Garlic Mashed Cauliflower

Name: Garlic Mashed Cauliflower
Cook time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2500 ml water for steaming; 900 g cauliflower florets cut into small florets; 14 g unsalted butter divided; 3 cloves garlic cloves minced; 60 g cream cheese softened; 25 g finely grated Parmesan cheese; 30 ml whole milk warmed; 4 g fine salt divided; 1 g black pepper freshly ground; 14 g unsalted butter divided; 2 g fine salt divided; 8 g chives finely sliced

A simple cauliflower mash made by steaming florets until very tender, then blending them with sautéed garlic, butter, cream cheese, and a little Parmesan for body. The texture is smoother if the cauliflower is well drained before mashing, and a short finish over low heat helps excess moisture evaporate.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

2500 ml water for steaming
900 g cauliflower florets cut into small florets
14 g unsalted butter divided
3 cloves garlic cloves minced
60 g cream cheese softened
25 g finely grated Parmesan cheese
30 ml whole milk warmed
4 g fine salt divided
1 g black pepper freshly ground
14 g unsalted butter divided
2 g fine salt divided
8 g chives finely sliced

Instructions

Set a large pot with a steamer insert over high heat and bring the water to a boil. Add the cauliflower florets and steam until very tender, 10 to 12 minutes. They should crush easily with a fork. A fork slips through the florets with almost no resistance.
While the cauliflower steams, melt 14 g of the butter in a small skillet over medium-low heat. Add the garlic and cook just until fragrant and pale golden, about 45 to 60 seconds; do not brown it. The garlic smells sweet and aromatic, not sharp or browned.
Drain the cauliflower very well in a colander, then return it to the warm pot for 1 minute off the heat to let excess moisture evaporate. Add the garlic butter, cream cheese, Parmesan, milk, 4 g of the salt, and black pepper. Little to no water remains at the bottom of the pot and the dairy begins to melt in.
Mash until mostly smooth, then stir vigorously for a lighter, creamier texture. If needed, mash in the pot over very low heat for 1 to 2 minutes to evaporate any remaining moisture. Taste and add the remaining 2 g salt if needed. The mash is thick, creamy, and holds soft mounds without pooling liquid.
Transfer to a warm serving bowl and top with the chives if using. Serve immediately. The surface is glossy, hot, and evenly seasoned.