Recipe courtesy of Lindsay Grimes Freedman
Cauliflower Mash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 190
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 44
- Sodium
- 283
- Total: 20 min
- Active: 10 min
Ingredients
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
Directions
- 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.
- 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.
- 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!