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Garlic Parmesan Mashed Cauliflower

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Adjust Servings:
2 fresh heads of cauliflower
1/2 stick stick of butter
1/4 cup cup of milk
1 cup grated parmesan cheese
1 tbsp garlic powder
Fresh chives
Salt and pepper

Garlic Parmesan Mashed Cauliflower

Yummy side that makes cauliflower a family favorite

  • Gluten Free

Create an inviting side with parmesan that everyone will love.

  • 30 min
  • Serves 4
  • Easy




Cauliflower is quickly earning some credit as being a super food, as people are realizing how nutrient rich is really is. But if the thought of cauliflower bores you, it is only because you haven’t learned this recipe for preparing it yet!

This recipe for garlic parmesan mashed cauliflower is perfect for cauliflower fans and even people who didn’t know they were cauliflower fans. Healthier than mashed potatoes, it is just as easy to make and can act as the perfect side dish even for your holiday meals. Take a peek below at how to make your own garlic parmesan mashed potatoes, so you can have this tasty dish on hand for your next gathering.

Garlic Parmesan Mashed Cauliflower

When picking your cauliflower, look for a head that is bright white with bright green leaves/stem. Avoid a head with any yellowing or browning. When measuring your milk, 2 percent milk works best. If you use a lower percentage or skim, you may wish to add less. If you don’t have fresh chives, you can use dried/crushed chives instead.

eGarlic Parmesan Mashed Cauliflower

Trouble shooting: If your mashed cauliflower seems too watery, simply run I through the strainer. You can also add a little more cheese to thicken it up. This is a dish I love to taste as I create it to decide where I am at with my seasonings. Sometimes the cauliflower I buy is amazing and needs little additional seasonings. Other times it needs more salt and pepper. You can do the same.

Once done, you can sprinkle the garlic parmesan mashed cauliflower with some cheese, some chives, and a dash of salt and pepper before serving. It makes the perfect side dish but is also one I love to enjoy as a meal!

Get the full step-by-step recipe with photos below.

You can also download this printable to help you recreate this recipe:

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Prep Work

Begin by cleaning your cauliflower well. Run I under cold water and use a vegetable brush to really get the grit out.


Knife Work

Take a knife and begin cutting the florets (the flower like or blooming part of the cauliflower) off the stems of the cauliflower. You want to use as much of the florets as possible and as little of the stem as possible.


Steam Work

Steam your florets. You can do this on the stove with a vegetable steamer or in the microwave like I do. I place the florets in a shallow dish, cover them with water, and place a plate over the dish. Heat on high for about 6-7 minutes and carefully drain. Your vegetables/steam will be very hot, so handle with care to avoid burns. DRAIN WELL.


Blend Work

Move the florets to a stand mixer or even a blender. If you prefer, you can also mash by hand.



Add in the butter, milk, and garlic powder. Mash well. You will notice that the cauliflower will smell amazing already!


Add Parm

Stir in the parmesan cheese and continue to mash. This will help the mixture thicken up nicely. You can reserve some of the cheese to use as a garnish if you like as well.



Finish by adding the salt and pepper to taste. You can chop the fresh chives (or used dry) and use them as a garnish, or you can add them directly in as you mash. There is no designated amount on how much to add, just use what suits your tastes.

Katie Femia

Katie is the owner of The Homespun Hydrangea, and runs a blog under the same name. She can usually be found out and about scouring thrift stores, with a diet soda in one hand and vintage linens in the other. Always seeing the glass half full, she loves finding new uses for old objects, crafting with her two daughters, and teaching others how to see past the trash and to the treasure.

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