Save A light and creamy alternative to mashed potatoes, this cauliflower mash is infused with roasted garlic and fresh lemon-herb flavors for a bright, comforting side dish.
The first time I made this mash for my family, everyone was surprised by how rich and satisfying it tasted even though there were no potatoes at all. The brightness from lemon and fresh herbs always makes this a requested side dish for holiday meals and weeknight dinners alike.
Ingredients
- Cauliflower: 1 large head (about 1.2 kg), cut into florets
- Garlic cloves: 4, peeled
- Unsalted butter: 3 tablespoons or olive oil for vegan option
- Milk or unsweetened plant milk: 60 ml (1/4 cup)
- Lemon zest: Zest of 1 lemon
- Lemon juice: 1 tablespoon fresh
- Chives: 2 tablespoons fresh, finely chopped
- Parsley: 1 tablespoon fresh, finely chopped
- Salt: 1/2 teaspoon, plus more to taste
- Black pepper: 1/4 teaspoon, freshly ground
Instructions
- Boil cauliflower and garlic
- Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves. Cook for 12–15 minutes until cauliflower is very tender.
- Drain and steam excess moisture
- Drain well and let the cauliflower sit in the colander for 2–3 minutes to steam off extra moisture.
- Mash ingredients
- Transfer cauliflower and garlic to a food processor or large bowl. Add butter, milk, lemon zest, lemon juice, salt, and pepper.
- Blend or mash until smooth
- Blend or mash until completely smooth and creamy, scraping down sides as needed.
- Add herbs and season
- Stir in chives and parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Serve
- Serve hot, garnished with extra herbs and a drizzle of olive oil if desired.
Save Last Thanksgiving, my daughter helped sprinkle fresh parsley on top before serving. She was proud to tell everyone that it was mashed "clouds" instead of potatoes, and the whole table laughed.
Required Tools
Large pot for boiling, a colander to drain, and a food processor or masher for blending everything together. A knife and cutting board to prep your ingredients.
Allergen Information
Contains dairy if using butter and milk. Easily adapted for dairy-free needs by substituting plant-based alternatives. Always double-check packaged ingredients for allergies.
Nutritional Information
Per serving: 110 calories, 6 g fat, 12 g carbohydrates, 3 g protein. Makes four generous servings.
Save This mash always brings a fresh balance to heavier meals. Serve with your favorite protein and enjoy how simple comfort food can be.
Recipe FAQs
- → How do I achieve a creamy texture without potatoes?
Steaming the cauliflower until very tender before blending with butter and milk creates a smooth, creamy consistency similar to mashed potatoes.
- → Can I make this dish vegan?
Yes, substitute butter with olive oil and use plant-based milk to keep it creamy while maintaining plant-friendly ingredients.
- → What herbs enhance the flavor in this mash?
Fresh chives and parsley add bright, herbaceous notes that complement the lemon zest and garlic in the mash.
- → Is roasting the garlic necessary for flavor?
Roasting garlic deepens its sweetness and mellows its bite, adding a richer flavor to the mash, though steaming garlic also works well.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture and flavor.