The Olympia Kitchen

Recipe: Cheesy Cauliflower Mashed 'Potatoes'

Like mashed potatoes but with 80 percent fewer carbs!


Confession: I do like cauliflower, and as a cruciferous vegetable, it is both healthy and hearty.

Looks like I am on a cauliflower trend, based on last week’s recipe for Cauliflower Spanish “Rice,” and today’s cauliflower mashed potatoes recipe! They share cauliflower as the main ingredient, but actually taste very different.

These recipes offer similar kinds of satisfaction -- last week's "rice" is chewy like rice, and today's mashed vegetables have what some people call the mouth feel of real mashed potatoes. But with 80 percent fewer carbohydrates! 


One head of cauliflower, washed and divided into florets
3 - 4 garlic pods, peeled
3- 4 Tablespoons of butter
1/4 cup of whole milk
1 Cup of shredded cheddar cheese
1/2 teaspoon kosher salt
3/4 teaspoon black pepper


Butter the bottom and sides of a 9x11 baking pan.

Cook the cauliflower in the microwave for 6-8 minutes. I usually put the cauliflower in a Pyrex pie pan and add a tablespoon or two of water before microwaving. Or, if you prefer, you can steam the cauliflower on the stovetop.

Once the cauliflower is cooked, place it in a food processor outfitted with an S blade. Add the garlic pods. Add the butter. Begin to process the cauliflower mixture and slowly pour in the milk. Soon, the cauliflower will have the consistency of mashed potatoes. Complete processing. Add salt and pepper.

Pour the cauliflower mixture into the baking pan. Generously top with shredded cheese.

Bake in a 350-degree oven for 30 minutes until done.


Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at


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