Garlic and Goat Cheese Mashed Cauliflower


Growing up and for most of my adult life, I was never very fond of cauliflower. The only way I would enjoy it was to buy the frozen box of cauliflower that was smothered in cheddar cheese. Gasp!  Now that I am more aware of the effects of what I am putting into my body, I have a new-found love of cauliflower. Cauliflower is a great source of vitamin C and K as well as a good source of fiber.


This recipe is so delicious and such a great alternative to traditional mashed potatoes. The goat cheese can easily be left out and in fact I added it in at the last-minute because I’m a fan of cheese! You won’t miss it a bit if you make it vegan friendly.

Cut up the cauliflower and place in a steamer basket. You want to make sure that the cauliflower is tender so check it at about 8 minutes. I steamed it in two batches.


I love my 3 cup food processor. It’s so small and compact that it has a permanent place on my kitchen counter without cluttering it up.  I pulsed the cauliflower in batches and transferred it to a bowl. I like it to be very smooth.


Then add salt and pepper to taste, roasted garlic (or garlic powder), olive oil, goat cheese (of leave it out) and fresh chives.



It’s that easy and so delicious! It’s best to eat it while it’s hot but it can be reheated. A large cauliflower head makes about 4 cups.

Garlic and Goat Cheese Mashed Cauliflower

1 Large Head of Cauliflower
1-2 Roasted Garlic Cloves or Garlic Powder
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper to taste (I use pink Himalayan salt)
Fresh Chives

Wash and cut cauliflower into florets. Steam in a steam basket until tender. Blend cauliflower in a food processor. If you have a large food processor you can add the rest of the ingredients at this time. If you have a smaller food processor and are mashing in batches then transfer to a bowl. Add salt and pepper to taste. Add garlic, olive oil and goat cheese. Blend in fresh chives. Serve warm. Approximately 4 servings.

Karine Signature


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