Creamy cauliflower mash flavored with roasted garlic and ricotta cheese. It’s an easy side dish that goes with absolutely everything and not to mention it is low carb!
Okay friends…we are continuing our Thanksgiving sides with this cauliflower mash. In case you’re wondering what in a heck is garlic mashed cauliflower, well it’s basically steamed cauliflower mashed up. It tastes very similar to mashed potatoes but with fewer carbs.
I mean there’s really nothing that can replace creamy Thanksgiving mashed potatoes but if you want to try something different or if you’re watching your carb intake then these are for you!
They are super delicious and you can serve them not only for Thanksgiving but think meatballs, gravy, tomato sauce, steak, chicken, etc.
We had them the other night with sautéed mushrooms, grilled steak and it was superb!
How to Make Cauliflower Mash
It’s very easy to make. First you start off by roasting garlic. You only need two cloves, little bit of olive oil, and aluminum foil. Roast in the oven for about 10-12 minutes until soft.
While the garlic is roasting you want to start on the cauliflower.
You need is a big head of cauliflower. Cut it up into florets. Then cook the florets in salted water until fork tender. Mine took right around 10 minutes or so. Drain and spread onto a paper lined baking sheet.
You want them to soak up as much moisture as possible so that way the mash is creamy and not so much “watered down”. Then purée in a food processor with ricotta, butter, and roasted garlic.
To serve, garnish with chopped chives and you’re set! The roasted garlic adds so much flavor and the ricotta just the perfect touch of creaminess. It reheats really well and I promise you will love this garlic mashed cauliflower.
More Low Carb Sides You Might Enjoy
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Creamy cauliflower mash flavored with roasted garlic and ricotta cheese. It’s an easy side dish that goes with absolutely everything and not to mention it is low carb!
Ingredients
- 2 large garlic cloves
- 3 lb. head of cauliflower, cut into florets
- 2 Tbsp. butter
- 1/4 cup ricotta cheese (full fat)
- Chopped chives, for garnish
- Olive oil
- Kosher salt and black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.
- Roast the garlic for 10-12 minutes or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.
- Cook the cauliflower florets in salted water for 8-12 minutes or until fork tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.
- Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches like I did or all together if your food processor is big enough. Season with salt and pepper, to taste. Purée until smooth and creamy. Taste for salt and pepper.
- Garnish with chopped chives and serve warm.
Notes
I would not recommend adding any additional butter and/or ricotta to the mash as it will thin out too much.
Keywords: low carb side, cauliflower mash, cauliflower mashed potatoes
Andrea says
Absolutely delicious!! Make this very often.. I made it ahead for Thanksgiving and heated in the oven. The garlic ( I used a whole head) carmelized even more. It was a bigger hit than the mashed potatoes!!
★★★★★
Katya says
Wow! That’s awesome. So glad it was a hit! Thank you Andrea.
Heidi says
Could this be made without the ricotta? I am dairy free. What could be a good sub? I’m going to use Ghee for the butter.
Katya says
It’s pretty bland without anything but if you just stick to roasted garlic it should be fine. You can add some spices or fresh herbs would be even better to flavor it a little more.
Megan says
Looks great, where can I find the nutritional info?
Katya says
Hi Megan: it should be below the recipe, however, not all the recipes have nutritional value at this time. Something we’re working on updating. Thanks!
Lolita says
Both my husband and I tasted this and we’ve come to the same conclusion; that it’s pretty gross. Like very bland baby food. Won’t be making this ever again.
★
Katya says
Sorry it wasn’t what you expected. Thanks for your feedback.
Kris says
healthy side dish ruined by tinfoil. do not use foil find another way I’m going to put some garlic right in the water with the cauliflower that is what I do with my mashed potatoes.
Heather says
roast garlic in parchment paper…. I live without tinfoil too.
Monique says
I made the cauliflower mash last night. Oh my….I did not cook the cauliflower in salted water. Instead, I roasted the cauliflower along with two garlic cloves, two tablespoon of olive oil, and salt and pepper for 20-25 minutes. Oh the aroma…heavenly! I followed the recipe, but add 1/3 cup of grated parmesan cheese. This was heavenly mash. Oh boy! It came out creamy and delicious. Also, you can reheat them in the microwave or stove. I have served my mash with sauté spinach and orange glaze salmon. I am thinking about using the leftover mash creating cauliflower mash cakes.
★★★★★
Katya says
Sounds SO good Monique! Thanks for sharing!
Colin says
Just made this and it turned out great. Reading you post, I was concerned about moisture from the cauliflower, so I was careful to drain it well. I used a large bowl with paper towels on the bottom and used more on top to squeeze it.
Also the first time I’ve roasted garlic like this and it was so easy to do.
Definitely will make this again. I might roast the cauliflower instead of boil and see how that turns out. Probably will change the flavor but won’t have to worry about moisture!
★★★★★
Katya says
Thanks Colin! Glad you loved it. I’m curious to know how it turns out with roasted cauliflower.
Stephanie says
Can I use frozen cauliflower? It’s all I have.
Katya says
I haven’t tried it with frozen so I can’t answer with 100% certainty but I would imagine it should work just fine. I would just get as much moisture as possible before pureeing.
Pippin Bismarck says
Nice presentation. Garlic : sounds like you mean “heads”, not “cloves” – do you ?
★★★★
Katya says
You need two cloves of garlic not a whole head.
Toni says
It is a garlic bulb and each section is called a clove of Garlic. So receipe is correct.
Rosy says
Haha. Plus there is an actual picture showing 2 cloves!
Martine says
Yum, this looks so tasty!! Thanks for sharing 🙂
Katya says
Thank you so much!