Garlic Butter Mashed Cauliflower

Garlic Butter Mashed Cauliflower is my favorite low-carb alternative to traditional mashed potatoes. It’s creamy, comforting, and packed with rich flavor, thanks to roasted garlic and a generous touch of butter. Whether I’m serving it alongside a juicy steak, a holiday roast, or just as a simple weeknight side, this dish always feels like a lighter twist on a classic.

It has all the cozy texture of mashed potatoes but without the heaviness. Plus, it’s incredibly easy to make and comes together quickly with just a few wholesome ingredients.

Why You’ll Love This Recipe

I love how this mashed cauliflower dish gives me all the satisfaction of mashed potatoes but with a fraction of the carbs. It’s silky, buttery, and full of garlicky goodness—everything I want in a comfort side dish. I don’t miss the potatoes at all, and the flavor is surprisingly indulgent for something so healthy.

Another reason I enjoy this recipe is its simplicity. I can whip it up in about 20 minutes, and it’s naturally gluten-free and keto-friendly. It’s also incredibly versatile—I can adjust the butter and garlic levels to suit the meal or the crowd I’m serving. Whether I’m cooking for myself or entertaining guests, this side dish always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cauliflower (cut into florets)

• Butter

• Garlic cloves (roasted or sautéed)

• Cream cheese or heavy cream (optional for extra creaminess)

• Salt

• Black pepper

• Fresh chives or parsley for garnish (optional)

Directions

1. I start by cutting the cauliflower into florets and steaming or boiling it until it’s very soft—this usually takes about 10–12 minutes.

2. While the cauliflower cooks, I roast the garlic in the oven or sauté it in butter until golden and fragrant.

3. I drain the cauliflower thoroughly and let it sit for a minute to release excess moisture. This step helps keep the mash from becoming watery.

4. I add the cauliflower, garlic, butter, and any optional ingredients like cream cheese to a food processor or blender. I pulse until the mixture is smooth and creamy.

5. I season with salt and pepper to taste, then blend again to incorporate.

6. I transfer the mash to a serving bowl and top it with an extra pat of butter and fresh herbs if I’m feeling fancy.

Servings and Timing

This recipe makes about 4 servings as a side dish. Here’s how the time breaks down:

• Prep time: 10 minutes

• Cook time: 10–12 minutes

• Blending and finishing: 5 minutes

I can have this creamy, garlicky dish ready in just about 20–25 minutes from start to finish.

Variations

• Cheesy version: I sometimes stir in shredded parmesan, cheddar, or goat cheese for a richer flavor.

• Herb infusion: Adding rosemary, thyme, or sage gives it a savory twist that pairs beautifully with roasted meats.

• Vegan option: I swap out the butter for vegan butter or olive oil and skip the cream cheese.

• Spicy kick: A pinch of red pepper flakes or a dash of hot sauce gives it some heat when I want to liven things up.

• Chunkier texture: Instead of blending, I mash the cauliflower by hand with a potato masher for a more rustic consistency.

storage/reheating

I store leftover mashed cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a saucepan over medium-low heat, stirring occasionally, or microwave it in 30-second intervals until hot. I sometimes add a splash of cream or a pat of butter to bring back that creamy texture.

It also freezes well—I portion it out and freeze in sealed containers for up to a month. When I’m ready to serve, I thaw it in the fridge overnight and reheat gently.

FAQs

Does this really taste like mashed potatoes?

It’s not exactly the same, but it’s close enough that I don’t feel like I’m missing out. The garlic and butter help make it just as comforting and flavorful.

How do I avoid watery mashed cauliflower?

I always drain the cauliflower thoroughly and let it sit for a minute to steam off extra moisture before blending. This makes a big difference in the final texture.

Can I use frozen cauliflower?

Yes, I use frozen cauliflower when fresh isn’t available. I just make sure to steam it until soft and drain well before blending.

What can I add for more flavor?

Roasted garlic, cream cheese, parmesan, or fresh herbs are all excellent additions. Sometimes I even use a bit of chicken or vegetable broth instead of cream.

Is this recipe keto-friendly?

Yes, this dish is naturally low in carbs and fits perfectly into a keto or low-carb diet, especially if I skip the optional cream cheese or use a keto-approved version.

Conclusion

Garlic Butter Mashed Cauliflower is my favorite side dish when I want something cozy, flavorful, and a bit healthier. It’s rich without being heavy, and I love how customizable it is. Whether I keep it simple or dress it up, it always delivers on taste and texture.

It’s the kind of recipe I make again and again because it goes with almost everything—from roasted chicken to steak to veggie mains. Once I tried this creamy cauliflower mash, I realized I didn’t need potatoes to satisfy my craving for comfort food.

Garlic Butter Mashed Cauliflower

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–25 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Steaming
• Cuisine: American
• Diet: Vegetarian

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Description

This Garlic Butter Mashed Cauliflower is a creamy, low-carb side dish that delivers all the comfort of mashed potatoes with fewer carbs. Made with tender cauliflower, roasted garlic, and rich butter, this keto-friendly mash is smooth, flavorful, and ready in just 20 minutes. It’s the perfect healthy side for any meal—easy, delicious, and satisfying!

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Ingredients

• 1 large head fresh cauliflower, cut into florets
• 3 tbsp butter (plus extra for serving)
• 3–4 garlic cloves (roasted or sautéed)
• 2 tbsp cream cheese or 2 tbsp heavy cream (optional, for extra creaminess)
• Salt, to taste
• Black pepper, to taste
• Fresh chopped chives or parsley (optional, for garnish)

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Instructions

1. Steam or boil cauliflower florets for 10–12 minutes, until very soft.
2. While cauliflower cooks, roast garlic cloves in the oven or sauté them in butter until golden and fragrant.
3. Drain cauliflower thoroughly and let sit for 1–2 minutes to remove excess moisture.
4. Transfer cauliflower, garlic, butter, and any optional ingredients to a food processor or blender. Blend until smooth and creamy.
5. Season with salt and pepper to taste, then blend again to mix.
6. Spoon into a serving bowl, top with extra butter and fresh herbs, and serve warm.

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Notes

• For a chunkier texture, mash cauliflower by hand with a potato masher instead of blending.
• Add shredded cheese like parmesan or cheddar for a cheesy twist.
• Vegan-friendly version: Use olive oil or vegan butter and omit cream cheese.
• Add herbs (thyme, rosemary) or red pepper flakes for extra flavor.
• Store in the fridge up to 3 days, or freeze for up to a month.