Mashed Cauliflower: (almost) Better Than Taters

When you make the best mashed potatoes of all time, it’s tough to not eat that creamy, mashy, garlicky, deliciousness at every moment possible.  There’s only a few flaws in that formula (starches + fat + calories = continually expanding stretchy pants).  So, yeah.  There needs to be another way to get this fix without going bankrupt from having to regularly buy new clothes.  Thankfully, mashed cauliflower is coming to the rescue.  Sure, it most certainly isn’t mashed taters, but it’s really darn close.  This recipe is also quick, easy and HEALTHY. So, no time to wax poetic.  Let’s get mashing!


  • 1 Head of Cauliflower
  • 3-5 tbsp. of Cauliflower Water (aka: the water you used to steam the cauliflower in)
  • 3 tbsp. Extra Virgin Olive Oil
  • 2 Roasted Garlic Cloves (if you don’t have that, mince 2 garlic cloves and sautée in olive oil over medium heat for a minute or two, until golden brown)
  • 3 tbsp. Plain Greek Yogurt
  • 1 tsp. Kosher Salt
  • 1 tsp. Fresh Ground Pepper
  • 1/8th cup of Shredded Parmigiano Reggiano
  • Chopped Fresh Chives (optional)

Get a large steam pot, or just a regular ol’ pot if that’s all ya got, fill about 1/4 of the way with water and bring to a boil over high heat.  In the meantime, trim the florets off the head of cauliflower and halve each of them.  Once your water’s boiling, drop the florets into the pot and steam for approximately 10 min (or until they’re tender and cooked thru).

When your cauliflower is ready, scoop it into a large food processor or blender with a slotted spoon.  Add the rest of the ingredients (except for the chives) and blend until smooth.  FYI, start with 3 tbsp. of the cauliflower water and add more if needed.  If the consistency is too thick for ya after the initial blending (or the mixture is having trouble fully blending in the 1st place), add a little more water and/or Olive Oil.  Too thin?  Add some more yogurt and/or parm.  Consistency good?  Give it a taste and adjust the seasoning if necessary.  Want it too look pretty when dished up?  Sprinkle some fresh chives on top (they also add a nice mild oniony bite, if you’re down with that sort of thing).

That’s it!  No, really.  That’s all it is.  Serve as a side dish or have a nice big bowl with this beer pairing…
Dead Guy Ale (Maibock/Helles Bock)
Rogue Ales (Newport, OR)

Pretty sure this was the 1st West Coast craft beer I had back in the late ’90’s and it’s still a damn good choice today.  With the mild, bright and savory flavors of the cauliflower, you need something that’s not gonna overpower your palate.  This Maibock starts sweet and malty, almost caramel-like; then finishes nice and clean with a slight hop bitterness.  A very smooth, easy drinkin’ brew.


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