For more delicious mashed cauliflower recipes, try our Boursin mashed cauliflower! We love mashed cauliflower because it’s everything we love about mashed potatoes, but without all the peeling and prep. It’s also much lighter than mashed potatoes, leaving more room for our other favorite foods like stuffing and pumpkin pie! There are two simple things we do that make this recipe extra flavorful. First, we roast the cauliflower in gentle heat (so we don’t brown it) which removes a lot the moisture so it will mash like potatoes. Then, we make a simple brown butter and infuse it with garlic and thyme. It all gets puréed in the food processor (or a blender) until it’s nice and smooth. To serve, drizzle it with brown butter, and garnish with fresh thyme. Yum!

Cauliflower – we used two large heads, chopped into small florets for roasting. Butter – the real deal is what we’re after, for that rich butter flavor that browns so nicely. Garlic – a couple of cloves finely grated for infusing the butter with lots of garlicky flavor. Fresh thyme – this delicate herb is slightly minty, slightly lemony, and super fresh. Sea salt

  Mains that pair well with brown butter mashed potatoes:

Julia Child’s Coq au Vin Lemon Herb Butter Roast Chicken Honey Mustard Pork Chops

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