Gastronomy  Creamy Whipped Cauliflower Mash
25/10/201411:50 Mayu-Kitchen

Whipped of cauliflower is  wow & great! It’s very fluffy, and airy, like cloud. Plus It is an excellent way to replace the “carbohydrate” at the dinner table. Mashed cauliflower is very good you won’t even miss the traditional mashed potatoes.


Here, I added some girolle. Why? It is season! I love girolle!
It will be disappeared from the market very quickly. Hurry, hurry, perhaps, I will buy some more. Excellent with fluffy pureed cauliflower!



1 heads Fresh Cauliflower, trimmed into florets (do not use frozen cauliflower)

1 tablespoon of  Butter

1 Garlic  peeled


1/2 teaspoon  Vegetable soup stock powder ( mix with 2 tbs of hot water)

Whole milk / cream  – to taste  ( Max 1 cup)


Place the cauliflower florets into a colander and rinse under cool water.  Place them & 1 garlic  into a pot and cook with simmering water. Cover and steam (or cook) for 15-20 minutes or until the cauliflower & garlic is very tender.  Add the steamed cauliflower to the bowl of your food processor, or high-powered blender and add in the butter salt, pepper.  If you miss something in taste , vegetable stock mix.    Puree until smooth, scraping down the sides every-so-often.   If this is too thick,  add whole milk or cream to loosen. Serve immediately or keep warm under foil.  Enjoy!


Mayu is a Japanese chef, a host of Mayu’s Kitchen in Paris, a food analyst, and vegetable nutritionist. As a food nomad, born in Japan, then she moved to many countries, North America, Mexico, UK, France and Japan.

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