Creamy Cauliflower Mash is a smooth and garlicky side dish that mimics the taste and texture of traditional mashed potatoes but uses cauliflower instead. If you’re a fan of classic mashed potatoes, don’t miss out on my Country Mashed Potatoes.
I adore mashed potatoes and have numerous recipes for them. However, this recipe offers a wonderful low-carb alternative to traditional mashed potatoes. Creamy Cauliflower Mash delivers the same velvety texture with added nutritional benefits. I’ve tried store-bought mashed cauliflower, and this homemade version offers a richer, more flavorful experience. Consider adding this to your Thanksgiving menu as a healthier option.
Ingredients
- Cauliflower: Begin with a head of cauliflower, cut into florets. Cauliflower is packed with vitamins, minerals, fiber, and antioxidants.
- Cheese: Both parmesan cheese and cream cheese are included for extra flavor.
- Garlic: A teaspoon of garlic powder provides the necessary garlic flavor.
- Toppings: A bit of butter, salt, pepper, and chives make the perfect finish.
Preparing the Cauliflower
For convenience, you can purchase cauliflower already cut into florets. Alternatively, cut a head of cauliflower into florets yourself. You should end up with about 4 cups (1 liter) of florets before boiling them.
Boil the florets in water for 10-15 minutes until they are tender. Drain the cauliflower and use a paper towel to remove any excess water. Insufficiently drained cauliflower will result in a soggy mash. Add the cooked cauliflower to a food processor or blender. (You can also steam the cauliflower in a steamer basket or microwave it.)
How to Make Creamy Cauliflower Mash
Once the cauliflower is cooked and placed in a food processor, blend it until smooth. Then, add the remaining ingredients and blend again. To the food processor with the cauliflower, add the parmesan cheese, cream cheese, garlic powder, salt, and pepper. Blend until all ingredients are thoroughly combined.
Serve the mashed cauliflower with butter, salt, and pepper. Garnish with chopped chives. Store any leftover mashed cauliflower in a sealed container in the refrigerator for up to 4 days.
Can I Freeze Mashed Cauliflower?
Absolutely! Thanks to the inclusion of cream cheese, this recipe freezes well. After cooking and cooling completely, store the cauliflower mash in a freezer-safe container for up to 3 months. Don’t forget to label and date the container.
Ingredients
- 1 head cauliflower, cut into florets (approximately 4 cups or 1 liter)
- ½ cup (50 grams) parmesan cheese, grated
- 2 tablespoons (30 grams) cream cheese, room temperature
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons (30 grams) unsalted butter
- Chives, chopped for garnish
Instructions
- Boil the cauliflower in water for 10-15 minutes until tender. (Alternatively, you can steam it in a steamer basket or microwave it.)
- Thoroughly drain the water to prevent a soggy mash. Pat the cauliflower with paper towels to remove any excess moisture.
- Add the cauliflower to a food processor and blend until smooth.
- Add the parmesan cheese, cream cheese, garlic powder, salt, and pepper to the blender. Blend again until well mixed.
- Transfer to a serving bowl and top with butter.
- Season with additional salt and pepper to taste.
- Garnish with chopped chives.
