On the Menu: Smashed Cauliflower

Smashed CauliflowerThe last recipe before Thanksgiving arrives. Jessica is sharing an alternative for mashed potatoes. When I tasted this Smashed Califlower I could barely tell that they weren’t potatoes. You can even dress them up a little by adding cheese or herbs. Hope you’ve enjoyed Jessica’s cooking tips and recipes  – she’s quite the chef.

 Smashed Cauliflower

Smashed Cauliflower


1 Large head of Cauliflower
1/2 cup chicken or veggie broth
1 tablespoon of butter or Olive Oil
1 Teaspoon of Worchestire sauce
1-2 Teaspoons of salt
1 Tablespoon of Chives
Cracked Pepper


  1. Remove green leaves from cauliflower and wash head well. Cut into 8 wedges, leaving the core and stem intact.
  2. Place cauliflower and stock of choice in pot and bring to a boil. Immediately turn to a simmer, place lid on pot and let cauliflower steam until completely soft, about 12-15 minutes.
  3. Drain access liquid, and using a potato masher (or a large whisk) mash the cauliflower until it’s the consistency of mashed potatoes. Season with butter or oil, worcestershire sauce, salt and pepper.
  4. Sprinkle with chives before serving.

Serving Size: 4

Tip: This is a great ‘blank canvas” recipe that people can dress up however they want. I love to add goat cheese, charred scallions or crispy sage. Obviously, a much lighter alternative to mashed potatoes and I have had people tell me they can’t taste the difference.

Photography by delbarr moradi | Food by Jessica Robertson

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