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Creamy Mashed Cauliflower with Garlic | An Easy Side Dish

4 simple ingredients come together to make the most delicious and creamy cauliflower puree with a hint of garlic.  A healthy and easy side dish for any winter weeknight dinner. | Paleo, Whole30, Dairy-free, Keto Friendly.

Happy New Year friends!  I hope you had a great holiday.  Ours was packed full of events, travel, and people in the best way.  It was a week filled with family, friends, delicious foods, and lots of joy.  I took the week off from this recipe blog to really settle into the time with family and to take a break and recenter before the business of the new year.  But now it’s January and I’m back to it!  After all of the rich and delicious holiday food, I’m ready to make a couple of lighter and healthier recipes that have amazing flavor.  I was reminded of this mashed cauliflower that I used to make a lot when my kids were little.  It’s a great recipe if you’re looking for easy side dish recipes for the winter months.  We usually serve it with homemade pot roast and drizzle the gravy on top or a roast chicken from the grocery store with a side of garlic green beans.

Check out this creamy mashed cauliflower recipe…it’s a healthy side dish that’s a great substitution for traditional mashed potatoes.  

Ingredients

  • Fresh Cauliflower – To get 4 cups of mashed cauliflower from this recipe, use a large head of cauliflower (about 2 pounds for the whole head, which is equivalent to 6 cups or 1.5 pounds of cauliflower florets). If you have a small to medium head (4 cups of florets), cut the other ingredients to 2/3 of the original recipe.  You can also buy the precut cauliflower florets, just make sure you buy at least 4 cups worth.
  • Garlic – You need two whole cloves of garlic that are peeled.  They will get chopped up in the food processor or blender so you don’t even have to chop them.  How easy is that?
  • Mayonnaise – Use your favorite brand of plain mayonnaise.  Just know that it will flavor this side dish, so use something that you like!
  • Salt and pepper – It makes everything better!

1. Steam or Boil the Cauliflower

There are 3 methods you could use, I usually steam mine but any of these will work.

  • Boil: Bring water to a boil in a pot. Add the cauliflower, cover with a lid, and simmer for 10-12 minutes, until very soft. Drain well.
  • Steam: Bring water to a boil in a pot fitted with a steamer basket or steamer insert, then add the cauliflower, cover with a lid, and cook for 10-15 minutes, until very soft.
  • Microwave: Place the cauliflower florets into a large bowl with 1/2 cup water. Cover the top with plastic wrap and microwave for 10-15 minutes, until very soft.
  • TIP: Make sure the cauliflower is cooked very soft before making the mash — this is how to make mashed cauliflower super smooth. It should be much softer than you’d normally steam cauliflower (beyond fork-tender), which is why you may notice that the times above are longer than normal.  When you test it with a fork it should fall apart.

2. Blend/Puree the Cauliflower

To the bowl of a large food processor, add the steamed cauliflower, garlic cloves, mayonnaise, and a pinch of salt (you can always add more later) to a food processor. Blend and puree until completely smooth, scraping the sides as needed.  This is how you get the creamiest mash that will resemble regular mashed potatoes.  The cooked cauliflower should have a silky texture once blended.  You can’t over-blend this so don’t be worried about that.  Don’t use an immersion blender or a potato masher and expect the same results.  But a good blender would probably work just fine if you don’t have a food processor.

Favorite toppings or mix-ins for Creamy Mashed Cauliflower with Garlic

This recipe is so good on its own, I never add anything to it.  But if you want to here are some suggestions.

  • Butter – If you use vegan mayo and vegan butter this is a completely dairy-free, vegan side dish.
  • A little cream cheese
  • Sour cream
  • Chives
  • Lots of black pepper
  • Cheddar Cheese
  • Roasted Garlic

WHAT TO SERVE WITH MASHED CAULIFLOWER

Any recipe that goes well with mashed potatoes will go well with mashed cauliflower. Here are a few of my favorites:

  • Chicken – Cauliflower mash goes with any chicken recipe, but especially those that have a sauce, such as chicken marsala or roast chicken with gravy.  It also pairs well with my 
  • Parmesan Panko Chicken.
  • Beef – Cauliflower mashed potatoes are the perfect pairing for The Perfect Steak.  It’s also great with braised or slow-cooked meats, such as pot roast, and beef short ribs, and it is fantastic with meatloaf, of course!
  • Pork – My favorite pork option is smothered pork chops, because the mash soaks up the sauce, but you can also serve it with baked or grilled pork chops or a pork roast.
  • Fish – Try it with any fish cooked in a sauce, simple grilled salmon, or lemon-baked cod.
  • Swap Mashed Potatoes In A Meal – Some recipes call for mashed potato as an ingredient, and you can easily swap in this mashed cauliflower instead!  Shepherd pie or a loaded “baked potato” casserole is a great one to start with.

Is Cauliflower Healthy?

YES.  Even healthier than I realized!  It’s a great source of fiber, packed with vitamin C, vitamin K, vitamin B6, folate, and potassium.  This is also a low-carb, keto-friendly, dairy-free, vegan (if you use vegan mayo), Whole 30 recipe.  Which is great!  But I love to make this recipe because it’s a healthy food that tastes delicious!

Cauliflower Nutrition facts per 1 cup chopped (1/2″) pieces 

Calories 27

Fat .3 g. 0%

Cholesterol 0 mg 0%

Sodium 32mg 1%

Potassium 320 mg 9%

Total Carbohydrate 5g. 1%

Dietary Fiber 2.1 g. 8%

Sugar 2 g

Protein 2.1 g 4%

Vitamin C   85%

Iron.            2%

Vitamin B6 10%

Magnesium 4%

Calcium      2%

STORAGE INSTRUCTIONS

  • Store: You can make this cauliflower puree ahead of time, or just store leftovers if you have any in an airtight container. It keeps well in the fridge for 3-5 days.
  • Reheat: Warm up in the microwave, on the stovetop over low heat, or in the oven at 350 degrees F, until warmed through.

Can you freeze mashed cauliflower?

Yes, you sure can!   It makes for a wonderful quick meal.  Cool the mash completely, then freeze for up to 6 months. I recommend freezing in zip lock bags laid flat, until solid, and then you can move around in your freezer as needed.  You could also freeze individual portions in a silicone muffin pan, and then pop them into a freezer bag.  Then you can just pull one out when you want it and reheat it.   

Printable Recipe Card

Creamy Mashed Cauliflower with Garlic

4 simple ingredients come together to make the most delicious and creamy cauliflower puree with a hint of garlic.  A healthy and easy side dish for any winter weeknight dinner. | Paleo, Whole30, Dairy-free, Keto Friendly.
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4 people

Ingredients

  • 1 Large HEad of cauliflower about 2 pounds for the whole head, which is equivalent to 6 cups or 1.5 pounds of cauliflower florets. If you have a small to medium head (4 cups of florets), cut the other ingredients to 2/3 of the original recipe.
  • 2 cloves Garlic peeled
  • 2-3 Tablespoons Mayonnaise
  • pinch Salt
  • pinch Ground Black Pepper

Instructions

Steam the Cauliflower

  • There are 3 methods you could use, I usually steam mine but any of these will work.
  • Boil: Bring water to a boil in a pot. Add the cauliflower, cover with a lid, and simmer for 10-12 minutes, until very soft. Drain well.
  • Steam: Bring water to a boil in a pot fitted with a steamer basket or steamer insert, then add the cauliflower, cover with a lid, and cook for 10-15 minutes, until very soft.
  • Microwave: Place the cauliflower florets into a large bowl with 1/2 cup water. Cover the top with plastic wrap and microwave for 10-15 minutes, until very soft.
  • TIP: Make sure the cauliflower is cooked very soft before making the mash — this is how to make mashed cauliflower super smooth

Puree the Cauliflower

  • To the bowl of a large food processor, add the steamed cauliflower, garlic cloves, mayonnaise, and a small pinch of salt and pepper (you can always add more later) to a food processor. Blend and puree until completely smooth, scraping the sides as needed. This is how you get the creamiest mash that will resemble regular mashed potatoes. The cooked cauliflower should have a silky texture once blended. You can’t over-blend this so don’t be worried about that. Don’t use an immersion blender or a potato masher and expect the same results. But a good blender would probably work just fine if you don’t have a food processor.
  • Taste for salt and pepper and enjoy!

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