Creamy Cauliflower Mash

I tried my own version of mashed cauliflower this week as a less starchy side dish and I am very pleased to share that it was amazingly good. There is nothing better than NOT having to peel the skins from a potato. I know it may not seem like a lot of work but when you need something quick and in one pot, the less preparation the better. I've never been a cauliflower person but prepared in this creamy texture with basic flavors is now my new favorite thing. You will reconsider mashed potatoes after having a bowl of this hearty and healthy alternative.

Creamy Cauliflower Mash

Creamy Cauliflower Mash


Creamy Cauliflower Mash 


  • 1 tablespoon olive oil

  • 1 head cauliflower, cut into small florets (about 6 cups)

  • 3 cloves garlic, minced

  • 4 oz of plain cream cheese or 1 cup of milk

  • 3 cups vegetable broth

  • 1 14 oz can white beans, rinsed and drained

  • ½ cup cornmeal

  • ½ cup shredded cheese, like sharp cheddar or havarti

  • 1 teaspoon salt



Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the cream cheese and 2 cups broth. Simmer for 10 minutes or until soft. Add the white beans and mash roughly with the back of a large wooden spoon. The texture will be chunky (if you prefer less rustic texture, continue smashing for a smoother consistency). Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.


{Photography & Recipe by: Sherrell Neal}