Made with cauliflower, garlic cloves, chicken broth, butter, and a drizzle of olive oil, this garlic mashed cauliflower is the perfect side dish for any cold-weather meal. Complete with the creamy texture of traditional mashed potatoes, this mashed cauliflower recipe works well for a special occasion, celebration, or simple weeknight dinner.
Garlic Mashed Cauliflower
I love mashed potatoes, like really love them, and to be clear, I don’t think there is anything wrong with them. Potatoes are a whole food that is completely acceptable in a healthy diet, but there is also nothing wrong with mixing things up once in a while – enter mashed cauliflower.
Cauliflower has become a very trendy vegetable, people are making everything from pizza crust to crackers with it, but I think it’s best served in a rich and creamy form as a mashed cauliflower. Not only is it delicious, but this garlic mashed cauliflower is a great low-carb alternative for anyone working on a weight loss goal, with a restricted diet, or looking to balance their blood sugar. Paired with some simple ingredients, and a lot of garlic, a humble head of cauliflower creates a satisfying side dish that the whole family will love.
Garlic Mashed Cauliflower
I find cauliflower quite watery when cooked, so I didn’t add any extra milk, cream or liquid. If you want to make this garlic mashed cauliflower (also known as cauliflower mashed potatoes) extra rich and creamy, you can simply add a little grated parmesan cheese.
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Prep Time: 5 minutes -
Cook Time: 25 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x
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Category: Sides
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Cuisine: Low-Carb, Keto
- Diet: Low Calorie
Prep Time:
Yield:
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Cuisine:Ingredients
- 1 head cauliflower
- 4 cloves garlic, peel removed
- 4 cups chicken or vegetable broth
- 2 cups water, plus more as needed
- 2 tablespoons butter
- 1/2 tablespoon olive oil
- Sea salt
- Black pepper
- Parsley, chopped (optional)
Instructions
- Remove the leaves from the cauliflower, break the cauliflower up into florets or chop up the head into pieces.
- In a large pot, combine broth, water, cauliflower, and garlic, adding extra water as needed until cauliflower is completely covered.
- Bring to a boil and then cook on a simmer for 15-20 minutes until cauliflower is tender and can easily be pierced with a fork.
- Once cooked, in a large colander, strain cauliflower and garlic cloves (do not discard garlic).
- Return strained cauliflower and garlic to the original pot (off the heat), add butter, olive oil, and season with salt and pepper.
- Using a potato masher, mash together until a smooth consistency is formed. If you want it extra creamy, add ingredients to a food processor and blend until smooth.
- Season with additional salt and pepper to taste, and sprinkle with chopped parsley as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 69 calories
- Sugar: 6 grams
- Fat: 1 gram
- Carbohydrates: 14 grams
- Fiber: 4 grams
- Protein: 4 grams
I don’t see where you added in the chicken broth – did I miss that?
It’s in step #2! The cauliflower is cooked directly in the broth for extra flavour!
Can’t wait to try this. Did you use only the florets or the stems as well?
Yes, you most certainly can!
Could you save the strained broth and water for another use like a soup? It seems wasteful throwing it down the drain.
Yes, absolutely, you most certainly could do that with the water from cooking any veggies! Great idea 🙂
Making this tomorrow evening can you make ahead and reheat?
Absolutely! It keeps very well!
How long would you say this stays good for after making? A week?
Packed in an airtight container in the fridge, it should easily last 4-5 days. You could also freeze it for up to 3 months!
We made these as a base for pan seared chimmichurri shrimp and they were perfect! Thanks for the healthy recipe!
Great idea, thanks for sharing!
Made it last night using a food processor and it came out great. Adding Parmesan cheese really helped to make it creamy.
Great recipe made it last night with chicken stock. Will make again thanks!