Description
This creamy Garlic Mashed Cauliflower recipe offers a delicious low-carb alternative to traditional mashed potatoes. Infused with roasted garlic and fresh herbs like rosemary and thyme, it’s a comforting side dish that’s smooth, flavorful, and easy to prepare.
Ingredients
Scale
Vegetables
- 1 large cauliflower head (about 2 ½ pounds, cut into small florets)
- 4 cloves roasted garlic
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
Dairy & Fats
- 2 tablespoons salted butter
- ¼ cup whole milk
Seasonings
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the Cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets and cook for 8-10 minutes until they are tender. Drain the cauliflower in a colander and spread the florets onto a dish towel to pat dry, removing excess moisture.
- Process the Mash: Transfer the cooked cauliflower to a food processor. Add the butter, whole milk, roasted garlic, chopped rosemary, thyme, salt, and black pepper. Process for 1 minute, then scrape down the sides to ensure even blending. Continue processing for another minute until the mixture is smooth and has a mashed potato-like consistency. Cover and keep warm until ready to serve.
- Serve: Spoon the garlic mashed cauliflower onto plates and finish with a drizzle of olive oil and a garnish of fresh rosemary or thyme sprigs for added flavor and presentation.
Notes
- Be sure to pat the cauliflower dry after boiling to prevent watery mash.
- Roasting the garlic beforehand mellows the flavor and adds sweetness.
- This recipe can be made dairy-free by substituting butter and milk with plant-based alternatives.
- Great as a low-carb side dish or a vegetarian-friendly mashed potato substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
