There is nothing better in the world than a bulb of roasted garlic on the…
Parmesan & Roasted Garlic Mashed Cauliflower
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!
- 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
- (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.