Le Food Snob

After discovering a love for cauliflower puree I went back to a recipe I had sitting in my drafts for months for Cheesy Cauliflower mash. The recipe  I had originally contemplated months ago comes from I Breathe I’m Hungry. The pictures of this mash looked substantially thicker than my puree and who doesn’t love cheese in mashed potatoes so I decided to give the recipe a go using one of my packages of riced cauliflower.

I followed the directions to the T (except didn’t microwave as long since the cauliflower was riced) and decided at the end that I would have added more cheese. Other than that, another successful cauliflower mash recipe down.


  • 16 oz. riced cauliflower
  • 2 T. cream
  • 1 T. butter
  • 2 to 4 oz Dubliner or other sharp cheese (I used gruyere)
  • salt and pepper to taste


  1. Place riced cauliflower in a microwave safe bowl with cream and butter. Microwave, uncovered, on high for 4 minutes. Stir to coat the cauliflower with the cream/butter mixture and microwave for another 4 minutes.
  2. Remove from the microwave and put into a high speed blender or food processor along with the cheese and some salt and pepper. Puree until smooth. Adjust the cream, cheese and butter to your taste. By adding more liquid you will be thinning out the mash.
  3. Season with more salt and pepper and shredded cheese when serving.

Recipe rating: 

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