Cauliflower is at it again! It’s back to its old ways of impersonating things that it’s not. This time it’s mashed to look (and act) like mashed potatoes.

A friend of mine reminded me about this brown butter cauliflower mash recipe today. It’s so easy to make and it tastes amazing too. Try replacing your usual sauce with it and enjoy with a big, fat steak. No doubt, you’ll be very, very happy.

This mashed cauliflower recipe is an alternative to mashed potatoes and features pureed cauliflower flavored with browned butter and cheddar cheese.





8 servings

2 yellow onions, finely chopped

3 tablespoons butter, for frying

3 lbs cauliflower

1½ cups heavy whipping cream

2⁄3 lb shredded cheddar cheese

1 teaspoon sea salt

½ teaspoon ground black pepper

61⁄3 oz. butter




Fry chopped onions in a generous amount of butter, until soft and golden. Set aside.

Shred the cauliflower with the coarse side of a grater, or divide into smaller florets and chop in a food processor until rice-sized. Process a few florets at a time.

Pour heavy whipping cream in a pan. Stir in the cauliflower rice and boil on medium heat. Let simmer for 10–15 minutes or more, until the cauliflower is thoroughly cooked and the cream has boiled into the cauliflower. This will give the mash a more neutral flavor.

Season with salt and pepper to taste. Add fried onion and shredded cheese. Mix well and keep hot.

Sauté butter on medium heat in a skillet until amber-colored for a nice nutty taste. Serve the butter with the mash.



You don’t have to remove all of the leafy parts—use the entire cauliflower head for making mash! Just be sure to take off the outside leaves. You can also use ready-made cauliflower rice from the grocery store, fresh or frozen. Two pounds will be enough.

originally from: diet doctor

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