Rosemary Garlic Mashed Cauliflower-Power

by Whiski Business on March 28, 2014

Ok, show of hands. Who here has a hard time coming up with vegy side dishes?  I seeeeeee you. I can see Oscar, Elmo, Uncle Buck, Lucy and little Ricky! Hey, this is kinda like Romper Room and the magic mirror. Ok, show of hands. Who here is old enough to remember Romper Room? Ummmmm….I think I better get back on the topic at hand. Vegetables. VEGETABLES–oh how we love….yes, yes we do…..L.O.V.E. them. It’s just that sometimes it’s really hard to figure out how to cook vegys other than steam, boil or stir fry. ***sigh*** Never fear—-WHISKI IS HERE!!!

This is your MUST TRY….gotta eat it….mixin it up… vegy recipe. You might have had it before, maybe even made it before, but this is WHISKI style.

Rosemary Garlic Mashed Cauliflower.


Serves 4 or 1 very hungry person
Prep time 8 to 10 minutes
Cook time 15 minutes


1 Medium head cauliflower

3 Tb softened Neufchatel cheese or cream cheese

2 Cloves garlic, minced

1 teaspoon fresh rosemary, minced

2 Tb unsalted butter

1/3 C Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Wash and cut the cauliflower into small pieces. Steam until very tender. If you choose to boil it make sure you pat it dry after cooking. Once tender drain water (pat dry if boiled) add the Neufchatel cheese, garlic and butter. I used an immersion blender to whip it, whip it GOOD!

The best thing since sliced bread.

If you don’t have one, I highly recommend buying one. Fabulous for soups, sauces, whipping up all sorts of fun. 🙂

Add the parm cheese, salt and pepper (to taste) blend again until fluffy and creamy. Stir in the rosemary…taste again for seasoning. Top with a bit more of the rosemary for a little flair! BAM! You got some good grub!


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