This mashed cauliflower with cream cheese is a fun low carb side dish and full of flavor from onion, garlic and herbs. Super easy to make on the stovetop, swap regular potato mash for this tasty keto friendly creamy cauliflower mash!
Do check out my guide for how to cook frozen cauliflower rice for another easy low carb side dish!
Now you'll probably have noticed that I'm a big fan of vegetable side dishes, with my honey roasted vegetables and roasted potatoes with zucchini popular both in my home and with readers here!
We're adding these cauliflower mashed 'potatoes' to my menu of cauliflower recipes, including my air fryer cauliflower steaks and roasted cauliflower and carrots - can you tell I love this cruciferous vegetable! There's no need to turn the oven on for this recipe, and you can simply head to the fridge and pantry for the rest of the ingredients.
Love your mash recipes? Do check out my creamy potato cauliflower mash and celeriac sweet potato mash for more ideas!
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⭐ Why this recipe is so good
Creamy mashed cauliflower deliciousness! Adding cream cheese and a touch of olive oil gives the cauliflower the best creamy taste and texture.
Low carb side dish. Swap out your potato mash for this cauliflower mash with cream cheese for a lower carb recipe.
Easy to make. No need to turn on the oven, simply boil your cauliflower then blend it up with cream cheese, milk, onion, garlic and herbs.
🥘 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Cauliflower - choose a fresh medium-size head of cauliflower that doesn't have any bruising or browning.
- Cream cheese - I suggest to use a plain cream cheese with as few additives as possible.
- Onion and garlic - to flavor the cauliflower. Adjust the garlic quantity to preference. I only use one clove but you may like more!
- Milk - personally I use non-dairy milk, but regular dairy milk is fine too.
- Olive oil - I suggest to use extra virgin olive oil for its rich flavor.
- Parsley - for flavor, although you may like to use dill or chives as a swap.
📖 Variations on the recipe
If you don't follow a low histamine diet, then adding a tablespoon of parmesan would add even more cheesy flavor to this side dish.
For those who like dill (and tolerate), this is also great as a garnish.
To make a richer mashed cauliflower recipe, add a tablespoon of butter to the food processor along with the other ingredients.
🔪 Step by step instructions
Making this mashed cauliflower with cream cheese is very easy to do, and requires just a few steps:
Step 1
Dice the cauliflower head into fairly small florets, of roughly an even size. Bring a large pan of water to a boil and add the cauliflower florets. Bring back to the boil, then reduce the heat to a light simmer. Cook for 10-12 minutes or until the florets are fork tender.
Place a colander over a bowl, and add the cauliflower to drain excess liquid. I suggest leaving it for a few minutes for as much liquid as possible to drain off.
Step 2
Saute the onion and garlic in a little olive oil until softened, about 5 minutes.
Step 3
Add the cauliflower to a food processor and blend until smooth. You may need to scrape the sides down a few times.
Step 4
Add the cooked onion and garlic to the food processor, and blend for another 10 seconds or so. Next add the milk, cream cheese, half the parsley, salt and black pepper (if using). Blend again so it is smooth and creamy in texture.
💭 Recipe tips and notes
- You want to be sure that the cauliflower florets are fork tender and very soft before blending.
- Leave the cauliflower to drain in the colander for at least a few minutes after cooking to allow the liquid to drain, as this will help it be less watery.
- Adjust the amount of garlic and cream cheese to taste, you may like to add more to preference.
📋 Frequently asked questions
Cauliflower mash will be more 'wet' than regular potato mash. To help get less watery mash place the boiled cauliflower in a colander or sieve over a bowl so the excess liquid can drain off. You can also pat dry the cauliflower with a paper towel or a clean tea towel once it has been placed in the colander to further remove excess water.
The beauty of this cauliflower mash is that you can adjust the flavourings to preference. Cauliflower is pretty bland on its own, so you need some flavorings. Increase the amount of garlic, herbs and cheese to your taste preference.
Yes, for sure. Just swap out the drizzle of olive oil to serve for a pat of butter.
Yes, definitely. The mash will likely be a little more lumpy than if you use a blender or food processor, but some people prefer it! Of course, the onion and garlic won't blend into the mash as they would in a food processor.
🍽 How to serve mashed cauliflower
In my family, we always love to serve mash as a side with chicken recipes such as my panko chicken, air fryer boneless skinless chicken thighs and blueberry chicken, or with turkey dishes such as my turkey with sage cream sauce or other meat dishes.
Pair cauliflower mashed potatoes with fish dishes such as my almond crusted cod and pistachio crusted cod, along with some veggies on the side.
Or enjoy with plant-based dishes, including my quinoa stuffed zucchini boats!
🥣 More flavourful sides
Whether it is hot dishes for an evening meal or holiday dinner, or cold side salads, you can find so many ideas on my sides page including my fun pesto Brussels sprouts and my brown butter hasselback butternut squash! A few recent recipes to try out:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐ if you've tried the recipe!
📖 Recipe
Creamy Mashed Cauliflower with Cream Cheese
Equipment
- Food processor
- Colander or sieve
Ingredients
- 1 medium head cauliflower diced into florets
- 2 tablespoon extra virgin olive oil divided
- ¼ onion diced
- 1 garlic clove finely diced or minced
- ¼ cup milk or non-dairy milk
- 2 tablespoon cream cheese
- pinch salt
- pinch black pepper optional
- 2 tablespoon parsley
Instructions
- Bring a large pan of water to a boil and add the cauliflower florets. Bring back to the boil, then reduce the heat to a light simmer. Cook for 10-12 minutes or until the florets are fork tender. Place a colander over a bowl, and add the cauliflower to drain excess liquid.
- Saute the diced onion and garlic in a little olive oil until softened, about 5 minutes.
- Add the cauliflower to a food processor and blend until smooth. You may need to scrape the sides down a few times. Then add the cooked onion and garlic, and blend for another 10 seconds or so. Next add the milk, cream cheese, half the parsley, salt and black pepper (if using). Blend again.
- Spoon the cauliflower mash into your serving bowl, and drizzle with olive oil. Sprinkle over the remaining parsley and grind over some black pepper, if using.
Notes
- Leave the cauliflower to drain in the colander for at least a few minutes after cooking to allow the liquid to drain, as they will help it be less watery.
- Adjust the amount of garlic and cream cheese to taste, you may like to add more to preference.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- milk will have variable scores depending upon type used.
- black pepper, which scores 2.
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