Mashed Cauliflower Recipe Low Carb

Mashed Cauliflower Recipe Low Carb


There’s no denying that creamy cauliflower mash is delicious! It’s easy to make and a great side dish for any dinner, especially if you’re trying to stay away from carbs.

I love substituting low carb for some of my favorite dishes! For example, cauliflower rice with white rice, spaghetti squash with spaghetti, and this cauliflower mash instead of mashed potatoes!

Have you ever mashed cauliflower before?

If you’ve never made mashed cauliflower, then this recipe is for you! It’s easier than you might think and tastes great. It has the same smooth consistency as mashed potatoes, but healthier for you! In my book, it’s a win-win.

So, if you’re always craving mashed potatoes, try this mashed cauliflower recipe! You won’t regret it. Even my kids love this dish.

Although this side dish is considered “low carb,” it’s packed with incredible flavor that you’ll love. Garlic, Parmesan, cream cheese, olive oil, parsley, and a half and a half. delicious!

How to Make Cauliflower Puree

This recipe is easiest to make if you have a steamer/rice cooker with a plug-in to steam the cauliflower.

steam. Use a steamer with an insert and boil the water. Once boiled, add the cauliflower florets. Steam them for about 10-12 minutes or until they are soft.

While the cauliflower is steaming, heat the olive oil in a skillet over medium-high heat. Add minced garlic. Cook for a few minutes until the garlic is fragrant.

paste. Toss the steamed cauliflower, minced garlic, parmesan, salt and pepper into a large bowl. Grind them together using a hand mixer. Transfer the grated cauliflower mixture to a food processor.

join in. Add half and half until it reaches the consistency you like. Add any salt and pepper to taste. Garnish the mashed cauliflower with fresh parsley and butter. You can heat a little more on the stove if you need to.

Tips for perfect consistency:

  • Be sure to steam the cauliflower until it softens. This will help you get a smoother consistency.
  • Puree it in a food processor until all lumps are gone.
  • If you don’t have a food processor, you can use a blender.
  • If you want it to be a little thicker, add a little half and a half or even a little heavy cream.

Freeze, make ahead + store mashed cauliflower

Another benefit of this dish is that Can be made about 3 days in advance! Store it in an airtight container and keep in the refrigerator. Reheat on the stove over low heat. Add more butter if needed.

If you have any left over, keep it in an airtight container in the refrigerator for up to 5 days.

You can also freeze mashed cauliflower. Just pour into a freezer-safe plastic bag and make sure it’s airtight. Flatten the mixture and freeze for up to 3 months. When you want to serve, thaw and heat on the stove over medium heat.

For more mash recipes, check out:

Course Side Dishes

American food

Prep time 10 minutes

Cook Time 20 minutes

Total time 30 minutes

Serving Size 6

Calories 88 kcal

by Lil’ Luna

  • 1 head cauliflower cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup grated Parmesan cheese
  • ¼ cup low-fat cream cheese, room temperature
  • 1 teaspoon garlic salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons half and half
  • Fresh parsley and butter for garnish
  • Use a steamer with an insert and boil the water. Once boiled, add the cauliflower florets. Steam for 10-12 minutes or until tender.

  • While the cauliflower is steaming, heat the olive oil in a pan and add the minced garlic. Cook for a few minutes until fragrant.

  • Toss the steamed cauliflower, minced garlic, Parmesan, salt and pepper into a large bowl. Grind them together using a hand mixer.

  • Transfer the grated cauliflower mixture to a food processor. Add half and half until you reach the consistency you like.

  • Add any salt and pepper to taste. Garnish with fresh parsley and butter if you like.

  • Reheat on the stove if needed.

  • Check more articles in our categories Recipes & News & Tips and Tricks.
  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
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