RESET360 with Camille McLaughlin
November Pick: Sides

Mashed Cauliflower

Cauliflower and garlic steamed until very tender, steamed dry, and mashed with butter, sour cream, and chives into a fluffy, rustic mash.

Why you'll love Mashed Cauliflower

This is the mash for the holiday table and every weeknight after it: cauliflower steamed with whole garlic cloves until it is soft enough to collapse under a fork, then mashed by hand with butter and sour cream. The garlic steams alongside the florets and turns mild and sweet, so it mashes right in. Chives on top make it look like the bowl everyone reaches for first.

The secret to mashed cauliflower is getting the water out. Cauliflower is mostly water, and boiled florets soak up even more, which is why mashed cauliflower can turn soupy. Steaming above the water keeps the florets from soaking any up, and a minute or two back in the hot, dry pot drives off the steam that clings to them. Then the butter and sour cream have somewhere to go, and the mash comes out thick and fluffy.

Mashing by hand with a potato masher keeps some texture, so it eats like a mash with body. Serve it under roast hens, pot roast, or anything with pan juices to spoon over.

Quick overview: This Mashed Cauliflower takes 10 min of hands-on time and about 28 min in all and makes 4 servings, each about 3/4 cup. You'll need a pot.

Jump to recipe

Mashed cauliflower with butter and chives
Prep 10 minCook 18 minTotal 28 minServes 4Serving about 3/4 cupYou'll need Pot

Ingredients

  • 1 large head cauliflower (about 2 1/2 lb), cut into 1 1/2-inch florets, core sliced
  • 4 cloves garlic, peeled
  • 3 tbsp butter, at room temperature
  • 1/4 cup full-fat sour cream Label: cream and cultures
  • 3/4 tsp fine sea salt
  • freshly ground black pepper
  • 2 tbsp finely chopped chives

Instructions

  1. Steam the cauliflower: Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Add the florets, the sliced core, and the garlic cloves, cover, and steam for 12 to 15 minutes, until a fork pushes through the thickest stem with no resistance. The florets need to be fully soft to mash smoothly; slightly firm ones stay lumpy.
  2. Steam it dry: Lift out the basket and pour the water out of the pot. Return the cauliflower and garlic to the empty pot and set it over low heat for 1 to 2 minutes, stirring gently, until the steam stops rising. This step drives off the surface water, and it is what keeps the mash thick.
  3. Mash: Take the pot off the heat, add the butter, and mash with a potato masher until the cauliflower is broken down and the butter has melted in, leaving some small pieces for texture.
  4. Finish: Stir in the sour cream, salt, and pepper. Taste and add more salt if needed. Spoon it into a warm bowl, make a few swirls with the back of the spoon, and scatter the chives over the top.

Storage and leftovers

Refrigerate in a sealed container for up to 4 days. A little liquid may gather as it sits; stir it back in.

Reheat in a saucepan over low heat with a small knob of butter, stirring often, or in the microwave in short bursts. Freezing turns the texture watery, so this is one to make fresh or keep in the refrigerator.

Variations

  • Silky: For a smooth purée, blend the steamed cauliflower with the butter and sour cream in a food processor until creamy.
  • Parmesan: Fold in 1/4 cup finely grated parmesan with the sour cream.
  • Brown butter: Cook the butter in a small skillet until it smells nutty and turns golden before mashing it in.
  • Roasted garlic: Use a whole head of roasted garlic, squeezed from its skins, in place of the steamed cloves.

Notes and tips

  • Use the core: The core is sweet and tender once steamed. Slice it thin so it cooks at the same pace as the florets.
  • Keep the lid on: Covering the pot traps the steam so the cauliflower cooks evenly and quickly.
  • Soften the butter: Room-temperature butter melts in without cooling the mash.
  • Make it ahead: Make it up to a day ahead and reheat it gently with a little extra butter, which brings back its creaminess.

Nutrition and mindful eating

  • Cauliflower is a cruciferous vegetable, mostly water and fiber, and it brings vitamin C, vitamin K, and folate to the plate.
  • Butter and sour cream are the real fat, and they give the mash its rich, comforting texture.
  • Garlic steamed whole turns mellow and sweet, so it adds depth without any sharpness.
  • Served beside a protein, a vegetable mash with fat slows the meal down and keeps your energy steady through the evening.
  • As you eat, notice the buttery, comforting texture of the mash next to your protein, and check in after dinner: a plate built this way should leave you comfortably full and settled.

Frequently asked questions

Have a question about this Mashed Cauliflower? Start here, with the questions people ask most.

Why is my mashed cauliflower watery?

Usually the florets were boiled or not dried. Steam them above the water and give them a minute or two in the hot, dry pot before mashing.

Can I use frozen cauliflower?

Yes. Steam it straight from frozen for a few minutes longer, then dry it in the pot for an extra minute, since frozen florets hold more water.

Can I use cream cheese?

Yes. Two ounces of softened cream cheese in place of the sour cream makes a thicker, tangier mash.

Can I make it dairy-free?

Mash it with 3 tablespoons of olive oil and a splash of warm chicken bone broth in place of the butter and sour cream.

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Tags: November Pick, Sides, American, 30 Minutes or Less