Garlic Mashed Cauliflower
What a great substitute for mashed potatoes! Easy to make and every bit as delicious, this dish will make
your low-carb guests very happy. Make it alongside my
mashed potatoes recipe or else let it stand alone as a
flavorful addition to any meal.
1 large head of cauliflower, or two small ones, cut into florets
1-2 tablespoons olive oil
2 cloves garlic, peeled and chopped fine
¼ cup Parmesan cheese, grated
1 tablespoon cream cheese, may substitute whole milk or cream
½ teaspoon non-iodized salt
Steam or boil the cauliflower florets until they are quite tender. The more you cook them through, the easier
it will be to mash them. When the florets are very tender, drain them and set them aside. Remember to reserve
some of the cauliflower cooking water.
After cooking the florets, heat the olive oil in a medium to large pot which is large enough to eventually hold
the cauliflower. Heat the oil until the garlic nearly shimmers from the heat and then add the garlic. Sauté the
garlic until it softens but not so that it browns. This will take just a minute or two.
Add the cooked florets and the cream cheese and see if you can mash them easily using a potato masher.
Many recipes call for you to painstakingly feed the florets into a food processor one batch after another, or to
use an immersion blender. These extra steps will not be necessary if you have cooked the florets almost to
death, to extreme tenderness. Add the Parmesan cheese and salt, and mash until you get the consistency that
you like. You may add some of the reserved cauliflower cooking water (or extra milk or water) if you need extra
moisture to get a good mash.
Serve hot, and enjoy!