📝 About This Recipe
This velvety smooth cauliflower mash is the ultimate low-carb answer to traditional mashed potatoes, offering a rich, buttery texture without the heavy starch. Infused with slow-roasted garlic and a touch of sharp Parmesan, it transforms the humble cauliflower into a gourmet side dish that even potato lovers will adore. It is the perfect comforting companion for any keto-friendly meal, delivering all the satisfaction of a classic mash with a fraction of the carbs.
🥗 Ingredients
The Base
- 2 large heads Cauliflower (cut into small, uniform florets)
- 1 whole head Garlic (top sliced off to expose cloves)
- 1 tablespoon Extra Virgin Olive Oil (for roasting the garlic)
The Creamy Elements
- 4 tablespoons Unsalted Butter (grass-fed preferred, at room temperature)
- 2 ounces Cream Cheese (softened for easier blending)
- 2-3 tablespoons Heavy Cream (add gradually to reach desired consistency)
- 1/4 cup Parmesan Cheese (freshly and finely grated)
Seasoning & Finish
- 1 teaspoon Kosher Salt (plus more for the boiling water)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 teaspoon Fresh Thyme (leaves only, chopped)
- 1 pinch Ground Nutmeg (the secret ingredient for depth)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the head of garlic on a piece of aluminum foil, drizzle with olive oil, and wrap it tightly. Roast for 35-40 minutes until the cloves are golden and buttery soft.
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2
While the garlic roasts, bring a large pot of heavily salted water to a rolling boil over high heat.
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3
Add the cauliflower florets to the boiling water. Cook for 12-15 minutes, or until the cauliflower is very tender and easily pierced with a fork.
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4
Drain the cauliflower thoroughly in a colander. This is the most critical step; let it sit for 5 minutes to allow excess steam to escape.
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5
For the best texture, spread the drained cauliflower onto a clean kitchen towel or several layers of paper towels and gently pat dry to remove all remaining surface moisture.
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6
Once the garlic is finished roasting and cool enough to handle, squeeze the soft cloves out of their skins directly into a food processor or high-speed blender.
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7
Add the warm, dried cauliflower florets to the food processor along with the softened butter and cream cheese.
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8
Pulse the mixture several times until the cauliflower is broken down into small pieces.
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9
Add the heavy cream, grated Parmesan, salt, pepper, and the pinch of nutmeg.
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10
Process on high speed for 1-2 minutes until the mixture is completely smooth and resembles the texture of whipped potatoes.
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11
Taste the mash and adjust the seasoning with additional salt or pepper if needed. If it's too thick, add an extra splash of cream.
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12
Transfer the mash to a warm serving bowl. Fold in half of the fresh chives and the chopped thyme.
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13
If the mash has cooled too much during processing, you can heat it briefly in a saucepan over low heat, stirring constantly.
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14
Garnish with the remaining chives and a final small pat of butter before serving hot.
💡 Chef's Tips
Moisture is the enemy of a good mash; ensure the cauliflower is as dry as possible before blending to avoid a 'soupy' result. For an even richer flavor, brown the butter in a pan before adding it to the food processor. If you don't have a food processor, an immersion blender works well, but a potato masher will yield a chunkier, less 'potato-like' texture. Roasting the garlic is essential—raw garlic will be too pungent and ruin the delicate balance of the dish. Feel free to swap the Parmesan for sharp white cheddar if you want a bolder, cheesier profile.
🍽️ Serving Suggestions
Serve alongside a pan-seared ribeye steak topped with herb butter for the ultimate keto feast. Pairs beautifully with roasted lemon herb chicken and a side of sautéed asparagus. Use it as a base for a keto-friendly Shepherd's Pie topped with seasoned ground beef and melted cheese. Top with crispy bacon bits and extra sour cream for a 'Loaded Potato' style experience. Accompany with a glass of buttery Chardonnay or a crisp sparkling water with lime.