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Garlic Mashed Cauliflower may be a lighter and healthier alternative to mashed potatoes, but I promise it tastes just as good! Rich, creamy, and full of flavor, you skip the calories without compromising on taste. This healthy side dish is bound to become your new favorite recipe.
5-Star Review
“Oh my goodness these came out amazing! I’ve been looking for a way to make cauliflower mashed with a creamier texture and this was it! Thank you!” – Lisa R.
Garlic Butter Mashed Cauliflower Recipe
You’re probably wondering how to make cauliflower into mashed potatoes. Because that sounds crazy, right? A healthy vegetable turned into a creamy mash with the taste and texture of potatoes? It is so possible and so good. And of course, it’s easy too. So, if you are looking to cut a few carbs and calories, this mashed cauliflower recipe has your name on it.
This cauliflower mash recipe is also fairly versatile. Feel free to swap out the rosemary for any fresh herb, like parsley, sage, or thyme, or add cheese—use whatever you’ve got on hand. Simply grate the cheese into the warm mash and stir until melted.
Garlic Mashed Cauliflower Recipe
Equipment
- High Powered Blender OR
- Food Processor
Ingredients
- 1 head cauliflower chopped into small florets
- 3 ounces low-fat cream cheese (⅜ brick)
- 2 tablespoons salted butter (¼ stick)
- 1½ teaspoons minced garlic sautéed if you aren't buying it already prepared
- 1 tablespoon chopped fresh rosemary optional
Instructions
- Bring a medium pot of water to boil. Add the cauliflower and cook for 8-10 minutes or until fork tender. Remove from the water and drain the cauliflower well.1 head cauliflower
- Place cauliflower along with all other ingredients into a blender or food processor and pulse until smooth and creamy.3 ounces low-fat cream cheese, 2 tablespoons salted butter, 1½ teaspoons minced garlic, 1 tablespoon chopped fresh rosemary
- Transfer to a serving bowl, garnish and enjoy.
Becky’s Tips
- Cut the cauliflower as evenly as possible so that all of the florets cook at the same rate.
- For a dish that’s even lower in calories, you can sub in Greek yogurt instead of the cream cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mashed Cauliflower Step by Step
Cook the cauliflower: Bring a medium pot of water to a boil. Once boiling, add the cauliflower and cook 8-10 minutes or until fork tender. Remove and drain well.
Process the cauliflower with the other ingredients: Place the cauliflower along with 3 ounces of low-fat cream cheese, 2 tablespoons of salted butter, 1½ teaspoons of minced garlic, and 1 tablespoon of chopped fresh rosemary until smooth and creamy.
Transfer to a serving bowl: Transfer the contents of the food processor to a serving bowl, garnish with fresh herbs, serve and enjoy.
Storage
Store leftover mashed cauliflower in an airtight container in the refrigerator for up to 5 days. Reheat in a pot set over low heat or in the microwave in 30-second increments, stirring frequently, until warmed through.
Freeze this cauliflower in individual portions in Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this garlic mashed cauliflower with anything you’d serve traditional potatoes with! We especially love pairing it with a hearty Beef Tenderloin, a sweet Honey Baked Ham, or this Baked Caesar Chicken. You can add another side of veggies if you like and prepare these Roasted Vegetables or a Spinach Berry Salad for a rounded meal.
I roasted some of the cauliflower with a couple of garlic cloves to add another depth of flavor
I have tried several different recipes for cauliflower mash and this recipe is without question, the best! The texture is very creamy, like mashed potatoes. Very yummy, I will definitely make this again!
This was delicious! A great replacement for mashed potatoes on a keto diet.
Very good! We used dairy free cream cheese but extra butter. Added a decent amount of salt and green onions. Easy! Way better than store bought or frozen.
Hi Hugh, you can store this mashed cauliflower in the freezer for up to 3 months, not days!
We had this delicious cauliflower recipe twice this week. Tonight I used Boursin cheese instead of cream cheese and added 2 potatoes. It was really good.
Sounds delicious! Thanks so much for sharing, Angela!
We had leftover cauliflower that I’d thought to make soup with. Instead, I came across this recipe. What a delicious discovery! We both really enjoyed the light delicate flavor of the dish, a total surprise and welcome replacement for our carb laden loved mashed potatoes. The cauliflower was originally steamed in chicken stock.
Thanks for stopping by and sharing!
Perfect! The taste had a little sweetness to it, but paired very well with our chicken! A ‘keeper’ recipe for sure!
Thanks for sharing!
I obviously did something wrong it came out extremely liquid like 🥲
Oh no! I am sorry it didn’t work!
Oh my goodness these came out amazing! I’ve been looking for a way to make cauliflower mashed with a creamier texture and this was it! Thank you!
So happy to help!