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Cauliflower and Cannellini Bean Mash


The Chopped Cookbook. Food Network

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  • 1 head of cauliflower (about 1 1/2 pounds)
  • 1-15 oz can cannellini beans
  • 1/3 c. milk
  • 4 Tablespoon unsalted butter
  • 1 Tablespoon minced fresh rosemary
  • 1/4 c. grated parmesan
  • 1 teaspoon kosher salt
  • freshly ground black pepepr


Servings 4


Step 1

Roughly chop the cauliflower and put in a large lidded saucepan along with one 15-ounce can cannellini beans with their liquid, 1/3 c. milk, 4 tablespoons (1/2 stick) unsalted butter, and 1 tablespoon minced fresh rosemary. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, about 10 minutes. Mash with a potato masher, then stir in 1/4 c. grated Parmesan. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste. Serve with shaved Parmesan over the top.


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