Easy Mashed Cauliflower
- PREP 10min
- COOK 10min
- TOTAL 20min
Mashed cauliflower is light, fluffy, and creamy. Our recipe calls for some cream cheese, which adds extra creaminess. You can omit or substitute it for butter, plant-based butter, or mascarpone cheese.
You Will Need
1 medium cauliflower or 4 cups cauliflower florets
3 tablespoons (45g) cream cheese
Salt and fresh ground black pepper
Pinch ground or grated nutmeg
1 tablespoon sliced green onion, optional
Directions
Bring a large pot of salted water to a boil.
Cut the cauliflower into florets, add them to the boiling water, and cook for 8 to 10 minutes or until a fork can easily pierce through them.
Drain the cauliflower, then throw it back into the hot pot (off the heat) and cover with a lid. Let stand for 2 to 3 minutes.
Add the cream cheese, a pinch of salt, and freshly ground black pepper to the cauliflower. Then, use a potato masher to smash the cauliflower. Finish with a pinch of nutmeg. (If you have whole nutmeg, grate a little over the cauliflower using a Microplane).
Stir, then serve with sliced green onions on top.
Adam and Joanne's Tips
- Storing: Leftover mashed cauliflower lasts in an airtight container in the fridge for up to 5 days.
- Make it vegan: This is a vegan-friendly recipe, just leave out the cream cheese and replace with vegan butter. A sprinkle of nutritional yeast is also a nice touch and will add a bit of “cheesy” flavor to the cauliflower.
- The nutrition facts provided below are estimates.