This creamy cauliflower mash will have you never wanting mashed potatoes again. These are as good as mashed potatoes with much fewer carbs! These can be made with riced cauliflower or a whole head of cauliflower. Riced cauliflower makes it faster, but is a quite a bit more expensive than cuttings and cooking a head of cauliflower yourself. In this recipe, I did use riced cauliflower. You simply microwave the bag, with a couple of cloves of garlic. Once it’s cooked, put it in a bowl and use a hand mixer or immersion blender to whip the cauliflower. For a full head of cauliflower, cut it into chunks, they can be large, and steam or boil it with a couple of garlic gloves. Once that is cooked, drain it and use your mixer the same way.
To make this mash even creamier, use milk of your choice and some butter. Also, make sure to mix longer for a smoother texture. Adding cheese also helps with the smoother texture. I used parmesan cheese for this recipe, but I’ve also used cheddar or goat cheese. Any cheese is great, it just depends on the mood you are in!
Cauliflower Parmesan Garlic Mash
- Hand Mixer
- Large Bowl
- Measuring Cups
- Garlic Press
- 1 head cauliflower Cut into large pieces
- 1 cup parmesan cheese
- 3 cloves garlic
- salt and pepper to taste
- 1/4 cup milk of choice
- 2 tbsp butter
- Cut cauliflower into large pieces, press garlic, and place in pot with water to boil. Set heat to high and boil until cauliflower is tender. About 10 minutes. Drain cauliflower and transfer to a bowl. Use hand mixer to make the cauliflower creamy, the consistency of mashed potatoes. You may need to add a little milk to make the mixture smooth. Once the mixture is smooth, add in butter and parmesan and stir until combined. Salt and pepper to taste. Serve hot!