Creamy mashed cauliflower is a smooth, flavorful, and satisfying side dish that offers all the comfort of traditional mashed potatoes but with fewer carbs and calories. I simmer soft cauliflower with garlic, blend it with butter, Parmesan cheese, and a touch of sour cream to create a silky purée that’s rich in taste and light on the stomach. It’s one of those recipes I return to again and again — quick, simple, and endlessly customizable.

Why I’ll Love This Recipe

I love how this recipe transforms a basic vegetable into something luxurious. The creamy texture, combined with the mellow garlic and the savory depth of Parmesan, makes it irresistible. It’s easy to prepare, takes less than 30 minutes from start to finish, and works with everything from roast meats to vegetarian mains. Plus, it’s naturally gluten-free and can be easily adjusted for a dairy-free diet. Whether I’m cooking for myself or serving guests, this dish always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 kilogram cauliflower florets (about 1 medium to large head of cauliflower), trimmed into even-sized pieces

• 2 whole garlic cloves, peeled

• 2 tablespoons unsalted butter

• 25 grams freshly grated Parmesan cheese (about ¼ cup)

• 55 grams sour cream (about ¼ cup), optional

• 1 to 3 tablespoons of reserved cooking water (from boiling the cauliflower)

• Salt, to taste

• Black pepper, to taste

Optional garnish: Extra melted butter, chopped parsley, cracked black pepper

Directions

1. I start by cutting the cauliflower into evenly sized florets. If some pieces are much larger, I cut them into halves or quarters so everything cooks evenly.

2. In a large pot, I bring water to a boil and add the cauliflower florets along with the whole garlic cloves. I boil them for about 10 minutes or until the cauliflower is very soft when pierced with a fork.

3. Before draining, I scoop out about 1 cup of the cooking water and set it aside for later use.

4. I then drain the cauliflower and garlic thoroughly and transfer them to a food processor. A stick blender or high-powered blender also works well for this.

5. I add the butter, grated Parmesan, and sour cream (if using) to the cauliflower in the processor. I begin blending without any added liquid at first.

6. I gradually add the reserved cooking water, one tablespoon at a time, blending until I reach the smoothness and texture I like. I usually need about 1 to 2 tablespoons for a silky purée.

7. I taste and season with salt and freshly ground black pepper. I blend again briefly to incorporate the seasoning.

8. Finally, I scoop the mashed cauliflower into a serving dish and top it with a drizzle of melted butter, a sprinkle of chopped parsley, and a bit of cracked pepper if I’m feeling fancy.

Servings And Timing

• Makes: 6 servings

• Preparation Time: 15 minutes

• Cooking Time: 10 minutes

• Total Time: 25 minutes

Variations

• Dairy-Free Version: I substitute the butter with olive oil or dairy-free butter and skip the Parmesan and sour cream. Nutritional yeast or a small amount of vegetable broth powder can add a cheesy, savory flavor.

• Roasted Cauliflower Mash: Instead of boiling, I roast the cauliflower and garlic in the oven at 200°C (400°F) for about 25 minutes until golden and soft. This adds a deeper, nuttier flavor.

• Cauliflower-Potato Blend: For a starchier mash, I combine about 700 grams of cauliflower with 300 grams of peeled and chopped potato. I boil them together and proceed with the recipe.

• Herb-Infused: I stir in fresh herbs like thyme, chives, or rosemary after blending for extra aroma and freshness.

• Spicy Twist: I add a pinch of cayenne pepper or a splash of hot sauce to give the mash a gentle kick.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 4 days.

• Freezer: Mashed cauliflower freezes well. I place it in a freezer-safe container for up to 2 months. I let it thaw overnight in the fridge before reheating.

• Reheating: I reheat it gently on the stovetop over low heat or in the microwave. If it thickens too much, I add a splash of water, milk, or extra butter to loosen it up.

FAQs

Can I Use Frozen Cauliflower?

Yes, I can use frozen cauliflower instead of fresh. I cook it just as I would fresh florets, though I often find it needs a bit more draining since it holds more water.

How Do I Make This Without A Food Processor?

If I don’t have a food processor, I use a stick blender or even a handheld potato masher. The result may be a little more rustic and chunky, but still delicious.

What’s The Best Way To Keep It Warm Before Serving?

I keep the mashed cauliflower warm by covering it and placing the bowl over a pot of simmering water or keeping it in a low oven (around 80°C or 175°F) until ready to serve.

Is This Recipe Keto-Friendly?

Yes, this recipe is naturally low in carbohydrates and fits perfectly into a keto or low-carb lifestyle, especially when I skip the sour cream or use a low-carb alternative.

How Can I Make The Mash Fluffier?

To make it fluffier, I make sure to drain the cauliflower well and avoid adding too much liquid. Using a food processor or stick blender helps whip air into the mash for a lighter texture.

Conclusion

Creamy mashed cauliflower has become one of my favorite side dishes. It’s light, nourishing, and endlessly versatile. Whether I’m enjoying it with a hearty stew or serving it as part of a holiday meal, I love how it satisfies without weighing me down. It’s easy to prepare, full of flavor, and a great way to enjoy more vegetables in a truly delicious way.