Cheesy Cauliflower Mash

When I asked what kind of recipes you all would like to see on the blog, someone  mentioned that they would like to see recipes for some winter veggies. Admittedly I don’t cook a lot with winter veggies like cabbage and cauliflower although I really do enjoy them, so I thought I’d give it a shot. First up is this cheesy cauliflower mash. And if I am being completely honest, it gives mashed potatoes a run for their money.

I was shockingly surprised at how much I actually enjoyed cauliflower mash. I had heard about it for a long time and people would always compare them to mashed potatoes. As a rabid mashed potato fan I always brushed it off and said no way. Then I tried it a couple weeks ago. Oh mama it is good. It’s creamy. Rich. And in this case cheesy thanks to the Parmesan and mozzarella. Give it a shot if you’ve been shy. I’m sure you’ll like it.

Cheesy Cauliflower Mash Recipe

Serves 4 Prep Time: Cook Time:


  • 1 small head cauliflower, chopped into florets
  • 2 tablespoons butter
  • 1/4 - 1/2 cup milk
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup panko bread crumbs
  • olive oil



Preheat oven to 350 degrees.


Steam cauliflower until fork tender.


Place steamed cauliflower in a bowl and using a potato masher mash with butter and 1/4 cup of milk. If it seems a bit dry add the other 1/4 cup milk.


Mix in 1/2 cup Parmesan cheese, mozzarella, salt and garlic powder. Continue mixing until cheese has melted. Transfer to a small casserole dish. Top with panko bread crumbs and remaining Parmesan. Drizzle with olive oil. Bake for 15 - 20 minutes or until bread crumbs have browned. Turn on the broiler for a couple of minutes if you want a crisper top. Remove from oven and serve hot.



Leave a Comment

  • Reply
    Gloria Jacqueline
    August 20, 2013 at 10:26 am

    Thanks for the recipe…………

  • Reply
    February 25, 2013 at 11:41 am

    Thanks for catching that Judy! When I say to top with bread crumbs and remaining mozzarella I meant to type Parmesan. I’ll make the change now. Glad you liked this dish!

  • Reply
    February 25, 2013 at 7:04 am

    Loved the recipie….
    Question….you never say what to do with that other half a cup of Parmesan cheese? Add to the mixture or on top, or is 1/2 cup all you use?
    Can’t wait to make again.

  • Reply
    February 6, 2013 at 12:11 pm

    I know what you mean, but it’s great that you’ve discovered the winter roots as mashes. Just made one yesterday from kohlrabi and turnip with some ricotta. I’ll add cheese at serving time.

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