If you are looking for the best cauliflower mash recipe out there look no further. This Garlic Parmesan Mashed Cauliflower Recipe is easy to make, healthy, and absolutely delicious! The perfect side dish to go with any meal.
A couple of months ago I was standing in the freezer aisle of the grocery store absolutely intrigued by the family size microwave mashed cauliflower that Green Giant sells. So I grabbed one to give it a try. But here is the thing, it took a long time to make in the microwave. I am not exaggerating it would have just been easier to make cauliflower mash from scratch by the time I was done stirring and microwaving it, stirring again and microwaving again.
So in normal food blogger fashion, I decided I was going to make a better Cauliflower Mash.
The one thing I did like about the frozen store bought cauliflower mash was the Garlic & Herb flavoring, so I set out the recreate that flavor but I also wanted to make it really easy!
So I ended up with the best Garlic Parmesan Mashed Cauliflower Recipe out there. And not only is it easy and tastes great, because it is cauliflower it is nice and healthy for you too! I kept it as light as I could, which altogether makes it the perfect side dish!
Cauliflower. The main ingredient. Cauliflower has definitely taken over the past couple years as a replacement to potatoes, meats, dairy, and so much more! It is my opinion that this super food can basically do it all. With a subtle flavor that can absorb flavors as it cooks this vegetable also can become super smooth and creamy but also can hold it’s own. Not to mention it is so healthy! Low in calories and carbs but high in vitamins and fiber, this vegetable will keep you feeling full and your digestive system working right! In this recipe you’ll need one large head. The cauliflower will be quarter cut into sections and the leaves and main stem removed, it will them be steamed to perfection in the cooking pot.
And for the flavors!
This recipe starts with garlic cloves and olive oil, a quick sauté before adding everything else to get the garlic flavors to come through. The garlic just needs a quick smash because it will get blended after it is done cooking.
Chicken Broth, to do the steaming and keep the mashed cauliflower at the right consistency. If you want to make this a vegetarian side dish you can absolutely use water but I love using the chicken broth for a little extra flavor boost. I actually love to use Better Than Bouillon, Roasted Chicken Base for this recipe since you only need one cup of broth.
For the herbs, dried thyme and rosemary. I absolutely love the combination of these two spices, they work so well together, especially with this mashed cauliflower! I have always just used dried in this recipe but if you happen to have fresh thyme and rosemary feel free to use that, you just will need to probably double the amount!
And of course parmesan! I don’t try to over do it with the parm, but add just enough to add that subtle salt flavor and melty cheesiness that this dish needs. I strongly recommend buying a block of parmesan and shredding it yourself. Not only does block parmesan taste better but it will melt into your cauliflower better than the cheese that comes pre-shredded.
And of course salt to taste. I find that the cheese gives the cauliflower mash the perfect amount of saltiness, but add a dash or two at the end if you think it needs it.
Optional Garnishes! If you are feeling really fancy and want to garnish, I recommend some fresh parsley and/or a little melted butter on top to kick it up a notch!
Cut the cauliflower into quarters, remove the leaves and as much of the main stem as you can while keeping the florets in tact. You want the cauliflower in big chunks as to keep them out of the broth so they steam as opposed to boil. But don’t fret if some of the florets fall off, just toss them in the pot, they will still cook and be delicious!
Add oil to a pot over medium-high heat. Once oil is hot add garlic cloves and cook 1-2 minutes until fragrant.
Add chicken broth, cauliflower, thyme, and rosemary to the pot. And remember, the cauliflower is not covered fully by the broth, this way it will get steamed. Cover the pot with a lid and cook 15-20 minutes until cauliflower is tender. Test the cauliflower with a fork or knife to see when it is soft enough to mash!
Remove from heat and blend until smooth with an immersion blender. OR add in batches to a food processor or blender and pulse until smooth. (Or smash by hand!)
Once cauliflower is mashed sprinkle and stir in the parmesan and add salt to taste. Serve immediately, with optional garnishes like fresh parsley or melted butter.
Tips & Tricks:
• I LOVE my immersion blender, after I got it I honestly don’t know how I cooked without it, this is the one I have: KOIOS Multi-Use 4-in-1 Immersion Blender
- 8-9 garlic cloves, smashed
- 1 teaspoon olive oil
- 1 cup chicken broth*
- 1 large head cauliflower, quartered
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/3 cup parmesan, shredded
- salt to taste
- Add oil to a large pot over medium-high heat. Once oil is hot add garlic cloves and cook 1-2 minutes until fragrant.
- Add chicken broth, cauliflower, thyme, and rosemary to the pot. It is okay that the cauliflower is not covered by the broth, it is actually better this way, as it will get steamed. Cover pot with a lid and cook 15-20 minutes until cauliflower is tender.
- Remove from heat and blend until smooth with an immersion blender. OR add in batches to a food processor or blender and pulse until smooth. (or mash by hand!)
- Once the cauliflower is mashed sprinkle and stir in the parmesan and add salt to taste. Serve immediately.
*I like to use better than bouillon for great flavor
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 521mgCarbohydrates: 12gFiber: 5gSugar: 5gProtein: 7g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Peace & Love
Lauren, The Schmidty Wife
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