This is a straightforward homemade version of Outback Steakhouse Garlic Mashed Cauliflower — smooth, garlicky, creamy like real mash but secretly light and sneaky healthy. Comes together fast, barely any ingredients, and yeah… it still tastes like a warm cozy hug.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 10 mins
- Flavor: creamy, garlicky, a lil cheesy
- Great for: lazy sides, fake-outs, weeknight mash cravings
Why I Like This Recipe
Look. I wasn’t in the mood to be healthy, I just didn’t have potatoes. Found a sad cauliflower in the fridge and figured… let’s try. And whoa. It’s smooth, buttery-feeling, the garlic hits perfect, and that little bit of cheese? Does things. Not saying it replaces mashed potatoes, but like… yeah, it kinda does.
Ingredients
- 1 head cauliflower, cut into florets
- 1 Tbsp olive oil
- 1 garlic clove, smashed
- ¼ cup grated Parmesan
- 1 Tbsp reduced-fat cream cheese
- ½ tsp kosher salt
- ⅛ tsp black pepper
How To Make Garlic Mashed Cauliflower
- Steam the cauliflower: 10 mins or so until fork-tender — not crunchy, not mush.
- Sauté garlic: Olive oil + smashed clove, 2 mins, low heat. Don’t burn it.
- Blend part 1: Throw half the cauliflower into a food processor. Pulse ‘til soft.
- Blend part 2: Add the rest a bit at a time.
- Flavor town: Add garlic oil, Parmesan, cream cheese, salt + pepper. Blend until smooth, or leave it a little chunky if you’re into texture.
- Serve warm. Add more cheese if your soul says yes.
Tips for Success
- Steam, don’t boil — keeps it fluffy.
- Don’t skip the cream cheese — it’s the glue.
- Garlic needs to be soft, not crispy.
- Blend in stages. Full batch at once = weird texture.
Storage and Reheating
- Fridge: 3–4 days, sealed tight.
- Freezer: Sure, but texture might shift. Still edible.
- Reheat: Stovetop or microwave, maybe a splash of broth if it’s stiff.
FAQs
Yep. Steam and drain it well.
100%. Totally safe.
Try asiago, pecorino, or cheddar.
Greek yogurt or sour cream works.
Yup. Just don’t freeze it warm.
Common Mistakes and How to Dodge Them
- Boiling instead of steaming. You’ll get soggy mash.
- Skipping garlic sauté. Raw garlic is harsh. Cook it gently.
- Overloading the blender. Small batches = smoother mash.
- Forgetting to season. Cauliflower’s bland AF. Be generous.
- Using pre-grated Parmesan. It doesn’t melt right. Fresh is better.
Nutrition Facts (Per Serving)
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 7mg
- Sodium: 300mg
- Potassium: 300mg
- Total Carbohydrate: 6g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 5g
Garlic Mashed Cauliflower Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes10
minutes110
kcalSilky garlic mashed cauliflower with parmesan and cream cheese — soft, cozy, and secretly light.
Ingredients
1 head cauliflower, cut into florets
1 Tbsp olive oil
1 garlic clove, smashed
¼ cup grated Parmesan
1 Tbsp reduced-fat cream cheese
½ tsp kosher salt
⅛ tsp black pepper
Directions
- Steam cauliflower until fork-tender.
- Sauté garlic in olive oil for 2 mins.
- Blend half the cauliflower, then add rest.
- Add garlic, Parmesan, cream cheese, salt, and pepper. Blend until smooth.
- Serve hot, extra cheese optional but recommended.
Notes
- Use a food processor, not a blender.
- Steam don’t boil — texture matters.
- Add garlic slowly if you’re spice-sensitive.
- Leftovers make a great bed for roasted chicken.
