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Velvety French Mashed Cauliflower with Parmesan & Garlic

This Velvety French Mashed Cauliflower reimagines the classic potato purée with tender cauliflower florets, fragrant garlic and rich Parmesan. Originating from contemporary European kitchens that prize vegetable-forward sides, this purée highlights cauliflower’s gentle sweetness and silky texture. Gently boiled until meltingly soft, the florets and whole garlic cloves are blended with butter, shredded Parmesan and a dollop of sour cream for luxurious mouthfeel. Reserved cooking liquid helps achieve the perfect consistency. Finished with a drizzle of melted butter and a sprinkle of fresh parsley, this dish pairs beautifully with roast meats or pan-seared fish. Not only is it naturally low-carb, but it also shines as a make-ahead side that reheats beautifully, making it ideal for both weeknight dinners and elegant gatherings.

Side | French | Egg-Free | Flexitarian | Gluten-Free | Halal | Keto | Kosher | Nut-Free | Pescatarian | Shellfish-Free | Soy-Free | Purée | Food Processor | Pot | Butter | Cauliflower | Garlic | Parmesan | Boiling | Mixing | Elegant Dinner | Weeknight | 20-Minute Meal | Make-Ahead
Time to complete

Prep

10min

Cook

10min

Wait

0 minutes

Total

20min

Ingredients (Makes 4 servings)

Ingredients

  • 1 kg (2 lb) cauliflower florets
  • 2 garlic cloves, peeled
  • 30 g (2 Tbsp) unsalted butter
  • 25 g (¼ cup) Parmesan cheese, shredded
  • 55 g (¼ cup) sour cream (optional)
  • 15–45 ml (1–3 Tbsp) reserved cooking water
  • Salt and black pepper, to taste

For Serving/Garnishing

  • Melted butter
  • Fresh parsley, chopped
  • Black pepper
Nutrition Information (per 100g)
  • Calories: 80
  • Fat: 5
  • Protein: 3
  • Carbohydrates: 5
  • Fiber: 2
Directions

Prep Vegetables

  • 1. Trim cauliflower into uniform florets and peel garlic cloves.

Cook Florets & Garlic

  • 2. Bring a large pot of water to a rolling boil. Add cauliflower and garlic; cook 10 minutes until very tender. Reserve 15–45 ml cooking water, then drain well.

Blend to Purée

  • 3. Transfer hot cauliflower and garlic to a food processor. Add butter, Parmesan and sour cream. Blend until smooth, adding reserved water a little at a time to reach a silky consistency.

Season & Finish

  • 4. Taste and adjust salt and pepper. Transfer to a warmed bowl, drizzle with melted butter, sprinkle with parsley and finish with a crack of black pepper.
Cookix's Secrets

Cheesy Twist

  • Fold in grated Gruyère or sharp cheddar for deeper flavor.

Even Cooking

  • Cut florets into similar sizes to ensure uniform tenderness.

Flavor Boost

  • Roast the garlic before adding for a sweeter, nutty aroma.

Herb Infusion

  • Stir in chopped chives or dill for a fresh herbal note.

Liquid Control

  • Add reserved cooking water gradually to prevent a runny purée.

Make-Ahead

  • Reheat gently over low heat, stirring in a splash of water or cream to restore texture.

Root Blend

  • Combine half cauliflower with parsnip or potato for balanced sweetness and texture.

Silky Texture

  • Use a food processor rather than a blender for extra-smooth results.

Spiced Purée

  • Add a pinch of smoked paprika or ground nutmeg for subtle warmth.

Truffle Finish

  • Drizzle a few drops of truffle oil over the purée just before serving for an indulgent touch.

Vegan Option

  • Swap butter for olive oil and Parmesan for nutritional yeast or cashew cream.