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Creamy Mashed Cauliflower
6 to 8 servings Easy
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Ingredients (9)

  • 1 large head of cauliflower (about 2 pounds)
  • 2 tablespoons cream cheese
  • 1 tablespoon unsalted butter, plus more for topping
  • 1/3 cup grated Parmesan cheese, loosely packed
  • 1 vegetable bouillon cube
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Fresh chives, cut into 1/4-inch long pieces for garnishing
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This is a great everyday alternative to mashed potatoes. What sets this recipe apart from plain mashed cauliflower, which can taste like austere diet food, is the indulgent creaminess and deep umami flavor. You start by chopping a whole head of cauliflower, then steaming, draining, and patting the pieces dry. Separately, mix cream cheese, butter, Parmesan cheese, a veggie bouillon cube, garlic, salt, and pepper. Purée the cauliflower into this high-flavor matrix, taste for seasoning, and you’re done.

For more, check out our Parsnip and Cauliflower Purée, Potato and Parsnip Mash, and Celery Root Purée.


  1. 1Chop the cauliflower into 1-inch pieces. Bring 2 inches of water to the boil in a large saucepan, add the cauliflower pieces, and steam, covered, until it’s soft, 6 to 7 minutes. Drain the cauliflower and pat with paper towels to remove excess moisture.
  2. 2To the bowl of a food processor fitted with the metal blade, add the cream cheese, measured butter, Parmesan, bouillon cube, garlic, salt, and pepper. Process until well combined. Add the cauliflower and process until smooth. Taste, and season with additional salt, if necessary. (Alternately, you can mix the mashed cauliflower in a large bowl with an immersion blender.)
  3. 3Serve topped with additional butter and a sprinkling of chives.
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