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Cauliflower Mashed Potatoes

Enjoy a healthier twist on a classic with these creamy Cauliflower Mashed Potatoes. Steamed cauliflower and roasted garlic are blended with Parmesan for a rich, satisfying texture. Serve hot, garnished with fresh chives, for a guilt-free side that complements any meal.

Recipes > Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes
10 Minutes
Prep Time
10 Minutes
Cook Time
1
Servings

Ingredients

  • 1 Medium head of cauliflower, broken into florets
  • 3 Cloves garlic, peeled
  • 1 tbsp Unsweetened almond milk
  • 1/3 cup Parmesan cheese, grated
  • 1/2 tsp Sea salt
  • 1/4 tsp Ground black pepper

Directions

  1. Heat a large stock pot (with steamer attachment) over high heat until boiling. Add the cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes. (Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.)
  2. Add the steamed cauliflower and garlic to a food processor (or, if you’d prefer, mix in a large bowl with an immersion blender or a potato masher). Add the Parmesan, salt, and pepper.
  3. Pulse the food processor until all contents are mostly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or to move around the cauliflower to make sure it all gets mashed. Use the almond milk, tbsp. by tbsp., as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).