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Which of you are mashed potato fans out there? If you’re doing keto, a recipe for cauliflower mash is one you must have in your repertoire. A good cauliflower mash should perk up your taste buds with just as much joy as the high-carb food we’re trying to avoid. And, if you miss that savory side dish that allows you to smother gravy all over your meat and nearly everything around it, including the mash, this is the one you have to try! Are you ready to let your taste buds give it a shot?

If you do, please leave a friendly comment with your review. I’d love to hear your thoughts, and as always, I appreciate your support as I provide this site nearly ad free!

Keto Garlic Cauliflower Mash

5 from 4 votes

Recipe by J. Irish, Ketolicious Eats Course: Dinner SideDifficulty: Easy

Servings

servings

Cooking time

minutes

Calories

262

kcal

If you’re one who enjoys a good mash, especially one you can eat as is with tons of flavor or with loads of gravy on top, try my tasty recipe.

Macros per serving: 5g net carbs | 6.4g protein | 24.2g fat

Ingredients

24 oz 24 Trader Joe’s or Sprouts Farmer’s Market frozen organic cauliflower rice
1/4 c 1/4 organic pasture-raised heavy whipping cream (HWC) or organic pasture-raised raw whole milk–I like the Straus Family Farms HWC, it’s not “ultra pasteurized” and Organic Pasture’s (Sprouts) sells the raw whole milk I use.
2 tablespoons 2 raw milk Parmesan cheese–I like the brand that’s found at Trader Joe’s that is sold in a block and imported from Italy. It lasts longer than the pre-grated ones in the store.
1 tablespoon 1 organic butter-flavored coconut oil–more can be added if you like more of the butter flavor or are lactose intolerant and want to sub it for some of the HWC (the same goes for the two oils below)
1-1/4 tablespoon 1-1/4 organic extra virgin olive oil (EVOO)–My preferred brand is Bariani the one linked, due it being bottled at the same source where the olives are grown.
1-1/4 tablespoons 1-1/4 avocado oil
3/4 – 1-1/2 teaspoons 3/4 – 1-1/2 organic garlic, minced, depending on how much garlic you like
1 teaspoon 1 organic ground black pepper
1 teaspoon 1 organic parsley flakes
1/2 teaspoon 1/2 Himalayan pink salt
Extra EVOO for drizzling over the top of your mash pile prior to serving

Directions

Heat up the two packages of frozen cauliflower in a medium-sized saucepan over medium-low heat, stirring frequently to insure it heats evenly.
As it begins to thaw, go ahead and add the spices, garlic and Parmesan cheese.
Then, turn off the heat and let cool down a little, about 10 minutes. (I am weary of putting hot food in plastic…) Now, get your food processor or 5-cup food chopper out. I use my food chopper nearly every day over anything bigger.
Next, add your cauliflower mixture to the food processor or chopper, adding in the heavy cream, butter-flavored coconut oil, and olive and avocado oils. Puree until the cauliflower chunks are not visible.
If you find you like you’re mash a little warmer, transfer it back to your saucepan and warm on low heat. Otherwise, you’re ready to serve this delicious mash with an extra drizzle of EVOO (to increase your good fat intake), and enjoy!