Cauliflower Mash
Tender and incredibly tasty - for any occasion! Making cauliflower mash is effortless and doesn’t take long. Cream gives it a pleasant velvety flavor that few can resist. For a lean version, replace it with vegetable broth.
Updated : 04 February, 2026
Easy
About 20 min.
Ingredients
400 grams
Cauliflower
1 liter
Water
to taste
Salt
40 grams
Butter
to taste
Ground black pepper
60 milliliters
Cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cauliflower mash with cream? Prepare the needed ingredients. You can use fresh or frozen cauliflower. Take the butter out of the fridge in advance. It’s best to use light cream, or replace it with low-fat milk - but be aware the creamy note will be less pronounced. Pour filtered cold water into a pot and set it over high heat.
Step 2
If using fresh cauliflower, rinse it under running water and break into florets. Frozen cauliflower can go straight into the pot without thawing. Salt to taste and cook over medium heat for about 10 minutes after it returns to a boil. Check doneness with a fork: the florets should be soft inside. It’s believed that covering the pot with a lid at this stage can make the cauliflower turn yellow, and we don’t want that.
Step 3
Drain the cooked cauliflower in a colander to let the water run off. Then transfer it to a blender bowl and add the softened butter.
Step 4
Pour in the cream for a richer, more delicate mash. For a lean cauliflower mash, you can use the water the cauliflower was cooked in. Salt to taste and add a pinch of ground nutmeg - this gives the dish a special aroma.
Step 5
Blend in pulse mode until smooth. A uniform texture is as important here as it is for mashed potatoes. Instead of a blender, you can use a metal potato masher/press - soft florets mash well by hand too. The cauliflower vegetable mash is ready. Before serving, you can drizzle with melted butter and garnish with fresh herbs. Enjoy your meal!
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