Smoked Mashed Cauliflower


1 head cauliflower, cut into florets

1 tablespoon olive oil

1 clove garlic, smashed

1/4 cup grated parmesan cheese

1 tablespoon reduced-fat cream cheese

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1-2tsp (5-10ml) NON-CONCENTRATED* or ½ tsp (2.5ml) CONCENTRATED Smoked Flavours European Beech liquid smoke

*Our new less concentrated formulation, ideal for home cooking.


Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.

Meanwhile, heat olive oil in a small fry pan over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.

Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time,                 until vegetables are creamy. Blend in garlic, parmesan cheese, cream cheese, liquid smoke, salt, and black pepper.

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