Matcha-Wasabi Mashed Broccoflower Recipe

It’s a mouthful, I admit. I combined 2 un-used ingredients from my pantry to put a new spin on mashed cauliflower (or in this case Broccoflower). I figured this would be a good entry into the February Food Fight: a Pantry Raid.

The idea started from reading a good looking post for roasted cauliflower from Mark at No Special Effects. I had a Broccoflower, a green cauliflower variety that I considered roasting. I figured the beautiful green color would fade away in the oven, so decided to do a mash instead.

There’s all sorts of stuff hanging out in my cupboards. Instead of doing a regular mashed cauliflower, I wanted to play with the flavorings and remembered a tin of wasabi powder we once bought but never used. I figured the spicy taste would go nicely with the sweet taste of the vegetable.

As I started to wonder about how ‘green’ this dish would turn out, I remembered that my friend Helen gave me a tin of matcha green tea powder from her recent trip to Japan. I’ve been meaning to use it in cooking and decided it might lend a nice earthy background note to this dish. And, since both wasabi and matcha are Japanese in origin … I figured they must work well together.

Spicy, earthy, and sweet. Hmmm, and maybe a bit of dairy to give it a creamier consistency. I put my plan into action …

I cut the broccoflower into small pieces and placed into boiling water for about 10 minutes — until it was soft. I drained it well and went at it with a potato masher. Once it was fairly well broken up, I used a stick blender to give it a smooth texture. So far, so good. I also added about 2 tablespoons of milk and 1 tablespoon of cream cheese for a slight creaminess. I seasoned with salt and pepper. Surprisingly, the mash had a great texture and wasn’t watery at all.

Next, I started to add wasabi powder in 1/4 teaspoon increments, afraid that I might overdose the mash. I ended up adding 1 teaspoon in total. It gave a hint of wasabi flavor, but was not overpowering at all. I could have added another 1/2 teaspoon but held back. I moved on to the matcha powder followed the same slow approach. Once again, I didn’t want it to overpower the sweetness and ended up adding 1/2 teaspoon in total. I think this was plenty.

Depending on where you live, wasabi and matcha may not be available. Horseradish would be a perfectly fine substitute for wasabi, since most ‘wasabi’ is actually made from horseradish. Just, go slowly with adding it — add a little, then taste. For matcha, I can’t really think of a common substitute but this could be left out entirely. Horseradish mashed cauliflower is yummy too! (it’s just not as fun to say)

When I dished up the mash, I added a pat of butter on top for a little extra richness. The dish turned out a deep rich green color, but unfortunately it didn’t seem to come through in the photos I took.

I achieved what I set out to do — I created an earthy, spicy, and creamy vegetable dish. Next time, I would boost up the wasabi flavor to give it a bit more kick. Overall, it turned out to be pretty good.

You might also like these posts:
Hearty vegetarian barley and lentil soup
Ginger and pepper romaine stir-fry
Purple potato gratin with bacon

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  1. I’ve not seen a can of matcha before but it turns up in a lot of posh desserts here. What does it taste like? Is it really sweet? Maybe you can start making tea out of it from now. (or look into desserts/ ice cream– maybe a matcha shortbread, hah)

    I love the idea of a mash, and I think you did great things with it. I prefer chili over wasabi because I associate wasabi with a metallic taste (also: English mustard and horseradish), but a little of it is just right for me :) Did you include the stalks in the mash? I think it looks great, even if you say the photo wasn’t accurate.

    Because I’m kind of an ass, I scrutinized your pantry :p Actually it looks very sensible, heh heh :) That JIF (even if it’s reduced-fat) can’t be good for any d**t, though, haha!

  2. geggie: wasabi = heaven

    manggy: the matcha isn’t sweet, just earthy/green tea taste. I think it’s one of those things that’s trendy right now – I like green tea flavors in moderation (and wouldn’t think of infecting any shortbread with it).

    *don’t be an ass* You can’t scrutinize my pantry unless you’re sharing what yours looks like. Actually, the pic only shows a few shelves — I have a whole other cupboard dedicated to baking and other things (grains, pasta etc.) And yes, there’s some JIF – it’s on the miscellaneous shelf with vinegars, sesame seeds, chiu chow oil, breadcrumbs, and worchestshire sauce.

    Oh, and the d**t is kinda f**ked :)

  3. SteamyKitchen: oh, I love your site – so glad you stopped by!

    With the amount of matcha I added you can taste it, it’s more of a background flavor though and does not dominate the other flavors. I think it blends nicely with the wasabi and sweetness of the broocoflower. The broccoflower remains the dominate flavor.

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