Description
This Thanksgiving Mashed Cauliflower is a smooth, buttery mash made with tender cauliflower, garlic, and a hint of nutmeg. A light, elegant, and low-carb alternative to mashed potatoes — perfect for the holiday table.
Ingredients
Scale
- 1 large head of cauliflower
- 1 garlic clove
- 2 tablespoons unsalted butter or ghee
- Freshly grated nutmeg, to taste
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prep the cauliflower: Remove the leaves and stem from the cauliflower, then cut it into florets. Rinse well and pat dry.
- Cook the cauliflower:
- Steaming method: Place the florets in a steamer basket over simmering water. Cover and steam for about 10–12 minutes, or until fork-tender.
- Boiling method: Alternatively, boil in salted water for 8–10 minutes until soft. Drain thoroughly and let sit for a few minutes to release excess moisture.
- Blend the mash: Transfer the cooked cauliflower to a food processor or blender. Add the butter (or ghee), garlic clove, a pinch of nutmeg, salt, and pepper.
- Puree until smooth: Blend until creamy and silky, scraping down the sides as needed. For an extra-rich mash, add a touch more butter or a splash of warm cream if desired.
- Adjust seasoning: Taste and adjust salt, pepper, and nutmeg as needed.
- Serve: Transfer to a serving bowl and top with an extra pat of butter, cracked pepper, and a light dusting of nutmeg before serving warm.
Notes
Active time: 10 minutes; Passive time: 15 minutes.
To ensure a thick mash, let the cauliflower cool slightly after draining so steam escapes before blending.
If you prefer a rustic texture, mash with a potato masher instead of blending — it adds a homemade charm.