This Creamy Mashed Cauliflower recipe will make you forget that mashed potatoes even exist! A comforting, buttery and garlicky mashed cauliflower recipe that is very easy to make and it’s done in just 15 minutes! It’s low in carbs but BIG on flavor.
Ingredients
- 8 cups cauliflower florets, about 1 head cauliflower
- 1 tablespoon butter, divided
- 4 cloves garlic, roughly chopped
- 1/3 cup buttermilk
- 1/4 cup grated parmesan cheese
- 2 teaspoons Italian Seasoning, or any other dried seasonings that you prefer
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- chopped fresh parsley, for garnish
Description
- If roasting the Cauliflower: Preheat oven to 450˚F. Toss the cauliflower florets with a tablespoon of olive oil; spread on a rimmed baking sheet and roast for 20 minutes, or until tender.
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If boiling the Cauliflower: Fill a large frying pan with 1/4 inch water; add 1/2 teaspoon salt and bring to a boil. Add cauliflower florets; cover the pan and cook for 10 minutes, or until tender and soft. DRAIN WELL and set aside for 3 minutes to steam-dry.
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In a large frying pan (use the same pan that you used for the cauliflower, just wipe it down) melt 1/2 tablespoon butter.
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Add garlic and cook for 30 seconds, or until fragrant. Remove from heat.
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Stir steamed (or roasted) cauliflower florets to the pan with the garlic.
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Add remaining butter and buttermilk.
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Grab the immersion blender and blend to a desired consistency.
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Stir in parmesan cheese, Italian seasoning, salt and pepper. Taste for seasonings and adjust accordingly. Add more butter or buttermilk to make it creamier.
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Transfer to a serving bowl and garnish with parsley.
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Serve and enjoy!
Recipe Notes:
- Let the steamed cauliflower florets cool down for 3 minutes after you’ve drained them. This way the cauliflower will steam-dry as it cools and it will absorb some of that water.
- If using a traditional blender, you will need to blend the cauliflower in batches.
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