Mashed Cauliflower with Chives
Light, creamy, and cheesy, this Mashed Cauliflower with Chives is a healthy twist on traditional mashed potatoes. High in fiber, low in carbs, and full of flavor, it’s ready in under 20 minutes, making it an easy, satisfying side for any meal.
Equipment
- 1-Large pot
- 1 food processor (or blender/immersion blender)
- 1 knife
- 1 cutting board
- 1 bowl
- 1 spoon
Ingredients
- 1 medium head cauliflower
- 2 tablespoons cream cheese regular or low-fat
- ⅓ cup shredded Parmesan cheese
- 1 tablespoon fresh chives chopped, plus extra for garnish
- Salt to taste
- Pepper to taste
Instructions
- Preparing the Cauliflower: Begin by selecting a fresh, firm head of cauliflower. Remove the outer leaves and trim the stem. Place the cauliflower on a cutting board and carefully cut it in half vertically. Use the tip of a knife to make a V-shaped incision to remove the tough core. Break the cauliflower into small, uniform florets using your hands or the knife. Uniform pieces ensure even cooking and a smooth final mash.
- Boiling the Cauliflower: Fill a large pot with water and add a generous pinch of salt. Bringing the water to a rolling boil is key—salted water enhances the flavor of the cauliflower as it cooks. Once boiling, carefully add the florets to the pot. Reduce the heat slightly to maintain a gentle boil and cook the cauliflower until it is tender when pierced with a fork, about 8 minutes. Avoid overcooking, as this can make the cauliflower watery.
- Draining the Cauliflower: Once tender, immediately drain the cauliflower using a colander. Allow any excess water to drain completely; this step is crucial for achieving a creamy, rich texture. Leaving water behind can result in a thin, runny mash rather than a smooth, velvety consistency.
- Blending the Cauliflower: Transfer the drained florets into a food processor, blender, or use an immersion blender for convenience. Add the cream cheese and shredded Parmesan. Pulse the mixture in short bursts, then blend continuously until it becomes a completely smooth, creamy texture. Scrape down the sides as needed to ensure even blending. Do not attempt to mash by hand, as this will result in a coarse texture.
- Incorporating Chives: Transfer the smooth cauliflower mash into a mixing bowl. Add the chopped fresh chives, folding them gently into the mash. Chives add a mild, onion-like flavor and a vibrant green color, enhancing both taste and presentation. Adjust the amount based on your preference for herbaceous intensity.
- Seasoning to Taste: Taste the cauliflower mash and season with salt and freshly cracked black pepper. Start with a small pinch and adjust gradually, as the Parmesan already contributes saltiness. Mixing thoroughly ensures even seasoning throughout the mash.
- Serving the Dish: Spoon the creamy mash into a serving bowl or onto individual plates. Garnish with a sprinkle of additional chopped chives for a fresh, colorful finish. Serve immediately while warm to enjoy the full creamy texture and delicate flavors. This dish pairs beautifully with roasted meats, grilled fish, or as a satisfying standalone low-carb side.
Notes
- Use a fresh, firm cauliflower head for the creamiest results. Avoid older or wilted cauliflower, which can produce a watery mash.
- Cut florets into uniform pieces to ensure even cooking. Smaller florets cook faster and blend more smoothly.
- Salt the boiling water generously; it seasons the cauliflower from the inside, reducing the amount of added salt later.
- For a smoother texture, always use a food processor, blender, or immersion blender rather than mashing by hand.
- Add chives after blending to preserve their fresh flavor and color. Overcooking chives can make them lose brightness.
