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A bowl of smooth, creamy mashed cauliflower, swirled and topped with melted butter, fresh chives, and black pepper, on a grey table.
Layla

Creamy Garlic & Herb Mashed Cauliflower

A luscious, low-carb alternative to mashed potatoes, this creamy garlic and herb mashed cauliflower is velvety smooth and packed with savory flavor. The perfect healthy side dish for Thanksgiving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head Cauliflower about 2.5 lbs, cut into 1-inch florets
  • 4 cloves Garlic peeled
  • 4 tbsp Unsalted Butter cubed
  • 1/4 cup Heavy Cream or full-fat coconut milk for dairy-free
  • 1 tsp Sea Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
  • 2 tbsp Fresh Chives finely chopped, plus more for garnish
  • 1 tbsp Fresh Parsley finely chopped

Equipment

  • Large Pot with Steamer Basket
  • Food Processor or High-Powered Blender
  • Small saucepan
  • Spatula

Method
 

  1. Place a steamer basket in a large pot with about 1 inch of water. Bring the water to a boil.
  2. Add the cauliflower florets and peeled garlic cloves to the steamer basket. Cover the pot, reduce heat to medium, and steam for 12-15 minutes, or until the cauliflower is very tender and easily pierced with a fork.
  3. While the cauliflower steams, combine the butter and heavy cream in a small saucepan over low heat. Warm gently until the butter is completely melted. Do not let it boil. Set aside.
  4. Carefully transfer the hot, steamed cauliflower and garlic to the bowl of a food processor or a high-powered blender. Pour the warm butter and cream mixture over the cauliflower. Add the sea salt and black pepper.
  5. Secure the lid and blend on high for 1-2 minutes, scraping down the sides with a spatula as needed, until the mixture is completely smooth and creamy. Be careful not to over-process.
  6. Transfer the mashed cauliflower to a serving bowl. Fold in the chopped fresh chives and parsley. Taste and adjust seasoning if necessary.
  7. Garnish with extra chives and a pat of butter or a drizzle of olive oil, if desired. Serve immediately while warm.

Notes

For the best texture, ensure the cauliflower is steamed, not boiled. If you must boil it, drain it very thoroughly and let it sit in the colander for a few minutes for excess water to evaporate. For extra richness, add 2 ounces of softened cream cheese or 1/4 cup of grated Parmesan cheese during the blending step. Store leftovers in an airtight container in the refrigerator for up to 4 days.