Garlic-Parmesan Cauliflower Mash
Tender cauliflower and whole garlic cloves mashed with butter and Parmesan into a creamy, lighter stand-in for mashed potatoes. Mash it rustic or blend it silky smooth.
25 mins
6 servings
Ingredients
- 1 ½ heads of Cauliflower
- 6 cloves of Garlic
- 1 ½ tablespoons Parsley (Fresh)
- 3 tablespoons Milk
- ¼ cup + 2 tablespoons Parmesan Cheese
- 3 tablespoons Unsalted Butter
- ¾ teaspoon Kosher Salt
- ⅜ teaspoon Black Pepper
Directions
- Bring a large pot of generously salted water to a boil. Add the cauliflower florets and garlic cloves and cook 10 to 12 minutes, until the cauliflower is very tender when pierced with a fork.
- Drain well, then return the cauliflower and garlic to the empty pot over low heat. Stir for 1 to 2 minutes to steam off extra moisture so the mash isn't watery.
- Remove the pot from the heat and add the butter, Parmesan, salt, and pepper. Mash with a potato masher for a rustic texture, or use an immersion blender for a smooth purée, adding the warm milk a splash at a time until it's as creamy as you like.
- Taste and adjust the seasoning, then top with parsley and an extra sprinkle of Parmesan before serving.
