Description
Cauliflower Mashed Potatoes are a creamy, lower-carb alternative to traditional mashed potatoes — made by steaming or boiling cauliflower until tender, then blending it into a smooth, buttery mash. They pair perfectly with meats, stews, or roasted vegetables and are a comforting side dish that’s both flavorful and lighter.
Ingredients
- 1 large head cauliflower, cut into florets
- 2–3 tbsp butter or olive oil
- 2 garlic cloves, minced (optional)
- 1/4 cup milk, cream, or dairy-free alternative
- Salt and pepper, to taste
- Optional: 1/4 cup grated Parmesan
- Optional: 1–2 tbsp sour cream
- Optional: Fresh chives or herbs for garnish
Instructions
- Wash and trim cauliflower into evenly sized florets.
- Steam or boil cauliflower in lightly salted water until fork-tender, about 10–15 minutes. Drain thoroughly.
- If using garlic, sauté it in butter or olive oil over low heat until fragrant, about 1 minute.
- Transfer cauliflower to a food processor or blender. Add sautéed garlic (if using), butter or oil, and a splash of milk or cream.
- Blend until smooth and creamy, scraping down the sides as needed.
- Season with salt and pepper to taste. Adjust texture with more milk or cream if needed.
- Spoon into a serving bowl and garnish with optional Parmesan, sour cream, chives, or herbs.
Notes
Drain cauliflower well to avoid watery mash.For dairy-free, use olive oil and plant-based milk.Frozen cauliflower can be used — thaw and drain well first.Roasted garlic adds deeper flavor than sautéed garlic.Serve warm or keep warm in a low oven until ready to eat.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 90
- Sugar: 2g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
