Why is my mashed cauliflower watery?

The most common culprit is not draining the cauliflower thoroughly enough after cooking. Make sure to let it drain completely, and you can even pat it dry with paper towels. Another tip is to return the drained cauliflower to the hot pot for a minute or two to allow excess moisture to evaporate before blending.

Can I make this with frozen cauliflower?

Absolutely! Frozen cauliflower works wonderfully in this recipe. No need to thaw first – just cook according to package directions until tender, then drain very well before proceeding with the recipe. Frozen cauliflower may release a bit more water, so you might need to drain it extra thoroughly.

How do I get the smoothest possible texture?

For ultra-smooth mashed cauliflower, use a high-powered blender rather than a food processor. Make sure your cauliflower is very tender before blending, and blend a bit longer than you might think necessary. Room temperature cream cheese and butter also incorporate more smoothly than cold.

Can I make this dairy-free?

Definitely! Substitute the cream cheese with dairy-free cream cheese or even a few tablespoons of nutritional yeast for a cheesy flavor. Replace the butter with olive oil or a plant-based butter. The texture may be slightly different, but it will still be delicious and creamy.

Garlic Mashed Cauliflower Recipe

Name: Garlic Mashed Cauliflower Recipe
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Cuisine: American
Ingredients: Vegetables; 1 head cauliflower, chopped into small florets; Dairy; 3 ounces low-fat cream cheese (⅜ brick); 2 tablespoons salted butter (¼ stick); Flavorings; 1½ teaspoons minced garlic, sautéed if not pre-prepared; 1 tablespoon chopped fresh rosemary (optional)

Description

This Garlic Mashed Cauliflower recipe is a healthy, low-carb alternative to traditional mashed potatoes, combining tender cauliflower with low-fat cream cheese, butter, sautéed garlic, and fresh rosemary for a creamy, flavorful side dish. Ready in just over 20 minutes, it’s perfect for those seeking a delicious and nutritious twist on a classic comfort food.

Ingredients

Units Scale

Vegetables
1 head cauliflower, chopped into small florets
Dairy
3 ounces low-fat cream cheese (3/8 brick)
2 tablespoons salted butter (1/4 stick)
Flavorings
1 1/2 teaspoons minced garlic, sautéed if not pre-prepared
1 tablespoon chopped fresh rosemary (optional)

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Instructions

Boil the Cauliflower: Bring a medium pot of water to a boil. Once boiling, add the chopped cauliflower florets and cook for 8-10 minutes or until they become fork tender. Carefully remove and drain the cauliflower thoroughly to avoid excess moisture in the mash.
Blend the Ingredients: Place the drained cauliflower into a blender or food processor. Add the low-fat cream cheese, salted butter, minced garlic, and chopped rosemary (if using). Pulse or blend until the mixture is smooth and creamy, ensuring all ingredients are well combined and the texture is similar to traditional mashed potatoes.

Notes

Cut the cauliflower as evenly as possible to ensure consistent cooking.
Allow the cauliflower to drain fully to prevent watery mash.
Substitute Greek yogurt or vegan butter for an even healthier or dairy-free option.
Store mashed cauliflower in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Serving Size: 1/4 of recipe
Calories: 90
Sugar: 3g
Sodium: 220mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg