Garlic Parmesan Cauliflower Mash
Velvety mashed cauliflower with roasted garlic, butter, and Parmesan — a rich, creamy keto stand-in for mashed potatoes that holds its own at any table.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1/4 cup cream cheese, softened
- 1/2 cup finely grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh chives, chopped
Instructions
-
1
Bring a large pot of salted water to a boil. Add 1 head cut into florets cauliflower and cook until very tender, about 12 to 15 minutes. Drain well and press with a clean towel to remove as much moisture as possible.
-
2
In the same pot over medium-low heat, melt 2 tbsp unsalted butter. Add 4 cloves minced garlic cloves and cook, stirring, for 1 minute until fragrant.
-
3
Transfer the drained cauliflower back to the pot. Add 1/4 cup softened cream cheese and 1/2 cup finely grated Parmesan cheese.
-
4
Use an immersion blender or food processor to puree everything until smooth and creamy. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
-
5
Taste and adjust seasoning. Transfer to a serving bowl and garnish with 2 tbsp chopped fresh chives.