Mashed Cauliflower

I have been wanting to try and create a recipe for mashed cauliflower ever since I had it at one of my favourite restaurants. Not just because I thought it could be a healthy alternative to mashed potatoes but also because it tasted amazing and poor cauliflower is such an underrated vegetable, I couldn’t wait to give it center stage. So here my version:


– 1 whole head of organic cauliflower

– 1 tsp olive oil

-1 tbsp milk

– 3 cloves garlic

– a few chives, chopped small

-sea salt and freshly ground pepper to taste


Preheat oven to¬†180 degrees (350 Fahrenheit). (I made a piece of meat in the oven to go with the mashed cauliflower which was a good idea – heating up the oven just for the garlic could be a bit wasteful). Cut the top few mm of the garlic off, wrap it in tinfoil and bake it for 30-45 minutes (depending on your oven). You won’t need all cloves so either freeze the additional ones for another time or enjoy with a cracker as an appy.

Wash and cut cauliflower into smaller pieces, steam until soft.

Mix steamed cauliflower, oil, milk and 3 cloves of garlic and mash using a fork, blender or whatever you would use to make mashed potatoes.

Season with chives, salt and pepper. I had it as a side to a piece of meat but you can substitute it for mashed potatoes anywhere – at your holiday table, in Shepard’s pie, as filling for perogies or whatever else you can think of.