This Buttery Mashed Cauliflower is a creamy and flavorful low-carb alternative to traditional mashed potatoes. Made with garlic, sour cream, and Parmesan, this dish is also perfect for those looking to reduce their carb intake without sacrificing taste. The secret lies in using the same ingredients you would for mashed potatoes , ensuring a rich and satisfying flavor.
This versatile mash can be served as a side to various main courses, from roast meats to vegetables, adding a hearty and satisfying element to any meal. If you haven’t tried this before, you will fall in love with Cauliflower Mashed Potatoes!
<img loading=“lazy” src=“https://cafedelites.com/wp-content/uploads/2018/11/rsz_1creamy-mashed-cauliflower-image-6.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Image of Mashed Cauliflower served in a grey bowl, topped with cracked pepper, oil, and Parmesan cheese, being scooped up by a silver spoon.
1”>
What Sets This Mashed Cauliflower Apart?
Buttery Mashed Cauliflower: Key Ingredients
Additions And Substitutions
Perfect Mashed Cauliflower: Step-By-Step
Recipe FAQ’s
Mashed Cauliflower Recipe
What Sets This Mashed Cauliflower Apart?
What sets this Mashed Cauliflower recipe apart? It’s considerably easier to make than mashed potatoes, cutting prep time significantly since no peeling is required. Yet, it’s just as buttery, creamy, and smooth as its potato counterpart. Plus, it’s perfect for those looking to achieve their diet goals with practically no carbs.
Whether it’s a special occasion or just a regular weeknight, our mashed cauliflower is perfect for any time of the year. A side dish that pleases everyone, it pairs wonderfully with Beef Bourguignon .
Buttery Mashed Cauliflower: Key Ingredients
The magic of this Mashed Cauliflower recipe is all about the key ingredients . Each one adds a unique touch, creating a creamy, buttery, and flavorful low-carb side dish. Let’s dive into what makes this recipe truly exceptional:
- Cauliflower: Choose a fresh, firm head of cauliflower with tightly packed florets and no brown spots, just as you would when preparing this Roasted Cauliflower . Fresh cauliflower ensures the best texture and flavor for your mashed dish. If you can find organic, even better!
- Butter: Opt for high-quality unsalted butter to control the saltiness of your dish. The creaminess of the butter adds a luxurious richness to the mashed cauliflower, making it irresistible.
- Parmesan: Use freshly grated Parmesan cheese rather than pre-packaged. Freshly grated cheese melts better and delivers a more intense flavor, elevating the overall taste of your dish.
- Cream: Heavy cream adds that velvety smooth texture to your mashed cauliflower. Look for fresh, high-fat cream to achieve the perfect consistency and richness. Avoid low-fat substitutes, as they won’t give the same luxurious result.
- Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Cauliflower Mash , versatility is essential. Don’t fret if you’re missing a specific ingredient—there are plenty of tasty alternatives that will keep the dish creamy, buttery, and absolutely satisfying:
- Toppings: Top your cauliflower mash with crispy bacon bits, sautéed mushrooms, or toasted nuts for an extra layer of texture and flavor. A drizzle of truffle oil or a sprinkle of green onions can also add a gourmet touch.
- Cheese Options: If you’re a cheese lover, try mixing in grated Parmesan, cheddar, or even blue cheese for a richer, more indulgent flavor. It’s a tried and tested secret able to enhance the flavor of any side, just like this Parmesan Roasted Carrots Recipe . Just be mindful not to overpower the delicate cauliflower taste.
- Texture Variations: If you prefer a chunkier texture, don’t blend the cauliflower too smoothly. You can also add a small amount of mashed potatoes for a heartier consistency while keeping it low-carb.
Perfect Mashed Cauliflower: Step-By-Step
Ready to create a velvety Mashed Cauliflower? Follow these simple steps with images to guide you through the process. You’ll achieve a creamy, buttery, and flavorful low-carb side dish that’s sure to impress and delight.
- Steam or Boil Cauliflower: Place the cauliflower in a steamer over a pot of boiling water and steam until tender. Alternatively, boil it in salted water until fork-tender. Drain and cover with a lid to keep warm.
- Sauté Garlic: In the same pot, heat the butter over medium-high heat. Sauté the garlic until fragrant, being careful not to let it burn.
- Blend Cauliflower: Blend the cauliflower and sautéed garlic in a food processor on high until smooth. Depending on your processor size, you may need to do this in batches.
- Combine and Season: Transfer the blended cauliflower back into the pot. Stir in the Parmesan cheese, sour cream, and season generously with salt and pepper.
And there you have it—your creamy, buttery Mashed Cauliflower is ready to serve! I hope you loved making this versatile and delicious side dish that pairs beautifully with just about anything. If you’re looking for more recipe inspiration, there’s a whole world of Cafe Delites?
Why not try the Honey Roasted Carrots With Garlic Butter , a perfect blend of sweetness and rich, caramelized flavors that will elevate any meal? Or dive into the Cilantro Lime Cauliflower Fried Rice , a vibrant, zesty dish packed with fresh flavors and a wholesome twist. And for the ultimate indulgence, don’t miss the Garlic Parmesan Scalloped Potatoes —layered with creamy, cheesy goodness, it’s guaranteed to steal the show at your next family gathering.
Yes, frozen cauliflower works just as well. Simply steam or boil it until tender, and ensure it is well-drained before blending to avoid excess water in the mash.
Make sure to drain the cauliflower thoroughly after steaming or boiling. You can also pat it dry with a clean kitchen towel to remove excess moisture before blending.
No problem! You can use a blender or even a potato masher for a chunkier texture. Just ensure the cauliflower is very tender for easy mashing.
Fresh cauliflower can be stored in the refrigerator for up to 1 week. To keep it fresh, store it in its original packaging or wrap it loosely in a plastic bag and place it in the crisper drawer. Ensure it stays dry to prevent spoilage.
Yes, while fresh shredded Parmesan cheese brings a classic, savory flavor, you can easily swap or mix it with other cheeses. Cheddar, Provolone, or Romano are great options to add different layers of flavor while keeping the dish creamy and delicious.
Get afreeeBook!
IngredientsUSMetric1x2x3x
- ▢ 1 cauliflower cut into florets, about 3 pounds or 1 1/2 kg
- ▢ 3 tablespoons unsalted butter
- ▢ 3 tablespoons sour cream
- ▢ 6 cloves garlic crushed
- ▢ 1/4 cup parmesan cheese
- ▢ 1 pinch salt to taste
- ▢ 1 pinch pepper to taste
Instructions
- Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
- In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
- Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
- Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mashed Cauliflower
Ingredients
- 1 cauliflower cut into florets, about 3 pounds or 1 1/2 kg
- 3 tablespoons unsalted butter
- 3 tablespoons sour cream
- 6 cloves garlic crushed
- 1/4 cup parmesan cheese
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
- In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
- Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
- Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
Notes
Nutrition
Thank You! https://cafedelites.com/mashed-cauliflower/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
