Fluffy Parmesan Mashed Cauliflower

Fluffy, garlicky, parmesan mashed cauliflower is a lower carb alternative to mashed potatoes that might just be better than the original.

Mashed cauliflower. Can we get it a new name, because this...this is the kind of thing I dream about at night 🤩.

This post was originally published September 2014, and was updated July 2019 with recipe tweaks, updated photos and a video.

I love revisiting old favorites, and this is one of the best! Over the years, I've found new methods to get these cauliflower mashed potatoes even fluffier...even creamier...and it was time to share with you!

Mashed cauliflower is super simple to make, and with the right ingredients, can rival mashed potatoes.

Whether you serve this at your holiday feast, or a weeknight dinner, it's easy, lighter, and all-round delicious!

Don't forget to pin this post to save it for later!

Recipe video

Watch the video below to see exactly how I prepped these cauliflower mashed potatoes. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Step by step directions

First, gather your ingredients. You will need:

• 1 head of cauliflower, cut into florets
• ½ cup parmesan cheese (fresh is best)
• ½ cup plain greek yogurt
• ½ teaspoon salt
• 1 teaspoon garlic powder

Now, let's get cooking!

1. simmer- cauliflower florets until tender- roughly 12 minutes
2. drain- thoroughly! If you want thick, creamy potatoes, give them a few minutes in a colander to drain.
3. process- a food processor is necessary for silky smooth mashed cauliflower. You can use a masher but they will be chunkier. A blender might work but would have to be a good one (aka: not mine)
4. add the goodies- we are adding greek yogurt (for nice, thick cauliflower mashed potatoes), fresh parmesan cheese, garlic powder and salt. Simple but effective. Process again.

Top with butter...chives...maybe some bacon if you're feeling crazy.

Do I really need a food processor for cauliflower mashed potatoes? It really depends on how fluffy/creamy/smooth you want your cauliflower mash. The immersion blender and potato masher worked *fine* but they were not smooth and fluffy.

Can I make this recipe vegan? My friend Lindsay at Cotter Crunch has the coolest way to make mashed potatoes fluffy without any dairy- white beans! Check out her recipe here. It may work for these cauliflower mashed potatoes but Ihave not tried.

Can I make this in the Instant Pot? Yes! Find directions for the Instant Pot Mashed Cauliflower here.

What to serve with cauliflower mashed potatoes

This is a great versatile recipe that goes well with many main course and side dishes. Here's how I serve mine!

• Chicken- it goes well with this Perfect Baked Chicken Breast, though this summer it's all about the Perfect Grilled Chicken Breast
• Salmon- we can't get enough of this Balsamic Salmon Marinade
• Side salad- our Staple Kale Salad is on repeat again

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Garlic & Parmesan Mashed Cauliflower (Stove Top)

5 from 2 votes

Prep Time: 15 mins

Cook Time: 15 mins

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This garlic and parmesan mashed cauliflower is a low calorie, low carb, healthy substitute for mashed potatoes.  Smooth and delicious, perfect as a Thanksgiving side dish!

4

Ingredients

• ▢ 1 head cauliflower (roughly 7 cups; cut into florets)
• ▢ ½ cup Parmesan cheese (freshly grated)
• ▢ ½ cup Greek yogurt (plain)
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon garlic powder

Instructions 

• Bring a large pot of water to boil.
• Simmer cauliflower for 10-15 minutes, until soft (time depends on the size of cauliflower pieces).
• Drain cauliflower and allow to sit in the colander for 1-2 minutes.
• Transfer the cauliflower to a 7-cup capacity food processor and add the parmesan cheese, greek yogurt, salt and garlic powder.
• Process for 1-2 minutes, until creamy and smooth.
• Serve with butter and extra parmesan cheese if desired.

Storage

• Store in an air tight container for up to 1 week.

Video

Nutrition Information

Serving: 1/4 batch, Calories: 102kcal, Carbohydrates: 9g, Protein: 10g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 544mg, Potassium: 486mg, Fiber: 3g, Sugar: 4g, Vitamin A: 100IU, Vitamin C: 69.3mg, Calcium: 207mg, Iron: 0.7mg

Author: Denise Bustard

Course: Side Dish

Cuisine: American

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