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Browned Butter Garlic Mashed Cauliflower Recipe

Browned Butter Garlic Mashed Cauliflower

A silky cauliflower mash flavored with nutty browned butter and fragrant garlic. Cream cheese and Parmesan are optional additions for a richer, smoother side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head about 2–2 1/2 pounds Cauliflower, cut into florets
  • 4 tablespoons Unsalted butter
  • 3–4 cloves Garlic, finely minced
Optional Additions
  • 2 tablespoons Cream cheese, softened
  • 2 tablespoons Finely grated Parmesan cheese
Seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Texture Adjustment
  • 1–2 tablespoons, only if needed Heavy cream or milk
Garnish
  • 1 tablespoon, optional Fresh parsley or chives, chopped

Method
 

Step-by-Step
  1. Steam the cauliflower florets for 8–10 minutes, until very tender. Drain exceptionally well, then return the cauliflower to the warm pot for 1–2 minutes if it needs to dry further.
  2. Melt the butter in a light-colored skillet over medium heat. Cook for about 3–5 minutes, watching as the milk solids turn amber-golden and the butter develops a nutty aroma.
  3. Add the minced garlic during the final 30–60 seconds of browning. Stir until fragrant, then remove the skillet from the heat promptly so the garlic and butter do not burn.
  4. Transfer the dry cauliflower to a food processor or blender. Add most of the browned butter and garlic, cream cheese if using, Parmesan if using, kosher salt and black pepper.
  5. Process just until smooth, scraping down the sides as needed. Add heavy cream or milk a teaspoon at a time only if the mash is too thick.
  6. Taste the mash and adjust the salt and pepper. Spoon it into a serving bowl, drizzle with the remaining browned butter and finish with parsley or chives.

Notes

Steaming is preferred because the cauliflower absorbs less water than it does when boiled. Avoid overprocessing, since prolonged blending can make the mash pasty or gummy. Refrigerate leftovers in a covered container and reheat gently, adding a small splash of milk only if needed.