This post may contain affiliate links. For more information please see my full disclosure statement.
These days everyone is trying to find ways to eat healthier. We want to ditch the simple carbs and eat more veggies… but we also want to have our comfort foods! Often times those 2 goals don’t really work together. But every once in a while you come across a recipe that makes all your foodie dreams come true. Well, folks, today is that day! I promise you that once you try this smooth and creamy garlic mashed cauliflower you will be hooked!
The concept of mashed cauliflower isn’t new. To be honest, it just wasn’t something I wanted to try because I didn’t believe cauliflower could possibly taste as good as mashed potatoes. In Mr. O’s family mashed potatoes are practically a religion, so I didn’t dare put anything else on the table.
Well, I finally gave it a try and oh. my. goodness. It was sooooooo yummy! Plus, it’s a lot easier and faster to make than mashed potatoes.
Are you intrigued yet?
Here’s what I did.
I started with 1 medium-sized head of cauliflower. Wash it and cut it up into as close to equal-sized pieces as you can get. Boil a pot of salted water. I am a bit heavy-handed with the salt because the cauliflower doesn’t absorb it the way potatoes do. Once the cauliflower is in the water, keep it at a rolling boil for about 15 minutes.
While the cauliflower is boiling, melt the butter in a small saute pan. Press the garlic into the pan and saute it until fragrant. You’ll know when this is because everyone in the house will be poking their heads in asking what’s for dinner. Personally, I think the garlic is the key to this recipe because the flavor can mask the different flavor of the cauliflower.
After 15 minutes drain the cauliflower as well as possible. The mash can get runny if too much water is left over, so you may even want to pat it dry, just to be safe.
Add the cauliflower, sautéed butter and garlic to a food processor. Season with salt and pepper to taste. Process on low until smooth. Add in the cream cheese and milk and process again, still on low, for just a few seconds. Check the consistency. If it’s too thick, add more milk, a teaspoon at a time.
I didn’t tell anyone in my house that it wasn’t mashed potatoes. Once they started going on about how good it was, then I shared my little secret. Everyone was blown away… but their plates were completely clean! The best part is that each serving (this recipe serves six) is only 60 calories!
- 1 medium head of cauliflower, cut into approximately equal sized pieces
- 1 tbsp butter
- 3 cloves garlic
- 2 tbsp 1/3 fat cream cheese
- 1 tbsp milk
- salt and pepper to taste
- Boil the cauliflower in salted water for 15 minutes, drain well.
- In a small pan, melt butter and add garlic. Saute until fragrant.
- Place cauliflower, butter and garlic, and salt and pepper in food processor. Run on low until smooth. Add cream cheese and milk, run on low for about 5 seconds.
- Check for consistency, add milk 1 tsp at a time if needed.