Mashed Cauliflower

By Ali Slagle

Published March 11, 2020

Mashed Cauliflower
Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(1,214)
Comments
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For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash. Add the garlic- and herb-infused milk one tablespoon at a time until you reach a light, silky consistency. All that’s needed is a little sour cream for tang. Save the leftover infused milk for braising white beans, a can of tomatoes, or for making more mashed cauliflower.

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Ingredients

Yield:4 servings
  • 1large (2-pound) cauliflower, cut into small florets and core coarsely chopped
  • 2cups whole milk
  • 2garlic cloves, smashed and peeled
  • 4sprigs fresh thyme, plus more leaves for garnish
  • Kosher salt
  • 3tablespoons sour cream
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

136 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 7 grams protein; 659 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan, combine the cauliflower, milk, garlic, thyme and 1 teaspoon salt; heat over medium-high. When the mixture begins to bubble around the edges (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes.

  2. Step 2

    Place a colander over a bowl, then drain the cauliflower, catching the milk in the bowl. Discard the thyme sprigs. Return the cauliflower and garlic to the pot. Mash the cauliflower using a potato masher, or use an immersion blender to purée until smooth. Add the reserved milk 1 tablespoon at a time, mashing or blending in between, until the cauliflower reaches desired consistency. (You’ll use about about ¼ cup of milk.)

  3. Step 3

    Stir in the sour cream, then season to taste with salt and pepper. Garnish with additional thyme leaves.

Ratings

4 out of 5
1,214 user ratings
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Comments

speacock23

If you puree the cauliflower and garlic in a food processor with about a cup of cooked white beans, the texture will be firmer - more like mashed potatoes.

LB

I simmered the cauliflower in the milk for about an hour and a half instead of just tender. It made a much creamier mash which reminded me of pommes purée. Didn’t add the sour cream because I didn’t think it needed it since I simmered it for so long. By cooking it down for that long, the cauliflower absorbs a lot of the milk and then you don’t have to drain and add back in. I hope this helps. It was delicious!

DolceSanDiego

Outstanding recipe as it is. Occasionally use in place of potatoes or combine. 1 cup of cauliflower has: 27 calories 2.1 grams' fiber 2.05 grams' protein 5.32 grams' carbs Cauliflower high in vitamins and minerals. Good source of vitamin C, K, B6, folate, and potassium. Also contains nutrients such as choline, which is involved in brain development, synthesizing DNA in cells. 148-gram potato contains: Potential benefit but you need to eat the skin 110 calories 26 grams' carbs 3 grams' protein

CJ

I love this recipe; the addition of white beans is brilliant. I put leftovers in soups to thicken...

E

Milk tip was very helpful! Immersion blender gave great texture. Will be making again!

Kimwerr

Deceptively, simple, and delicious! I followed advice from these comments and simmered low and slow about one and a half hours. It’s really good. I did in fact save the cauliflower milk to either make another batch or some kale as suggested.

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