American

Parmesan Pepper Cauliflower Mash

Name: Parmesan Pepper Cauliflower Mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head cauliflower, core and leaves removed; cut into 2-inch pieces; water, for simmering the cauliflower; kosher salt, for the cooking water; ½ tsp kosher salt, for the mash; 2 tbsp unsalted butter; ¼ tsp cracked black pepper, or a blend of three peppercorns; plus more for garnish; ½ cup Parmesan cheese, grated

I love when a simple side dish turns into something you keep reaching for throughout dinner. This cauliflower mash has that cozy, buttery comfort I enjoy, with plenty of Parmesan and a little bite from cracked pepper. I leave a few small pieces of cauliflower in the mash because I like it to feel homemade and a little rustic. It brings the familiar comfort of an American mashed-potato side together with the nutty richness of Parmesan, and it’s lovely alongside a roast, chicken, or steak. Nothing complicated—just a few good ingredients making each other taste even better.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

A simple cauliflower mash with grated Parmesan, butter and cracked pepper. A few small pieces of cauliflower can remain for texture.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 2 cups of prepared Parmesan Pepper Cauliflower Mash (about half of the original recipe). to make Breakfast Cauliflower Hash & Eggs Skillet (2 servings).

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LEFTOVER IDEAS

Turn the leftovers into something new.

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Breakfast Cauliflower Hash & Eggs Skillet (2 servings)

How to Make Parmesan Pepper Cauliflower Mash

Prepare the cauliflower

Remove the core and leaves and cut the cauliflower into 2-inch pieces.

Heat the water

Bring a pot of water to a simmer and salt the water.

Cook until tender

Add the cauliflower and cook until tender, about 5 minutes. A paring knife should slide easily through a piece.

Drain well

Drain the cauliflower well and return it to the same pan.

Mash

Mash with a potato masher; a few small chunks are fine.

Season and serve

Mix in the grated Parmesan, butter, 1/2 tsp kosher salt and 1/4 tsp cracked pepper. Serve warm with additional cracked pepper.

Recipe Guidance

Storage

Refrigerate in a shallow covered container within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days.

Reheating

Reheat in a saucepan over low heat, stirring frequently, until the mash reaches 165°F throughout. Add a teaspoon of water at a time only if needed to loosen it; avoid scorching the Parmesan.

Make Ahead

Cut the cauliflower up to 1 day ahead and refrigerate it in a covered container. For the freshest flavor, cook, mash and finish with Parmesan shortly before serving.

Serving Suggestions

Serve warm as a side for roast chicken, meatloaf or grilled vegetables. Spoon it onto each plate and finish with the extra cracked pepper from the recipe.

Mary’s Introduction