This creamy Mashed Cauliflower with Cheese and Chives is a delicious, low-carb alternative to traditional mashed potatoes.
Packed with fiber and plant-based nutrients, it’s naturally low in saturated fat while delivering a satisfying, protein-rich flavor from Parmesan and cream cheese.
Quick to prepare and effortlessly smooth, it’s perfect for a weeknight dinner or meal-prep-friendly side dish.
Mashed Cauliflower with Chives
Equipment
- 1-Large pot
- 1 food processor (or blender/immersion blender)
- 1 knife
- 1 cutting board
- 1 bowl
- 1 spoon
Ingredients
- 1 medium head cauliflower
- 2 tablespoons cream cheese regular or low-fat
- ⅓ cup shredded Parmesan cheese
- 1 tablespoon fresh chives chopped, plus extra for garnish
- Salt to taste
- Pepper to taste
Instructions
- Preparing the Cauliflower: Begin by selecting a fresh, firm head of cauliflower. Remove the outer leaves and trim the stem. Place the cauliflower on a cutting board and carefully cut it in half vertically. Use the tip of a knife to make a V-shaped incision to remove the tough core. Break the cauliflower into small, uniform florets using your hands or the knife. Uniform pieces ensure even cooking and a smooth final mash.
- Boiling the Cauliflower: Fill a large pot with water and add a generous pinch of salt. Bringing the water to a rolling boil is key—salted water enhances the flavor of the cauliflower as it cooks. Once boiling, carefully add the florets to the pot. Reduce the heat slightly to maintain a gentle boil and cook the cauliflower until it is tender when pierced with a fork, about 8 minutes. Avoid overcooking, as this can make the cauliflower watery.
- Draining the Cauliflower: Once tender, immediately drain the cauliflower using a colander. Allow any excess water to drain completely; this step is crucial for achieving a creamy, rich texture. Leaving water behind can result in a thin, runny mash rather than a smooth, velvety consistency.
- Blending the Cauliflower: Transfer the drained florets into a food processor, blender, or use an immersion blender for convenience. Add the cream cheese and shredded Parmesan. Pulse the mixture in short bursts, then blend continuously until it becomes a completely smooth, creamy texture. Scrape down the sides as needed to ensure even blending. Do not attempt to mash by hand, as this will result in a coarse texture.
- Incorporating Chives: Transfer the smooth cauliflower mash into a mixing bowl. Add the chopped fresh chives, folding them gently into the mash. Chives add a mild, onion-like flavor and a vibrant green color, enhancing both taste and presentation. Adjust the amount based on your preference for herbaceous intensity.
- Seasoning to Taste: Taste the cauliflower mash and season with salt and freshly cracked black pepper. Start with a small pinch and adjust gradually, as the Parmesan already contributes saltiness. Mixing thoroughly ensures even seasoning throughout the mash.
- Serving the Dish: Spoon the creamy mash into a serving bowl or onto individual plates. Garnish with a sprinkle of additional chopped chives for a fresh, colorful finish. Serve immediately while warm to enjoy the full creamy texture and delicate flavors. This dish pairs beautifully with roasted meats, grilled fish, or as a satisfying standalone low-carb side.
Notes
- Use a fresh, firm cauliflower head for the creamiest results. Avoid older or wilted cauliflower, which can produce a watery mash.
- Cut florets into uniform pieces to ensure even cooking. Smaller florets cook faster and blend more smoothly.
- Salt the boiling water generously; it seasons the cauliflower from the inside, reducing the amount of added salt later.
- For a smoother texture, always use a food processor, blender, or immersion blender rather than mashing by hand.
- Add chives after blending to preserve their fresh flavor and color. Overcooking chives can make them lose brightness.
Chef’s Secrets: Achieving Perfect Mash
The key to perfect mashed cauliflower lies in technique.
Cook the florets just until tender—overcooking makes them watery, undercooking leaves them lumpy.
Blending is critical pulse first, then blend fully to achieve a velvety, creamy consistency.
Incorporating cream cheese and Parmesan gradually allows you to control richness and texture.
Finally, seasoning at the end ensures flavors are balanced and fresh.
Fresh chives sprinkled on top elevate both taste and presentation.
Serving Suggestions: Delicious Meal Pairings Ideas
This creamy mash pairs beautifully with a variety of main courses.
Serve alongside roasted chicken, grilled salmon, or a seared steak for a comforting, low-carb meal.
For a vegetarian option, pair with a hearty lentil stew or roasted vegetables.
Garnish with extra chives or a sprinkle of smoked paprika for a pop of color and flavor.
Its smooth texture also works wonderfully as a base for sauces or gravies.
Storage Tips: Keeping Mash Fresh Longer
Mashed cauliflower stores well for quick meals.
Transfer cooled mash to an airtight container and refrigerate for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, to maintain creaminess.
Avoid high heat, which can cause separation.
You can also freeze for up to 1 month; thaw overnight in the fridge and re-blend before serving to restore smooth texture.
Frequently Asked Questions
1. Can I use frozen cauliflower instead?
Yes, frozen cauliflower works in a pinch. Thaw completely and drain well before blending to prevent watery mash. Texture may be slightly softer, but flavor remains delicious.
2. Is this recipe low-carb and keto-friendly?
Absolutely. Mashed cauliflower is naturally low in carbohydrates and high in fiber, making it a perfect low-carb or keto-friendly alternative to mashed potatoes.
3. Can I make this vegan?
Yes, you can substitute the cream cheese with a vegan version and use nutritional yeast instead of Parmesan to maintain cheesy flavor. The result will remain creamy and flavorful.
4. How can I make the mash extra creamy?
For a richer mash, add a small amount of butter or unsweetened plant-based milk while blending. Blending in stages ensures a smooth, velvety texture.
5. Can I prepare this ahead of time?
You can prep the cauliflower and blend it in advance. Store in the fridge for up to 1 day and reheat gently, stirring in extra chives just before serving to keep the flavor fresh.
