Swap potatoes for cauliflower to create this 6-ingredient healthy mashed cauliflower side dish that tastes just like creamy mashed potatoes but with half the calories and one-third of the carbs! This post is sponsored by Kroger. All thoughts and opinions are my own.
Cauliflower is a healthy-eater’s best friend. Especially when you’re looking for a healthy way to indulge in “carby” things like bread, rice, pizza and potatoes. It’s amazingly versatile and even surprises me sometimes with how well it can transform from a simple veggie into something like a pizza crust, kettle corn or an alfredo sauce.
So when thinking of holiday recipes to share this year I knew I wanted to showcase cauliflower and immediately thought it would be fun to do a mashed cauliflower side dish. The texture is silky smooth, just like regular mashed potatoes. You can taste the cauliflower flavor, but with a little butter (we used ghee) and a bit of parmesan, garlic and fresh chives, this mashed cauliflower is totally delicious and makes a great low-carb, low-cal swap for mashed potatoes.
I know that I’ll be making a batch of this mashed cauliflower for Thanksgiving, but I can also see myself making it for other holidays and even weeknight meals. It’s an easy and healthy side dish, but also makes a great base for bowl meals. I made bowls using this cauli mash as the base with a little ground turkey and roasted root vegetables on top.
Ingredients in Mashed Cauliflower
ghee or butter – to make this dish vegan swap the ghee for vegan butter or butter flavored coconut oil
Make the most delicious side dish in less than 30 minutes! Start by breaking or chopping the head of cauliflower into cauliflower florets and placing in a large pot. Cover the cauliflower with water and heat until the water is boiling. Reduce heat to medium-low and simmer until the cauliflower is tender – about 12 minutes.
While the cauliflower is cooking, heat a small pan over medium heat. Add the butter or ghee, minced garlic and a pinch of salt. Sauté until the garlic is tender and fragrant, stirring frequently so the garlic doesn’t burn!
After the cauliflower is cooked, drain the water and carefully place in a large food processor with the sautéd garlic, additional ghee, parmesan cheese, chives, salt and pepper. Process until cauliflower is smooth. If you don’t have a food processor, you can mash the cauliflower using a stand mixer or a handheld potato masher. Top with extra chives and serve!
If you make this 6-ingredient healthy mashed cauliflower be sure to leave a comment and star rating below. Your feedback means the world to me and is so helpful for other EBF readers who are thinking about making the recipe!
Swap potatoes for cauliflower to create this 6-ingredient healthy mashed cauliflower side dish that tastes just like creamy mashed potatoes but with half the calories and one-third of the carbs!
1 medium-large head of cauliflower (about 10 cups cauliflower florets)
2 cloves garlic, minced
1 teaspoon ghee or butter
pinch of salt
1/4 cup freshly grated parmesan cheese
1/2 Tablespoon ghee or butter
1/2 teaspoon ground pepper
1 teaspoon sea salt
1 Tablespoon fresh chives, chopped + more for topping
Break cauliflower into florets and place in a large pot. Add enough water to cover the cauliflower and heat until water is boiling. Reduce heat to medium-low and simmer until the cauliflower is tender, about 12 minutes.
While cauliflower is cooking, heat a small pan over medium heat. Add 1 teaspoon ghee, minced garlic and a pinch of sea salt. Sauté until garlic is tender and fragrant. Be careful not to burn the garlic.
Drain cauliflower and carefully place in a large food processor with sautéd garlic, 1/2 Tablespoon ghee, parmesan cheese, salt, pepper and chives. Process until cauliflower is smooth. Transfer to a bowl, top with chives and serve.
If you don’t have a food processor, you can mash the cauliflower using a stand mixer, blender or a handheld potato masher — the consistency just won’t be as smooth. If needed, you can reheat the mashed cauliflower in a small saucepan before serving.
To make this dish vegan swap the ghee for butter flavored coconut oil and use this hemp parmesan.