Cauliflower Mash Recipe


5 Cups Cauliflower Florets, rinsed (this is about 1 large head of cauliflower or 2 smaller heads)

Water or Broth

Salt, to taste

1 – 2 Tbsp Butter (optional)

1 Tbsp Chives (optional)


Make sure your cauliflower has been rinsed and separated into bite-sized florets.

Place about 1″ water or broth in a saucepan. If you have a steamer basket you can place it on top and use it to steam the cauliflower, if not, add the cauliflower florets directly on top of the liquid. Steam over high heat for 12 to 15 minutes, until cauliflower is soft enough for a fork to easily pierce through.

Once cauliflower has been steamed, place in a food processor and pulse until the desired consistency is reached. If you don’t have a food processor, you can use a blender, potato masher, or potato ricer. * See notes in the post above on how to make the thickest cauliflower mash

Return cauliflower mash to saucepan on medium heat and add butter (if desired) and salt to taste. Serve immediately or allow to cool completely then store in air tight container that is kept in either the refrigerator or freezer.