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


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

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About Cheesy Smashed Cauliflower

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy

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