Garlic and Parmesan Cauliflower Mash
For a lighter side dish, try this flavorful, low-carb Garlic and Parmesan Cauliflower Mash!
Course Side Dish
Cuisine American
Keyword cauliflower mash, keto cauliflower mash, mashed cauliflower recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings
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people (about 2 cups mashed)
Calories 134 kcal
Author Blair
Ingredients
list of 8 items
1 medium head cauliflower, trimmed and broken into florets
1 cup vegetable or chicken broth
1 tablespoon olive oil
1 clove garlic, smashed and peeled
⅓ cup sour cream, at room temperature
¼ cup grated Parmesan cheese, at room temperature
1 tablespoon chopped fresh chives
Salt and pepper, to taste
list end
list of 4 items
1. Place cauliflower florets and broth in a large pot. Cover and bring to a boil over medium-high heat. Once the broth boils, reduce the heat to medium
and cook until the cauliflower is very tender (about 10-15 minutes). Reserve ¼ cup of the broth from the pot; drain the cauliflower.
2. Transfer the cauliflower to a food processor.
3. Meanwhile, heat olive oil in a small skillet over medium heat. Add the garlic; cook and stir until garlic is softened, about 2 minutes. Remove from
heat and discard garlic.
4. Process the cauliflower, adding the reserved broth, the sour cream, and the garlic-infused olive oil a little bit at a time until the mixture is smooth.
Fold in the Parmesan cheese and chives; season with salt and pepper to taste.
list end
Recipe Notes
• Roasted Cauliflower Mash: You can roast the cauliflower in the oven to give it a nuttier, bolder flavor. I find that the puree is smoother and creamier,
however, when the cauliflower is cooked in broth on the stovetop.
• Cauliflower Mash with Cream Cheese: Swap out the sour cream and use cream cheese instead. You’ll need about 2-4 tablespoons of cream cheese, depending
on how thick and rich you like the puree. Make sure the cream cheese is at room temperature (or warm) so that it blends smoothly into the cauliflower.
• Loaded Mashed Cauliflower: Top your cauliflower mash with all of your favorite baked potato toppings — including butter, chives, grated cheddar, additional
sour cream, and crispy bacon!
• For a stronger garlic flavor, you can puree the garlic clove right into the cauliflower, rather than removing the clove from the infused olive oil.
Nutrition Facts
Garlic and Parmesan Cauliflower Mash
Amount Per Serving (1 /4 of the recipe (about 1/2 cup))
Calories 134 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 369mg16%
Potassium 504mg14%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 206IU4%
Vitamin C 74mg90%
Calcium 126mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
For a lighter side dish, try this flavorful, low-carb Garlic and Parmesan Cauliflower Mash!
Course Side Dish
Cuisine American
Keyword cauliflower mash, keto cauliflower mash, mashed cauliflower recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings
undefined
people (about 2 cups mashed)
Calories 134 kcal
Author Blair
Ingredients
list of 8 items
1 medium head cauliflower, trimmed and broken into florets
1 cup vegetable or chicken broth
1 tablespoon olive oil
1 clove garlic, smashed and peeled
⅓ cup sour cream, at room temperature
¼ cup grated Parmesan cheese, at room temperature
1 tablespoon chopped fresh chives
Salt and pepper, to taste
list end
list of 4 items
1. Place cauliflower florets and broth in a large pot. Cover and bring to a boil over medium-high heat. Once the broth boils, reduce the heat to medium
and cook until the cauliflower is very tender (about 10-15 minutes). Reserve ¼ cup of the broth from the pot; drain the cauliflower.
2. Transfer the cauliflower to a food processor.
3. Meanwhile, heat olive oil in a small skillet over medium heat. Add the garlic; cook and stir until garlic is softened, about 2 minutes. Remove from
heat and discard garlic.
4. Process the cauliflower, adding the reserved broth, the sour cream, and the garlic-infused olive oil a little bit at a time until the mixture is smooth.
Fold in the Parmesan cheese and chives; season with salt and pepper to taste.
list end
Recipe Notes
• Roasted Cauliflower Mash: You can roast the cauliflower in the oven to give it a nuttier, bolder flavor. I find that the puree is smoother and creamier,
however, when the cauliflower is cooked in broth on the stovetop.
• Cauliflower Mash with Cream Cheese: Swap out the sour cream and use cream cheese instead. You’ll need about 2-4 tablespoons of cream cheese, depending
on how thick and rich you like the puree. Make sure the cream cheese is at room temperature (or warm) so that it blends smoothly into the cauliflower.
• Loaded Mashed Cauliflower: Top your cauliflower mash with all of your favorite baked potato toppings — including butter, chives, grated cheddar, additional
sour cream, and crispy bacon!
• For a stronger garlic flavor, you can puree the garlic clove right into the cauliflower, rather than removing the clove from the infused olive oil.
Nutrition Facts
Garlic and Parmesan Cauliflower Mash
Amount Per Serving (1 /4 of the recipe (about 1/2 cup))
Calories 134 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 369mg16%
Potassium 504mg14%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 206IU4%
Vitamin C 74mg90%
Calcium 126mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
