Description
A creamy and flavorful Garlic Cauliflower Mash perfect as a low-carb, comforting side dish. Steamed cauliflower and garlic are blended with warm milk, Asiago or Parmesan cheese, and butter to create a smooth, cheesy mash that's an excellent alternative to traditional mashed potatoes.
Ingredients
Vegetables
- 1 medium cauliflower head, broken into florets
- 1/2 head of garlic (~6 cloves), peeled
Dairy
- 1 1/4 cups whole milk
- 1/4 cup Asiago or Parmesan cheese (or a mixture of both)
- 2 tablespoons butter, divided
Seasonings
- 1 1/2 teaspoons sea salt, to taste
- 1/2 teaspoon black pepper, to taste
- Diced chives or green onion, for garnish (optional)
Instructions
- Steam Garlic: Bring about 1 inch of water to a boil in a large saucepan and place a steamer basket inside. Add the peeled garlic cloves to the basket, cover the pan, and steam for 5 minutes until garlic softens.
- Prepare Cauliflower: While the garlic steams, break the cauliflower into florets making them ready for steaming.
- Steam Cauliflower: Add the cauliflower florets to the steamer basket with the garlic. Cover and steam for about 7 minutes or until the cauliflower is tender but not mushy. Remove both from the pan and set aside.
- Warm Milk Mixture: While the cauliflower steams, pour the milk into a small saucepan and warm it over medium heat until it begins to simmer. Stir in the Asiago or Parmesan cheese along with half of the butter, stirring until the cheese and butter have melted and incorporated fully into the milk.
- Blend Mash: Transfer the steamed cauliflower and garlic to a large food processor or high-powered blender. Add about two-thirds of the warm milk mixture and blend until the mash reaches your preferred creaminess. Gradually add the remaining milk mixture to adjust the consistency as desired. Season with sea salt and black pepper, then blend briefly again. (Alternatively, mash manually with a potato masher if a food processor is not available, though the texture will be less smooth.)
- Serve and Garnish: Spoon the mash into a serving dish, add the remaining butter on top to melt, and garnish with diced chives or green onion if desired for freshness and color.
- Make Ahead & Reheat: This mash can be prepared up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently in the microwave or warm in a covered casserole dish in a 350ºF oven for 20-30 minutes before serving.
Notes
- You can adjust the amount of milk used depending on the size of your cauliflower and preferred mash consistency.
- If you don’t have Asiago or Parmesan cheese, a similar hard cheese can be substituted for flavor.
- Use fresh herbs like chives or green onions for garnish to add a subtle onion flavor and vibrant color.
- This mash is a great low-carb alternative to classic mashed potatoes, perfect for keto or gluten-free diets.
- Steaming garlic and cauliflower preserves more nutrients and flavor compared to boiling.
