Garlic Parmesan Cauliflower Mash

garlic cauliflower mash garnished with panko and chives.

5 from 1 vote

Garlic Parmesan Cauliflower Mash

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.

Please note: Make sure you review the notes for important information and storage instructions.

Prep Time45

Cook Time25

Resting Time2

Total Time2 45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 233kcal

Author: Jessica Mode

Equipment

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)

US Customary - Metric

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.

Notes

Keep Warm: Place the cauliflower mash in a serving bowl, and cover with aluminum foil. This should keep warm for about 30 minutes. Before serving, garnish with panko and chives.

If you notice liquid at the bottom of the cauliflower mash, just stir it to re-incorporate.

Leftover Garlic Oil: The infused garlic olive oil should last for 2+ months. If there are any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it.

As with all canning and infused oil recipes, there is a chance that botulism could occur. Because of this, take as many precautions recommended by the CDC as possible when you are infusing oils at home.

Nutrition