The Ultimate Creamy Cauliflower Mash
This is the ultimate low-carb comfort food. Rich with garlic butter, parmesan, and cream cheese, this velvety cauliflower mash delivers luxurious potato-like texture without the carbs.
- Total Time28 minutes
- Yield6 servings 1x
Ingredients
Scale
From the Pantry
- ½ tsp sea salt
- ¼ tsp fresh ground black pepper
- ⅛ tsp ground nutmeg
Produce
- 1 large head cauliflower (about 3 lbs / 1.4 kg, cut into florets)
- 3 large garlic cloves (peeled)
Dairy & Fats
- 3 tbsp 42 g unsalted butter
- ⅓ cup 75 g full-fat cream cheese, softened
- ⅓ cup 35 g finely grated Parmesan cheese
Liquids & Garnish
- ¼ cup 60 ml vegetable broth or reserved steaming liquid, more if needed
- For serving: extra melted butter (1 tbsp fresh chopped chives)
Instructions
- Prepare the Cauliflower : Break down the cauliflower head, separating it into uniform, medium-sized florets to ensure they cook at the same rate.
- Steam to Tenderness : Pour about one inch of water into the stockpot and bring to a boil. Place the florets into the steamer insert, set it over the water, and cover the pot. Steam for 15–18 minutes, or until a fork pierces the thickest stems with no resistance.
- Infuse the Fat : While the cauliflower steams, melt the butter in a small saucepan over medium-low heat. Add the whole garlic cloves and let them gently sizzle for 3–4 minutes. The garlic should become fragrant and soft, but not take on any color. Remove from heat.
- Reserve Liquid & Drain : Before draining the cauliflower, carefully scoop out and reserve at least ¼ cup of the hot steaming liquid from the bottom of the pot. Thoroughly drain the remaining water from the florets to prevent a runny mash.
- Begin the Purée : Transfer the hot, well-drained cauliflower into the canister of a high-powered blender. Pour the garlic-infused butter (including the softened cloves) directly over the top. Add the softened cream cheese and the grated Parmesan.
- Blend Until Silky : Secure the lid on the blender, starting on a low setting and gradually increasing to high. Blend for 60–90 seconds, using the blender’s tamper if needed to keep things moving, until the mixture is completely smooth and luxurious.
- Finalize Consistency & Seasoning : With the blender on low, stream in the reserved steaming liquid or vegetable broth until the mash reaches your ideal consistency. Add the salt, pepper, and ground nutmeg, then pulse once or twice more to fully incorporate. Taste and adjust seasoning if necessary.
- Serve Warm : Transfer the hot mash to a serving bowl. Garnish with a final drizzle of melted butter and a generous sprinkle of fresh chives for a vibrant finish.
Notes
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave; a splash of milk or broth can help restore its creamy texture. This mash also freezes exceptionally well for up to 2 months.
- Flavor Variations: For a deeper, nuttier taste, allow the butter to brown slightly before adding the garlic. For an herbaceous twist, blend in a tablespoon of fresh thyme or sage along with the other ingredients.
- Troubleshooting Tips: If your mash seems watery, you may not have drained the cauliflower sufficiently. You can return the mash to the empty, hot stockpot and cook over low heat for a few minutes, stirring constantly, to help evaporate excess moisture.
Nutrition Facts (per serving): Calories: 178 kcal | Total Fat: 12 g (Saturated Fat: 7 g) | Total Carbs: 14 g (Fiber: 5 g, Sugars: 5 g) | Protein: 8 g | Sodium: 422 mg | Cholesterol: 34 mg | Potassium: 737 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Cuisine: Modern American
Nutrition
- Calories: 178