Creamy Garlic Mashed Cauliflower
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Steam rolls off the drained cauliflower while it dries in the hot pot, and that's what keeps it thick and creamy. Garlic butter, cream cheese and Parmesan go in next, and it spoons up soft beside anything saucy.
The short version
Simmer cauliflower in salted water for 8 to 10 minutes, drain, and dry it in the hot pot for a couple of minutes. Blend with garlic butter, cream cheese and Parmesan until smooth. About 25 minutes, and the drying is the step that counts.
What makes ours better
what we fixed so you don’t have to
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Dry the cauliflower in the pot. Cauliflower holds a lot of water. A few minutes over low heat after draining steams it off, which is the difference between creamy and soupy.
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Cook the garlic in the butter. Softening the garlic gently in butter turns it sweet and mellow instead of sharp, and the butter carries that flavor through the whole batch.
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Add cream cheese and Parmesan. A little cream cheese gives body and tang, and Parmesan adds the savory depth that plain steamed cauliflower lacks.
What you need
the usual suspects
- Head cauliflower1 large
- Unsalted butter3 tablespoons
- Garlic4 cloves
- Cream cheese2 ounces
- Finely grated Parmesan¼ cup
yes, all of the butter
Steps
deep breath. you’ve got this.
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Cut the cauliflower
Trim the leaves and core, then cut the cauliflower into small florets about the size of a walnut. Small, even pieces cook at the same speed.
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Simmer until tender
Bring a large pot of water to a boil with the tablespoon of salt. Add the florets and cook until a knife slides in with no resistance, 8 to 10 minutes. They should be soft but not falling apart.
About 9 min. Cook mode has a timer for this step.
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Make the garlic butter
While the cauliflower cooks, melt the butter in a small saucepan over low heat. Add the garlic and cook gently for 2 to 4 minutes, until it is soft and fragrant but not browned. Take it off the heat.
If the garlic browns it turns bitter. Pull the pan off the heat the moment it smells sweet.
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Drain and dry
Drain the cauliflower well in a colander. Return it to the empty hot pot over low heat and stir for 2 minutes, until steam stops rising and the florets look dry on the surface.
This is the step that keeps the mash from going watery. Don't skip it.
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Blend until smooth
Put the cauliflower in a food processor with the garlic butter, cream cheese, Parmesan, salt and pepper. Blend for 1 to 2 minutes, scraping down the sides, until smooth and fluffy.
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Taste and serve
Taste, then add more salt or pepper. If the mash is thicker than you like, blend in a spoonful of warm milk. Serve hot with the chives on top.
Good to know
the stuff I’d tell you over the phone
- No food processor? Mash with a potato masher for a rustic texture, or use an immersion blender in the pot.
- Use fresh cauliflower if you can. Frozen florets hold more water and the mash comes out looser; if you use them, roast or dry them extra well.
- To thin the mash, add warm milk a tablespoon at a time. To thicken it, return the puree to the pot and stir over low heat for a minute.
- For a dairy-free version, use olive oil in place of butter and skip the cream cheese and Parmesan. Add a squeeze of lemon.
- Storage. Refrigerator, 4 days in a covered container. Reheat in a saucepan over low heat with a splash of milk, stirring often, or in the microwave in 30-second bursts. Freezer, 2 months, though the texture is slightly looser after thawing.
Questions, answered
the questions my cousins text me
How do I keep mashed cauliflower from being watery?
Dry it. After draining, stir the cauliflower in the hot empty pot for 2 minutes to steam off moisture, and don't overcook it. Blot with a towel if it still looks wet.
Can I use frozen cauliflower?
Yes, but it holds more water. Thaw it, squeeze it dry in a clean towel, then dry it in the pot as well. The mash will be a little looser than with fresh.
Can I make mashed cauliflower without a food processor?
Yes. A potato masher gives a rustic mash with some texture; an immersion blender in the pot gives a smooth one. Both work with drained, dried cauliflower.
Can I make it ahead of time?
Yes. Make it up to 3 days ahead, refrigerate, and reheat in a saucepan with a splash of milk, stirring until hot.
What goes well with mashed cauliflower?
Anything you would serve with mashed potatoes, like roast chicken, pot roast or sausages. If you want the real thing, see our fluffy, buttery mashed potatoes.
From the table
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Published October 29, 2026.