Creamy Garlic Mashed Cauliflower Recipe
Enjoy creamy, garlicky mashed cauliflower in just 20 minutes! A healthier, low-carb alternative to mashed potatoes. Delicious comfort food.
Ingredients
- 1 large head cauliflower about 2 lbs, cut into florets
- 4-6 cloves garlic minced
- 2 tbsp unsalted butter
- 4 oz cream cheese softened, or 1/2 cup heavy cream
- ¼ cup unsweetened almond milk or regular milk, or vegetable broth
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- Fresh chives or parsley chopped, for garnish (optional)
Instructions
- Prepare the cauliflower: Wash the cauliflower head thoroughly. Cut out the core and break or chop the cauliflower into bite-sized florets.
- Cook the cauliflower: Place the cauliflower florets in a large pot. Add just enough water to cover the bottom of the pot (about 1 inch). Bring to a boil, then reduce heat to medium-low, cover, and steam for 10-12 minutes, or until very tender. You should be able to easily pierce them with a fork.
- While cauliflower cooks, prepare garlic: In a small pan, melt the butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
- Drain thoroughly: Once the cauliflower is tender, drain it very well in a colander. This step is crucial to prevent watery mashed cauliflower. You can even press out excess water if needed.
- Mash the cauliflower: Return the drained cauliflower to the empty pot. Add the sautéed garlic and butter, cream cheese (or heavy cream), almond milk, salt, and black pepper. Using a potato masher, mash until smooth and creamy. For an extra smooth texture, you can use an immersion blender or food processor, but be careful not to overmix, which can make it gummy.
- Adjust and serve: Taste and adjust seasonings as needed. If the mashed cauliflower is too thick, add a splash more almond milk until desired consistency is reached. Serve hot, garnished with fresh chives or parsley if desired.
Notes
Storage: Leftover mashed cauliflower can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it has thickened.
Variations: For a cheesier flavor, add 1/4 cup grated Parmesan cheese when mashing. You can also add a pinch of onion powder or a dash of hot sauce for extra flavor.
Don't Overcook: While you want the cauliflower tender, overcooking can make it absorb too much water and become watery. Steaming is often preferred over boiling for this reason.
