Garlic Mashed Cauliflower Recipe

What’s in this Garlic Butter Mashed Cauliflower Recipe?

You’re probably wondering how to make cauliflower into mashed potatoes… Because that sounds crazy, right? A healthy vegetable turned into a creamy mash with the taste and texture of potatoes? It is so possible and so good. And of course, it’s easy too, so that’s a win.

Cauliflower: The magic ingredient that blends up into a creamy mash! Low-Fat Cream Cheese: Helps create a creamy texture that more closely resembles classic mashed potatoes. Salted Butter: Adds that rich buttery taste we love! Garlic: Adds an earthy flavor and a pungent aroma. Rosemary: Adds a fresh herbal flavor that balances the garlic.

Pro Tip: Make sure to cut the cauliflower into equal-sized pieces so it all cooks through completely. This will help create the creamiest mash.

Variations on Mashed Cauliflower

This cauliflower mash recipe is so versatile! You can swap out the rosemary for any fresh herb, like parsley, sage, or thyme. Plus, you can add cheese, and you know how much I love cheese! Cheddar, mozzarella, gouda, provolone, or Swiss are all great cheeses to add. Simply grate them into the warm mash and stir until melted!

How to Store and Reheat

Store leftover mashed cauliflower in an airtight container in the refrigerator for up to 5 days. Reheat in a pot set over low heat or in the microwave in 30-second increments, stirring frequently, until warmed through.

How to Freeze

Freeze this cauliflower in individual portions in Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this garlic mashed cauliflower with anything you’d serve traditional potatoes with! Beef tenderloin, honey baked ham, baked Caesar chicken, herb crusted salmon, Parmesan crusted tilapia, and smoked turkey breast are some of my favorites! Add a side of roasted vegetables or a spinach berry salad for a rounded meal.