Rockin' Good Smashed Cauliflower with Garlic

Rockin' Good Smashed Cauliflower with Garlic

16
cookin' social worker 0

"I substituted this dish for mashed potatoes as a low-carb alternative, and my husband said it was 'rockin' good.' Flavors of Parmesan, garlic, and chives brought cauliflower to a new level and we didn't miss the potatoes. This goes well with a nice grilled steak or London broil."

Ingredients 35 m {{adjustedServings}} servings 134 cals

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Nutrition

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  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer and steam until soft, 10 to 15 minutes.
  2. Remove garlic cloves and smash with a fork; place smashed garlic with cauliflower into a pot.
  3. Smash butter and chives into cauliflower and garlic with a fork or potato masher until smooth.
  4. Stir light cream into smashed cauliflower mixture.
  5. Sprinkle Parmesan-Reggiano cheese onto cauliflower mixture; season with salt and black pepper.
  6. Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.
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Reviews 16

  1. 22 Ratings

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Creative Chris
9/24/2012

This was easy and delish! ...especially considering I wasn't overly precise on the measurements of the ingredients. I used fresh cauliflower instead of frozen and parmesan cheese in place of the parm-reggiano blend. My husband can't have mashed potatoes the way he used to be able to, and he told me this was a great substitute. Thanks for a wonderful recipe - this one goes in our regular rotation!

Tammie
4/23/2012

My son does not eat vegetables and he ate these "imitation mashed potatoes".

naples34102
4/30/2015

Of all the variations of “fake mashed potatoes” cauliflower recipes I’ve tried, this is one of the best. Most are good but most aren’t quite as sturdy as you’d want your “mashed potatoes” to be. This recipe, however, takes care of that issue by essentially drying them out with extra cooking time once combined with the other ingredients. (Though I did not cook it nearly as long as the 12 minutes the recipe directed) That step, and probably the Parmesan cheese too, made all the difference.