How to Make Low-carb Garlic Mashed Cauliflower

Mashed potatoes are the quintessential holiday side dish and anytime comfort food for many Americans. They are also the notorious "no-no" dish for dieters, because of the high glycemic index and heavy carbohydrates found in potatoes. Next holiday, or next time you crave the creamy goodness of mashed potatoes, reach for cauliflower instead. Cauliflower is an unlikely, but delicious alternative to potatoes. Trick yourself and your family into enjoying a healthier side dish of mashed cauliflower.

Things You'll Need

  • 1 head of cauliflower
  • Chef's knife
  • 8- or 16-qt. pot
  • Strainer
  • Blender
  • 6 garlic cloves, smashed
  • 2 tbsp. cream cheese
  • 1/3 cup buttermilk
  • 2 tsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. rosemary, dried
  • 1/4 cup Parmesan cheese
  • 3 to 5 tbsp. fresh chives, chopped
  • 3 to 5 tsp. butter

Instructions

  1. Fill an 8- or 16-qt. pot half way with water and place on stove top on high. Bring the water to a boil. While waiting for the water to boil, cut the head of the cauliflower into florets using a chef's knife. Add the cauliflower to the boiling water and cook until tender.

  2. Strain the fork-tender cauliflower and transfer the florets into a blender. Add cream cheese, olive oil, smashed garlic, salt, pepper, buttermilk, rosemary and Parmesan cheese to the blender. Blend on a medium speed until the mixture is the consistency of mashed potatoes. Add more oil if it seems too dry.

  3. Transfer the creamy cauliflower mixture into a serving dish. Salt and pepper if needed. Garnish with chopped chives and serve with pats of butter.

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