This post may contain affiliate links. Please read my disclosure.
This creamy garlic mashed cauliflower is a great healthier alternative to mashed potatoes and will have you questioning why you didn’t try it sooner. It’s the perfect side dish for a variety of meals and is a subtle way to increase the amount of vegetables you consume.
Who loves mashed potatoes? I mean pretty much everyone right? It’s one of those side dishes for me that while I love, I just don’t have often besides around the holidays.
Now I ask, who loves mashed cauliflower? For those that have had it, you’re probably nodding your head. For those that haven’t, you’re in a for a treat with this mashed cauliflower!
The first time I had heard of mashed cauliflower, I was pretty skeptical. I mean how does a vegetable as grainy as cauliflower turn into something creamy and fluffy! Well the magic of the food processor does just that.
I’ve actually made this dish a couple of times and not told people it was mashed cauliflower and they honestly thought it was mashed potatoes. While this creamy cauliflower mash tastes different, the texture and color is so similar that it definitely confuses people on what they’re eating. Make no mistake though, everyone enjoys this dish!
Mashed cauliflower is a great side dish for the holidays but is also a perfect pairing for meat. I actually recently made it with my Italian braciole, which I shared last month. But it also works great with Guinness beef stew and short rib ragu.
So if you’re feeling like some mashed potatoes but are worried about the calories, I suggest giving this creamy garlic mashed cauliflower a try, but you might never go back to mashed potatoes.
Jump to:
Recipe Ingredients
- Cauliflower – the star of the show.
- Garlic – cooking the garlic brings out its flavor.
- Unsalted butter – adds some fat and flavor.
- Milk – whole milk is best.
- Parmesan cheese – adds some nuttiness and saltiness.
- Salt and black pepper – enhances the flavor.
Step-by-Step Instructions
There are a few ways you can make mashed cauliflower. You can either steam or boil the cauliflower for about 15 minutes. Or you could roast at 450°F for 20-25 minutes.
After the cauliflower is cooked, transfer all of the ingredients to a food processor or blender and blend until smooth.
Cauliflower vs. Potatoes
Really the biggest difference in cauliflower and potatoes is calories and carbs. 1 cup of potatoes is around 113 calories and 26 g carbs. Whereas 1 cup of cauliflower is 25 calories and 5 g carbs.
Can I Make this Vegan?
Yes you can. Just use vegan butter, almond milk and vegan Parmesan cheese to replace the original ingredients. A good example is from renowned vegan blog, Minimalist Baker, who has a vegan mashed cauliflower recipe.
Pro Tips/Recipe Notes
- If you can’t get fresh cauliflower, frozen cauliflower will work fine. Just cook according to package instructions before adding to food processor.
- Do not skip squeezing excess liquid out of cauliflower or it will be more soupy than you want.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Other Side Dish Recipes
- Goat Cheese Polenta
- Crispy Roasted Potatoes
- Parmesan Roasted Brussels Sprouts
- Potato Latkes
- Parmesan Zucchini Chips
If you’ve tried this garlic mashed cauliflower or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Garlic Mashed Cauliflower
Ingredients
- 1 (2 lb) head of cauliflower, cut into florets
- 2 tbsp unsalted butter
- 2 garlic cloves, sliced
- 3 tbsp milk
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- rosemary or parsley for garnish
Instructions
- Bring a large pot of salted water to boil. Add the cauliflower and boil for 10 minutes until soft and tender.
- While boiling cauliflower, heat the butter in a small skillet over medium heat. Add the garlic and saute for 2 minutes or until soft. Set aside.
- When cauliflower is ready remove from heat and drain. Use a dish towel or cheesecloth to squeeze as much moisture out of it as possible.
- In a food processor, add the cauliflower, garlic with butter, milk, Parmesan cheese, salt and black pepper and puree until smooth. Serve hot and sprinkle some rosemary or parsley on top.
Notes
- If you can’t get fresh cauliflower, frozen cauliflower will work fine. Just cook according to package instructions before adding to food processor.
- Do not skip squeezing excess liquid out of cauliflower or it will be more soupy than you want.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
I’ll trust you on this one!