Creamy, buttery, comforting, and low carb? Cauliflower mash feels decadent, but is healthy alternative to mashed potatoes and tastes just as good (or maybe even better)!
Cauliflower is having it’s day. And if you ask me it’s long overdue. Cauliflower is vitamin rich, ridiculously versatile, and (with a little doctoring) incredibly delicious.
It can be turned into cauliflower rice, pizza crust, cut into steaks, or roasted whole. It’s a great meat substitute (hello Buffalo cauliflower) or pureed into a silky smooth soup. Today we’re keeping it simple with creamy cauliflower mash. But simple doesn’t mean skimping on flavor.
To amp up the flavor I throw a couple of whole, peeled garlic cloves in with the florets to cook. The flavor is subtle and mellow, not sharp like fresh garlic. Parmesan cheese and freshly grated nutmeg add a nuttiness and just a splash of milk (and a couple pats of butter), make this mash decadently creamy.
Let’s make Creamy Cauliflower Mash
- Gather your ingredients including fresh cauliflower, garlic cloves, stock, milk, parm, butter and salt (and herbs if you want to mince a few for garnish).
- Cut the cauliflower into florets and add to a saucepan with stock, garlic cloves, and salt.
- Cover and cook until cauliflower is very tender. Drain.
- Puree in a food processor (alternatively mash by hand) with milk, parm, nutmeg, and butter until smooth (or your desired consistency).
Tips for success
- Cut the cauliflower into uniform size florets so it cooks evenly.
- Drain the stock after the cauliflower is tender so you can control the consistency of your mash. The cauliflower will absorb some of the liquid when it cooks and if you skip draining your mash may be soupy.
- Cauliflower is very versatile and can be transformed by just a few ingredients. I love the depth of flavor a couple cloves of garlic add, along with a scoop of nutty parmesans and pinch of nutmeg.
- Want a dairy free option? Skip the milk, parm, and butter and replace with stock and a splash of coconut or nut milk.
More ways to get your CAULIFLOWER fix!
- Buffalo Cauliflower Bites
- Sausage Sheet Pan Dinner with Cauliflower and Broccoli
- Lemon Herb Grilled Cauliflower Steaks
- Roasted Cauliflower and Grapes with Yogurt Sauce
- Roasted Fennel and Cauliflower Soup
Creamy, buttery, comforting, and low carb? Cauliflower mash feels decadent, but is healthy alternative to mashed potatoes and tastes just as good (or maybe even better)!
- 1 head cauliflower, leaves trimmed and cut into florets
- 2 cloves garlic, peeled and smashed
- 1/2 cup chicken or vegetable stock
- 1 1/2 tsp kosher salt
- 1/3 cup milk (whole or 2%)
- 2 Tbsp unsalted butter, softened
- dash nutmeg
- 1/8 cup parmesan cheese, grated
- pat of butter and minced chives for garnish (optional)
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Combine cauliflower, garlic, stock, and salt in a saucepan.
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Cover, bring to a boil over med/high heat, and reduce to a simmer. Cook for about 20 mins or until cauliflower is very tender. Drain.
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Add the butter, nutmeg, milk and parmesan. Mash with a masher (chunkier) or blend with an immersion blender or in a food processor (smoother) until your desired texture is reached.
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Season to taste with salt and pepper and top with additional butter or minced chives for garnish if desired.
- Cut the cauliflower into uniform size florets so it cooks evenly.
- Drain the stock after the cauliflower is tender so you can control the consistency of your mash. The cauliflower will absorb some of the liquid when it cooks and if you skip draining your mash may be soupy.
- Cauliflower is very versatile and can be transformed by just a few ingredients. I love the depth of flavor a couple cloves of garlic add, along with a scoop of nutty parmesans and pinch of nutmeg.
- Want a dairy free option? Skip the milk, parm, and butter and replace with stock, a splash of coconut or nut milk.
This cauli mash looks so creamy and delicious!!
Thanks Sarah! It really is super creamy and one of my faves!