Cauliflower is quickly steamed, then mashed with olive oil, salt, pepper and fresh parsley creating a smooth and creamy texture.
Mashed cauliflower is very flavorful and very quick to make. It took me only 10 minutes to whip up and serve!
Plus, there is no butter and no cream or milk added in this recipe. Only extra-virgin olive oil is added instead of butter. It was the way our mom made it for years. Very simple and really good.
You can serve mashed cauliflower alone or serve it with some beef gravy on top; which is how my family loves it. Adding some brown gravy on top is a great little trick to get the little ones to eat mashed cauliflower, right? It's how I got my kids to try it when they were little. And they love it ever since!
- 1 medium cauliflower- cord, chopped
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. water, if needed
- salt & fresh ground pepper
- 2 Tbsp. finely chopped parsley
- Optional: beef gravy, heated for serving
Rinse, cord and chop cauliflower.
Boil or steam in a pot with 1 inch of water for about 5 minutes, or until tender.
Drain and transfer to a blender or food processor and puree to a smooth texture.
I used a hand-held immersion to whip the cauliflower.
Add olive oil and parsley and mix until well combined. If the texture is too thick, add in 1 tablespoon of water. Season with salt and pepper to taste. Stir in fresh parsley.
Transfer to a serving bowl and serve.
Optional: Serve with brown gravy on the side.