Mashed Cauliflower (With a Little Heat if you like)

By Charles Mattocks for Ravoke.com

I love cauliflower—sautéed, roasted, steamed, you name it. More than once, while eating it, I thought, this would make an incredible mashed-style side. Well… well… well—I finally did it.

After looking at a few recipes, I decided to make my own version with one key upgrade: heat. This mashed cauliflower isn’t boring or bland. It can easily be switched up and brought to life with my favorite pepper—the Scotch bonnet. The result is creamy, bold, and deeply satisfying. Now you don’t have to add any heat and this will be a great dish, but if you do like some heat this is a great tweak. 

I love serving this with a perfectly cooked steak or sautéed chicken, and honestly, it’s one of the best substitutes for mashed potatoes I’ve ever had.

How to Make Mashed Cauliflower

Ingredients

• Cauliflower:
  I used two medium heads of cauliflower. If you want to speed things up, pre-riced cauliflower works great and can make the mash even smoother.
• Cream Cheese:
  This is the secret weapon. Cream cheese adds richness and creaminess that steamed cauliflower alone just can’t deliver.
• Milk:
  Use whatever you have on hand, but whole milk gives the richest texture.
• Optional Heat:
  Finely minced Scotch bonnet pepper (use sparingly—this pepper means business)

Step-by-Step Instructions

Step 1: Cook the Cauliflower

Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, about 10 minutes.

Drain thoroughly. Press the cauliflower with paper towels or a clean dish towel to remove as much excess water as possible. This step is critical—too much moisture will result in watery mash.

Step 2: Mash

Return the drained cauliflower to the pot. Using a potato masher, mash until smooth and free of large chunks. The texture is up to you—rustic or silky.

Step 3: Make It Creamy

Add cream cheese, milk, salt, and freshly ground black pepper. Mash until fully combined and creamy.
If needed, add milk a tablespoon at a time until you reach your desired consistency.

If using Scotch bonnet, fold it in gently here and taste as you go.

Step 4: Finish Strong

Garnish with chopped chives, add a little extra black pepper, and top with a generous pat of butter.
Trust me—the butter is non-negotiable.

Full Ingredient List

• 2 medium heads cauliflower, florets removed
• 6 oz cream cheese, softened
• 1/3 cup milk (plus more if needed)
• Kosher salt, to taste
• Freshly ground black pepper
• 1–2 teaspoons minced Scotch bonnet pepper (optional)
• Fresh chopped chives, for garnish
• Butter, for serving

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What to Pair With Mashed Cauliflower (FAQ)

What proteins pair best with mashed cauliflower?

Steak, grilled chicken, pork chops, lamb, and roasted turkey all pair beautifully.

Is mashed cauliflower good with seafood?

Absolutely. Try it with grilled salmon, shrimp, or pan-seared scallops.

Can I serve this as part of a low-carb meal?

Yes—this is an excellent keto-friendly and low-carb alternative to mashed potatoes.

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Mashed Cauliflower Variants

Garlic Mashed Cauliflower

Add roasted garlic cloves while mashing for deep, savory flavor.

Cheesy Cauliflower Mash

Stir in grated sharp cheddar or Parmesan for extra indulgence.

Vegan Version

Replace cream cheese with dairy-free cream cheese and use unsweetened plant-based milk.

Extra-Spicy Caribbean Style

Add more Scotch bonnet and a pinch of smoked paprika or thyme for island vibes.