Want the best cauliflower mash? Look no further. Not only is this one delicious, it’s made without butter or cream.
I laugh when I see recipes using vegetables labeled as healthy and find two or three of the ingredients are butter, cream, and cheese. Hell, if you pair any vegetable with those ingredients, of course they’re going to be good. But healthy? Nah, I don’t think so.
I created this cauliflower mash recipe not because I was looking to replace potatoes – because we love potatoes – especially with butter and cream. I made cauliflower mash because my family loves cauliflower. Rather than steam them, I decided to switch up the texture by mashing without the creamy add-ins.
You need a deep skillet for this and it’s so easy it will blow your mind. The cauliflower is cut into florets, they don’t have to be tiny, just pretty equal in size – about 1 – 2 inches. Check out my post on how to cut cauliflower to learn how I do it.
Garlic is quickly sauteed in olive oil, then the florets are added along with some water or stock. I use water because I want the flavor of the cauliflower. Add a good pinch or two of salt and pepper and let it cook until it’s tender. You will need the salt to flavor this dish because it’s very simple and we’re concentrating on the cauliflower.
Lemon juice is then added to brighten things up. The cauliflower isn’t drained. The water or stock is the cooking liquid needed for steaming and anything that’s leftover is whizzed together with everything else. This needs to be covered when cooking because we need that steam and liquid in there. Otherwise, you will have burnt cauliflower.
Blend all together using an immersion blender, food processor, or blender. If you don’t mind a chunkier texture, use a simple potato masher. Add salt to taste, using kosher or sea salt for best flavor. Add more pepper too while you’re at it. Season to your taste. If you find the cauliflower mash is too loose, simply continue to cook and stir in the pan until some of the moisture evaporates.
When serving, finish with a drizzle of good fruity olive oil and there you have it. A great, delicious, creamy, healthy, cauliflower mash. This is basically the same recipe for my silky smooth cauliflower soup but with no onions and less liquid. Simple can taste good.
If you’re looking for a true cauliflower mash without all the cream and cheese, this one’s for you. Enjoy.
Try some of my other vegetable dishes:
Life is too short for mediocre food.
This post contains affiliate links for the products I use in my kitchen.
Cauliflower MashPrint Recipe Pin Recipe
- In a deep skillet or saucepan, add oil and garlic and place over medium high heat. When the garlic becomes fragrant, add the florets, water, and a good pinch of salt and pepper. When the water starts to boil, cover, lower heat to medium, and cook for 15 minutes until cauliflower is tender. Check periodically, as all stoves are different, to make sure there is still water in pan. You need that water for steaming and for mixing later. Do not drain.
- If you find the cauliflower mash is too loose, simply continue to cook and stir in the pan until some of the moisture evaporates.
- Finish with a drizzle of fruity olive oil.