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Indulge in the velvety goodness of garlic mashed cauliflower, a delicious and healthy alternative to traditional mashed potatoes. 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!
Mashed cauliflower is a great side dish for the holidays but is also a perfect pairing for meat. It works great with Italian braciole, Guinness beef stew or short rib ragu.
Why This Recipe Works
Mashed cauliflower works as a delicious alternative to traditional mashed potatoes for several reasons:
- Lower in Carbs - Cauliflower is naturally low in carbohydrates compared to potatoes. This makes garlic mashed cauliflower a suitable option for those following low-carb or keto diets.
- Versatile Flavor - Cauliflower has a mild and slightly sweet flavor that can easily be enhanced with seasonings and ingredients like garlic, herbs, or cheese. This versatility allows for various flavor profiles to suit different tastes.
- Dietary-Friendly - Mashed cauliflower is a suitable option for various dietary needs and restrictions. It can be made gluten-free, dairy-free, or vegan, depending on the choice of ingredients used.
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Recipe Notes
- Cauliflower - Use a whole head of cauliflower or ready made cauliflower rice.
- Garlic - Cooking the garlic brings out its flavor.
- Unsalted butter - Adds richness and delicious buttery flavor.
- Milk - Helps with the consistency of the mashed cauliflower.
- Parmesan cheese - Adds some nuttiness and saltiness.
- Salt and black pepper - Enhances the flavor.
Ingredient Swaps
If you're looking for alternative ingredients to make garlic mashed cauliflower, here are some options:
- If you prefer a different vegetable base, you can replace the cauliflower with cooked and mashed broccoli, turnips, or rutabaga.
- If you're not a fan of garlic or prefer a milder flavor, you can use roasted shallots or caramelized onions as a delicious alternative.
- For a dairy-free version, you can use olive oil, coconut oil, or vegan butter as a substitute for traditional butter.
- Instead of regular milk, you can use almond milk, soy milk, oat milk, or any other non-dairy milk to achieve a creamy consistency.
- You can replace the Parmesan with Pecorino Romano or even goat cheese.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
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.
FAQs
Yes, mashed cauliflower is a popular and healthier alternative to mashed potatoes. It has a similar texture and can be seasoned and flavored to mimic the taste of traditional mashed 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.
To achieve a smooth and creamy consistency, make sure to cook the cauliflower until it is tender. Use a blender, food processor, or immersion blender to puree the cooked cauliflower until smooth. Adding the butter and milk while blending can also help in achieving a creamy texture.
Yes. Thaw the frozen cauliflower and drain any excess water before cooking. Keep in mind that frozen cauliflower may have a slightly softer texture compared to fresh cauliflower.
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.
Yes, you can make ahead of time. Prepare and cook the cauliflower as directed, then store it in the refrigerator for up to 2-3 days. Reheat it on the stovetop or in the microwave, adding a splash of milk or broth to restore the desired consistency.
Yes you can. Allow it to cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet - For cooking the garlic.
- Stock pot - You need something large enough to boil the cauliflower.
- Blender/Food processor - Used to blend all of the ingredients until smooth.
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.
- Be generous with salt and pepper to enhance the flavor. Taste and adjust the seasoning as needed. Don't be afraid to experiment with additional herbs, spices, or seasonings to personalize the taste.
Other Side Dish Recipes
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 tablespoon unsalted butter
- 2 garlic cloves, sliced
- 3 tablespoon milk
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon 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.
- Be generous with salt and pepper to enhance the flavor. Taste and adjust the seasoning as needed. Don't be afraid to experiment with additional herbs, spices, or seasonings to personalize the taste.
Chris says
I’ll trust you on this one!