Dolled-up enough for the holidays but easy enough for a weeknight, this creamy mashed cauliflower recipe with smoked gouda is the whole package.
I’m a huge fan of mashed potatoes. Just thought I’d put that out there right away to avoid any confusion. I like carbs, I really do. In fact, if there’s any food in the world that I like as much as mashed potatoes with gravy, it’s spaghetti. But much the same way zoodles can be a really good thing even for spaghetti lovers, mashed cauliflower has some serious potential even if your’re a card-carrying potatophile.
As with zoodles, it all comes down to texture and flavor. This mashed cauliflower recipe is light yet full-on creamy. And the smoked gouda and other hints of added flavor give this dish a lot of dimension without overpowering the natural fabulousness of the cauliflower itself.
Funny enough, I knew both my girls would like the cauliflower aspect of mashed cauliflower, but I wasn’t sure how at least one of them would feel about the smoked gouda. Well. Obviously I’m only telling you about this because they both LOVED it and asked me to make it again soon.
I hope your family and friends ike it as much as my two little (or, to be honest, not so super-little anymore) turkeys do.
Talk to you soon.
Creamy Mashed Cauliflower Recipe with Smoked Gouda
You can't go wrong with this extra-special version of mashed cauliflower, whether as a holiday side dish or for a regular weeknight dinner.
- 1 large head cauliflower (about 3 1/2 pounds)
- 1 shallot, minced
- 1 teaspoon salt, plus more to taste
- 1/2 cup good vegetable broth
- 1/4 cup sour cream
- 1 tablespoon butter
- 4 ounces smoked gouda, shredded
- 2 tablespoons grated parmesan or pecorino
- Pinch of ground nutmeg
- Freshly ground black pepper to taste
Core and roughly chop the cauliflower and place in a large, heavy pot.* Add shallot, salt and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook until very tender, about 10 minutes.
Spoon the entire contents of the pot into a food processor. Add sour cream, butter, gouda, parmesan, nutmeg and a few good grinds black pepper and process until very smooth. Taste for salt and pepper and serve hot.
* The easiest way to wrangle cauliflower is to remove any outer leaves, then cut the head into quarters. Remove the core from each quarter (discard leaves and core) and then cut up the remaining pieces as directed by the particular recipe.