This whipped cauliflower mash is loaded with garlic and parmesan flavors then topped with crunchy panko crumbs. It's the perfect light yet delicious side dish for Thanksgiving or a weeknight dinner.
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I love vegetables (probably more than the average person). But, I always want my veggies to have lots of flavor!
This cauliflower mash is no exception. It's filled with parmesan cheese, garlic, crunchy panko crumbs, and chives.
This side dish is perfect for your Thanksgiving table, or for a weeknight dinner. It's super versatile and has a flavor that everyone will love.
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What You'll Learn In This Recipe
- How to make a delicious infused garlic oil that adds great flavor to the dish.
- Tips to ensure your cauliflower mash is super creamy.
- How to keep the cauliflower warm so you can make it ahead of dinner time.
If you're using this recipe for Thanksgiving dinner, don't forget to grab my helpful Thanksgiving planning timeline to ensure you stay organized!
Ingredients You Need
- Cauliflower: To prepare the cauliflower, you'll first need to remove the stem and leaves, and then break apart the individual florets.
- Half and half: You can also substitute this ingredient for heavy cream if you'd prefer.
- Garlic olive oil: We're making garlic oil for this recipe, so you'll need some high quality extra virgin olive oil on hand, along with some fresh garlic.
- Parmesan cheese: I love the additional flavor that parmesan cheese adds to this dish. It's always best to shred the cheese yourself so it melts easier.
- Panko bread crumbs: This is an important ingredient that adds a great crunch on top. You can also use regular bread crumbs (although they will be less crunchy) if that's all you have on hand.
- Morton kosher salt/finely ground black pepper: This dish really needs both salt and pepper to add additional flavor.
- Chives: This is an optional garnish, but they add a pretty pop of green on top.
How To Make This Recipe
Here's a step-by-step guide for making this garlic mashed cauliflower recipe.
For Garlic Olive Oil
You'll need a few days to make the infused garlic oil, so make sure to start on this step ahead of time.
1. Pulse the garlic cloves in a food processor until they're roughly chopped.
2. Combine the extra virgin olive oil and chopped garlic in a mason jar.
3. Cover the mason jar with a coffee filter secured with a rubber band. Allow the garlic and oil to sit at room temperature in a dark, cool room for 48 hours.
4. Strain and discard the garlic, then it's ready to use in the cauliflower mash.
For Cauliflower Mash
1. Up next, it's time to make the mash. Add the chopped cauliflower to a pot and fill with cold water just until the water covers the cauliflower. Generously season with salt, then bring to a boil and cook until the cauliflower is very soft and fork-tender.
2. While the cauliflower is cooking, it's time to brown the panko bread crumbs. Cook these over medium heat for 3 - 5 minutes until the panko is golden brown.
3. Place the cooked cauliflower, parmesan cheese, garlic oil, salt, and pepper in a high-powered food processor or blender.
4. Cover and blend on high speed while streaming in the warm half and half until the mixture is a smooth consistency. Stop the food processor occasionally to scrape the sides.
Expert Tips
- If you're having this dish for Thanksgiving or a dinner party, it's easy to make ahead of time and keep it warm. Place the cauliflower mash in a serving bowl and cover it with aluminum foil. This should keep warm for about 30 minutes. Before serving, garnish with panko and chives.
- You will have some leftover garlic oil after making this recipe. Don't worry, it's great to use on roasted vegetables, as a marinade for chicken, as a garnish for parmesan risotto, or on garlic focaccia bread.
- If the cauliflower sits for an extended period of time, you may notice liquid at the bottom of the mash. Just stir the mash and the extra liquid will re-incorporate.
- To ensure you get a super creamy cauliflower mash, the half and half should be warm. Additionally, be sure the cauliflower is fully cooked and very soft.
Recipe FAQs
Sure, if you would prefer a more neutral tasting cauliflower mash, you can just use regular extra virgin olive oil in the recipe.
If you don't have a food processor, a high-powered blender will also work for this recipe.
Personally, I do not feel like mashed cauliflower tastes similar to mashed potatoes. However, it is a very tasty side dish if you're looking for a lower carb or lighter option.
More Side Dish Recipes
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Garlic Parmesan Cauliflower Mash
Equipment
- rubber band
- pot
Ingredients
Garlic Oil
- 1 cup garlic cloves (about 4 heads)
- 16.9 ounces extra virgin olive oil
Cauliflower Mash
- 1 large (about 1.5 pounds) cauliflower stem and leaves removed, florets broken apart
- 3 ½ tablespoons garlic oil divided
- ¾ cup panko bread crumbs
- ½ cup half and half
- ¾ cup finely grated parmesan cheese
- 1 teaspoon Morton kosher salt
- ¼ teaspoon finely ground black pepper
- finely chopped chives for garnish (optional)
Instructions
For Garlic Oil
- Pulse garlic cloves in a food processor until roughly chopped.
- Combine extra virgin olive oil and chopped garlic in a mason jar. Cover mason jar with a coffee filter secured with a rubber band. Allow garlic and oil to sit at room temperature in a dark, cool room for 48 hours.
- Strain and discard garlic. Store infused oil in a sterilized dark-colored bottle with a sealed lid (you can reuse the bottle the oil came in) away from light and heat.
For Cauliflower Mash
- Add chopped cauliflower to a pot and fill with cold water just until the water covers the cauliflower. Generously season with salt. Bring to a boil and cook until the cauliflower is very soft and fork tender, about 20 - 25 minutes. Drain cauliflower.
- While the cauliflower is cooking add 1 ½ tablespoon (17 grams) garlic oil and panko to a small saucepan. Cook over medium heat for 3 - 5 minutes until the panko is golden brown. Remove from the heat and set aside.
- Heat half and half in the microwave on high (100 power) for 60 - 90 seconds, until steaming.
- Place cooked cauliflower, parmesan cheese, the remaining 2 tablespoons (23 grams) garlic oil, salt, and pepper in a high-powered food processor or blender. Cover and blend on high speed while streaming in the warmed half and half until the mixture is a smooth consistency. Stop food processor occasionally to scrape the sides.
- To serve, place mashed cauliflower in a serving bowl. Top with panko and optionally garnish with chives.
Pat
I made these for our Sunday family dinner and they were gone immediately! There's so much flavor and we love the crunch on top.