Summary
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.
Ingredients
- 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