Ingredients
Scale
- 1 large head of cauliflower (about 2 pounds): The star of the show! Choose a firm, white head of cauliflower, free from blemishes or brown spots. Fresh cauliflower is key to achieving the best flavor and texture.
- 4 cloves garlic: Garlic is essential for that pungent, savory flavor that complements the buttery cauliflower. Freshly minced garlic is recommended for the most intense aroma.
- 4 tablespoons unsalted butter: Butter is the secret ingredient to richness and that melt-in-your-mouth texture. Unsalted butter allows you to control the saltiness of the dish.
- 4 ounces cream cheese, softened: Cream cheese adds incredible creaminess and a slight tang that balances the richness of the butter and garlic. Make sure it’s softened to room temperature for easy blending.
- 1/4 cup heavy cream: Heavy cream further enhances the creaminess and adds a luxurious mouthfeel. You can substitute with half-and-half for a slightly lighter version.
- 1/4 cup grated Parmesan cheese: Parmesan cheese adds a salty, nutty flavor and a touch of umami that elevates the dish. Freshly grated Parmesan is always best.
- Salt and freshly ground black pepper to taste: Seasoning is crucial! Salt enhances all the flavors, and black pepper adds a subtle warmth and depth. Adjust to your preference.
- 2 tablespoons chopped fresh chives (optional, for garnish): Fresh chives add a pop of color and a mild oniony flavor as a final touch. Parsley or other fresh herbs can also be used.
Instructions
- Prepare the Cauliflower: Begin by thoroughly washing the head of cauliflower under cold water. Remove the outer green leaves and the tough core. Cut the cauliflower into florets of roughly equal size. This will ensure even cooking. Smaller florets will cook faster and more uniformly.
- Cook the Cauliflower: You have a few options for cooking the cauliflower, each yielding slightly different results. Steaming is a great option for preserving nutrients and preventing the cauliflower from becoming waterlogged. Fill a pot with about an inch of water and bring it to a boil. Place a steamer basket over the boiling water, ensuring the water doesn’t touch the bottom of the basket. Add the cauliflower florets to the steamer basket, cover, and steam for 15-20 minutes, or until the cauliflower is fork-tender. Boiling is another quick method. Place the cauliflower florets in a pot and cover them with water. Bring to a boil and cook for 10-15 minutes, or until fork-tender. Be careful not to overcook, as this can make the cauliflower mushy. Roasting the cauliflower adds a slightly caramelized flavor. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned. Roasting will result in a slightly drier mash compared to steaming or boiling.
- Sauté the Garlic: While the cauliflower is cooking, prepare the garlic. Mince the garlic cloves finely. In a small skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in butter infuses the butter with a rich garlic flavor that will permeate the entire dish.
- Drain the Cauliflower (if steamed or boiled): If you steamed or boiled the cauliflower, carefully drain it in a colander, making sure to remove as much excess water as possible. Excess water will result in a watery mash. You can even gently press the cauliflower in the colander to remove more moisture.
- Mash the Cauliflower: Transfer the cooked cauliflower to a food processor or a large bowl. If using a food processor, pulse the cauliflower until it is mostly smooth. If using a bowl, use a potato masher or an immersion blender to mash the cauliflower until it reaches your desired consistency. For a smoother mash, process or blend for longer. For a chunkier mash, mash less.
- Combine Ingredients and Season: Add the softened cream cheese, heavy cream, grated Parmesan cheese, and the sautéed garlic butter to the mashed cauliflower. Process or mash until everything is well combined and the mixture is smooth and creamy. Season generously with salt and freshly ground black pepper to taste. Start with about 1 teaspoon of salt and 1/2 teaspoon of black pepper, and then adjust according to your preference. Taste and adjust seasoning as needed.
- Serve and Garnish: Transfer the Buttery Garlic Mashed Cauliflower to a serving bowl. Garnish with fresh chopped chives, if desired, for a pop of color and fresh flavor. Serve immediately while hot and creamy.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g