Remember all those low-carb diets with the tricky yet tasteless substitutes?  One of the dishes that weathered the storm is the cauliflower mash (often called “mock” mashed potatoes).  Yes, fresh cauliflower is a healthy substitute over starchy mashed potatoes but too often large amounts of butter and cream are used to compensate for bland flavour.  Bring into play our ‘Butter’ Taste and Garlic Olive Oils (or any two of your own favourites!), fresh rosemary, and Parmesan cheese and you just might add this healthier, flavour-rich vegetable side dish to your repertoire.


1 medium sized head cauliflower
1 Tbsp Butter’ Taste Olive Oil
2 Tbsp Garlic Olive Oil
1 tsp salt
½ tsp freshly ground black pepper
1 Tbsp chopped rosemary leaves
¼ cup grated parmesan cheese


Put a stock pot of about 6 cups of water on the stove to boil.
Wash the head of cauliflower and cut into small pieces.  Add to boiling water and let cook for about 8-10 minutes until tender.
While the cauliflower is boiling, measure out the remaining ingredients and set near your food processor.  When the cauliflower is done cooking, you’ll need to work quickly so your cauliflower mash stays hot when serving.
Drain the cauliflower well to remove excess water.  Working quickly, put the cauliflower pieces into a food processor.  Add all remaining ingredients.
Start with short pulses (about 20 pulses) to chop up the big pieces.  If necessary, scrape down any chunks stuck on the insides with a spatula.  Work your way up and puree until smooth.
Transfer to a serving bowl, garnish with rosemary and drizzle with some extra ‘Butter’ Taste Olive Oil, if desired.  Serve immediately while warm.
(If your cauliflower mash cools down too much, you can reheat it in the microwave (before garnishing) for a few minutes.  Give it a good stir and garnish and drizzle as described.)


Black Peppercorn Olive Oil
Rosemary Olive Oil
Milanese Gremolata Olive Oil