Cheesy Smashed Cauliflower

Raven Higheagle


Tupelo Honey Café serves this instead of mashed potatoes. My Dad who says he is allergic to all vegetables, ate the cauliflower because he thought it was mashed potatoes. It was hilarious, to tell Dad that he had just eaten cauliflower, you should have seen the look on his face! He was hooked and asked me to get the recipe. The texture of this is a little chunky, a little funky, and really tasty.
Source: Tupelo Honey Cafe's website


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Serves 8 to 10
10 Min
15 Min


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1 c
olive oil
14 clove


2 large
heads cauliflower, cored and broken into florets
4 oz
cream cheese
1 1/4 c
shredded sharp cheddar cheese (about 6 oz. cheese)
2 tsp
roasted garlic puree
1/4 tsp
sea salt
1/8 tsp
freshly ground black pepper
1/8 tsp
freshly ground white pepper
2 tsp
unsalted butter

How to Make Cheesy Smashed Cauliflower


  • 1For the Roasted Garlic Puree:
    Simmer 14 garlic cloves over medium heat in 1 cup olive oil in a saucepan for about 20 minutes, or until the garlic turns golden brown.
  • 2Strain the oil, reserving the garlic, and use the oil for sautés, salad dressings, and marinades.
  • 3Puree the garlic cloves in a food processor until it forms a smooth paste.
  • 4Refrigerate in an airtight container for up to 2 weeks. Place oil in a mason jar and refrigerate.
  • 5For the Cheesy Smashed Cauliflower:
    Steam the cauliflower for 10 to 12 minutes, until just tender.
  • 6Place the cauliflower in a large bowl and mash with a potato masher or fork.
  • 7In another large bowl, combine the cream cheese, cheddar cheese, garlic puree, salt, black pepper, white pepper, and butter.
  • 8Pour the hot mashed cauliflower on top of the cheese mixture and combine, using a large spoon, until the cheeses are thoroughly melted.
  • 9Serve immediately.

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