📝 About This Recipe
This velvety-smooth mash is a nutritional powerhouse that mimics the comforting texture of traditional mashed potatoes while packing in a full serving of cruciferous vegetables. By steaming the cauliflower and blending it with a hint of white cheddar and Greek yogurt, we create a side dish that is naturally low-carb but high in kid-friendly appeal. It's the perfect 'stealth health' recipe that brings a mild, buttery flavor to the table, making it an instant favorite for even the pickiest of eaters.
🥗 Ingredients
The Veggie Base
- 1 large head Cauliflower (cut into uniform small florets, about 6-7 cups)
- 2 cloves Garlic (peeled and smashed)
- 1 cup Water or Vegetable Broth (for steaming)
Creamy Elements
- 2 tablespoons Unsalted Butter (at room temperature)
- 1/4 cup Plain Greek Yogurt (full fat preferred for creaminess)
- 1/2 cup Mild White Cheddar Cheese (finely shredded)
- 1-2 tablespoons Whole Milk or Heavy Cream (to adjust consistency)
Seasoning & Finish
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/8 teaspoon Black Pepper (finely ground to keep the color white)
- 1/4 teaspoon Onion Powder (for savory depth)
- 1 tablespoon Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Prepare the cauliflower by removing the green leaves and the tough lower stem. Cut the head into small, even-sized florets to ensure they cook at the same rate.
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2
Place a steamer basket into a large pot and add about an inch of water (or broth). Ensure the water does not touch the bottom of the basket.
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3
Add the cauliflower florets and the smashed garlic cloves into the steamer basket. The garlic will soften and mellow as it steams with the veggie.
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4
Cover the pot with a tight-fitting lid and bring the water to a boil over medium-high heat.
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5
Steam for 12-15 minutes. The cauliflower is ready when it is very tender and falls apart easily when pierced with a fork.
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6
Carefully remove the steamer basket. Discard the steaming liquid or save it for a soup base later.
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7
Crucial Step: Place the steamed cauliflower and garlic onto a clean kitchen towel or several layers of paper towels. Pat them dry thoroughly to remove excess moisture; this prevents a watery mash.
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8
Transfer the hot cauliflower and garlic into a food processor or high-speed blender.
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9
Add the room-temperature butter, Greek yogurt, onion powder, salt, and pepper to the food processor.
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10
Pulse several times, then blend on high for 30-60 seconds until the mixture is completely smooth and resembles thick whipped cream.
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11
Add the shredded white cheddar cheese and pulse again until the cheese is melted and incorporated.
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12
If the mash is too thick, add the milk or cream one tablespoon at a time until your desired 'cloud-like' consistency is reached.
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13
Taste and adjust seasoning, adding a pinch more salt if necessary to make the flavors pop.
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14
Transfer to a warm serving bowl and garnish with finely snipped chives for a touch of color.
💡 Chef's Tips
For the smoothest texture, always use a food processor or blender rather than a hand masher, as cauliflower is more fibrous than potatoes. Don't skip the drying step; squeezing out the extra steam moisture is the secret to a thick, rich mash that doesn't puddle on the plate. If your kids are sensitive to green bits, swap the chives for a tiny sprinkle of extra cheese on top. You can substitute the Greek yogurt with cream cheese for an even richer, more decadent flavor profile. To make it dairy-free, use a vegan butter substitute and a splash of unsweetened almond milk instead of the yogurt and cheese.
🍽️ Serving Suggestions
Serve alongside crispy baked chicken tenders for a healthy take on a classic kid's meal. Pair with roasted baby carrots and a small portion of meatloaf for a cozy Sunday dinner. Use it as a 'volcano' base by creating a well in the center and filling it with a little warm turkey gravy. Serve with sliced cucumbers and apple wedges on the side for a refreshing, crunchy contrast. Pairs wonderfully with a glass of cold milk or a diluted fruit spritzer.