Mashed or “smashed” cauliflower is light, fluffy and creamy. Best of all, though, it’s easy. Our recipe calls for a little cream cheese, which adds extra creaminess. You can omit it, though. The cauliflower would still be quite delicious. We also call for a tiny bit of nutmeg, which rounds out the flavors and adds a little richness.
1 medium cauliflower or 4 cups cauliflower florets
3 tablespoons cream cheese
Salt and fresh ground black pepper
Pinch ground or grated nutmeg
1 tablespoon sliced green onion, optional
Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until a fork can easily be pierced through the cauliflower. Drain the cauliflower, and then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes.
Add the cream cheese, a pinch of salt and freshly ground black pepper to the cauliflower. Then, use a potato masher to smash the cauliflower. Finish with a pinch of nutmeg. (If you have whole nutmeg, grate a little over the cauliflower using a Microplane). Stir then serve with sliced green onions on top.