Prep Time: 10 minutes
Cook Time: 15 minutes
Soak Time: 0 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 2 medium heads cauliflower (about 2 lbs trimmed florets)
  • 2 tbsp unsalted butter (or olive oil)
  • 2 tbsp cream cheese or sour cream
  • ¼–½ cup warm heavy cream or milk (as needed)
  • 2 cloves garlic, smashed (optional but recommended)
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 2 tbsp finely grated Parmesan (optional, for extra savor)
  • Chives or parsley, minced, for garnish
  • Olive oil or melted butter, for finishing

Directions

  1. Prep the florets. Remove tough leaves and core from the cauliflower heads. Break into evenly sized florets (thumb-size is perfect). Rinse and shake dry.
  2. Steam or boil—your call.
    • Steam (best texture): Set a steamer basket over 1–2 inches of simmering water. Add florets and the smashed garlic, cover, and steam until completely tender—pierce with a knife and it should slide through with no resistance—about 10–12 minutes.
    • Boil (fast & easy): Salt a pot of water, add florets and garlic, and cook 8–10 minutes until very tender. Drain thoroughly in a colander.
  3. Dry it out. Return the hot cauliflower and garlic to the empty pot over low heat. Cook, stirring, 1–2 minutes to evaporate excess moisture. This quick “drying” step is the difference between silky and watery.
  4. Mash & enrich. Off heat, add butter and cream cheese. Mash with a potato masher for rustic texture, or use an immersion blender/food processor for ultra-smooth purée. Stream in warm cream or milk until the consistency is like fluffy mashed potatoes—not soup. Season with salt, pepper, and a whisper of nutmeg. Fold in Parmesan, if using.
  5. Taste like a chef. Taste and adjust salt, pepper, and richness. If it needs more body, add a knob of butter. If it needs brightness, a teaspoon of olive oil or a squeeze of lemon wakes it up.
  6. Finish & serve. Spoon into a warm bowl, make a shallow swirl, and finish with a gloss of olive oil or melted butter. Shower with chives or parsley. Serve hot.

Chef Ed Tips

  • Dry thoroughly. Water is the enemy of creaminess; that 1–2 minute pot-drying step is clutch.
  • Alliums, your way. Swap the garlic for 1–2 tbsp of roasted garlic or sautéed shallots for a sweeter depth.
  • Dairy-free option. Use olive oil and unsweetened oat or almond milk; add 1 tbsp tahini for body.
  • Protein pairings. Perfect with grilled chicken, steak, salmon, or as a bed for braised short ribs.
  • Make-ahead. Refrigerate up to 3 days. Rewarm gently with a splash of milk, then re-season.
  • Texture control. For ultra-smooth, blend half the batch and fold it back into the mashed half. Best of both worlds—lush yet fluffy.

Flavor Variations

  • Herb & Lemon: Stir in lemon zest and chopped dill/parsley.
  • Truffled: Finish with a few drops of truffle oil and extra Parm.
  • Smoky: Add ½ tsp smoked paprika and a crumble of crispy bacon on top.

Creamy, light, and weeknight-fast—this mashed cauliflower brings steakhouse vibes to your table, Chef Ed–style.

 

 

Mashed Cauliflower Recipe

Mashed Cauliflower Recipe