Mashed cauliflower is the way to go if you’re cutting your carbs over the holidays. Parmesan cheese and roasted garlic add boatloads of flavor to this healthy side dish.
Mashed Cauliflower Recipe with Roasted Garlic
Whether you’re looking for an easy weeknight side dish or a low-carb, keto-friendly holiday side, mashed cauliflower does the trick. I started with this vegan mashed cauliflower and potato recipe a few years ago, which is also a great option for the holidays, and went full-on cauliflower this year. A healthy side dish in 20 minutes flat!
While mashed cauliflower on its own has the tendency to be a little bland, the addition of Parmesan cheese and roasted garlic boosts the flavor tenfold. Seasoning well with salt is a must, too!
How do you make mashed cauliflower?
- Start by cutting a head of cauliflower into florets. You don’t need to be too precise about the size.
- Bring a saucepan of water to a boil. But not just any water…well-salted water! This is your first opportunity to add flavor to the cauliflower.
- Cook the cauliflower in the boiling water until very tender when pierced with a fork.
- The most important part…DRAIN! Drain, drain, drain! The drier the cauliflower is, the better. It does tend to retain a fair bit of water, so give the colander a shake to release any excess liquid.
- Food processor, hand mixer, fork, potato masher…any of these will do to mash the cauliflower. I opt for a good old-fashioned potato masher because it really doesn’t take much effort to mash the lumps out of the cauliflower. Mash it with the roasted garlic, butter, Parmesan cheese and salt, then stir in the parsley.
How do you roast garlic?
- You have a couple of options here. If you prefer not to roast the garlic yourself, check out the olive bar in any well-stocked grocery store. They typically sell roasted garlic by weight. This garlic tends to be firmer than what you get when you roast your own, so mince it before adding to the cauliflower.
- If you want to roast the garlic at home, I have you covered. Check out my tutorial on How to Roast Garlic. It is VERY easy! And bonus…any extra cloves can be added to salad dressings or pasta dishes, or be served on a charcuterie board with some crusty bread.
Can cauliflower mashed potatoes be made ahead of time?
- Yes! Let the mashed cauliflower cool to room temperature, the transfer to an airtight container. Refrigerate.
- Before serving, reheat the cauliflower – I prefer to heat it gently in a small saucepan – and serve.
Other healthy holiday side dishes:
Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan {Cookin’ Canuck}
Easy Green Beans with Prosciutto & Pistachios {Cookin’ Canuck}
Roasted Green Beans with Mushrooms, Balsamic & Parmesan {Kalyn’s Kitchen}
Low Carb & Gluten Free Turkey Stuffing {I Breathe I’m Hungry}
Mashed Cauliflower with Roasted Garlic
Ingredients
- 1 ½ pound cauliflower florets about 7 cups
- ¼ cup grated Parmesan cheese
- 1 ½ teaspoons unsalted butter
- 4 cloves roasted garlic
- 1/4 teaspoon kosher salt or to taste
- 1 tablespoon minced flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is tender when pierced with a fork, 8 to 10 minutes. Drain the cauliflower very well, shaking the colander to get rid of extra water.
- Transfer the cauliflower to a large bowl and mash with a potato masher or the back of a fork.
- Add the Parmesan cheese, butter, roasted garlic and salt, and mash until smooth. Taste and adjust seasoning.
- Stir in the parsley. Serve.
Notes
Nutrition
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