Cauliflower and Cannellini Bean Mash

Creamy and filling, this dish of mashed cauliflower and white beans gets a boost from fresh rosemary and grated Parmesan.
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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4-6
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1 head cauliflower (about 1 1/2 pounds), roughly chopped

One 15-ounce can cannellini beans with their liquid

1/3 cup milk

4 tablespoons unsalted butter

1 tablespoon minced fresh rosemary, plus a sprig, for serving

1/4 cup grated Parmesan, plus shaved Parmesan, for serving

Kosher salt and freshly ground black pepper


  1. Put the cauliflower, beans, milk, butter and rosemary in a large saucepan. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, but not mushy, about 10 minutes. Mash with a potato masher, then stir in the grated Parmesan. Season with 1 teaspoon salt and a couple turns of pepper. Serve sprinkled with the shaved Parmesan and topped with a fresh rosemary sprig.
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