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Asiago Mashed Cauliflower

Asiago and fresh parsley help turn this mashed potato alternative into a flavorful side dish that won't leave you feeling guilty or completely stuffed. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 medium head cauliflower, cut into 1-inch pieces
  • 1 teaspoon sea salt, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Asiago cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped fresh parsley
  • 1/4 teaspoon pepper

Directions

  • Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly.
  • Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.
Nutrition Facts
1/2 cup: 239 calories, 20g fat (12g saturated fat), 56mg cholesterol, 530mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 9g protein.

Reviews

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Average Rating:
  • annsway1
    Mar 17, 2019

    Wonderful. I am always looking for new recipes including cauliflower!

  • pols005
    Feb 25, 2019

    My husband and I really liked this. Our kids were a little "meh." I actually used parmesan because that's what I had on hand but otherwise didn't change anything.

  • ReneeMurby
    Feb 18, 2019

    Fantastic! This is the best cauliflower recipe I have ever tried. Very tasty!

  • bjpalmer
    Feb 16, 2019

    Pretty good! This was actually my first time preparing cauliflower ever and I really enjoyed the flavor with the Asiago and cream cheese. I paired it with a pork chop and some green beans for Valentine’s Day Dinner.

  • Butcher2boy
    Feb 15, 2019

    We always keep frozen cauliflower since we've been on the Keto Diet. I read this recipe and thought this would also make a great soup. Snowed in I cooked a much needed to be used Rutabaga in the Express Cooker. Added the frozen Cauliflower, Veggie broth and the cheeses. Used my immersion blender and made a great tasting soup on 02/10. THEN! I made the mashed cauliflower as a side to the Prime Rib dinner for Valentines Day. It was a great big hit with my husband. Topped off with chives, neither of us missed the potato. It's a great recipe and a keeper. This is the 3rd or 4th recipe I have tried of Colleen's and they have always been excellent. Will continue to look for her recipes from now on. Congratulations on this Grand Prize entry.

  • annrms
    Feb 12, 2019

    Fantastic!!! Wow!!! I added a teaspoon of onion powder and 2 tablespoons of snipped chives I had in the freezer. Increased the asiago to ¾ cup because I had a larger cauliflower. I did not use the extra salt and skipped the butter. I highly recommend this recipe. It's a keeper!

  • dham
    Jan 31, 2019

    I made this last night and it was delicious. My hubby even gave it a thumbs up. I did use light cream cheese and maybe I'll cut down to 1/4 cup next time just to cut some calories and fat. This is definitely a winner. Thanks for posting

  • Kasha
    Jan 22, 2019

    A hit. Used the pressure cooker to cook the cauli, drained for 20 min in colander but still pressed it gently to get as much water out as possible without forcing the cauli through the holes. Didn't use a food processor, a fork and warming up the cream cheese in the microwave is all that is needed. Didn't need or use the butter, full of flavor without it. Didn't add any salt, there is lots in the cheese. Microwaved just before serving to reheat.

  • chickluvs2cook
    Dec 30, 2018

    Since trying to go low-carb, I have discovered I LOVE mashed cauliflower! This recipe is amazing!!! The tang of the cream cheese and asiago cheese really take it up a notch.