Garlic Mashed Cauliflower
Garlic Mashed Cauliflower is a creamy, flavorful twist on the classic mashed potatoes we all love. It’s made by roasting or steaming cauliflower until it's tender, then mashing it up…
Tip: save now, cook later.Garlic Mashed Cauliflower is a creamy, flavorful twist on the classic mashed potatoes we all love. It’s made by roasting or steaming cauliflower until it’s tender, then mashing it up with plenty of garlic, butter, and a splash of cream or milk for that perfect smooth texture. The garlic adds a lovely punch of flavor without overpowering the natural mildness of the cauliflower.
I love making this dish when I want a lighter side that still feels special and comforting. It’s one of those easy swaps that doesn’t sacrifice taste but gives me a good dose of veggies. I usually add a sprinkle of fresh herbs on top, like parsley or chives—it makes it feel fresh and bright.
One of my favorite ways to serve garlic mashed cauliflower is alongside a juicy roast chicken or grilled steak. It’s smooth enough to scoop up with your fork but still has a little bit of body and texture from the cauliflower. I find that it’s a wonderful way to enjoy a humble veggie and have everyone at the table asking for seconds.
Key Ingredients & Substitutions
Cauliflower: The star of this dish. Choose a fresh, firm head without brown spots. If cauliflower isn’t available, consider broccoli for a different but tasty twist.
Garlic: Fresh garlic gives great flavor when sautéed gently. If you want a milder taste, roast the garlic first or use garlic powder as a last resort.
Butter & Cream: These add richness and creaminess. For dairy-free versions, swap butter with olive oil or vegan butter, and use almond milk or coconut cream in place of heavy cream.
Parmesan Cheese (optional): Adds a nutty, salty touch. Feel free to leave it out for a vegan or dairy-free dish or replace it with nutritional yeast for a cheesy flavor.
How Can You Get Creamy Mashed Cauliflower Without It Being Watery?
Making mashed cauliflower creamy yet not watery can be tricky. Here’s what works best:
- Cook cauliflower just until very tender. Overcooking can make it soggy.
- Drain the cauliflower thoroughly after boiling. Even better, let it sit in a colander to let excess water drip off.
- Sauté garlic in butter before mixing—it adds flavor and prevents watery mash from raw garlic.
- Use a food processor or blender for a smooth texture but pulse carefully to avoid a gluey consistency.
- If you want chunkier mash, a potato masher works well and keeps some texture.
- Adjust the cream or milk gradually to control consistency—add less if you want thicker mash.
Equipment You’ll Need
- Large pot – perfect for boiling the cauliflower evenly until tender.
- Colander – helps drain the cauliflower well, so your mash isn’t watery.
- Small skillet – to gently sauté garlic and bring out its flavor.
- Food processor or blender – makes the mash super creamy with minimal effort.
- Potato masher (optional) – great if you prefer a chunkier, more textured mash.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, salty crunch that pairs nicely with the creamy mash.
- Stir in grated cheddar or cream cheese for a richer, cheesier side dish.
- Mix in fresh herbs like rosemary or thyme for a fragrant, earthy boost.
- Blend in roasted red peppers or sun-dried tomatoes to add a sweet and tangy twist.
How to Make Garlic Mashed Cauliflower?
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head of cauliflower (about 1.5 pounds), cut into florets
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream (or milk for lighter option)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
- Optional: 2 tablespoons grated Parmesan cheese (for extra flavor)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook. You’ll spend about 10-12 minutes boiling the cauliflower until tender, plus a few minutes sautéing the garlic and blending the ingredients together. Ready quickly and perfect for when you want a comforting side without a long wait!
Step-by-Step Instructions:
1. Cook the Cauliflower:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 10 to 12 minutes, until they are very tender. Drain the cauliflower well to avoid watery mash.
2. Sauté the Garlic:
While the cauliflower cooks, melt 1 tablespoon of butter in a small skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and slightly golden, but don’t let it burn.
3. Blend the Mash:
Transfer the drained cauliflower into a food processor or blender. Add the sautéed garlic with butter, the remaining 2 tablespoons of butter, and the heavy cream. Blend until smooth and creamy, scraping the sides as needed. If you prefer, mash by hand for a chunkier texture.
4. Season and Serve:
Season your mashed cauliflower with salt and freshly ground black pepper to taste. For extra richness, stir in the optional Parmesan cheese. Transfer to a serving bowl, drizzle with a little melted butter or olive oil, and garnish with chopped parsley or chives. Serve warm and enjoy your creamy, flavorful low-carb side dish!
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can! Just thaw the frozen cauliflower completely and drain any excess water before cooking. This helps prevent your mash from becoming too watery.
Can I Make Garlic Mashed Cauliflower Ahead of Time?
Absolutely! Prepare the mash and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if it seems too thick.
How Can I Make This Recipe Dairy-Free?
Simply swap the butter for olive oil or a vegan butter substitute, and use unsweetened almond milk or coconut cream instead of heavy cream. The flavor will still be deliciously creamy!
What Should I Serve With Garlic Mashed Cauliflower?
This dish pairs wonderfully with grilled meats, roasted chicken, or sautéed vegetables. It’s a fantastic low-carb alternative to mashed potatoes that complements many main courses.