This Garlic Mashed Cauliflower recipe is a delicious low carb side dish! It's smooth and creamy with the flavors of garlic and fresh chives, and it's so easy to make!
1largehead cauliflowerabout 2 1/2 - 3 lbs, or 7-8 cups of cauliflower florets. Cut florets into 2" pieces.
3clovesgarlicsmashed and peeled
3tablespoonsunsalted buttersoftened
4tablespoonsheavy creamroom temperature
1teaspoonkosher salt1/2 teaspoon regular table salt
1/4teaspoonfreshly ground black pepper
1/4cupfreshly chopped chives
Instructions
Place the butter and cream on the counter to come to room temperature. Place the cauliflower florets and garlic in a large pot and fill with enough water to cover by 1". Cover and bring to a boil, then remove the lid and decrease the heat to medium. Cook for 10-15 minutes or until very tender.
Drain the cauliflower well in a colander.
Place the cauliflower back in the pot and purée using an immersion blender until smooth. You may also purée in a food processor or blender if you don't have an immersion blender!
Stir in the butter, heavy cream, salt and pepper and fresh chives until combined. Serve and enjoy!
Notes
Pro tip: Pre-prepped cauliflower is a big time saver, but it's much more cost effective to purchase entire head and prep it yourself. See instructions above on how to cut cauliflower!
This dish may be made completely in advance...simply warm before serving. If cauliflower mashed potatoes are a bit watery, pour off the water.
Thicken this dish with softened cream cheese, Greek yogurt or sour cream if desired.
Store in an air tight container in the refrigerator for up to 3 days.