Mashed Cauliflower

A simple, satisfying favorite.

Why You'll Love This Recipe

• Low-carb but luxurious.
• Tastes like a side from a steakhouse.
• Naturally gluten-free.
• Quicker than mashed potatoes.
• Crowd-pleaser even for carb-lovers.

Ingredient Notes

• Cauliflower must be steamed (not boiled) to avoid waterlogging.
• Real cream cheese — Philadelphia, not whipped.
• Parmesan adds savory depth.

Ingredient Substitutions

• Sour cream instead of cream cheese.
• Add 2 oz Gruyère for extra cheesy.
• Vegan: olive oil + nutritional yeast + cashew cream.

Equipment Needed

• Steamer basket or large pot
• Food processor or immersion blender
• Cheesecloth or towel

Prep Tips

• Cut into small florets — cook fast and even.
• Towel-squeeze in batches if needed.

Instructions

1. 1

   Gather and prep: 1 cauliflower, 2 tbsp butter, 3 cloves garlic, minced, 1 cup milk, 1 tsp salt, 1/2 tsp black pepper, 1 cup parmesan cheese. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Boil cauliflower 15 min.

3. 3

   Drain, blend with butter, garlic, milk, parmesan.

Artsi Pro Tips

• SQUEEZE the steamed cauliflower dry — wet = soup, not mash.
• Cream cheese is the secret to body without potatoes.
• Food processor gives the silkiest texture; potato masher leaves it rustic.

Common Mistakes

• Boiling instead of steaming — soggy.
• Skipping the squeeze — watery mash.
• Cold cream cheese — won't incorporate smoothly.

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