Mashed Cauliflower

I've had several people tell me they had no idea that this mashed cauliflower was not real potatoes! It is salty, buttery, and garlicky and a wonderful consistency.

Use it as a topping for shepherd's pie, as a thickener for soup, or with some roasted chicken and gravy. You will be amazed at how magical cauliflower really is!

mashed cauliflower


Mashed Cauliflower
Author: Amy MoffatPrep time: 20 minCook time: 12 minServings: 4


1 Tbsp melted butter or ghee
4-5 garlic cloves
1 head cauliflower, about 1 1/2 lbs chopped
3 Tbsp butter
1 tsp salt


Preheat your oven to 425° F
In a small oven-proof dish, combine 1 Tbsp butter or ghee and toss garlic cloves, coating well. (you want to make sure they are completely covered in fat or else they will explode in the oven!)
Roast for about 10-15 min in the oven
Meanwhile, in a large sauce pot, bring about 1 inch of water to a boil
Steam chopped cauliflower over the water for 15 minutes.
Place the hot cauliflower, 3 Tbsp butter, roasted garlic (slipped out of skins), and salt in a food processor and blend on high until smooth.

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