If you love mashed potatoes but want something a little lighter without losing the comfort, this Brown Butter Cauliflower Mash is the perfect swap. Tender cauliflower gets blended with nutty brown butter, garlic, and plenty of freshly grated Parm, creating a mash that’s creamy, cozy, and full of flavor. It’s simple to make, surprisingly satisfying, and the kind of side dish that easily wins over even the cauliflower skeptics.
I’ve made a lot of cauliflower mashes over the years, and most of them fall into the same category: good enough, but definitely not replacing mashed potatoes anytime soon. This one is different. The first time I tested it, I took one bite, paused, and immediately said, Okay, wait a second. The brown butter completely changes the game. It adds this nutty, cozy depth that makes the cauliflower feel richer and smoother, and suddenly you’re not thinking about the fact it’s not potatoes — you’re just going in for another spoonful.
And don’t let the fancy phrasing fool you. Browning butter sounds fancy, but it’s really just stirring for a few minutes until it smells like heaven. The garlic softens right into it, the parmesan melts once everything hits the food processor, and the cauliflower blends into this silky mash that tastes indulgent. If you have someone in your life who swears they “don’t do cauliflower,” this is the dish to prove them wrong. It gives regular mashed potatoes a run for their money. I don’t care what anyone else says.
This has quickly become one of my go-to sides for holidays or anytime I want comfort food without feeling like I need a nap afterward. It’s creamy, savory, a little unexpected, and honestly just super easy to make. Plus, with the bacon and chives on top, it’s hard to say no.
What You Need to Make This Better Than Mashed Potatoes Mash
- Cauliflower: Once boiled and blended, cauliflower becomes surprisingly creamy and smooth, giving you that mashed-potato comfort without the heaviness.
- Butter: Browning the butter is what takes this mash from pretty good to amazing. It adds a nutty richness that gives the cauliflower depth and makes the whole dish taste more luxurious.
- Garlic: Mashed directly into the brown butter, the garlic softens and mellows, adding a warm aromatic layer that blends right into the mash.
- Parmigiano Reggiano: Freshly grated Parm melts and adds savory, salty richness. It boosts the creaminess and gives the mash that restaurant-level flavor. Pre-grated cheese won’t melt the same, so fresh is absolutely worth it here.
- Milk of Choice: A splash of milk loosens the mash and helps everything blend smoothly. Use what you prefer—regular milk for richness or a non-dairy option if that’s your preference.
- Kosher Salt: Cauliflower needs salt to shine, and adjusting at the end ensures the mash tastes fully seasoned and balanced.
- Bacon: Crispy bacon adds a salty crunch on top, giving the mash texture and a little smoky bite.
- Chives: Fresh chives brighten everything up and add that classic finish.
How to Make This Brown Butter Cauliflower Mash
To make this brown butter cauliflower mash, start by chopping your cauliflower into florets so they’re all roughly the same size. Bring a large pot of water to a boil and add the cauliflower. Let it cook for 12–14 minutes, just until the florets are soft enough to blend. Remove them from the water and set aside.
Next, time to brown the butter. In a small pan over medium-low heat, melt the butter and stir as it begins to foam. After 4–5 minutes, the milk solids will turn golden and the butter will smell nutty and rich—this is exactly what you want, so don’t walk away. Add the mashed garlic to the pan and let it cook for one more minute, then remove from the heat to keep it from burning.
Add the cooked cauliflower to a food processor along with the brown butter, freshly grated Parmigiano Reggiano, milk, and salt. Process until the mixture is as smooth and creamy as you like. Give it a taste and add a little extra salt if needed. Transfer the mash to a serving dish and finish with chopped bacon and chives and enjoy!
Frequently Asked Questions
You don’t have to, but the flavor won’t be the same. Browned butter adds the nutty depth that makes this mash taste so special.
Any milk works, including dairy-free options. Whole milk makes it richer, while almond or oat milk keeps it lighter.
Freshly grated melts better and gives a smoother, creamier texture. Pre-grated varieties don’t incorporate as evenly.
A food processor gives the silkiest mash. A blender can work but may require stopping to scrape down the sides.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Sharp Knife
- Cutting Board
- Small Saucepan
Ingredients
- 6 Cups Cauliflower Florets, approximately 2 large heads of cauliflower
- ½ Cup Butter
- 3 Cloves Garlic, mashed
- 1 Cup Parmigiano Reggiano Cheese, freshly grated
- ½ Cup Milk, any milk of choice
- 1 Teaspoon Kosher Salt, and more to taste
Garnishes:
- Bacon, chopped
- Chives, chopped
Instructions
- To make this brown butter cauliflower mash, start by chopping your cauliflower into florets so they’re all roughly the same size.
- Bring a large pot of water to a boil and add the cauliflower. Let it cook for 12–14 minutes, just until the florets are soft enough to blend. Remove them from the water and set aside.
- Next, time to brown the butter. In a small pan over medium-low heat, melt the butter and stir as it begins to foam. After 4–5 minutes, the milk solids will turn golden and the butter will smell nutty and rich—this is exactly what you want, so don’t walk away.
- Add the mashed garlic to the pan and let it cook for one more minute, then remove from the heat to keep it from burning.
- Add the cooked cauliflower to a food processor along with the brown butter, freshly grated Parmigiano Reggiano, milk, and salt. Process until the mixture is as smooth and creamy as you like.
- Give it a taste and add a little extra salt if needed. Transfer the mash to a serving dish and finish with chopped bacon and chives and enjoy!
Rate & review
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