Mashed Cauliflower
User Reviews
4.6
Mashed Cauliflower
Description
Starting by boiling cauliflower florets until tender, this recipe then blends them with sautéed garlic cooked in ghee, adding subtle aromatic depth. Additional ghee or butter enriches the mash, while freshly grated Parmesan cheese brings a savory, slightly nutty flavor. Chopped fresh chives add a mild oniony freshness, balanced by salt and black pepper to taste.
The resulting mashed cauliflower is smooth with a creamy texture that holds well as a side dish. The slow simmer and blending create a soft consistency, contrasting with the garlic undertones and cheesy richness.
This side pairs well with a variety of main dishes, offering a lower-carb alternative to traditional mashed potatoes. It can be topped with extra butter or chives for garnish and served warm.
If a food processor is unavailable, alternatives like a blender, immersion blender, or potato masher may be used, though the texture will be less smooth. Leftovers store well refrigerated and can be reheated on stovetop, oven, or microwave. Making it vegan is possible by substituting ghee with butter-flavored coconut oil and using hemp parmesan in place of cheese.
Ingredients
- 1 large cauliflower chopped into florets (about 10 cups, head
- ½ Tablespoon + 1 teaspoon ghee plus more for topping, or butter
- 2 cloves garlic minced
- ¼ cup Parmesan Cheese freshly grated
- ½ teaspoon black pepper plus more to taste, ground
- 1 teaspoon salt plus more to taste, sea salt
- 1 Tablespoon chive chopped, plus more for topping, fresh
- ¼ cup water reserved
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
- Use a blender, immersion blender, or potato masher if a food processor is not available; texture will be less smooth.
- Reheat leftovers on stovetop, in oven, or microwave for best results.
- For a vegan version, swap ghee for butter-flavored coconut oil and Parmesan for hemp parmesan.
- Store leftover mashed cauliflower in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 766mg | 32% |
| Potassium | 660mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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