Do you love a big bowl of creamy mashed potatoes? Us too! We also love eating as many vegetables as possible and this delicious recipe for Skillet-Roasted Cauliflower Mash is a go-to side dish.
Your family will love this tasty alternative to mashed potatoes and it’s as easy to make as it is delicious.
Cauliflower can stand in for many types of recipes and ingredients, ranging from pizza crust to hummus to rice pilaf, so why not mashed potatoes? Eliminate the starch spike and increase your vegetable intake all in one fell swoop with this tasty side dish.
The real beauty of cauliflower is how it creates a blank canvas because its mild flavor easily melds with whatever flavor profile you mix in.
In my opinion, one of the best methods for cooking with cauliflower starts with roasting. It browns up nicely as it softens and takes on a nutty flavor, bringing a depth of flavor to the mash too.
Mind you, mashed cauliflower is not exactly the same as potatoes, but this recipe comes close to the comfort food that we long for, especially for holiday meals.
We like to use goat cheese in this recipe because it creates the creamy texture you crave in mashed potatoes while lending a bit of acid and tang to the mix. Grated parmesan is added for a nice savory finish.
Mashed Cauliflower is a Healthy Alternative to Mashed Potatoes
Of course, it’s the health-conscience part of us that reaches for this lovely cruciferous veggie. Using cauliflower to create a mashed potato substitute means you’re eating fewer carbohydrates and calories than mashed potatoes.
A member of the brassica family, cauliflower is high in fiber, calcium and an excellent source of antioxidants, vitamins, and minerals. It is a versatile vegetable that pairs well with chili, garlic, or spices like cumin, nutmeg, or saffron and it’s always good topped off with parmesan, brie, or cheddar cheese.
One of our favorite meals to serve this mashed cauliflower side dish with is Osso Buco Style Beef Short Ribs.
Top Tips for Preparing Skillet-Roasted Cauliflower Mash
- When mashed, cauliflower has a lovely texture, but to make it as smooth as possible, you’ll need a food processor to really do the job.
- By skillet roasting the cauliflower first and allowing the edges to brown a little, you really transform the flavor of the finished dish. It’s those slightly browned edges that elevate this mash.
- Keep the cauliflower pieces fairly small for quicker cooking and lots of edges to brown up.
- The creamy goat cheese helps to get the texture of the mash just right!
- A great make-ahead dish. Once cooked and cooled the cauliflower mash can be kept in the fridge for 2-3 days. Simply warm up in a pot or in the microwave and top with some butter before serving.
- Alternatively, cool the mash, pop it into the freezer, and store it for up to 3 months.
How to make Roasted Cauliflower Mash STEP BY STEP
- Saute the cauliflower in a hot skillet with oil until the edges start to brown, approx 5-7 minutes.
- Reduce heat to medium-low and add the garlic and 1/4 cup water before covering with a lid and cooking for a further 5 minutes, or until cauliflower is completely tender.
- Transfer the cauliflower to a food processor, season, and blend to smooth. Scrape down the sides, add the Parmesan and goat cheese and blend again till smooth.
- Top with butter and serve.
TIP: Make this dish up to an hour before serving. Cover and place in a warm oven until ready to serve. Finish with a little butter on top, just before serving.
Recipe Variations
- Substitute the avocado oil with either coconut oil or extra virgin olive oil.
- Parmesan cheese can be substituted with Grana Padano or Pecorino Romana cheese, which are similar in taste and texture.
- Substitute the goat cheese with cream cheese or mascarpone cheese, both of which have a similar creamy texture.
- Garnish the top with fresh chopped herbs like parsley, chives, or green onions.
More Delicious Recipes Using Fresh Cauliflower
Skillet Roasted Cauliflower Mash
Ingredients
- 2 tablespoons avocado oil
- 1 head cauliflower (about 2 pounds or 4 cups), chopped into small 1/4-inch slices
- 1 clove garlic sliced thin
- 1/4 cup water
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup grated Parmesan cheese
- 4 ounces goat cheese
- 1 tablespoon butter , for garnish
- Chopped parsley , for garnish (optional)
Instructions
- Heat oil in a skillet over medium heat until hot, add cauliflower, and cook, stirring occasionally until browned at the edges, 5-7 minutes.
- Add the garlic and ¼ cup water, cover the skillet with a lid, reduce heat to med-low and continue to cook for 5 more minutes, or until cauliflower is completely tender. The timing will depend on the size of the cauliflower pieces.
- Transfer the cauliflower to a food processor, add salt and pepper, and blend until smooth. Scrape down the sides and add the Parmesan and goat cheese; blend until smooth. Taste and add salt or pepper, as needed. Transfer to a serving bowl, garnish with a pat of butter and serve.
Notes
- When mashed, cauliflower has a lovely texture, but to make it as smooth as possible, you’ll need a food processor to really do the job.
- By skillet roasting the cauliflower first and allowing the edges to brown a little, you really transform the flavor of the finished dish. It’s those slightly browned edges that elevate this mash.
- Keep the cauliflower pieces fairly small for quicker cooking and lots of edges to brown up.
- The creamy goat cheese helps to get the texture of the mash just right!
- A great make-ahead dish. Once cooked and cooled the cauliflower mash can be kept in the fridge for 2-3 days. Simply warm up in a pot or in the microwave and top with some butter before serving.
- Alternatively, cool the mash, pop it into the freezer, and store it for up to 3 months.
- Substitute the avocado oil with either coconut oil or extra virgin olive oil.
- Parmesan cheese can be substituted with Grana Padano or Pecorino Romana cheese, which are similar in taste and texture.
- Substitute the goat cheese with cream cheese or mascarpone cheese, both of which have a similar creamy texture.
- Garnish the top with fresh chopped herbs like parsley, chives, or green onions.
Jill says
I think I’ll use cheddar cheese next time, but this was really good.
Karen (Back Road Journal) says
I’ll definitely have to try your trick of adding creamy goat cheese to my mashed cauliflower the next time I make it…thanks!
John / Kitchen Riffs says
Roast cauliflower is terrific! Even people who don’t “like” cauliflower like this dish. I’ve mashed cauliflower before, but never the roasted. And never added goat cheese! Gotta try that — neat idea. Thanks!