Garlic Parmesan Mashed Cauliflower (Creamy Low-Carb Thanksgiving Side Dish)

Why you’ll love it

• Creamy, not watery: draining and steaming the cauliflower dry makes a thick, fluffy mash.
• Lighter holiday side: low-carb, gluten-free and vegetarian-friendly, with real butter and cheese flavor.
• Make-ahead friendly: prepare it a day early and reheat while the turkey rests.

Quick facts

Ingredients

For the cauliflower

• 2 medium heads cauliflower (about 4 lb / 1.8 kg total), cored and cut into 1 1/2-inch (4 cm) florets, about 10 cups
• 6 garlic cloves, peeled and left whole
• 1 tbsp kosher salt, for the cooking water

For the mash

• 3 tbsp (42 g) unsalted butter, softened, plus 1 tbsp for serving
• 2 oz (57 g) cream cheese, softened
• 1/2 cup (45 g) finely grated Parmesan cheese
• 2 to 4 tbsp (30 to 60 ml) warm whole milk or heavy cream, only if needed
• 1/2 tsp fine salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1 pinch ground nutmeg (optional)

For garnish

• 2 tbsp chopped fresh chives
• 1 tbsp grated Parmesan cheese

Step-by-step method

1. Prepare the cauliflower. Remove the leaves, cut out the core and cut the heads into even 1 1/2-inch (4 cm) florets. Rinse them in a colander.

2. Simmer. Bring a large pot of water to a boil and add the kosher salt. Add the cauliflower and whole garlic cloves, return to a simmer and cook 12 to 15 minutes, until the florets are very tender and a knife slides through the thickest stems with no resistance.

3. Drain and steam dry. Drain the cauliflower and garlic very well in a colander, shaking it a few times. Return them to the empty, hot pot and cook over low heat 2 to 3 minutes, stirring gently, so the extra moisture evaporates. Spread on a clean kitchen towel for 2 minutes if they still look wet.

4. Blend. Transfer the hot cauliflower and garlic to a food processor. Add the butter, cream cheese, Parmesan, salt, pepper and nutmeg (if using). Process 1 to 2 minutes, scraping down the sides, until very smooth and creamy. For a more rustic texture, mash by hand with a potato masher instead.

5. Adjust. If the mash is too thick, add warm milk or cream 1 tablespoon at a time and pulse to combine. Taste and add more salt and pepper if needed.

6. Serve. Spoon the mashed cauliflower into a warm serving bowl, swirl the top with the back of a spoon and add the remaining tablespoon of butter. Sprinkle with chives and Parmesan and serve hot.

How to know it is done

The cauliflower is ready to mash when the florets are soft enough to crush easily against the side of the pot with a spoon and the stems are completely tender, with no crunch. The finished mash should be thick, smooth and fluffy, holding soft peaks on a spoon, like whipped mashed potatoes, with no pool of liquid in the bowl. If it looks loose or watery, return it to the pot and stir over low heat 2 to 4 minutes to thicken.

Tips for the best result

• Drain the cauliflower thoroughly and steam it dry; water is the enemy of creamy mashed cauliflower.
• Cook the cauliflower until truly soft; undercooked florets make a grainy mash.
• Blend while the cauliflower is hot so the butter and cheese melt in smoothly.
• Add milk only at the end and only if needed; cauliflower already holds a lot of moisture.
• Grate the Parmesan finely so it melts completely instead of staying in little bits.

Variations and substitutions

• Roasted garlic: replace the boiled garlic with 1 whole head of roasted garlic squeezed out of its skins for a deeper, sweeter flavor.
• Loaded: top with crumbled bacon, shredded cheddar, sour cream and sliced green onions.
• Half and half: simmer 1 lb (450 g) peeled, cubed Yukon Gold potatoes with the cauliflower for a mash that is half potato and half cauliflower.
• Herb butter: stir in 1 tsp chopped fresh thyme or rosemary with the butter.
• Dairy-free: use olive oil or plant-based butter, skip the cream cheese and Parmesan and add 2 tbsp nutritional yeast.
• Cheesy gratin: spread the mash in a baking dish, top with 1/2 cup shredded Gruyère and broil 3 to 4 minutes, until golden.

Make ahead

Make the mashed cauliflower up to 2 days ahead. Cool it, transfer it to a buttered baking dish, cover and refrigerate. On the holiday, reheat it covered with foil in a 350°F (175°C) oven for 25 to 30 minutes, stirring once, or warm it in a saucepan over low heat, stirring often. Add a splash of warm milk if it seems thick and top with fresh chives just before serving.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second bursts, stirring in between, or in a saucepan over low heat until hot. To freeze, pack the cooled mash in freezer containers for up to 2 months; thaw overnight in the refrigerator and stir well while reheating, since it can release a little liquid after freezing.