Even Easier Mashed Cauliflower

Even Easier Mashed Cauliflower

I posted a recipe for Cheesy Puréed Cauliflower about a year ago. Since then I’ve improved the recipe — with a better explanation of key details and a simpler recipe, so I wanted to share the updates with you.


Here’s the deal with this dish: You need to cook the cauliflower until it is very, very soft. So soft that if you press the cauliflower with the tines of a fork it mashes down like a fully-cooked potato. As I’ve learned, if the cauliflower is undercooked at all, the final dish will end up lumpy or gritty (which is, like, totally not what you’re going for).

The other important thing to know is that the size of cauliflower varies substantially. So, you need to adjust this recipe based on the size of your cauliflower. The recipe below is based on a large cauliflower, which amounts to about 4 1/2 cups cooked florets. If you have a smaller cauliflower, start with less liquid, butter and Parm and then add more as you go — just enough to get the flavor and consistency you want.

Now for the “simpler recipe” part:  Forget the food processor! Instead, mash the cauliflower with a potato masher (or a fork). Yes it takes a little muscle to mash with a fork, but it’s way easier than cleaning up all the pieces to the processor with a toddler on your hip!

Hope this is helpful! And I do hope you’ll try this one at home. It goes so well with roasts and stews, and is easy enough to whip up on a weeknight. Also, definitely keep this one in mind for upcoming {gluten-free} holiday dinners!


Cheesy Mashed Cauliflower

Serves 4-6

I make this dish with Parmesan because it’s usually what we have on hand, but you could get creative with whatever cheese you love. I bet gruyere would be fantastic, as would fontina, or even cheddar. You could also add garlic or chives for extra kick. If you discover a good combo, would you let me know? I’d love to try it!


1 large head cauliflower, trimmed of stem and leaves (about 4 1/2 cups cooked cauliflower)

3 T butter

1/2 to 3/4 cup half-and-half

1/2 to 3/4 cup grated Parmesan cheese

Salt and pepper, for seasoning


Cut cauliflower florets off the stems. Place in a steamer basket with a small amount of water; steam, covered, until very tender. Remove pot from heat.

Using tongs, transfer the cauliflower to a large bowl. Using a potato masher (or a fork), mash the cauliflower until smooth.

While mashed cauliflower is still warm, add the butter, 1/4 cup half-and-half, 1/4 cup Parmesan, and salt and pepper. Mash and mix everything together. Add remaining 1/4 to 1/2 cup half-and-half and Parmesan, as needed, until desired consistency and flavor are reached.

Adjust salt and pepper. Serve immediately.

, , , , , , , , , ,

3 Responses to Even Easier Mashed Cauliflower

  1. Anette October 29, 2014 at 9:31 am #

    Yum, thank you! I like a combo of fontina and gouda.

    • Marie Saba
      Marie Saba October 29, 2014 at 10:38 am #

      Hi Anette! Ooh that sounds so good! I am definitely going to try that combo next! Thank you for sharing. Very best, Marie


  1. Slow-Cooked Balsamic Beef | Quick & Easy Recipes |Cocina Marie - October 30, 2014

    […] far as serving, it goes really well with Cheesy Mashed Cauliflower, steamed broccoli, or roasted green beans. It also goes really well with nothing … meaning, the […]

Leave a Reply

%d bloggers like this: