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.
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.