. Let the mash sit for 2 minutes to settle. Top with chives and serve with extra butter.

Cook’s Note

Leftovers can be kept in an airtight container in the refrigerator for up to 1 week. Have fun with your cauliflower mash by using other cauliflower colors like orange, purple or green!

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