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Creamy Garlic Mashed Cauliflower

A close-up of fluffy, white Creamy Garlic Mashed Cauliflower served in a white bowl.
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Make a smooth, creamy, low-carb side dish that tastes like mashed potatoes using garlic and cauliflower.

Ingredients

Scale
  • 1 large head cauliflower (about 2 lbs)
  • 4 cloves garlic
  • 4 tablespoons butter or olive oil
  • 1/2 cup heavy cream or unsweetened almond milk
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cut the cauliflower into small, uniform florets.
  2. Place the florets in a large pot and cover with water. Add a pinch of salt.
  3. Bring the water to a boil, then reduce heat and simmer until the cauliflower is very tender, about 15 to 20 minutes.
  4. While the cauliflower cooks, roast the whole garlic cloves in a small amount of oil in the oven at 400F (200C) for 15 minutes until soft, or sauté them gently in butter until golden. Mash the roasted garlic into a paste.
  5. Drain the cooked cauliflower thoroughly in a colander. Let it sit for 5 minutes to allow excess steam and water to escape. This step is key for creaminess.
  6. Transfer the drained cauliflower to a food processor or use an immersion blender. Add the butter or oil, cream, garlic paste, salt, and pepper.
  7. Process until completely smooth and creamy. Stop and scrape down the sides as needed.
  8. If using, pulse in the Parmesan cheese until just combined.
  9. Taste and adjust seasoning before serving hot.

Notes

  • For the creamiest texture, press the cooked cauliflower through a potato ricer after draining before blending.
  • If you prefer a stronger garlic flavor, use roasted garlic instead of sautéed.
  • To keep this recipe dairy-free, use olive oil and unsweetened almond milk or full-fat coconut milk.

Nutrition

Find it online: https://magazinemeal.com/creamy-garlic-mashed-cauliflower-recipe/