Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese (Video)
This Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese is the best recipe I’ve tried for pureed cauliflower! And this tasty cauliflower mash is perfect for a side dish when you don’t want mashed potatoes.
PIN Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese!
If you’re thinking about how to avoid potatoes I heartily recommend this lovely Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese! I’ve tried a lot of variations of cauliflower mash through the years, and in my humble opinion this is the BEST pureed cauliflower you could possibly want. It’s the creamy goat cheese that makes this mashed cauliflower dish so good, and this is the one I make over and over.
I’ve seen many recipes comparing pureed cauliflower to potatoes, but this pureed cauliflower is perfectly happy about being cauliflower, and thrilled to be flavored with garlic, goat cheese, and Parmesan. And I think anyone who’s seriously limiting carbs will be happy to have this on their plate! It’s a delicious low-carb and Keto side dish any time of year.
What ingredients do you need for this recipe?
- large head cauliflower
- Minced Garlic (affiliate link) or 2-3 garlic cloves
- half and half or heavy cream (if needed)
- grated Parmesan cheese
- goat cheese
- salt/pepper to taste
What kind of goat cheese did I use to flavor the pureed cauliflower?
For this recipe I used the creamy goat cheese that comes in a log. (There are some good brands from France, but I usually just buy the goat cheese at Costco!) Read more about Goat Cheese if you’re not familiar with it.
What other types of cheese could you use?
I do think goat cheese is an acquired taste, and if you’re not a fan of the pungent flavor you can use another type of creamy white cheese that you enjoy to flavor the pureed cauliflower.
Do you need an immersion blender to make pureed cauliflower?
I used an Immersion Blender (affiliate link) for this recipe, which made it so easy to puree the cauliflower right in the pan I cooked it in. But you can also use a food processor or a hand mixer, or just mash the cauliflower up with if you don’t mind it a bit more chunky.
How to Make Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese:
(This is just a summary of the steps shown in the photos; scroll down for complete printable recipe.
- Cut a large head of cauliflower into small, same size pieces.
- Simmer the cauliflower and garlic about 20 minutes on low heat, until it’s quite soft.
- Let drain very well. (Don’t rush this or the finished dish will be watery.)
- Puree the cauliflower with an Immersion Blender (affiliate link), Food Processor (affiliate link), or small hand mixer until it’s as soft as you’d like it.
- This recipe uses the type of creamy goat cheese that comes in a log, although I think it would be tasty with other types of cheese as well. I used about 3 tablespoons of goat cheese and 2 tablespoons of Parmesan.
- Stir in the cheeses so they melt into the hot cauliflower, season to taste with salt and fresh ground black pepper, and serve.
More Low-Carb Cauliflower Side Dishes:
- Loaded Cauliflower Mash
- Low-Carb Twice-Baked Cauliflower
- Roasted Cauliflower with Parmesan
- Easy Cauliflower Rice with Garlic and Green Onion
- Roasted cauliflower with Red Peppers, Green Olives, and Pine Nuts
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
This Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese is the best recipe I’ve tried for pureed cauliflower; it's amazing!
- 1 large head cauliflower, cut into small same-size flowerets
- 1 tsp. minced garlic or 2-3 garlic cloves
- 1 T half and half or cream (if needed)
- 3 T grated Parmesan cheese (depending on size of cauliflower, see notes)
- 3 T goat cheese (depending on size of cauliflower, see notes)
- salt/pepper to taste
- Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt.
- Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft.
- Remove from heat and drain very well. (I let it drain nearly 5 minutes in a colander. Don’t skip this step or the finished dish will be a bit watery.)
- When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you won’t need it.) You could also use a small hand beater to “whip” the cauliflower as you would potatoes. I also think this would taste great mashed with a hand masher for a more coarse consistency.
- Put cauliflower back into the pan you cooked it in and turn heat on very low. Add Parmesan, goat cheese, and season with salt and pepper.
- Heat 2-3 minutes, stirring constantly so it does not stick to the bottom.
- Serve hot, with a little freshly grated Parmesan on top if desired.
If you have a large head of cauliflower use the full 3 tablespoons of Parmesan and goat cheese. You might want a bit less for a smaller head of cauliflower.
Recipe created by Kalyn with inspiration from South Beach Diet Cauliflower "Mashed Potatoes".
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 12mgSodium: 199mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese would be a perfect side dish for any low-carb or Keto eating plan, as well as any phase of the original South Beach Diet. It does have two types of cheese, so I’d serve it with something that’s low in fat if you’re following South Beach.
Find More Recipes Like This One:
Use Cauliflower Recipes or Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.
44 Comments on “Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese (Video)”
This reminds me that there is a nineteenth century Jewish cookbook (Aunt Babette’s Cookbook) with a recipe for imitation cauliflower! I can’t remember how you make it but I have a link to the facsimile. The Quintessence restaurant uses cauliflower bits to make a persuasive imitation tabouli. My own imitation tabouli is made with hemp seeds. I won’t link here, because I seem to remember there is a problem with that, but the motivated reader will find it easily enough.
I don’t see what’s not to like with cauliflower and cheese!
Aaw, yeah. I can see me loving this.
Cauliflower is one of those great underrated Vegetables.
Simona, that’s just how I feel too. Those recipes that say “you won’t be able to tell it’s cauliflower” make me smile.
I guess I am the first 2007 commenter on the recipe. I love your introduction: cauliflower is delicious and does not need to try and taste like something else. I have a big head in my fridge that was meant for the oven, but now you made me want to try your recipe.
Comments to this point were from April 2006 when the recipe was first posted. Kind of fun to get a history lesson when you leave a comment isn’t it?
Cucina Bella told me about this recipe and your page, Thanks for the recipe!
Oh this is perfect! I have all of these ingredients sitting in my fridge and could use a change of pace!
I’ll chime in with a thanks, too, since I love cauliflower but haven’t had it “mashed” yet.
I love it. You’ve succeeded in making my favorite SBD dish even better.
Thanks for sharing.
This looks amazing – I’m absolutely going to try this soon (as soon as I get a chance to get to the grocery store)!!
I’ve been debating for a while now whether or not to try making mashed cauliflower “potatoes” but you’ve convinced me now. I’m trying to eat more balanced meals and I think your recipe is a good start.
This takes the cake (er…) for me as one of the greatest ways to eat cauliflower ever! Plus, I really enjoy the World’s Healthiest Food website 😀
Kalyn – I’ve made mashed cauliflower before, but I love how you’ve dressed it up. I’ll definitely be trying your version.
Kalyn, this looks really good! I had pureed cauliflower at Ruby Tuesday’s (in Park City) once, but it was flavorless and soupy. Your version really does look like mashed potatoes.
This looks fantastic. I’m big on cauliflower! Once I tried making mashed carrots instead of mashedpotatoes. It was more difficult than I expected and tasted weird.
This is a brilliant idea – now why didn’t I ever think of it?
great-i made this 2 nights ago but without goat cheese-which sounds good. i slipped it to my kids and they liked it even after i told them it was cauliflower-ha
This is great! I’ve been looking for a recipe like this. Thanks!
i love, love, LOVE the cauliflower “mock potatoes”. 🙂 i made them for a potluck my first thanksgiving after i had my WLS and no one knew they were cauliflower!
Oh–that looks fabulous Kalyn. The parmesan and goat cheese would make it so good. I love cauliflower anyway–so adding them just makes it better.