Scott's Recipe

Sides - Mashed Cauliflower

Category: Appetizers, Sides & Snacks

2 (16 oz) packages riced cauliflower, or 1 large head cauliflower (about 3 lbs)
3 Tbsp unsalted butter
2 cups water
1 tsp kosher salt


1. Finely chop the cauliflower (for whole cauliflower only): Halve the cauliflower through the stem. Cut a "V" shape around the core to remove the core from each half. Finely chop the cauliflower. The smaller the pieces, the faster the cauliflower will cook and the creamier the finished dish will be.
2. Melt the butter in a 4-quart pot over medium-high heat. Add the cauliflower and sauté, stirring regularly, until the cauliflower has lightened in color, 3 to 5 minutes.
3. Add the water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes.
4. Reserve 1/4 cup of the cooking liquid. Drain the cauliflower.
5. Place the drained cauliflower and reserved cooking liquid back in the pot. Mash using an immersion blender to desired consistency. Serve hot.