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Steam the cauliflower florets until very tender, about 10-15 minutes. You should be able to easily pierce them with a fork. Alternatively, boil them until tender, then drain very well to remove excess water.

Transfer the cooked cauliflower to a large bowl. Add the softened cream cheese, melted butter, heavy cream, garlic powder, onion powder, salt, and black pepper.

Using an immersion blender, potato masher, or food processor, mash the cauliflower mixture until smooth and creamy. If using a food processor, pulse until desired consistency is reached, being careful not to over-process.

Stir in the shredded cheddar cheese and minced jalapeño until well combined and the cheese begins to melt into the warm mash.

Taste and adjust seasonings as needed. If you prefer a thinner consistency, add a splash more heavy cream.

Serve hot, garnished with fresh chopped chives.


Steam the cauliflower florets until very tender, about 10-15 minutes. You should be able to easily pierce them with a fork. Alternatively, boil them until tender, then drain very well to remove excess water.

Transfer the cooked cauliflower to a large bowl. Add the softened cream cheese, melted butter, heavy cream, garlic powder, onion powder, salt, and black pepper.

Using an immersion blender, potato masher, or food processor, mash the cauliflower mixture until smooth and creamy. If using a food processor, pulse until desired consistency is reached, being careful not to over-process.

Stir in the shredded cheddar cheese and minced jalapeño until well combined and the cheese begins to melt into the warm mash.

Taste and adjust seasonings as needed. If you prefer a thinner consistency, add a splash more heavy cream.

Serve hot, garnished with fresh chopped chives.
