Creamy and Delicious Garlic-Thyme Cauliflower Mash from Frozen 

Shanthi Appelo
Shanthi Appelo

| 1 min read

From cauliflower pizza to nuggets, of all the cauliflower substitutions, this one tastes the most like the real deal. If you served this recipe masked as mashed potatoes, it’s likely no one at the table would question it — it’s that good. Cooking the garlic and shallot in oil at a low temperature brings out their sweet flavors. Pair with roasted chicken, grilled salmon or tofu loaded with herbs such as thyme, chives, rosemary and parsley.
Serving Amount
  • 1 small shallot, finely chopped

  • 2 cloves garlic, smashed and minced

  • 2 tbsp olive oil

  • 14 cup grated parmesan

  • 12 ounce bag frozen cauliflower

  • 1 tbsp fresh chopped thyme (or 1 tsp dried)

  • Salt and pepper to taste

  • Optional garnish – chives, chopped

  • Step 1

    Boil a pot of water enough to cover cauliflower. Boil until soft throughout, about 10 minutes.   

  • Step 2

    In a small saucepan, heat olive oil to medium-low. Once the oil is hot, add garlic, thyme and shallots. Cook until garlic is golden and fragrant, about 3 minutes.  

  • Step 3

    Turn off plate with boiling water. Drain the water from the pot of cauliflower.  

  • Step 4

    If using an immersion blender, add boiled cauliflower back to the pot, then pour over the oil mixture of shallot, garlic and thyme. Add parmesan, salt and pepper. Blend with immersion blender.  

  • Step 5

    If using a blender or food processor, add cauliflower, oil mixture of shallot garlic and thyme, parmesan, salt and pepper. Blend.  

  • Step 6

    Garnish with fresh chopped chives and thyme if desired.  

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