Description
This creamy garlic mashed cauliflower is the ultimate low-carb side dish that tastes incredibly rich and indulgent while being healthier than traditional mashed potatoes. Smooth, buttery, and loaded with roasted garlic flavor, this keto-friendly cauliflower mash has only 8g net carbs per serving and pairs perfectly with any protein. Ready in just 25 minutes with simple ingredients, it’s perfect for weeknight dinners, holiday meals, or meal prep.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower (about 2 lbs), cut into florets
- 4–6 cloves garlic, peeled
- 3 tablespoons butter
- 4 oz (½ cup) cream cheese, softened to room temperature
- ¼ cup heavy cream (or milk)
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: Fresh chives or parsley for garnish
Instructions
- Prepare cauliflower: Remove leaves and core from cauliflower head. Cut or break into medium-sized florets of similar size for even cooking. Rinse under cold water and drain.
- Roast the garlic: While preparing cauliflower, heat 1 tablespoon butter in a small skillet over medium-low heat. Add peeled garlic cloves and cook for 8-10 minutes, stirring occasionally, until golden and softened. The garlic should be sweet and mellow, not browned or bitter. Remove from heat and set aside.
- Boil cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10-12 minutes until very tender—a fork should easily pierce through with no resistance. Don’t undercook or your mash will be grainy.
- Drain thoroughly: Drain cauliflower in a colander and let it sit for 2-3 minutes to release steam and excess moisture. This is crucial! For even drier cauliflower, place florets on a clean kitchen towel and gently press to remove extra water. The drier your cauliflower, the creamier your mash.
- Blend until smooth: Transfer drained cauliflower to a food processor. Add the roasted garlic, remaining 2 tablespoons butter, softened cream cheese, heavy cream, salt, and pepper. Process for 1-2 minutes, stopping to scrape down sides as needed, until completely smooth and creamy with no lumps.
- Adjust consistency and taste: If the mixture is too thick, add another tablespoon of cream or milk and pulse to combine. Taste and adjust salt and pepper as needed—cauliflower needs adequate seasoning to shine.
- Optional cheese: If using Parmesan, pulse it in at the end or stir in by hand for extra flavor and richness.
- Serve warm: Transfer to a serving bowl. Make a small well in the center and add a pat of butter if desired. Garnish with fresh chives, parsley, or a sprinkle of black pepper. Serve immediately while hot.
Notes
- Moisture is the enemy: The key to creamy (not watery) mashed cauliflower is removing as much moisture as possible after cooking. Don’t skip the draining and resting step.
- Cook until very tender: Undercooked cauliflower creates a grainy texture. Cook until completely soft—overcooking is better than undercooking here.
- Room temperature cream cheese: Cold cream cheese won’t blend smoothly. Let it sit out for 30 minutes or microwave for 10-15 seconds to soften.
- Adjust consistency: If too thick, add liquid; if too thin, return to the stovetop and cook over medium heat, stirring, to evaporate excess moisture.
- Garlic alternatives: No time to roast garlic? Use ½ teaspoon garlic powder or 2 teaspoons minced jarred roasted garlic.
- Make it ahead: This reheats beautifully, so you can make it 1-2 days in advance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ⅙ of recipe (approximately ¾ cup)
- Calories: 155
- Sugar: 3g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg