This cheesy cauliflower mash is so creamy, soft and delicious  you won’t believe there is no potatoes in this recipe.

I was using the food processor to mash the cauliflower, as I always do until it decided not to work anymore. Yes! That happened! I placed the cooked cauliflower in the bowl of the food processor and right in the middle of processing, it decided to stop.

I had to place the cauliflower back in the pot and then use the immersion blender to mash the cauliflower. Let me tell you, it was the best thing that it could have happened.

The cauliflower turned creamy and so fluffy. It was delicious and I had added only salt and pepper. I knew then that it was going to be a good one.

I added creme fraiche and a blend of italian cheeses but you can replace this with shredded mozzarella or a mix of mozzarella and parmesan, any good melty cheese will do, really. I also added brown butter infused with sage because of the holidays. It adds an earthy and warm flavor to the mashed cauliflower and so in tune with the season.

This is a great dish for the holidays without the hassle of peeling potatoes and the longer time that implies to cook them, not to mention the amount of carbs.  This is a rich dish with all the indulgence without all the guilt.

I love to make delicious dishes that are a little lighter and full of flavor, especially for these days when we tend to indulge a little more than usual.

Here is the recipe.

Cheesy Mashed Cauliflower with Brown Butter and Sage

Serves 6

Ingredients

2 cauliflower heads

1/2 cup of creme fraiche

1 tsp of salt

1/2 tsp of black pepper

a pinch freshly grated nutmeg

3/4 cup of Reduced fat 4 cheese Italian Blend

(I used this one)

4 tbsp of butter

6-8 sage leaves

Fresh chives, chopped – optional for garnishing

Instructions

Mashed Cauliflower

Cut cauliflower into florets and simmer in water for approximately 8-10 minutes or until the cauliflower is tender enough that you can pierce them with a fork.

Drain the cauliflower florets and place them back into the pot. Use an immersion blender to process the cauliflower. Add salt, pepper, and nutmeg and stir.

Place the pot back to low heat and stir in creme fraiche and then add the cheese. Stir under low heat until all ingredients are combined. Set aside.

Brown Butter with Sage

Place butter in a small saucepan (preferably with a light bottom) and melt the butter under low heat. Cook for about 3-5 minutes or until the butter turns lightly brown –  skim the foam from the top occasionally as you stir. Remove from heat and add the sage leaves. Return to the heat for about 10 seconds or until the sage starts to crisp on the borders.

Place mashed cauliflower in a big bowl and swirl the brown butter on top with a few of the sage leaves. Garnish with fresh chopped chives

Notes

This is a great make ahead dish.

Reheat on the stove at low heat or microwave with additional butter. Add the brown butter just before serving.