Mashed cauliflower disaster

Are you on Pinterest? I am. I bloody love it and pin lots of recipes. I like looking for things I wouldn’t have necessarily made otherwise, so when I found this recipe I was very excited.

Looks good, doesn’t it? I thought so, too. It’s actually mashed cauliflower with a bit of olive oil, cheese and chives. I thought it’d be a great swop for mashed potatoes, a good way of eating more vegetables. 
What I actually got when I tried it was a sodden, lumpy mess of cauliflower. It still tasted nice, but the look and texture was nowhere near what I was expecting. I want the creamy cauliflower of above!
Here’s what I did: I boiled the cauliflower until it slid easily off the tip of a knife. I drained it, added salt and pepper and 60g of grated cheddar. I tried to mash it using a masher but got not joy. When I tried to blitz the lumpy mush into a food processor, the stodge from trying to mash it was so thick it didn’t move at all and nothing happened.
But like I said it tasted good. I am going to try this again, but I’m going to change a few things
1) I’m going to boil the cauliflower for longer, until the stalks slide off a fork. I think softer cauliflower will help here.
2) I’m going to put the soft florets straight into a food processor after draining.
3) I’m going to stir through the cheese after the cauliflower is blended, not before.
Do you have any other suggestions?
Love, Amy xx


  1. says

    Yes, I remember reading somewhere that using a blender makes potatoes release their starch and it goes really stodgy, so maybe that has happened? I would say boil the cauli until it is very soft and try mashing it. Or do you have a hand mixer? I’ve always heard that kitchenaids make great mashed potato so maybe using an electric mixer would help get rid of lumps too.

  2. says

    I’d definitely say boil it for longer, but also make sure you drain it well. Cauliflower has a higher water content than potatoes so it can get a bit sloppy and weak if you don’t drain out all the water.

    Also, leaving the cheese until later will probably help too. We did ours in the same way as mash, so a little knob of butter and a splash of milk before mashing. Leaves and stalks won’t mash as well as the florets so might be worth trimming them off? :) Good luck!

  3. says

    This is such a fabulous idea, but I agree that making sure the cauli is really soft before mashing is probably a good idea as is using a potato ricer; if you don’t have one of these, an alternative is to push the soft, drained veg through a fine sieve which is how my sis in law makes her mashed potato – and very good they are too!


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