Introduction
As the keto movement gained momentum in the late 2010s, creative cooks began reimagining classic comfort foods to fit their low-carb lifestyle. Cauliflower mash emerged as one of the movement's greatest success stories, proving that comfort food doesn't need potatoes to satisfy. This versatile vegetable's ability to absorb flavors while maintaining a creamy texture has made it a staple in modern health-conscious kitchens. Originally popularized by early paleo diet enthusiasts, this dish has evolved from a simple substitute into a crave-worthy side dish that even carb-lovers request by name.
Ingredients
• 1 large head cauliflower (about 2 pounds), cut into florets
• 1 whole head garlic
• 4 tablespoons unsalted butter, softened
• 1/4 cup heavy cream, warmed
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg (optional)
Step 1:
Preheat oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.
Step 2:
Meanwhile, bring a large pot of salted water to boil. Add cauliflower florets and cook for 12-15 minutes until very tender when pierced with a fork.
Step 3:
Drain cauliflower thoroughly in a colander, letting steam escape for 5 minutes to ensure excess moisture is removed.
Step 4:
Squeeze roasted garlic cloves from their skins into the bowl of a food processor.
Step 5:
Add drained cauliflower, butter, warm cream, remaining olive oil, thyme, salt, pepper, and nutmeg to the food processor.
Step 6:
Process until smooth and creamy, scraping down sides as needed, about 2-3 minutes.
Q: Can I make this ahead of time?
A: Yes, prepare up to 2 days ahead and reheat gently with a splash of cream.
Q: Why isn't my mash as smooth as expected?
A: Ensure cauliflower is very tender before processing and drain thoroughly to remove excess moisture.
Q: Can I use frozen cauliflower?
A: Yes, but fresh cauliflower provides better texture and flavor. If using frozen, drain very well after cooking.
• For best texture, ensure cauliflower is very well-drained after cooking.
• Greek yogurt can substitute for heavy cream for a lighter version.
• Fresh chives or parsley can replace thyme.
• Choose a tight, white cauliflower head with no brown spots.
• This recipe is naturally gluten-free, keto-friendly, and low-carb.
• Leftovers can be stored refrigerated for up to 3 days.
Serve hot, garnished with additional fresh thyme and a pat of butter if desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in microwave or on stovetop with a splash of cream or butter.
Start roasting garlic first, then prep and cook cauliflower while garlic is in the oven.
- Ensure cauliflower is very well-drained to achieve the right consistency
- Let cream come to room temperature before adding to prevent curdling
- Don't overprocess or the mixture can become gluey
For dairy-free version, substitute coconut cream for heavy cream and olive oil for butter. For extra richness, add 1/4 cup grated Parmesan cheese.
Pairs well with roasted meats, grilled chicken, or pan-seared fish. Complement with a full-bodied white wine like Chardonnay.
Available year-round, best quality cauliflower typically found in fall and winter.
Contains dairy (butter, cream). May contain traces of garlic. Suitable for gluten-free diets.
