Creamy mashed cauliflower is undeniably delicious! It’s simple to make and is such a great side dish for any dinner meal, especially if you’re trying to stay away from carbs.
I love having low carb substitutions for some of my favorite dishes! For example, cauliflower rice for white rice, spaghetti squash for pasta noodles, and this mashed cauliflower in place of mashed potatoes!
Have you Mashed Cauliflower before?
If you’ve never made mashed cauliflower, then this recipe is for you! It’s simpler than you might think and tastes amazing. It has the same smooth consistency as mashed potatoes, but is healthier for you! It’s a win win in my book.
So if you’re always craving mashed potatoes, give this mashed cauliflower recipe a shot! You won’t be sorry. Even my kids love this dish.
Even though this side dish is considered “low-carb” it’s packed with incredible flavors that you will enjoy. Garlic, parmesan cheese, cream cheese, olive oil, parsley, and a little bit of half and half. So yummy!
How to Make Mashed Cauliflower
It’s easiest to make this recipe if you have a steamer/rice cooker with an insert to steam the cauliflower.
STEAM. Use the steamer with an insert and boil the water. Once boiling, add the cauliflower florets. Steam them for about 10-12 minutes or until they are tender.
While the cauliflower is steaming, heat the olive oil in a skillet over medium high heat. Add the minced garlic. Cook for just a few minutes until the garlic is fragrant.
MASH. Transfer the steamed cauliflower, minced garlic, parmesan cheese, salt and pepper to a large bowl. Use a hand mixer to grind it all together. Transfer the ground cauliflower mixture to a food processor.
ADD-IN. Add in the half and half and puree it until it gets to the desired consistency that you like. Add any salt and pepper to taste. Garnish the mashed cauliflower with fresh parley and butter. If you need to, you can reheat it a bit over the stove.
Tips for the perfect consistency:
- Make sure to steam the cauliflower until it’s tender. This will help you get a smoother consistency.
- Puree it in a food processor until all the lumps are gone.
- If you don’t have a food processor you can use a blender.
- If you want it a little thicker, add in a little more half and half or even a tiny bit of heavy cream.
Freezing, Making Ahead + Storing mashed cauliflower
Another great thing about this dish is that it can be made about 3 days ahead of time! Store it in an airtight container and keep it in the fridge. Reheat it over low heat on the stove. Add in more butter if desired.
If you have any leftover, keep it in an airtight container in the fridge for up to 5 days.
You can also freeze mashed cauliflower. Just pour into freezer safe plastic bags and make sure it’s airtight. Flatten the mixture and freeze it for up to 3 months. When you want to serve it, thaw and heat it over the stove on medium heat.
For more mashed recipes, check out:
- Cheesy Mashed Potato Casserole
- Best Mashed Potatoes
- Mashed Parmesan Potatoes
- Garlic Mashed Red Potatoes
- Mashed Sweet Potatoes
Mashed Cauliflower Recipe
- 1 head cauliflower cut into florets
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 1/4 cup Parmesan cheese grated
- ¼ cup reduced fat cream cheese room temperature
- 1 tsp garlic salt (with parsley flakes)
- 1/8 tsp black pepper freshly ground
- 2 tbsp half and half
- fresh parsley and butter for garnish
- Use a Steamer with an insert and boil water. Once boiling, add the cauliflower florets. Steam for 10-12 minutes or until tender.
- while the cauliflower is steaming heat the olive oil in a skillet and add the minced garlic. Cook for just a few minutes until fragrant.
- Transfer the steamed cauliflower, minced garlic, Parmesan cheese, salt and pepper to a large bowl. Use a hand mixer to grind it all together.
- Transfer the ground cauliflower mixture to a food processor. Add the half and half and puree until it's the desired consistency that you like.
- Add any salt and pepper to taste. Garnish with fresh parley and butter if you wish.
- If needed, reheat on the stove.