Ricotta Mashed Cauliflower

This is another amazing Thanksgiving Day side dish recipe option that’s super easy to prepare and would be a nice substitute for those looking to avoid mashed potatoes this year!

5 from 1 vote

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Cook Time: 30

Total Time: 30

Servings:

Calories: 194kcal

Equipment

Large pot
Baking sheet or large platter
Food processor

Ingredients

2 pounds cauliflower leaves removed and cauliflower cut into florets
Salt and pepper to taste
⅓ cup smoked whole milk ricotta cheese or regular whole milk ricotta cheese
1–2 tablespoons heavy cream plus more if desired
4 tablespoons butter
1 teaspoon garlic powder
Cayenne powder to taste
1 tablespoon fresh chives minced

Instructions

Boil the cauliflower:

Bring a large pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook for 10-15 minutes until fork tender. Drain the florets. Arrange on a baking sheet or large platter and pat dry with paper towels.

Blend the cauliflower:

Transfer the cauliflower to a food processor and pulse until smooth.

Blend the mashed cauliflower:

Add the ricotta cheese, heavy cream, butter, garlic powder, and chives to the food processor and continue pulsing until smooth and creamy, adding more cream if a smoother consistency is desired. Taste and season with salt, pepper, and a touch of cayenne powder.

To serve:

Transfer to a serving dish and use the back of a spoon to smooth out the top of the dish. Sprinkle with a few more fresh minced chives. Enjoy!

Nutrition

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