Creamy Mashed Cauliflower is a delicious alternative to the typical mashed potato recipe, which is full of starch. It's also a lot easier to make mashed cauliflower because you can't really overcook it, whereas mashed potatoes can get gummy and sticky if overcooked. Try to use only the water in the recipe as cauliflower already has a lot of water content and can become runny and thin if there's too much H 2O.
1 large head of cauliflower OR 2 (16 ounce) packages of riced cauliflower
4 tablespoons of butter
2 cups boiling water
kosher salt and black pepper to taste
For whole cauliflower: remove the stems and leaves using a chefs knife
Cut cauliflower in half
Remove the core by cutting in a "V" shape
Chop into smaller pieces
Place pieces into food processor
Puree for about 10 seconds, until cauliflower resembles rice
Set cauliflower aside in a medium mixing bowl
Melt 1 tablespoon of butter over medium-high heat
Once butter is melted, add in cauliflower
Saute until rice is lightened in color, about 3-5 minutes
Optional: You can stop here if you want cauliflower rice instead of mashed cauliflower. This is delicious to use in dishes like stir fry.
Add cauliflower to a medium size saucepan
Add 2 cups boiling water
Cover and cook until tender, about 10 minutes
Reserve about 1/2 cup cooking liquid
Drain remaining liquid from cooked cauliflower
Return drained cauliflower to the pot and blend using an immersion blender
Blend until desired texture
Add kosher salt and black pepper to taste
Serve hot and enjoy!
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