Garlic Mashed Cauliflower
This Garlic Mashed Cauliflower is a creamy, flavorful, and light side dish that’s a perfect low-carb alternative to mashed potatoes.
Equipment
- Large Pot
- Small Skillet
- Potato Masher
- Food Processor
- Large Mixing Bowl
Ingredients
- 1 head cauliflower chopped into florets
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 cup chicken or vegetable broth
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Start by washing your cauliflower head thoroughly. Cut it into evenly sized florets so they cook uniformly.
- Place the cauliflower florets in a large pot and cover them with water or broth. Bring to a boil, then reduce heat to simmer and cook until fork-tender, about 10-12 minutes.
- While the cauliflower cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1-2 minutes.
- Drain the cooked cauliflower well to remove excess water. Transfer to a large mixing bowl or food processor. Add the sautéed garlic and olive oil, then begin mashing to desired texture.
- Gradually pour in the broth while mashing to reach desired consistency. Season with salt and pepper to taste.
- Stir in the freshly chopped parsley for color and freshness. Serve warm as a hearty side dish.
Notes
- Do not overcook the cauliflower to avoid a watery mash.
- Sauté garlic gently to prevent burning and bitterness.
- Drain cauliflower thoroughly before mashing for best texture.
- Use vegetable broth to make this recipe vegan.
- Reheat leftovers with a splash of broth to maintain creaminess.