Cheesy Mashed Cauliflower – Rachael Ray

The first time I tried mashed cauliflower, I was skeptical. Cauliflower, mashed? Surely, it couldn’t compare to the creamy comfort of mashed potatoes. But one Thanksgiving, desperate for a lighter alternative that still felt indulgent, I gave it a try. I remember the surprise on my face as I took the first bite. The subtle sweetness of the cauliflower, the richness of the cheese, and the fragrant herbs all blended into a surprisingly satisfying dish that quickly became a holiday staple – and a weeknight favorite!

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: About 4 cups
• Dietary Type: Low-Carb

Ingredients

• 1 cup chicken broth
• 1 large head cauliflower
• 1/3 cup Boursin cheese or 1/3 cup other garlic & herb spreadable cheese
• 1/4 cup grated Parmigiano-Reggiano cheese or 1/4 cup Romano cheese
• 1/8 teaspoon grated nutmeg
• 3 tablespoons chives, chopped
• 1 tablespoon extra-virgin olive oil
• Salt, to taste
• Black pepper, freshly ground, to taste

Equipment Needed

• Deep pot with lid
• Sharp paring knife
• Potato masher or immersion blender
• Serving dish

Instructions

1. Begin by adding the chicken stock and 1 tablespoon of extra-virgin olive oil (about 1 turn of the pan) to a deep pot.
2. Next, prepare the cauliflower. Trim away the greens and stems from the base of the head.
3. Using a sharp paring knife, carefully cut away the core of the cauliflower.
4. Place the cored cauliflower head into the pot with the chicken broth.
5. Cover the pot tightly with a lid and bring the liquid to a boil over high heat.
6. Once boiling, reduce the heat to medium-low and cook the cauliflower, still covered, until it is tender. This should take approximately 8 to 10 minutes. The cauliflower is done when a fork easily pierces through it.
7. Remove the lid from the pot. You’ll notice that some of the chicken broth will have evaporated.
8. Using a potato masher, begin to mash the cauliflower. Alternatively, for a smoother consistency, you can use an immersion blender directly in the pot. Be careful of splattering!
9. Add the Boursin cheese (or your preferred garlic & herb spreadable cheese) and the grated Parmigiano-Reggiano cheese (or Romano cheese) to the mashed cauliflower.
10. Allow some of the remaining liquid to cook off as you continue to mash the cauliflower and incorporate the cheeses. Stir frequently to prevent sticking.
11. As the mixture thickens and becomes creamy, turn off the heat.
12. Season generously with salt, pepper, and grated nutmeg. Adjust the seasonings to your personal preference. A little extra pepper adds a nice kick.
13. Stir in the chopped chives. This adds a pop of fresh, herbaceous flavor to the dish.
14. Transfer the finished cheesy mashed cauliflower to a serving dish. Garnish with a few extra chives for visual appeal. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overcook the cauliflower: Overcooked cauliflower can become mushy and release a bitter flavor. Cook it until it’s just fork-tender for the best texture.
• Cheese it up! Feel free to experiment with different cheeses. Cream cheese, sharp cheddar, or even a smoky Gouda can add interesting flavor dimensions.
• For a smoother texture: Use an immersion blender or food processor for an ultra-smooth, almost puréed consistency.
• Make ahead: You can cook the cauliflower and mash it ahead of time. Just store it in the refrigerator and reheat before adding the cheese and herbs. This is a great time-saver for busy weeknights.
• Spice it up! A pinch of red pepper flakes adds a touch of heat.

Serving & Storage Suggestions

Serve the cheesy mashed cauliflower hot, as a side dish to roasted chicken, grilled steak, or baked fish. It also pairs well with vegetarian entrees like lentil loaf or stuffed peppers. To elevate the presentation, consider piping the mashed cauliflower into individual ramekins or swirling it decoratively on a serving platter.

Leftover cheesy mashed cauliflower can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk or broth to restore the creamy consistency. Freezing is not recommended, as the texture can become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	84 kcal	N/A
Calories from Fat	21g	25%
Total Fat	2.4g	3%
Saturated Fat	1.1g	5%
Cholesterol	3.6mg	1%
Sodium	334.5mg	13%
Total Carbohydrate	11g	3%
Dietary Fiber	4.3g	17%
Sugars	4.3g	N/A
Protein	7.2g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free: Substitute the Boursin and Parmigiano-Reggiano with nutritional yeast and a dairy-free cream cheese alternative for a vegan version.
• Roasted Garlic: Roast a head of garlic and mash the cloves into the cauliflower for a deeper, sweeter flavor.
• Herb Infusion: Infuse the chicken broth with fresh herbs like thyme or rosemary while cooking the cauliflower.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.
• Loaded Cauliflower: Top with crumbled bacon, shredded cheddar cheese, and sour cream for a “loaded” version.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cauliflower for this recipe?
A: Yes, you can use frozen cauliflower florets. However, be sure to thaw them completely and drain any excess water before cooking, as frozen cauliflower tends to release more moisture.

Q: How do I prevent the cauliflower from smelling while it’s cooking?
A: Adding a bay leaf to the pot while the cauliflower is cooking can help to minimize the characteristic cauliflower odor.

Q: Can I make this recipe ahead of time?
A: Yes, you can cook the cauliflower and mash it ahead of time. Store it in the refrigerator and reheat before adding the cheese and herbs.

Q: What if I don’t have Boursin cheese?
A: Any garlic and herb spreadable cheese will work as a substitute. You can also use cream cheese and add your own garlic and herbs.

Q: Can I add other vegetables to the mashed cauliflower?
A: Yes, feel free to add other cooked vegetables like roasted garlic, carrots, or parsnips to the mashed cauliflower for added flavor and nutrition.

Final Thoughts

This Cheesy Mashed Cauliflower recipe is a delicious and healthy alternative to traditional mashed potatoes. It’s surprisingly easy to make, incredibly versatile, and guaranteed to be a crowd-pleaser. Don’t be afraid to experiment with different cheeses and herbs to create your own unique flavor combinations. I encourage you to give this recipe a try – you might just find your new favorite side dish! Share your creations and feedback, and happy cooking! Pair it with a dry white wine like Sauvignon Blanc for a truly delightful meal.