This creamy mashed cauliflower recipe is slightly textured, rustic, requires just 7 main ingredients and takes only 20 minutes to make! It’s keto, cheesy, and easily made vegan! A healthy side dish for a simple family meal or fancy dinner party!
I never thought I’d actually prefer mashed cauliflower to mashed potatoes, but after I made this recipe, I think I’ll include it at all of my holiday parties. Low-carb recipes simply aren’t supposed to be this delicious, but goodness gracious, this one is spectacular!
I like to serve it with my seared curry scallops when I want a fancy meal, but don’t want to spend more than 45 minutes in the kitchen. It’s also delicious with my Pan Seared Rosemary Lamb Chops, Stuffed Cornish Game Hen or Roasted Duck! Not to mention, it’s a wonderful addition to Thanksgiving, Christmas or any large dinner party menu.
Why This Recipe is Special
Just 20 minutes and you’re done – I love a quick and easy side dish that’s still elegant and serves the whole family!
It’s low-carb AND delicious – For carb-counting guests, this recipe is a perfect dinner party option. An entire head of cauliflower has just 29 grams of carbohydrates, whereas a single potato has about 50.
It’s easy to make ahead, reheat, and serve days later – You can make this recipe 3 days ahead, simply reheat, and serve. It will be just as delicious as the day you made it!
I include an option to roast the cauliflower, instead of boil – if you want to give it an even richer flavor, take a look in my “A Few Tips” section for the roasted cauliflower recipe.
parmesan – This recipe only calls for a half-cup of parmesan, but if you want to make your mashed cauliflower even more cheesy, by all means, do! Add up to a full cup if you want to take it over the top.
garlic – I like my garlic cauliflower GARLIC-Y, so this recipe calls for 5 large cloves. If you want your cauliflower to be less garlic forward, though, add only 3 cloves.
parsley – I used fresh parsley for this recipe but you can also use dry, or substitute green onions and/or chives.
How to Make This Recipe
1. Bring a stockpot of water to a boil (just enough to cover cauliflower florets). While water is boiling, slice 1 large cauliflower into florets. They can be cut large.
2. Grate ½ cup parmesan and remove 5 garlic cloves from their skins.
3. Finely chop 1 tbsp. fresh parsley.
4. Once the pot is boiling, pour in cauliflower florets and raw garlic. Simmer for 15 minutes.
5. Remove cauliflower and garlic into a strainer, and allow it to steam off for 5 minutes.
6. If using an immersion blender, place boiled cauliflower with garlic back in the pot and use a potato masher to break it up. Add parmesan, 2 tbsp. sour cream, 2 tbsp. salted butter, and ¼ cup heavy cream, and allow butter to melt. If using a blender, place all ingredients in the blender.
7. Blend with either method to desired consistency.
8. Stir in fresh, chopped parsley and salt to taste. Reheat, if necessary, for a few minutes over low heat. Sprinkle with fresh pepper and serve.
Yup! Simply freeze mashed cauliflower and garlic without the other ingredients in a sealed container or ziplock bag. To thaw, remove from freezer and refrigerate overnight. Add other ingredients when ready to reheat.
I prefer to reheat it in a pot on the stove, stirring occasionally, for just 7-10 minutes. But if you prefer to bake it in the oven, bake at 350 F. (175 C.) for 20-25 minutes.
Yes and no. The texture is very similar, but the flavor is milder and less starchy. I find it to be just as filling though.
A Few Tips
1. Don’t eat too much... believe me.
I know, it’s tough because it’s so delicious. I ate half of this recipe myself in one sitting when I first made it. Big mistake. It can give you tummy troubles. Too much cauliflower will cause a lot of gas and upset your stomach, so be sure not to eat too much more than the suggested serving.
2. If you would rather roast the cauliflower and garlic instead of boil:
Slice 1 large cauliflower into small florets and remove 5 garlic cloves from skins. In a large bowl, coat florets and garlic with 1 tbsp. olive oil. Pour onto a foil-lined baking sheet and roast for 30-40 minutes at 400 F. (200 C.)
3. To make this recipe vegan:
Simply substitute sour cream, cheese, and butter with vegan brands. I like Tofutti’s Better Than Sour Cream, Earth Balance as a butter substitute, and Violife’s vegan Just Like Parmesan. You can also use Miyoko’s Cultured Vegan Cheddar Shreds, which melts nicely.
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Now Help Yourself to More Tasty Side Dishes!
Parmesan & Garlic Mashed Cauliflower
- cutting board & sharp knife
- cheese grater
- large stock pot
- potato masher
- upright blender or immersion blender
- 1 large cauliflower
- ½ cup parmesan – freshly grated
- 5 garlic cloves
- 1 tbsp. fresh parsley
- 2 tbsp. sour cream
- 2 tbsp. salted butter
- ¼ cup heavy cream
- salt & pepper – to taste
- Bring a stock pot of water to a boil (just enough to cover cauliflower florets). While water is boiling, slice 1 large cauliflower into florets. They can be cut large.
- Grate ½ cup parmesan, remove 5 garlic cloves from their skins and finely chop 1 tbsp. fresh parsley.
- Once pot is boiling, pour in cauliflower florets and raw garlic. Simmer for 15 minutes. Remove cauliflower and garlic into a strainer, and allow it to steam off for 5 minutes.
- If using an immersion blender, place boiled cauliflower with garlic back in the pot and use a potato masher to break it up. Add parmesan, 2 tbsp. sour cream, 2 tbsp. salted butter, and ¼ cup heavy cream, and allow butter to melt. If using a blender, place all ingredients in the blender. Blend with either method to desired consistency.
- Stir in fresh, chopped parsley and salt to taste. Reheat, if necessary, for a few minutes over low heat. Sprinkle with fresh pepper and serve.
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