Mashed Cauliflower with Goat Cheese! This creamy side dish is lighter than mashed potatoes but loaded with flavor thanks to the addition of caramelized onions and goat cheese.
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There was a moment in time when people were using cauliflower as a substitute for all kinds of things -- creamy sauces, starchy potatoes, pizza crust, you name it.
While I commend the ingenuity, I think cauliflower would be mildly insulted to know that it has to masquerade as something else in order to be invited to the feast! This Mashed Cauliflower with Goat Cheese is a great way to enjoy cauliflower with added savory flavors that compliment its attributes and make this dish worthy in and of itself.
Caramelized onions give deep, caramelized flavor notes to the easy-to-make this cauliflower mash and creamy goat cheese lends a bit of tang.
Looking for other ways to enjoy cauliflower? Try my Roasted Cauliflower with Romesco Sauce or Orange-Glazed Cauliflower!
This recipe is naturally vegetarian and gluten-free and can be made vegan. (See Variations & Substitutions area below.)
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Ingredients
- Cauliflower. One large head was enough for 2-3 servings, but it's easy to bump up the amount for a larger crowd.
- Goat cheese. I love the tangy flavor of goat cheese, but if you're not a fan, lots of other cheeses can be used in its place. (Or cheese can be omitted altogether.)
- Onion. When onions are caramelized, they develop a sweet, rich flavor that gives depth to the mashed cauliflower.
- Olive oil
- Sea salt
Instructions
Cook the cauliflower: I chose to boil the florets until fork-tender to cook them, but you can also use roasted cauliflower. (You may need to add a splash of liquid such as vegetable broth if you choose to roast it as it will be a bit thicker.)
To boil, bring a large pot of well-salted water to a boil. Drop in the cauliflower florets and let them simmer for about 15 minutes or until very tender.
While the cauliflower cooks, make the caramelized onions: Heat about a tablespoon of olive oil over medium heat. Add the sliced onion and a sprinkle of sea salt.
Cook the onion, stirring often, until very tender and caramelized, about 20 minutes. If the pan starts getting dry, use a few tablespoons of water, white wine or vegetable broth to deglaze the pan, scraping the brown bits up from the bottom to help encourage caramelization and lessen burning.
When the cauliflower is fork-tender, drain it well (you may want to even pat it down a bit to make sure it's not too wet) and place in a blender.
Add goat cheese (or cheese of choice), caramelized onions and about 2 teaspoons olive oil and blend until smooth. Season to taste.
Transfer the cauliflower mash to a serving dish. Garnish with extra goat cheese and caramelized onions if desired.
Recipe FAQ's
Yes. Make the mashed cauliflower as directed then cool completely before placing it in an airtight container and refrigerating for up to 3 days.
Yes. Mashed Cauliflower can be frozen either in an airtight, freezer-safe container or in a freezer-safe bag; it will keep for about 3-4 months. To defrost, refrigerate overnight and reheat in the microwave or on the stovetop.
Cauliflower contains a lot of moisture, so there are times that mashed cauliflower can be slightly watering. If boiling, make sure to drain and completely dry the cooked cauliflower before blending. Excess water can also be cooked out by heating the mashed cauliflower on the stovetop over medium heat, stirring constantly to help the moisture evaporate.
Variations & Substitutions
Try these delicious variations!
- Add fresh chopped herbs for extra flavor! Rosemary or thyme would go well here.
- Try Parmesan or sharp cheddar in place of goat cheese.
- Blend in some roasted garlic cloves for a mouthwatering twist.
- Add a few ounces of cream cheese for an extra rich and creamy version.
Dietary Substitutions
- Dairy-free/Vegan. Omit the goat cheese or replace with a plant based cheese.
Mashed Cauliflower with Goat Cheese
Ingredients
- 4 cup cauliflower florets about 1 large head of cauliflower
- ¼ cup goat cheese
- 1 medium onion sliced
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- Bring a large pot of well-salted water to a boil. Drop in cauliflower and boil for about 15 minutes or until very tender.
- Meanwhile, heat about a tablespoon of olive oil over medium-high heat. Add sliced onion and a sprinkle of salt. Cook until very tender and caramelized, about 20 minutes. (If the pan starts getting dry, use a bit of water, white wine or chicken broth to deglaze the pan, scraping the brown bits up from the bottom.)
- When the cauliflower is tender, drain and place in a blender. Add goat cheese, caramelized onions and about 2 teaspoons olive oil and blend until smooth. Season to taste.
- Transfer to a serving dish. Garnish with extra goat cheese and caramelized onions if desired.
Notes
- Add fresh chopped herbs for extra flavor! Rosemary or thyme would go well here.
- Try Parmesan or sharp cheddar in place of goat cheese.
- Blend in some roasted garlic cloves for a mouthwatering twist.
- Add a few ounces of cream cheese for an extra rich and creamy version.
- Dairy-free/Vegan: Omit the goat cheese or replace with a plant based cheese.
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