Ingredients
Scale
- 1 large head of cauliflower (about 2 pounds), cut into florets
- 3 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup whole milk or heavy cream (substitute with almond milk for a lighter version)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until very tender, about 12-15 minutes. You want them soft enough to mash easily, similar to how you’d cook potatoes for mashing.
- Drain the cauliflower well and transfer it to a clean kitchen towel or cheesecloth. Wrap it up and gently squeeze out any excess moisture. Removing as much water as possible helps achieve a creamy, non-watery mash.
- In a medium skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. This little step infuses the butter with garlic, giving the mash a deeper flavor—just like my Nonna’s kitchen would do.
- Place the drained cauliflower in a food processor or use an immersion blender in a bowl. Add the garlic butter, Parmesan cheese, and milk or cream. Pulse or blend until smooth and creamy. If the mixture feels too thick, add a bit more milk a tablespoon at a time until you reach your desired consistency.
- Season with salt and freshly ground black pepper to taste. Give it one last quick blend or stir to incorporate the seasoning evenly.
- Transfer the mashed cauliflower to a serving bowl and garnish with chopped fresh parsley if desired. Serve immediately, savoring that warm, cheesy aroma that fills the kitchen with memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
