Name: Garlic Mashed Cauliflower with Chives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large Fresh cauliflower head, cut into florets; 4 cloves Garlic cloves, peeled; 3 tbsp Unsalted butter; 2 tbsp Full-fat sour cream; 2 tbsp Fresh chives, finely chopped; 0.25 cup Grated Parmesan cheese; 0.5 tsp Sea salt; 0.25 tsp Black pepper

"A luxurious, velvety smooth side dish that rivals classic mashed potatoes without the heavy carbs. Infused with aromatic garlic and topped with zesty fresh chives, it is the perfect healthy accompaniment to any roast or grilled protein."

Ingredients

Qty	Item
1 large 800 g	Fresh cauliflower head, cut into florets
4 cloves 12 g	Garlic cloves, peeled
3 tbsp 42 g	Unsalted butter
2 tbsp 30 g	Full-fat sour cream
2 tbsp 10 g	Fresh chives, finely chopped
0.25 cup 25 g	Grated Parmesan cheese
0.5 tsp 3 g	Sea salt
0.25 tsp 1 g	Black pepper

How to Make Garlic Mashed Cauliflower with Chives

Place the cauliflower florets and garlic cloves into a steamer basket over boiling water. Cover and steam for 12-15 minutes until the cauliflower is very tender when pierced with a fork.

Remove the cauliflower and garlic from the steamer. Transfer to a clean kitchen towel or several layers of paper towels and pat very dry to remove excess moisture. This prevents the mash from being watery.

Transfer the hot cauliflower and steamed garlic to a food processor or high-speed blender.

Add the butter, sour cream, and grated Parmesan cheese. Process until the mixture is completely smooth and creamy, scraping down the sides as needed.

Transfer the mash to a serving bowl. Fold in the chopped chives and season with sea salt and black pepper.

Garnish with a few extra chives and a small pat of butter if desired. Serve immediately.

·
The secret to a thick, potato-like texture is removing as much moisture as possible after steaming the cauliflower.
·
For a more rustic texture, use a hand masher instead of a food processor.
·
If the mash is too thin, you can stir it in a warm saucepan over medium heat for 2-3 minutes to evaporate excess liquid.
·
Infuse the butter with the garlic in a pan before adding to the processor for an even deeper flavor profile.

Frequently Asked Questions

Can I use frozen cauliflower for this recipe?

Yes, but ensure it is fully thawed and squeezed extremely dry before blending, as frozen cauliflower retains more water than fresh.

Is this recipe dairy-free?

No, but you can easily make it dairy-free by substituting butter with olive oil and sour cream with unsweetened almond milk yogurt or coconut cream.

How long will the leftovers last?

You can store the mashed cauliflower in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Can I freeze mashed cauliflower?

It is not recommended as the texture can become grainy and watery upon thawing.

Video Tutorials

How to Make Garlic Mashed Cauliflower

The RIGHT Way To Make MASHED CAULIFLOWER (Just 5 Ingredients!)

Registered Dietitian Robyn Pitera- Garlic Cauliflower mashed with Chives Recipe

How to Make Garlic Mashed Cauliflower | Cauliflower Recipes | Allrecipes.com

What to Cook Next

See All Keto & Low Carb

Next Recipe

Cauliflower Mash

Experience a sophisticated twist on comfort food with this ultra-smooth cauliflower mash, enriched with steamed garlic and premium butter. It delivers a luxurious mouthfeel and deep savory flavor that will make you forget all about traditional potatoes.

Cook Cauliflower Mash