This creamy cauli mash is smooth, hearty, and packed with delicious flavor. Garlic adds nice spice and parmesan cheese and butter make this low carb side very satisfying.
I started making cauliflower this way to replace mashed potatoes for our keto/low carb diets, but I kept making them because they really are tasty and it’s nice to add something different to the menu.
I didn’t go overboard trying to make these super rich, but I wanted to make sure they were smooth and flavorful. Garlic and parmesan are nice flavors combined with butter and a touch of milk. If the cauliflower is cooked well, it will blend up smooth and creamy without adding a whole lot to it.
You can serve garlic mashed cauliflower with anything you would normally eat with mashed potatoes. I especially like it with pork tenderloin. Try Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze or Sous Vide Pork Tenderloin with Pineapple Glaze.
Make this recipe, because…
It is a fun and different way to eat cauliflower.
This side dish is easy to make and is pretty healthy.
Garlic mashed cauliflower is keto friendly and low carb.
Ingredients
Cauliflower- The taste of cauliflower is pretty subtle. It can be a little bitter, but is mostly mild and sweet. It can be seasoned in a wide variety of ways and pairs well with more intense flavors.
Instructions
Step 1
- Rinse the outside of the cauliflower head, cut in half, and remove the stalk.
- Then, cut into florets as evenly as possible.
The stalk is edible and great in other dishes, however, it doesn't blend up as smoothly as the florets. I don’t recommend using it for this puree, because it will leave it chunky.
Step 2
- Next, boil the cauliflower for about 10 minutes or until it is very tender. Use a fork to test.
- Strain the cooked cauliflower and remove as much water as possible before transferring to the food processor.
Step 3
Blend the well drained cauliflower, garlic, parmesan, and butter together. Season with salt and pepper to taste.
Hold off on the milk, because the liquid varies quite a bit in each batch of boiled cauliflower and you need to add a little at a time.
Step 4
Finally, add milk to the mashed cauliflower a little at a time until they are smooth and creamy.
FAQs
Unlike mashed potatoes, which should never go in a food processor, cauli mash has to be blended either in a food processor or with a wand blender. If you mash cauliflower with a hand masher, it will be lumpy and more like cauliflower rice. You need a blade and a little bit of power to break down the fibers and get a smooth, creamy texture.
Tips for Success
One large head is perfect for this recipe. If you can only find smaller heads, go with one and a half.
Make sure to strain the boiled cauliflower florets really well. I use a colander and give it a good shake to get the excess water out.
If you are just holding a lid over the pot and pouring out the water, return the pot to the stove and put the heat on for a few minutes to evaporate the excess water. It’s really important to not transfer that water to the food processor.
Related Recipes
- Easy Chimichurri Flank Steak
- Mushroom Marsala Sauce of Chicken Thighs
- Dutch Oven Chicken Thighs with Lemon Butter Sauce
- Sous Vide Tri Tip with Southwest Seasoning
- Herb Crusted Rack of Lamb
"📖 Recipe"
Garlic Mashed Cauliflower
Ingredients
- 5 Cups Cauliflower Florets one large head, or one and a half small heads
- ¼ Cup Grated Parmesan
- 3 Tablespoons Butter
- 2 Cloves Garlic
- 2 Tablespoons Milk add as needed
- Salt to taste
- Pepper to taste
Instructions
- Rinse the outside of the cauliflower head, cut in half, and remove the stalk.
- Then, cut into florets as evenly as possible.
- Next, boil the cauliflower for about 10 minutes or until it is very tender. Use a fork to test.
- Strain the cooked cauliflower and remove as much water as possible before transferring to the food processor.
- Blend the well drained cauliflower, garlic, parmesan, and butter together. Season with salt and pepper to taste.
- Finally, add milk to the mashed cauliflower a little at a time until they are smooth and creamy.
Notes
- One large head is perfect for this recipe. If you can only find smaller heads, go with one and a half.
- The stalk is edible and great in other dishes, however, it doesn't blend up as smoothly as the florets. I don’t recommend using it for this puree, because it will leave it chunky.
- Make sure to strain the boiled cauliflower florets really well. I use a colander and give it a good shake to get the excess water out.
- If you are just holding a lid over the pot and pouring out the water, return the pot to the stove and put the heat on for a few minutes to evaporate the excess water. It’s really important to not transfer that water to the food processor.
- Hold off on the milk until the last, because the liquid varies quite a bit in each batch of boiled cauliflower and you need to add a little at a time.
Nutrition
Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.
AISilva
I've been experimenting with more cauliflower lately, but end up just roasting it. I love this garlic mashed cauliflower recipe, and will be making this soon. Thanks!
Biana
Cauliflower mash looks delicious! Will be perfect with some chicken and a green salad.
Beth
This is so yummy. Serve it in place of mashed potatoes for everything like stew, beef tips and gravy, and even chicken fried steak.
Megan Ellam
The perfect low carb mash! Thanks for another great recipe.