Now here’s a no-brainer: not just hiding vegetables in a dish but hiding vegetables as the dish. Mashed potatoes are sort of the platonic form of kids food; cauliflower is an obvious potato substitute in a mash—similar color, softens easily, has a neutral and pliable flavor (read: lack thereof). Just one itty bitty problem: if you just steam and smash some brassicas, your situationally discerning small child will notice the difference between a spud and a dud. Enter the aligot method, which we could explain in detail but perhaps is better left defined as just a very French way of strategically adding cheese—and a generous amount of other dairy—to make humble starches and vegetables feel luxurious. Think of it as the voila! that turns something your child may hate into a cheesy cauliflower mash he/she can’t stop eating.
Can I make this cheesy cauliflower mash ahead of time? Yes, but aligot is best served fresh when the cheese is at its stretchiest. If reheating, warm low and slow on the stovetop with an extra splash of milk or knob of butter to restore the elastic texture.
What is the best type of cheese to use for the stretch? While Parmesan offers incredible savory flavor, combining it with low-moisture mozzarella, Gruyère, or Fontina will yield an even longer, classic aligot cheese pull.
How do I prevent the cauliflower mash from becoming watery? Shake off as much excess water as possible after boiling, and let the florets steam-dry for a few minutes before tossing them into the blender.
Can I use frozen cauliflower florets instead of a fresh head? Absolutely. Boil or steam frozen florets until thoroughly tender, drain very well, and proceed with the blender steps as written.
Is this recipe suitable for toddlers and young kids? Yes, the aligot technique completely mellows out the natural bitterness of cauliflower, turning it into a rich, familiar comfort food that kids love.
What can I use instead of cream cheese? Heavy cream (about ½ cup) is the traditional French swap, or you can use sour cream or Greek yogurt for a slightly tangier flavor profile.
Check out all of our other great toddler vegetable recipes and toddler dinner recipes, too!
Inspired by traditional French aligot, this cheesy cauliflower mash blends tender florets with cream cheese, butter, and melted parmesan for an impossibly creamy texture. It is a rich, stretchable side dish that turns humble vegetables into an irresistible, kid-approved favorite.
You can add a spritz of lemon or some herbs on top, but it’s plenty fine on its own. We like to use this as a side for braised or roasted meats, such as short ribs or stews.
The French use heavy cream, not cream cheese, in traditional aligot recipes; if you have it, use ½ cup of it in place of the cream cheese.
Servings 8
Serving Size small serving of the cheesy cauliflower mash
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
