How to make Cauli Mash Fauxtato

How to make Cauli Mash Fauxtato

“Life without Cauli Mash would be no life at all.”

I’m sure someone famous and important once said that?

Oh well, they should have! Because this is such a versatile little dish.

It’s great as an accompanying side dish that doubles up as a veg and a carb-like substitute (Hubberoo is seriously none the wiser that it’s not even potato) Or as I say when dishing up: “we’re having mashed “fauxtato” tonight.” He probably thinks I just have a speech impediment or something as he’s never even questioned the new pronunciation, but oh well…

Plus it makes for a great topping on dishes like cottage pie, low-carb fish piemoussaka, basil tuna bake… The list is infinite.

Here’s my basic version of mashed “fauxtato”, but please feel free to pimp it up with anything from wholegrain mustard and fried onions for a German vibe, Ya. Or blitz in some spinach and herbs for a green version (kids dig it!). Or add in some cooked chopped mixed veg and extra grated cheese on top for a TV-dinner-style side. Use your imagination and get creative!

Cauli Mash 

Serves 2 or topping for one main meal

Carb Status: GREEN


1 head of cauliflower – stalk and all, just remove the leaves
1 Tbl butter
1 Tbl cream
1 tsp olive oil
1 egg yolk
1/2 cup grated Parmesan or other hard cheese
Salt & pepper to taste


– Preheat your oven to 180C.


– In a vegetable steamer cook your cauliflower that’s been chopped roughly into florets (this will speed up cooking time rather than leaving it whole). You can boil the cauliflower, but it retains it’s nutrients and flavour much better if steamed.


– Once a knife can be easily inserted into the thickest part of the stalk it’s cooked. Remove from the steamer and drain to allow the excess moisture and steam to come off.

– Meanwhile in a blender add all the other ingredients and once the cauliflower has steamed off the excess moisture, toss it into the blender and blitz everything together until completely smooth.

– Now you can either scoop it over a dish you plan to make with this as your topping. Otherwise if you’re serving it as stand-alone mash, then add it into an oven-proof dish and leave it in the oven for roughly 10 minutes while you get on with the rest of your meal.

– The time in the oven isn’t completely necessary. But I find it doubles up with keeping the mash warm (cold mash – peeee-ewwww!) as well as crisping it slightly giving it that stodgy factor that makes regular mash so appealing. Chance are you already have the oven on anyway making the rest of your meal. So just slide it in there along side whatever else you’re making for the last 10 minutes or so.

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