GF Creamy Garlic Mashed Cauliflower

This creamy garlic mashed cauliflower is a low-carb, gluten-free alternative to mashed potatoes. Soft, buttery, and packed with roasted garlic flavor, it’s quick to make and perfect as a healthy side for weeknight dinners or special meals.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Course: Side Dish

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

1 large head cauliflower cut into florets
4 garlic cloves peeled and smashed (roasted optional)
2 –3 tablespoons butter or ghee
1/4 cup cream or milk or non-dairy alternative
Salt to taste
Pepper to taste

Optional: 1/4 cup grated Parmesan or cream cheese for extra creaminess

Optional garnish: fresh parsley

Method

Prep the cauliflower: Wash and cut cauliflower into small florets. Smaller pieces cook faster.
Steam or boil: Steam florets for 12–15 minutes until tender. You can also boil, but drain well.
Roast the garlic (optional): Wrap garlic cloves in foil with a tiny drizzle of oil and roast at 400°F for 15–20 minutes until soft and fragrant.
Mash: Transfer cauliflower and roasted garlic to a food processor or blender. Add butter and cream. Blend until smooth. Use a potato masher for chunkier texture.
Season: Add salt and pepper to taste. Mix in cheese if using. Taste and adjust seasoning.
Serve: Spoon into a serving bowl, sprinkle with parsley, and enjoy warm.

Notes

Fresh cauliflower works best; avoid older heads that may be watery.
Leftovers store well in an airtight container in the fridge for up to 3–4 days. Reheat with a splash of cream.
Can be made vegan by swapping butter and cream for plant-based alternatives.
For extra flavor, try mixing in herbs like thyme, rosemary, or chives.