clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cauliflower Mash with Ricotta and Roasted Garlic - tastes just like mashed potatoes but with fraction of the carbs! | @littlebroken

Cauliflower and Ricotta Mash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Side
  • Method: Mashed
  • Cuisine: American


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!


Units Scale
  • 2 large cloves garlic
  • 3 lb. head of cauliflower, cut into florets
  • 2 Tbsp. butter
  • 1/4 cup whole-milk ricotta cheese
  • Olive oil
  • Chopped chives, for garnish
  • Kosher salt and black pepper


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Cook the cauliflower florets in salted water for 8-12 minutes or until fork-tender. Drain over a strainer and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet a couple of times on the countertop to get as much water as possible out of the cauliflower.
  5. Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches as I did or all together if your food processor is big enough. Season with salt and pepper, to taste. Purée until smooth and creamy.
  6. Garnish with chopped chives and serve warm.


  • Watery Mash? Try adding some cubed cream cheese. I would stay away from anything liquid, such as cream or even more ricotta cheese as it can thin out the cauliflower mash. 
  • Substitute for Food Processor: A high-speed blender or an immersion blender can be used instead.
  • Leftovers: Leftover mashed cauliflower can be stored in an airtight container in the refrigerator for up to 5 days.
  • Note: One of the important steps to getting a creamy consistency in a cauliflower mash is to get as much moisture out of the cauliflower before it is puréed. See post for detailed steps on how to do that.


  • Serving Size:
  • Calories: 132
  • Sugar: 1.6 g
  • Sodium: 38.3 mg
  • Fat: 11.5 g
  • Carbohydrates: 5.4 g
  • Protein: 3.5 g
  • Cholesterol: 23.2 mg