Garlicy-Parm Mashed Cauliflower
If you love creamy mashed vegetables, this Garlicy-Parm Mashed Cauliflower is comfort food at its best. Rich with garlic, butter-like ghee and freshly grated Parmesan, it’s a warm, satisfying side that works well on cold days or anytime you crave a lighter alternative to traditional mashed potatoes.
Why choose cauliflower? It’s a cruciferous vegetable packed with antioxidants and anti-inflammatory compounds that support heart and brain health, and it’s a great low-carb option while still delivering smooth, comforting texture.
Cauliflower also adds fiber and vitamins to your plate, making it a nutritious swap without sacrificing flavor.
Makes about 6 servings
Ingredients:
- 2 medium cauliflower heads, broken into large florets
- 2 Tbsp ghee or clarified butter
- 2–3 fresh garlic cloves, minced
- 3–4 Tbsp unsweetened almond or coconut milk, to thin
- 1/4 cup freshly grated Parmesan
- Sea salt and freshly ground black pepper, to taste
- 2 Tbsp chopped fresh chives, for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook 5–6 minutes, until fork-tender but not falling apart.
2. Drain the cauliflower thoroughly. Transfer the florets to a food processor or high-speed blender using a slotted spoon.
3. Add the minced garlic, ghee, grated Parmesan, a pinch of sea salt and a few grinds of black pepper.
4. Puree the mixture, adding the almond or coconut milk one tablespoon at a time until you reach your preferred consistency. Stop and scrape down the sides as needed.
5. Continue blending until smooth and creamy. Taste and adjust seasoning.
6. Spoon the mashed cauliflower into a serving dish, sprinkle with chopped chives, and serve warm.
Enjoy this creamy, flavorful side with your favorite protein or as part of a cozy dinner.
❤Rachel
Garlicy-Parm Mashed Cauliflower — Clean Eating Comfort Food
Ingredients
- 2 medium cauliflower heads, broken into large florets
- 2 Tbsp ghee or clarified butter
- 2–3 fresh garlic cloves, minced
- 3–4 Tbsp unsweetened almond or coconut milk, to thin
- 1/4 cup grated fresh Parmesan
- Sea salt and fresh ground black pepper, to taste
- 2 Tbsp chopped fresh chives, to garnish
Instructions
- Bring a large pot of salted water to a boil. Add cauliflower and cook 5–6 minutes until fork tender but not mushy.
- Drain well and transfer to a food processor or high-speed blender.
- Add garlic, ghee, Parmesan, salt and pepper.
- Blend, adding almond or coconut milk one tablespoon at a time until desired consistency is reached.
- Puree until smooth. Adjust seasoning to taste.
- Transfer to a serving bowl, garnish with chives, and serve warm.
