Cauliflower Mashed Potatoes
This low-carb side is a creamy alternative to traditional mashed potatoes, blending steamed cauliflower with garlic, butter, and Parmesan for a smooth, garlicky mash ready in 25 minutes.
Ingredients
Ingredients
- 1 head cauliflower trimmed and cut into florets
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 0.25 cup grated Parmesan cheese
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until very tender, 8–10 minutes.
- Meanwhile, heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Drain the cauliflower well and return it to the pot. Add the garlic, butter, and Parmesan. Mash until smooth.
- Season with salt and pepper. Garnish with chives and serve warm.
Notes
After draining, I let the cauliflower sit in the pot for 1–2 minutes to evaporate excess moisture.
Reheating in a skillet over low heat keeps the texture creamy.
This recipe scales easily—just maintain the butter and cheese ratio.