Crushed Cauliflower with Noble Springs Dairy Goat Cheese,Roasted Garlic and Topped with Seasoned Parmesan Panko Bread Crumbs

 Cooking is like love. It should be entered into with abandon or not at all. —–Harriet Van Horne


Goat Cheese. I have had a foodie love affair with this fresh,creamy and tangy cheese for many years. Luckily,we have a local dairy NOBLE SPRINGS DAIRY here in Franklin,Tennessee and I am always searching out ways I can incorporate this delicious local cheese in my recipes. Cauliflower,a mildly flavored cruciferous vegetable with considerable health benefits, provides a blank palette for culinary creativity. The first time I ever saw a recipe for Pureed or Mashed Cauliflower was during the South Beach Diet craze.
I LOVE potatoes,don’t get me wrong,but I LOVE Cauliflower,too! And,I will be sharing
more cauliflower recipe creations.

I can’t help but tweak a recipe to fit my culinary style and I do believe this recipe takes the basic recipe to a new level. Creamy,tangy goat cheese stirred into the warm cauliflower mash is just what it needs to boost the flavor of this side dish.

This recipe really does not have exact measurements.

I make enough for 4 to 6 people or leftovers if it’s just us-2 to 3 Heads-depending on the size of Cauliflower-leaves removed and then chopped into pieces.

1 box Chicken Broth-I use this because I like the flavor,you may use Vegetable stock,if that’s what you like to use.

3 or 4 Fresh Thyme Sprigs: you really need to use fresh in this recipe but if you want to use dried,it’s fine.

Creamy Goat Cheese: 6 oz or more. I recommend using a local goat cheese such as Noble Springs Goat Cheese located in Franklin,Tennessee.

Salt & Pepper to taste

Crumb Topping:

1 cup Seasoned or plain Panko Bread Crumbs or any other bread crumbs you like to use.
If plain,add a sprinkle or two of your favorite seasoned salt such as Cavender’s Greek

4 Tablespoons melted butter

1/2 cup shredded Parmesan Cheese

Mix these together for the topping.


Simmer the cauliflower pieces with the thyme sprigs in broth until tender. Use a fork to test.

Once cooked,drain the cauliflower in a colander.

Cool for a few minutes.

Slide the cooled thyme springs between your fingers which will remove the leaves and then toss the stems.

In a food processor,add the cauliflower and thyme, 3 or 4 tablespoons of melted butter and roasted garlic.

As you are processing, add the goat cheese until just blended.

DO NOT OVER PROCESS. You still want some texture to the cauliflower and it’s even
better when you bite into the mash and get warm,creamy bites of the goat cheese.

Top with the crumb mixture and bake at 375 degrees for about 20 minutes until warmed
through and browned.

This dish has amazing flavor and texture and makes a great alternative for mashed potatoes.

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