Mashed Cauliflower

4.60 from 20 votes

Swap potatoes for cauliflower with this healthy mashed cauliflower recipe! It's the perfect side dish and comes together quickly with only 6 ingredients. It's just as creamy and delicious as mashed potatoes, but has half the calories and one-third of the carbs.

Prep Time15

Cook Time15

Total Time30

Course: Side

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Brittany Mullins

Equipment

food processor

Ingredients

1 large head of cauliflower chopped into florets (about 10 cups)
½ Tablespoon + 1 teaspoon ghee or butter plus more for topping
2 cloves garlic minced
¼ cup freshly grated parmesan cheese
½ teaspoon ground pepper plus more to taste
1 teaspoon sea salt plus more to taste
1 Tablespoon fresh chives chopped, plus more for topping
¼ cup reserved water

Instructions

Chop 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 12-15 minutes.
While cauliflower is cooking, heat a small pan over medium heat. Add 1 teaspoon ghee or butter and minced garlic. Sauté until garlic is tender and fragrant. Be careful not to burn the garlic.
Before you drain cauliflower, scoop out ¼ cup water to save for later. Drain cauliflower and add to food processor with sautéd garlic, ½ Tablespoon ghee or butter, parmesan cheese, salt, pepper and chives.
Process until cauliflower is smooth, adding water as necessary to reach desired consistency. I used 2 Tablespoons of reserved water. If you don’t own a food processor, an immersion blender, standing mixer or potato masher would all work work.
Transfer to a bowl, top with chives and additional butter/ghee if you prefer and serve.

Notes

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.
Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat the mashed cauliflower on the stovetop, in the oven or microwave.

Nutrition