Ricotta Mashed Cauliflower
Whether you serve it alongside your Thanksgiving turkey or with a simple pork chop, this mashed cauliflower will make any meal a little tastier.
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Servings: 4
Calories: 194kcal
Equipment
- Baking sheet or large platter
Ingredients
- 2 pounds cauliflower (leaves removed and cauliflower cut into florets)
- Kosher salt
- Black pepper
- ½ cup smoked whole milk ricotta cheese (or regular whole milk ricotta cheese)
- 4 tablespoons butter (room temperature)
- 2 tablespoons heavy cream (plus more if desired)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (see Note 1.)
- 1 pinch cayenne powder
- 1 tablespoon fresh chives (minced; plus more for serving)
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 to 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 ½ cup ricotta cheese, 4 tablespoons butter, 2 tablespoons heavy cream, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, 1 pinch cayenne powder, and minced chives to the food processor. Season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Continue pulsing until smooth and creamy.
- Taste and season with kosher salt, black pepper, and more cayenne powder, if desired.
To serve:
- Transfer to a serving dish and smooth out the cauliflower with the back of a spoon. Serve with more minced chives on top.
Notes
Note 1: Omit if using smoked ricotta cheese.
Nutrition
Calories: 194kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Sodium: 185mg | Fiber: 5g | Sugar: 4g | Vitamin C: 110mg
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