Mashed Cauliflower Creamy Side (Printer-Friendly)
Creamy cauliflower mash with garlic and fresh herbs, ideal for a light and flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 2 cloves garlic, peeled
→ Dairy
03 - 3 tbsp unsalted butter
04 - 1/4 cup whole milk or heavy cream
05 - 1/4 cup grated Parmesan cheese (optional)
→ Seasonings
06 - 1/2 tsp salt, or to taste
07 - 1/4 tsp freshly ground black pepper
08 - 2 tbsp chopped fresh 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. Boil for 10 to 12 minutes until cauliflower is tender.
02 - Drain the cauliflower and garlic thoroughly. Transfer to a food processor or large mixing bowl.
03 - Add butter, milk or heavy cream, Parmesan cheese if using, salt, and black pepper. Blend or mash until mixture is smooth and creamy.
04 - Adjust seasoning as needed by tasting and adding more salt or pepper if desired.
05 - Transfer mashed cauliflower to serving bowl. Garnish with chopped fresh herbs if desired and serve hot.
# Expert Advice:
01 -
- It's secretly lower in carbs than mashed potatoes, but tastes so indulgently creamy that no one will notice the switch—except how much better they'll feel after eating.
- This recipe is genuinely easy; there's no special technique hiding in the instructions, just good ingredients and a little patience while they cook.
- It pairs beautifully with almost anything on your table, from a simple roasted chicken to an elaborate holiday meal, making it the one side dish that works everywhere.
02 -
- Don't skip draining the cauliflower thoroughly—I learned this the hard way when my first batch came out soupy and disappointing. Let it sit in the colander for a full minute and give it a gentle shake.
- The Parmesan makes a bigger difference than you'd think. Even a quarter cup transforms this from 'nice side dish' to 'why is this so good?' But only add it if you have good quality cheese; bad Parmesan will make the whole thing taste artificial.
- The blending method matters more than you'd expect. A food processor gives you the smoothest result, but if you don't have one, an immersion blender works just as well. A potato masher alone will give you something that's still delicious but slightly chunkier, which some people actually prefer.
03 -
- If you don't have a food processor or immersion blender, don't skip this recipe—a simple potato masher works beautifully and actually gives you a slightly chunkier texture that many people prefer. It just takes a few more minutes of arm power.
- Make this ahead and reheat it gently in a pot with a splash of milk; it reheats beautifully and gives you one less thing to worry about on a busy evening. The flavor actually improves after sitting overnight as the seasonings marry together.