VIDEO: Mashed Cauliflower

Mashed cauliflower or mock potatoes garnished with parsley. Roast and raw garlic in the background. Selective focus on front of plate.

Mashed Cauliflower


    • 8 cups bite-size cauliflower florets (about 1 head)
    • 4 cloves garlic, crushed and peeled
    • 1/3 cup nonfat buttermilk (see Tip)
    • 4 teaspoons extra-virgin olive oil, divided
    • 1 teaspoon butter
    • 1/2 teaspoon salt
    • Freshly ground pepper to taste


  1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
  2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil. Serve hot.

TIP: Make your own buttermilk by mixing 1 Tablespoon lemon juice and 1 cup milk.

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