Name: Parmesan & Roasted Garlic Mashed Cauliflower
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 cup vegetable stock ((or water)); 4 (12 oz.) bags cauliflower (frozen); 1 small head garlic (roasted); 1 (8 oz.) block fat free cream cheese; ¾ cup non fat Greek yogurt (plain); ⅓ cup parmesan cheese (grated); 2-3 tablespoons chives (finely chopped)

^{When you’re cutting carbs but still want that perfect side on the holiday dinner table, try this light and creamy mashed cauliflower!}

Call me crazy, but I have never been the biggest fan of mashed potatoes. I always preferred the fried, loaded potato over something so boring. Maybe it was because my mom loved mashed potatoes and always made them her way so I just never got into it. Forgive me though, I recognize that mashed potatoes are a fan favorite and go with almost any comfort meal.

I also know that a lot of dishes and holiday tables long for that magical side, so I didn’t give up on the mash completely. When I learned about how cauliflower works with everything and is an incredible potato substitute, I started testing the concept of the mashed cauliflower. I immediately fell in love. I also fell in love with the fact that it wasn’t a carb and starch overload. Suddenly I connected with the recipe and have made it for over a decade.

This recipe takes these vegetable to the next level. If you didn’t know, cheese and sour cream do make the best topping to any potato so in this recipe, we’re just adding them into the pot! It’s super sinful and adds a thick creamy texture that will convince you to never miss that mashed spud again!

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Parmesan & Roasted Garlic Mashed Cauliflower

Print Recipe

When you’re cutting carbs but still want that perfect side on the holiday dinner table, try this light and creamy mashed cauliflower!

Prep Time:5 mins

Cook Time:55 mins

Total Time:1 hr

Ingredients

1 cup vegetable stock (or water)
4 (12 oz.) bags cauliflower frozen
1 small head garlic roasted
1 (8 oz.) block fat free cream cheese
¾ cup non fat Greek yogurt plain
⅓ cup parmesan cheese grated
2-3 tablespoons chives finely chopped

Instructions

(If roasting garlic – slice 1/2 cm off the top off a garlic head. Place cut side down on a square piece of oiled foil. Wrap tightly and place in a 400° over for 25-40 minutes depending on the size of the bulb.) ****Follow my Roasted Garlic Recipe*****
Heat a large dutch oven (at least 6 quarts) on medium heat with water or broth and all the cauliflower. Heat on medium heat for 20 minutes. Add salt and pepper and continue to cook for 20-30 minutes covered.
Carefully drain any existing liquid from the dutch oven and then add cream cheese and roasted garlic and let cook for another 3-5 minutes.
Remove from heat. Using either a blender or an immersion blender, blend all ingredients until completely smooth. Add greek yogurt and parmesan and continue to blend until there are no lumps.
(If using a stand alone blender, this may need to be done in batches.)
Gently fold in chives and/or top with chives.

Notes

Lets talk Ingredients and technique!

Follow the recipe for Roasted Garlic !!!

You’ll learn that if I am cooking with a lot of garlic, I will have a lot of roasted garlic on hand. You don’t have to but roasting garlic makes the cloves creamy and rich, which is exactly what we are looking for in this overall recipe. Plus, it adds another level of flavor to the recipe!

I had fresh parmesan on hand so I finely grated it with a hand grater – (but no one will be mad if you use the parmesan from the plastic container…it’s fine in this recipe!)

Greek yogurt – my go to secret ingredient. It’s the replacement for sour cream – but if you want to use sour cream, by all means – go for it! I probably wouldn’t use regular yogurt, or much of it, because it’s not as thick, but the flavor will still work.

How long does it last and where?

5-6 days in the fridge in an air tight container

Can you freeze it?

I wouldn’t suggest freezing this (never tried), only because there is dairy in it and that can separate when defrosted and reheated. If you want to make everything without the dairy and then freeze it, I can see that working. Just know there may be added moisture so cool completely before doing so. Or…freeze, defrost and then slightly blend again…who knows…

Substitutions?

You CAN use fresh cauliflower in this recipe. I know that’s probably the better option for flavor but I really like cutting corners in this because it’s the one time you want your frozen vegetables to lose their chunkiness and original integrity. Plus, it’s inexpensive and less hassle.

Tips and tricks

Use frozen (non seasoned) cauliflower florettes. They take less time to prepare (obviously!) and break down exactly how you would want them to. Do I feel like this is taboo in GREAT cooking….honestly, I don’t care, this recipe was delicious that I didn’t even think twice.

What to serve with it?

All holiday or comfort food sides. My parents would probably say EVERYTHING if not specific to chili….