Garlic Mashed Cauliflower for that time you must have a “potato” fix. Great for your low carb or keto diet. So easy and quick with these easy step by step instructions.
Editor’s Note: Originally posted May 5, 2010. Updated with expanded discussion and options along with updated photos.
Cauliflower is a great way to cut down carbs but also calories. Just cooked raw potato vs. cauliflower is about a 4:1 ratio. But considering what you then do to them with butter, heavy cream and other things, your nutritional savings will vary by what you are comparing.
I can’t tell it from real garlic mashed potatoes, and really good ones at that — a good and very healthy side dish. Well, maybe you should cut the butter a little to call it healthy.
A nice solid 4.
Pro Tips: Notes on Garlic Mashed Cauliflower
You can get your cauliflower any way you want. Frozen, fresh or riced.
If using fresh cauliflower, one medium head will weight about 1 1/2 to 2 pounds and will yield about 75% of that in weight after trimming and cooking. So adjust accordingly. I think of it about the same as two 12 oz package sof frozen.
You may steam the fresh cauliflower for about 15 minutes or boil for about 10 minutes. You need to get to tender by fork so it will vary some. You can also microwave with a bit of water usually for 4-5 minutes.
Frozen Cauliflower is very convenient for me. The packages were 1 pound but now in 2019 are usually only 12 oz. Cook according to package instructions and can vary a bit due to microwave strength. Again you are looking for tender.
There are also proceeded types of cauliflower now available (2019) and cook according to their instructions.
What to Add to Make Your Mashed Cauliflower Special?
I think a little dairy is needed. In mashed potatoes, I add milk and butter. You can do that here also. But I feel that the cauliflower needs a bit more flavor.
I added a little sour cream (low fat or full fat).
The butter can be with or without salt. You need to adjust your added salt to taste anyway.
The garlic is somewhat a to taste thing like the salt. I suggest two cloves of minced or crushed garlic pre pound of cauliflower, but my wife will double that.
You can add some Parmesan cheese for a special taste. 2-3 tablespoons grated per pound of cauliflower. Or a half teaspoon of thyme or rosemary.
A Blender is Required
Cooked cauliflower just will not get smooth by hand. That is fine if that is your taste but we are tying for that creamy texture.
You can cook this ahead and reheat. Refrigerated it should be good for 3-4 days and frozen for several months.
Other Cauliflower Recipes to Try
Cheesy Cauliflower Casserole A personal favorite of ours. Please check it out.
Get your cauliflower either by trimming a medium head or frozen. A bag of frozen is about 3/4 pound now, and a trimmed medium head of raw cauliflower will be about 1 1/2 pounds.
Cook the cauliflower to being tender by a fork. For fresh, you can boil or steam for about 15 minutes. Or microwave covered with a bit of water for 4-5 minutes.
For frozen, cook according to package instructions but usually 4-5 minutes in the microwave.
Put all remaining ingredients in the large food processor. Place hot cauliflower in the processor and puree. Open occasionally check to be sure the stems are incorporated.
Garlic Mashed Cauliflower
- 3/4 lb cauliflower
- 1 tablespoon low fat sour cream
- 2 tablespoons butter - decrease if you want lower fat
- 2 cloves garlic - minced or crushed
- 1/4 teaspoon Kosher salt - to taste
- pepper - to taste
- Get your cauliflower either by trimming a medium head or frozen. A bag of frozen is about 3/4 pound now and a trimmed medium head of raw cauliflower will be about 1 1/2 pounds. Adjust the ingredients to compensate
- Cook the cauliflower to being tender by a fork. For fresh, you can boil or steam for about 15 minutes. Or microwave covered with a bit of water for 4-5 minutes.
- For frozen, cook according to package instructions but usually 4-5 minutes in the microwave.
- While cauliflower is cooking, put all remaining ingredients in the large food processor.
- Place hot cauliflower in the processor and puree. Open and occasionally check to be sure the stems are incorporated.
- Serve hot.
- A food blender is required to get this right.
- This is written for 3/4 pound (one frozen bag) of cauliflower. If using a medium head of fresh cauliflower, it will be close to 1 1/2 pounds, so double the there ingredients.
- You can vary the other ingredients for taste, Grated Parmesan about 2-3 tablespoons, a half teaspoon of thyme or rosemary if that is your taste.
- Good in refrigerator for 3-4 days and may be frozen for several months.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally posted May 5, 2010.