Mondays Menu: Mashed Cauliflower

Do you need new ways to sneak more vegetables into your kid’s diet? They will probably never figure out that the mashed potatoes you are serving is really mashed cauliflower.


  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh or dry chives, for garnish
  • 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Serve with pats of butter.
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  1. Heather BH says

    That looks really good and I would have NEVER guessed. Cauliflower is a hard one for me. I did find a garlic recipe for Cauliflower that I want to try out and I don’t see why left over garlic cauliflower couldn’t be used in this recipe too ^^

  2. Sandy Cain says

    I like this recipe a lot. I think cauliflower, like Brussels sprouts, has gotten a bad rep through the years. I don’t know why, they both are really delicious and versatile as well. The garlic and cheese here make it seem more like an Italian treat, and not just a “veggie sidedish!”.

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