Learn how to make cauliflower mashed potatoes that are creamy and just as delicious as traditional mashed potatoes, minus the carbs! Watch how I make this in my kitchen in the video below!
Boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant.
Add the cooked cauliflower into a food processor and pulse several times until smooth and creamy.
Transfer the cauliflower mash into the pot with the garlic. Stir through the parmesan cheese, cream cheese, salt, and pepper.
Video
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.TO FREEZE: Place the cooked and cooled cauliflower mash in an airtight container and store it in the freezer for up to 6 months.TO REHEAT: Microwave the mash for 30-40 seconds, or until hot.