Why You’ll Love This Recipe
This mashed cauliflower is irresistibly creamy and packed with garlicky goodness—without the heaviness or carbs of mashed potatoes. It’s quick to prepare, keto-friendly, gluten-free, and a fantastic way to sneak more vegetables into your meal. You won’t believe how close it tastes to the real thing, especially when topped with melted butter or fresh herbs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cauliflower (cut into florets)
garlic cloves (roasted or sautéed)
unsalted butter
heavy cream or sour cream
Parmesan cheese (grated)
salt
black pepper
optional: cream cheese for extra richness
optional: chopped chives or parsley for garnish
Directions
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10–12 minutes until very tender. Drain well.
- Meanwhile, roast whole garlic cloves in the oven at 375°F (190°C) for 30–35 minutes wrapped in foil with a bit of olive oil, or sauté minced garlic in butter until golden and fragrant.
- Transfer drained cauliflower to a food processor or blender. Add butter, roasted or sautéed garlic, heavy cream, Parmesan, salt, and pepper.
- Blend until smooth and creamy, scraping down the sides as needed. Adjust consistency by adding more cream if desired.
- Taste and adjust seasoning. For extra richness, blend in a tablespoon of cream cheese.
- Serve warm, garnished with chopped chives, parsley, or a drizzle of melted butter.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Cheesy Cauliflower Mash: Add shredded cheddar or Gruyère along with the Parmesan.
- Herb-Infused: Blend in fresh rosemary, thyme, or basil for extra flavor.
- Spicy Kick: Add a pinch of cayenne or crushed red pepper flakes.
- Vegan Version: Use plant-based butter, unsweetened almond milk, and nutritional yeast instead of cheese.
- Extra Smooth: Steam cauliflower instead of boiling, then press out excess moisture before blending.
- Loaded Style: Top with chopped bacon, green onions, and shredded cheese for a loaded mashed cauliflower bowl.
- Low-FODMAP: Use garlic-infused oil instead of whole garlic.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a saucepan over low heat, stirring frequently and adding a splash of cream if needed.
Microwave individual portions for 1–2 minutes until hot.
To freeze, place cooled mashed cauliflower in a freezer-safe container for up to 2 months. Thaw overnight and reheat gently.
FAQs
Does mashed cauliflower really taste like mashed potatoes?
While the flavor is slightly different, the creamy texture and garlicky seasoning make it a delicious and convincing substitute.
Can I make this ahead of time?
Yes, make it up to 2 days ahead and reheat gently before serving.
Do I need a food processor?
It helps for a super smooth mash, but a blender or potato masher can also work depending on your desired texture.
How do I keep it from being watery?
Drain well after boiling and avoid overcooking. You can also steam the cauliflower instead of boiling.
Can I add other vegetables?
Yes, try mixing in steamed turnips or parsnips for a different flavor profile.
Is this recipe keto-friendly?
Absolutely. It’s low in carbs and high in healthy fats.
Can I omit the Parmesan?
Yes, but you may want to add another flavor element like cream cheese or nutritional yeast.
What can I serve this with?
Roast chicken, turkey, steak, pork chops, or any gravy-based main dish.
How do I roast garlic?
Wrap whole unpeeled garlic cloves in foil with olive oil and roast at 375°F (190°C) for about 30–35 minutes until soft and golden.
Can I freeze mashed cauliflower?
Yes, freeze in a freezer-safe container and reheat gently when ready to serve.
Conclusion
Creamy Garlic Mashed Cauliflower is a rich, velvety side dish that delivers all the comfort of mashed potatoes—without the carbs. With its buttery garlic flavor and smooth texture, it’s the perfect pairing for hearty mains and holiday dinners. Once you try it, you’ll want to make it again and again.
PrintCreamy Garlic Mashed Cauliflower
Creamy Garlic Mashed Cauliflower is a rich, buttery, low-carb alternative to mashed potatoes, blended with garlic, cream, and Parmesan for a velvety, flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Boiling & Blending
- Cuisine: American
Ingredients
- 1 large head cauliflower, cut into florets
- 4–6 garlic cloves (roasted or sautéed)
- 2 tablespoons unsalted butter
- 2–4 tablespoons heavy cream or sour cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: 1 tablespoon cream cheese for extra richness
- Optional: Chopped chives or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 10–12 minutes until very tender. Drain thoroughly.
- Meanwhile, roast garlic cloves in foil with olive oil at 375°F (190°C) for 30–35 minutes, or sauté minced garlic in butter until golden.
- Transfer drained cauliflower to a food processor or blender. Add butter, garlic, cream, Parmesan, salt, and pepper.
- Blend until smooth and creamy. Scrape down the sides and adjust the consistency by adding more cream if needed.
- Taste and adjust seasoning. Blend in cream cheese if using for extra richness.
- Serve warm, garnished with chopped chives, parsley, or melted butter.
Notes
- Steam the cauliflower instead of boiling for a thicker mash.
- Drain very well to avoid watery results.
- Use garlic-infused oil for a low-FODMAP version.
- Add extra cheese or herbs for flavor variations.
- Perfect make-ahead side dish for holidays or meal prep.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
