This Creamy Mashed Cauliflower recipe will make you forget that mashed potatoes even exist! A comforting, buttery and garlicky mashed cauliflower recipe that is VERY easy to make and it’s done in just 15 minutes! It’s low in carbs but BIG on flavor.
CREAMY MASHED CAULIFLOWER
Take out your blenders, friends, we’re about to whip up some cauliflower into a creamy mashed amazingness! Bursting with garlic flavor, this buttery Cauliflower Mash is more nutritious but just as delicious as its cousin, mashed potatoes!
Need something quicker? Grab my recipe for Instant Pot LOADED Mashed Cauliflower. 😍
Pureed or mashed cauliflower is a wonderful treat for those following a Low Carb lifestyle, but it’s just as great for anyone that is looking to eat healthier. Besides, bikini season is at the door, so… 🙄
HOW TO MAKE MASHED CAULIFLOWER
Flavored with butter, garlic, buttermilk, and cheese, this makes a simple, yet very tasty side dish for a weeknight dinner.
Before we start, you want to decide whether you’d like to roast the cauliflower OR steam it/boil it. If roasting, you’ll need more time, BUT roasted cauliflower is da bomb because it adds a ton of flavor to the overall dish.
On the other hand, BOILING the florets is quicker! It takes like 10 minutes, which is half the time of roasted. So I leave that up to you – boiled or roasted, you decide.
ROASTED CAULIFLOWER FLORETS: Take a head of cauliflower, cut into florets, mix with olive oil and roast in the oven for 20 minutes at 450˚F.
BOILED CAULIFLOWER FLORETS: Take a head of cauliflower, cut into florets, and boil in salted water for 10 minutes, or until tender. Drain.
- When cauliflower is done, melt butter and sauté the garlic; add garlic to prepared cauliflower florets and mix in buttermilk, parmesan cheese, and seasonings.
- Grab a handheld immersion blender and blend to a desired consistency.
You can also use a traditional blender, just as I have done with my Instant Pot Mashed Cauliflower. However, I find that it’s easier to get to that desired consistency when I use an immersion blender. I like my mashed cauliflower to have a bit of texture. Creamy, yes, but a bit of chunky and rustic, too.
If you’d like a more textured cauliflower mash, use a potato masher.
Taste for seasonings and adjust accordingly. I almost always add more salt… and cheese.
- A trick to make mashed cauliflower as creamy as can be is to let the steamed cauliflower florets cool down after you’ve drained them. This way the cauliflower will dry as it cools and it will absorb some of that water. You DO NOT want watery and wet cauliflower, trust me. Been there, done that. 🤦♀️
- If using a traditional blender, you will need to blend the cauliflower in a couple of batches, maybe even three, depending on the size of the blender.
- TASTE TEST before serving! Always taste the recipe for seasonings and adjust accordingly.
HOW TO STORE LEFTOVER MASHED CAULIFLOWER
- Store completely cooled mashed cauliflower in an airtight container and keep in the fridge for up to 3 days.
MORE CAULIFLOWER RECIPES
- Shrimp Fried Cauliflower Rice
- Chicken Cauliflower Rice Casserole
- Sticky Sesame Cauliflower Bites
- Cauliflower Cheese Soup
TOOLS USED IN THIS RECIPE
This Creamy Mashed Cauliflower recipe will make you forget that mashed potatoes even exist! A comforting, buttery and garlicky mashed cauliflower recipe that is VERY easy to make and it’s done in just 15 minutes! It's low in carbs but BIG on flavor.
- 8 cups cauliflower florets, about 1 head cauliflower
- 1 tablespoon butter, divided
- 4 cloves garlic, roughly chopped
- 1/3 cup buttermilk
- 1/4 cup grated parmesan cheese
- 2 teaspoons Italian Seasoning, or any other dried seasonings that you prefer
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- chopped fresh parsley, for garnish
IF ROASTING THE CAULIFLOWER: Preheat oven to 450˚F. Toss the cauliflower florets with a tablespoon of olive oil; spread on a rimmed baking sheet and roast for 20 minutes, or until tender.
IF BOILING THE CAULIFLOWER: Fill a large frying pan with 1/4 inch water; add 1/2 teaspoon salt and bring to a boil. Add cauliflower florets; cover the pan and cook for 10 minutes, or until tender and soft. DRAIN WELL and set aside for 3 minutes to steam-dry.
In a large frying pan (use the same pan that you used for the cauliflower, just wipe it down) melt 1/2 tablespoon butter.
Add garlic and cook for 30 seconds, or until fragrant. Remove from heat.
Stir steamed (or roasted) cauliflower florets to the pan with the garlic.
Add remaining butter and buttermilk.
Grab the immersion blender and blend to a desired consistency.
Stir in parmesan cheese, Italian seasoning, salt and pepper. Taste for seasonings and adjust accordingly. Add more butter or buttermilk to make it creamier.
Transfer to a serving bowl and garnish with parsley.
WW FREESTYLE POINTS: 3
- Out of buttermilk? Grab my recipe for HOMEMADE BUTTERMILK
- Let the steamed cauliflower florets cool down for 3 minutes after you’ve drained them. This way the cauliflower will steam-dry as it cools and it will absorb some of that water.
- If using a traditional blender, you will need to blend the cauliflower in batches.
NET CARBS: 8 g