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Home » Side Dishes » Parmesan & Garlic Mashed Cauliflower

Parmesan & Garlic Mashed Cauliflower

Published: May 3, 2021 by Genevieve Morrison · This post may contain affiliate links

Jump to Recipe Print Recipe

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!

A bowl of garlic-parmesan mashed cauliflower, garnished with a parsley leaf on a lace table cloth.
Contents hide
1 Why This Recipe is Special
2 Ingredient Notes
3 How to Make This Recipe
4 Common Questions
5 A Few Tips
6 Parmesan & Garlic Mashed Cauliflower

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.

A bowl of garlic-parmesan mashed cauliflower with finely-diced parsley and an antique spoon.

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.

Ingredient Notes

Ingredients on a table for making mashed cauliflower with titles that describe what they are.

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

A collage of 4 images showing how to prep ingredients to make mashed cauliflower.

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. 

A collage of 4 images showing how to make mashed cauliflower.

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.

Common Questions

1. Can mashed cauliflower be frozen?

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.

2. How do you reheat it?

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.

3. Does this recipe taste like mashed potatoes?

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.

A bowl of garlic-parmesan mashed cauliflower with finely-diced parsley.

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

Now Help Yourself to More Tasty Side Dishes!

  • Buttery, Sautéed Broccoli Rabe with Garlic & Red Onion
  • Baked Lemon Asparagus
  • Crispy Coconut Cauliflower Rice
  • Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
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A bowl of garlic-parmesan mashed cauliflower, garnished with a parsley leaf on a lace table cloth.

Parmesan & Garlic Mashed Cauliflower

This creamy mashed cauliflower recipe is slightly textured, rustic, requires just 6 main ingredients and takes only 25 minutes to make! It’s keto, cheesy, easy made vegan and healthy! A perfect side dish for a simple family meal or fancy dinner party!
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: International
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Steaming time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 227kcal
Author: Genevieve Morrison

Equipment

  • cutting board & sharp knife
  • cheese grater
  • large stock pot
  • strainer
  • potato masher
  • upright blender or immersion blender

Ingredients

  • 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

Instructions

  • 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.

Notes

If you would rather roast the cauliflower and garlic instead of boil:
Slice cauliflower into small florets and remove 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.)
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.
To freeze properly:
Freeze mashed cauliflower and garlic without the other ingredients in a sealed container or ziplock bag. To thaw, remove from freezer and refrigerate over night.
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.
 
This recipe will last in the fridge for 3 days when stored in a sealed container.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.

Nutrition

Serving: 4ounces | Calories: 227kcal | Carbohydrates: 13g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 330mg | Potassium: 698mg | Fiber: 4g | Sugar: 4g | Vitamin A: 859IU | Vitamin C: 107mg | Calcium: 226mg | Iron: 1mg

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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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