The Cauliflower To Look For When Making Creamy Mashed Cauliflower

Cauliflower is one of those versatile vegetables that can wear many hats. You can make buffalo cauliflower as an appetizer, or turn cauliflower into the star of your barbecue. It's also a vegetable that doesn't get enough love in egg salads. However, one variation of cauliflower that definitely doesn't get the attention it deserves is mashed cauliflower. This decadent dish does not simply replace mashed potatoes; it creates a creamy, flavorful cuisine all its own. While hearty mashed potatoes can sometimes be heavy and leave you feeling sluggish, mashed cauliflower tends to be lighter, as well as easier to prepare.

To really streamline preparation, consider using riced cauliflower. Available in many grocery stores, riced cauliflower can typically be found in either the fresh or frozen sections. As the name suggests, it's simply cauliflower that's been processed into small rice-like pieces that are prepackaged. Ideally, fresh riced cauliflower is best, but frozen works, too. In fact, frozen cauliflower actually often softens faster since it's part-cooked before being frozen, plus it's hugely convenient, of course. 

Finally, while cauliflower comes in many colors and even rainbow-hued mixes, go for the white cauliflower. It's the easiest to cook, as other varieties don't respond as well to the process of boiling (or steaming) and pureeing. There's also a risk that the colorful varieties, especially purple, can lose some color once boiled, so you might not get the vibrant result expected.

When it comes to mashed potatoes, there's always the risk of over-mixing, which can lead to a firm, chunky texture or worse, a starchy consistency. But, mashed cauliflower doesn't have these same quirks. You don't need to worry about over-mixing, or "getting it wrong." Since cauliflower is a non-starchy vegetable, you won't encounter the sticky texture issues typical of mashed potatoes.

Mashed cauliflower has a naturally nutty flavor with a hint of sweetness, making it easy to dress up with various seasonings or use as a base for other dishes. While cauliflower can sometimes have a slight bitter taste, it generally softens and mellows when mixed with other ingredients, making it the perfect backdrop for a bit of rich butter, salt, and pepper. You can even elevate it further with garlic, olive oil, cheese (or cream cheese), and your favorite seasonings.

One thing to watch out for is making your mashed cauliflower too watery. To avoid this, either use less liquid, or adjust the cauliflower-to-liquid ratio. If needed, simply add more cauliflower to thicken the mash. This mashed cauliflower is not only a mouth-watering alternative to mashed potatoes, but an incredibly adjustable and easily-customized meal. Serve it on the side of meat or fish, or use it to top shepherd's pie or cottage pie instead of potato.

When it's time to cook your riced cauliflower, start by melting butter in a pot. Once melted, add your riced cauliflower, and cook it for a few minutes to deepen the flavor before adding water and a pinch of salt. You want the mixture to simmer gently, not come to a full boil. For a creamier texture, consider using cream or milk instead of water — or try chicken stock for a more savory flavor. Once the cauliflower is tender, strain it, and mash or blend to your desired texture. If you want a chunkier mash, use a potato masher; for a smooth, creamy consistency, blend it until it looks almost silky.

Want to make a batch in advance? Leftovers can be stored in an airtight container in your refrigerator for up to three to five days, or frozen for up to three months. When you're ready to reheat, just place the mash on the stove over low heat, and add any additional seasonings or butter to your liking. This makes mashed cauliflower an easy, versatile dish. While cauliflower is arguably amazing alone, this riced cauliflower-to-mash upgrade is undeniably delicious, as well as incredibly easy.