Mashed Cauliflower

Mashed Cauliflower

Maryse Chevriere


  • cauliflower heads, cut into chunks
  • cloves garlic, peeled
  • 1/2 cup  low-fat milk
  • small Tabasco pepper, seeds and ribs removed
  • 1 teaspoon  kosher salt
  • 1 tablespoon  olive oil
  • 1/4 cup  Parmesan, finely grated
  • 3 sprigs  fresh thyme leaves

This dish is a great alternative for mashed potatoes, the cauliflower has a significantly lighter calorie count and the same comforting quality — no side is better for special occasions and weeknights alike. The flavor profile dish is simple, with fresh garlic, Parmesan, and thyme. Feel free to switch things up — swap out the Parmesan and thyme for curry powder and raisins, for instance. 

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Steam the cauliflower and garlic until crisp-tender, test the doneness frequently using a fork. Transfer the mixture to a food processor and add the milk; process the ingredients until they are combined but still chunky (about 10 pulses). Add in the pepper and salt, then turn the processor back on — slowly pour the olive oil into the mixture through the feeding tube; the final consistency should be smooth and fully incorporated. Transfer the mash to a mixing bowl and stir in the Parmesan garnish with the thyme. Serve immediately or at room temperature. 

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