Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Parmesan Mashed Cauliflower

Dinner, VegetablesTove Balle-PedersenComment
Parmesan Mashed Cauliflower

Parmesan Mashed Cauliflower

I was reading this post from Huffpost by Carolyn Berry and this mashed cauliflower sounded so yummy, and  would be a good substitute for the heavy mashed potatoes. I have decided to cut down on my starchy sides at dinner this year. It's not easy, when you have been eating potatoes, rice and pasta with your dinners for decades. But I agree with Carolyn Berry that this mash is so good you won't miss the mashed potatoes. 

The great thing about this mash, you can add what ever taste profile you'll like, by adding sundried tomatoes, chives, leeks, parsley, horseradish, olive oil, feta cheese or goat cheese. I have to try adding some homemade pesto to the mash next time. Basil is my favorite herb, just the smell makes my mouth water.


  • 1 large head cauliflower, chopped into small florets
  • 1 teaspoon chicken base
  • 1 cup (125 ml) water (cooking water)
  • 2 cloves garlic, peeled
  • ¼ cup plain greek yogurt
  • 2 tablespoons parmesan cheese
  • salt and pepper to taste


In a medium saucepan, bring water, chicken base, cauliflower, and garlic cloves to a boil. Reduce heat to medium and cover, allowing to cook for 15-20 minutes, until cauliflower is tender and easily mashed with a fork. Drain the cauliflower well, if not you'll end up with a purée. 

Add the cauliflower, garlic, yogurt and parmesan to a blender or food processor and blend until smooth. Season with salt and pepper.

Serve with your favorite protein.