Cauliflower-White Bean Mash

mashed cauliflower and white beans

I need time savers for practically everything in my life right now.  At work, I rely on magic pivot tables, having two monitors to reduce going back and forth between applications, and many reports that arrive straight to my inbox.  For the blog, I use a dictation application and try to talk my way into posts while stuck in traffic.  In the kitchen, I keep canned beans, seafood, and tomatoes in the pantry and frozen vegetables in the freezer.  There’s almost always something thawing in the refrigerator while I’m out in the office.  I have been hearing about more things that can be precooked and stored in the refrigerator like potatoes and grains.  This mashed cauliflower and white beans recipe came out one of those ‘it’s 8pm – what do I do?” moments.  It was inspired by more elaborate recipes that combine these two ingredients.

 The beauty of this version is that it uses canned cannellini beans and frozen cauliflower.  If there are some convenience foods I readily embrace, it is canned beans and frozen vegetables.  This mash can also be used in many different dishes: eaten straight as a side dish, as a stuffing for tortillas with other vegetables, and as a dip with pita chips.

Cauliflower-White Bean Mash

By Adriana A Published: October 10, 2013

  • Yield: 3 Servings
  • Prep: 3 mins
  • Cook: 15 mins
  • Ready In: 23 mins

A simple side dish of mashed cauliflower and white beans, this is a great side dish for fish, poultry and pork. I use thyme but feel free to substitute with other woodsy herbs. A drizzle of truffle oil would enhances the earthy flavor from the beans and the thyme if you have itt.



  1. Heat a 3 quart saucepan (with a lid) over medium high heat. Add the smashed garlic cloves and sautee until fragrant.

  2. Add the frozen cauliflower florets and break any large pieces that might be stuck together with a spoon. Add the drained beans, the thyme and the water. Mix all the items together and season with salt and pepper.

  3. Lower the heat to medium and cover. Check every three to five minutes and stir. If the cauliflower doesn't release much liquid, add another tablespoon of water. You can always drain it afterwards. The mixture should be heated throughly in about fifteen minutes. Remove the saucepan from the heat.

  4. Drain the liquid from the saucepan and reserve it. With an immersion blender (or potato masher and plenty of elbow grease), mash together the cauliflower, garlic, and beans, adding back some of the reserved liquid until arriving to the desired texture. Add extra olive oil to taste.

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Author:Adriana A

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

3 Responses to “Cauliflower-White Bean Mash”

  1. October 11, 2013 at 12:29 pm #

    Mashes are one of my go to sides this time of year – I would not have thought to pair the beans with the cauliflower. Great idea!

    • October 11, 2013 at 1:21 pm #

      Cauliflower is a blank slate! I think it goes well with a lot of different vegetables and legumes… and cheese.

  2. Norma - Platanos, Mangoes and Me!
    October 14, 2013 at 3:05 pm #

    I would definitely make this for a quick dip. Great recipe.

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