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Buttery Herb Mashed Cauliflower

This buttery herb mashed cauliflower is a creamy and flavorful side dish that offers a delightful twist on traditional mashed potatoes. The subtle blend of herbs and the rich, buttery texture create a comforting experience that anyone will appreciate. It’s so smooth and tender that it practically melts in your mouth, making it a wonderful addition to any meal.
Texture: Each bite practically melts on your tongue.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cauliflower
  • 1 head cauliflower, chopped into florets ensure all florets are uniform in size for even cooking
Butter and Cream
  • 4 tablespoons unsalted butter use softened butter for easier mixing
  • 1/4 cup heavy cream adjust the amount for desired creaminess
Herbs
  • 1 teaspoon garlic powder can substitute with minced roasted garlic for a richer flavor
  • 1 teaspoon dried thyme fresh thyme can also be used, but may need to be adjusted for intensity
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper optional, can be omitted for milder flavor

Method
 

Cooking the Cauliflower
  1. In a large pot, bring salted water to a boil. Add the chopped cauliflower florets and cook for 10-12 minutes, until fork-tender. Drain well, allowing excess water to escape.
Mashing and Mixing
  1. Transfer the drained cauliflower to a mixing bowl. Add the softened butter, heavy cream, garlic powder, dried thyme, salt, and black pepper. Use a hand mixer or immersion blender to blend until completely smooth and creamy, ensuring there are no lumps.

Notes

Texture Tips: For an even softer texture, steam the cauliflower instead of boiling it, which helps retain moisture. If a smoother consistency is needed, continue blending until your desired texture is reached, adding more cream if necessary.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop, adding a splash of cream or milk to restore creaminess. The cauliflower is soft enough when it can be easily mashed with a fork.