Ruby Tuesday's Creamy Mashed Cauliflower by Todd Wilbur

Total Time
Prep 15 mins
Cook 35 mins

Recipe created by Todd Wilbur I found this recipe in a Top Secret Restaurant Recipes book I purchased for my cookbook swap partner. This recipe is a tasty low carb alternative to mashed potatoes. The spices and creme give this a delicious taste, texture and appearance. I don't go to Ruby Tuesday often but when I do, I always order Mashed Cauliflower if it's available!


  1. Divide head of cauliflower into florets that are roughly the same size.
  2. Steam cauliflower pieces over boiling water for 15 to 20 minutes or until cauliflower is tender.
  3. Drain the cauliflower and toss it in a bowl of ice water to end the cooking process.
  4. When the cauliflower has cooled, put the florets in a food processor along with 1/4 cup water.
  5. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining for just a bit of texture.
  6. Pour all of the pureed cauliflower into a medium saucepan.
  7. Dissolve the cornstarch in the remaining 1/2 cup of water and add the solution to the cauliflower.
  8. Add the cream, sugar and remaining spices and stir.
  9. Set the saucepan over medium heat and cook, sirring often for 5 to 10 minutes or until thick.


Most Helpful

I ran out of corn starch and had to substitue flour. In doing this, I think I actually improved on the original. I made a blonde roux (about 4 min on med low heat) of 2T butter or magarine and 2 T flour. Into the roux I then added 1/3c evaporated milk (again, I was out of cream) and omitted the sugar because of the already sweet-ish evap. milk, 1/3 c chicken broth, the seasonings and cooked on med low until thickened. When processing the caulifower, I only used scant broth to mash and then added that to my already thickened mixure in the pot. Turns out great and tastes richer and creamier than the one I sampled at Ruby Tuesdays.

maribethk September 23, 2009

This turned out great. It was just like the Ruby Tuesdat's cauliflower. Next time I will use less white pepper and more garlic, but I do remember the original being heavy on the white pepper also. This was a great way to get in lots of veggies! Thanks for posting! Made for PAC fall 09.

Chef Jean October 01, 2009

Making this recipe was a spur of the moment thing, since I was going to use a head of cauliflower anyway! Decided to make this as a comfort food thing for a shut-in neighbor who's always going on about her love of cauliflower! Even took her the recipe! I did substitute vegetable broth for the water, & only used the 3/4 cup indicated in the ingredients list, rather than the full cup given in the directions (Yeah, that's me, the nit-picker!)! I managed to set aside a small taste-test serving of this VERY TASTY CAULIFLOWER DISH, & it's something I'll be happy to make again for right here at home! [Tagged, made & reviewed just for the 'Halibut!']

Sydney Mike March 03, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a