Garlic Mashed Cauliflower

A bowl of creamy mashed cauliflower topped with a parsley leaf, with a spoon resting inside and some parsley and rice visible in the background.

This garlic mashed cauliflower is smooth, creamy, and full of flavor. It’s a simple side dish that feels just as comforting as traditional mashed potatoes but made with cauliflower for a lighter twist.

Course Side Dish, Sides

Cuisine American, International

Keyword cauliflower florets, cauliflower mash, floret, food processor, garlic, garlic mashed cauliflower, mash, mashed cauliflower, mashed cauliflower recipe, mashed potato, reheat, roast, side dish, vegan butter

Prep Time 5

Cook Time 5

Servings Servings

Calories 164kcal

Author Zuzana Paar

Equipment

1 Cooking Pot
1 Hand Blender

Ingredients

1/2 Piece Cauliflower medium
3 Pieces Garlic Cloves
2 Tablespoons Butter
1/2 Cup Shredded Cheese
1/4 Cup Cream Cheese
1/2 Cup Broth
1/2 teaspoon Xanthan Gum

US Customary - Metric

Instructions

Crush garlic, shred cheddar, and chop cauliflower into florets. Blend the cauliflower with cold water until rice-like, then strain out excess moisture.
Heat butter in a pan over medium heat, add crushed garlic, and sauté for about a minute until fragrant and lightly golden.
Add the blended cauliflower to the pan, season with salt and pepper, and cook for 3–4 minutes, stirring occasionally until tender.
Stir in cream cheese until melted, then add cheddar and mix until smooth and creamy.
Blend the mixture with a hand blender for a silky texture, adding a pinch of xanthan gum if desired to thicken; it will continue to set as it cools.

Video

Notes

Steam, don’t boil: Steam the cauliflower instead of boiling it to keep the texture light and fluffy. Boiling can make it waterlogged while steaming preserves its natural flavor and texture.
Sauté garlic for extra flavor: Lightly sauté the garlic in butter or olive oil before mixing it with the cauliflower. This brings out the garlic’s sweetness and depth, adding richness to the mash.
Don’t over-mash: Mash just enough to get a smooth consistency without turning it into a puree. Over-mashing can make it too mushy, so stop once it’s creamy but still has some texture.
Adjust the creaminess: Add a bit of extra butter, cream, or even a splash of milk for the desired creaminess. Taste as you go to find the perfect balance for your preference.

Nutrition