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Garlic mashed cauliflower is a made from scratch healthy side dish to accompany any meal. Garlic and herbs give this dish a pop of flavor.
This garlic and herbs mashed cauliflower is one of my favorite side dishes because it goes well with so many different dishes. It’s not only low in calories, but also low in carbs and is gluten-free.
This year I plan on bringing this to the Thanksgiving table, especially with the heavier dishes that typically accompany Thanksgiving dinner.
What goes well with garlic mashed cauliflower?
Any protein, such as pork, beef or chicken. Fresh vegetables like broccoli, carrots, green beans, peas or corn. It also goes well with stuffing and bread.
Why you’ll love this recipe
- Low in calories and high in flavor
- Perfect healthy side dish
- Great for meal prep
- Perfect for family meals or holidays
What you’ll need to make this recipe.
- Cauliflower florets
- Garlic cloves
- Olive oil
- Unsweetened almond milk
- Fresh rosemary
- Fresh thyme
- Salt and pepper
How to make this recipe
Making this cauliflower dish doesn’t require a lot of effort and can be made ahead of time and warmed up when ready to eat.
1- Chop up head of cauliflower into florets. A shortcut is to buy cauliflower florets pre-packed as well.
2 – Add about an inch of water to a large pot, add the cauliflower florets to the water and bring to a boil. Let the cauliflower softly boil on medium heat until soft, about 10-15 minutes, then drain.
3 – While the cauliflower is cooking, roughly chop the garlic cloves, rosemary and thyme.
4 – Place the cauliflower in a blender or food processor and add in the garlic, herbs, olive oil, milk and salt and pepper.
5 – Blend until everything is mix completely and cauliflower is at desired consistency.
How long does cooked cauliflower last?
Cooked cauliflower will last for 3 to 5 days in the refrigerator stored in an airtight container.
Can I freeze cooked cauliflower?
Yes! Properly stored in a freezer container or freezer bag, the cooked cauliflower will last about 10 to 12 months.
Calories per serving (1/2 cup): 61
- 1 head of cauliflower, chopped into florets
- 2 cloves garlic, roughly chopped
- 1 tbsp olive oil
- 1/4 cup unsweetened almond milk
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- salt and pepper, to taste
- Place about 1"-inch of water into a large pot and bring to a boil. Add florets and bring pot to a soft boil at medium heat. Boil cauliflower for about 10-15 minutes until florets are soft. Drain.
- Transfer drained cauliflower florets to a blender, or food processor, and add garlic cloves, olive oil, almond milk, the fresh herbs and salt and pepper.
- Blend ingredients together until blended well and cauliflower is to desired consistency.
- Pre-packed cauliflower florets can be used to save chopping time.
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Hamilton Beach 10-Cup Food Processor & Vegetable Chopper with Bowl Scraper, Stainless Steel (70730)
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
Makerstep Stainless Steel Fine Mesh Strainers. Set of 3 Graduated Sizes Strainer Wire Sieve with Insulated Handle for Kitchen, Cooking, Food Preparation. Premium Stainless Steel, Lightweight
GreenPan Paris 8 Quart Non-Stick Dishwasher Safe Ceramic Covered Stockpot, Gray -
Amount Per Serving: Calories: 61Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 152mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 3g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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