Garlic Mashed Cauliflower Cheese (Printer-Friendly)
Tender cauliflower blended with garlic and cheese for a creamy, satisfying low-carb side dish.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 2 cloves garlic, peeled
→ Dairy
03 - 3 tablespoons unsalted butter
04 - 1/3 cup sour cream
05 - 1 cup shredded cheddar cheese
06 - 1/4 cup grated Parmesan cheese
→ Seasonings
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons chopped chives or parsley, optional for garnish
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves, cooking until tender, about 10-12 minutes. Drain thoroughly.
02 - Place drained cauliflower and garlic in a food processor or large bowl. Add butter, sour cream, shredded cheddar, Parmesan, salt, and pepper.
03 - Blend or mash the mixture until smooth and creamy. Adjust seasoning to taste.
04 - Transfer to a serving bowl. Garnish with chopped chives or parsley if desired. Serve warm.
# Expert Advice:
01 -
- It tastes indulgent and creamy without the heaviness of traditional mashed potatoes, leaving you satisfied but not weighed down.
- Roasted garlic transforms into something sweet and mellow, making this side work alongside almost any main course you're serving.
- Low-carb without tasting like it—no one will guess this came from cauliflower unless you tell them.
02 -
- Drain the cauliflower thoroughly—any excess water will make the final dish thin and watery no matter how much cheese you add.
- Don't skip the sour cream; it sounds like an odd addition, but it prevents the cheese from making everything gluey and adds a subtle brightness that rounds out the flavors.
03 -
- If you don't have a food processor, a hand masher works fine; the rustic texture is equally delicious and sometimes more interesting than smooth.
- Taste the mixture before transferring to the serving bowl—hot food masks seasoning, so underseason slightly knowing it will taste more intense when served.