Creamy Garlic-Parmesan Roasted Cauliflower mash is super flavorful made with parmesan cheese, buttery garlic sauce, fresh parsley, and ricotta cheese. A sprinkle of oven roasted, caramelized onions adds a rich, sweet, and savory flavor. A healthy, delicious and low carb comfort food dish.
Read more about this recipe.
- Why you will love this recipe.
- Cauliflower Mash recipe tips.
- Why is my mashed cauliflower watery?
- Why is cauliflower mash grainy?
- How to cut cauliflower into florets.
Why you will love Garlic-Parmesan Cauliflower Mash.
This healthy roasted cauliflower recipe will change the minds of those that think cauliflower is yucky!
Obviously, this recipe starts with cauliflower, which sometimes needs help flavor-wise.
With that said, we start with roasting cauliflower–bang! Caramelized flavor right there. Check out my Easy Oven Roasted Cauliflower-Mediterranean Style.
The oven caramelized onion topping is baked along with the cauliflower for an additional savory, sweet flavor! You can leave the onions out, but I think it adds additional texture and flavor.
Then we puree the roasted cauliflower with the Parmesan, ricotta, and melted butter and garlic using a food processor until creamy.
Smooth, creamy, and flavorful–all you have with mashed potatoes, but using cauliflower.
Nothing against mashed potatoes, but I’d rather eat this healthy, low carb side dish any day.
Oven caramelized onions are a flavorful and savory topping for a healthy Garlic-Parmesan Cauliflower Mash.
Cauliflower mash recipe tips.
Why is cauliflower mash watery?
- Roasting the cauliflower eliminates most of the preparation issues which may cause cauliflower mash to become watery.
- This recipe is all about roasting the cauliflower not only to reduce the potential for extra liquid in your mash but also more flavor.
Why is the texture of cauliflower mash grainy?
- Cut off as much of the stems as much as possible so we end up with the tender florets, which allows for easier mashing and smoother texture.
- Thoroughly puree the cauliflower. I used a food processor and ended up with creamy cauliflower without the grainy texture.
- Adding the ricotta to the cauliflower mash also helps with creaminess. Keep in mind, mashed cauliflower will not look the same as mashed potatoes.
How to cut the cauliflower into florets.
- Remove leaves: Use your hands or a paring knife to remove any leaves from the base of the cauliflower.
- Cut in half: Cut the cauliflower from top to bottom, through the stem.
- Cut into quarters: Cut each half in half again to make quarters.
- Cut out the core: Lay a quarter on a cutting board and cut out the core with a knife. Repeat for the remaining quarters.
- Separate florets: Use your hands to pull apart the florets or cut just under the floret to remove the stem.
- Wash: Wash the florets under running water to remove dirt. Dry thoroughly before using in this recipe.
- Cut to desired size: Cut larger florets in half or thirds so they cook evenly.
For this recipe, cut off as much of the stems as much as possible, so we end up with the tender florets which allows for easier mashing and smoother texture.
Garlic-Parmesan Roasted Cauliflower Mash (with Ricotta)
Roasted cauliflower, parmesan cheese, buttery garlic sauce, and ricotta cheese make this Garlic-Parmesan Roasted Cauliflower Mash extra creamy and super flavorful. A sprinkle of oven roasted caramelized onions adds a rich, sweet, and savory flavor.
4
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Ingredients
1 large head of cauliflower, cut into small, bite sized florets, stems removed (about 6-7 cups of florets)
1 medium (tennis ball size) onion, roughly chopped or sliced (1 cup)
3 Tablespoons olive oil, divided
1-1/2 Tablespoons butter, divided
1 large clove of garlic, finely minced or pressed
1/2 cup ricotta cheese, room temperature
1/4 cup hand grated Parmesan cheese, and extra for topping
2 Tablespoons finely chopped, flat leaf parsley
salt and pepper to taste
Directions
- Preheat oven to 425F. Prepare a large and a small sheet or baking pan with a light coating of olive oil or cooking oil spray.
- Prepare the onions. Roughly chop or slice the onion and add to smaller sheet pan with 1/2 Tablespoon of butter, cut into small pieces and scattered over onion.
- Prepare the cauliflower. Add the cauliflower florets to the larger sheet pan with 1-2 Tablespoons of olive oil. Sprinkle with salt and pepper and toss to coat. Spread out in a single layer for maximum roasting.
- Roast both the onions and cauliflower in the oven, placing cauliflower on lower rack, for about 25-30 minutes, stirring at least once. Test with a fork until tender and they are just turning a golden shade of brown. Continue to watch and stir the onions and remove when they are soft and deeply caramelized.
- While cauliflower and onions are roasting, add the remaining 1 Tablespoon of butter and 1 Tablespoon olive oil to a small pan over medium heat, and add the finely pressed or minced garlic. Cook for 3-4 minutes until butter is melted and the garlic starts to smell nutty and fragrant. Reduce heat to low to keep warm.
- Remove cauliflower and onions from the oven.
- Carefully add the roasted cauliflower to a food processor. Add ricotta, parmesan and melted butter and garlic mixture. Blend until smooth and creamy, about a minute or so. Add a little milk if it is too thick.
- Place the mashed cauliflower on a serving plate and serve with the caramelized onions, extra parmesan cheese, and fresh parsley. Finish with a drizzle of olive oil. Fresh, cracked pepper is awesome too. Enjoy!
Notes
- Removing the stems from the cauliflower will help with the final texture of the cauliflower mash. You can save time by preparing the cauliflower the day before and storing in the refrigerator.
- Olive oil may be substituted for butter when sauteing with garlic. But, a little bit of butter goes a long way, just cut back.
- Store leftover cauliflower mash in a covered container and refrigerate for up to four days.
- Reheat in a microwave-safe container, covered, for 30 seconds to 1 minute depending on the serving size, stir every 15 seconds. Or, place leftover cauliflower mash in a baking dish, cover with foil and reheat at 350F for about 15 minutes.
What to serve with Garlic-Parmesan Cauliflower Mash
Crispy Walnut Parmesan Crusted Chicken. A truly moist and deliciously crispy walnut, parmesan, and panko baked chicken breast recipe.
Healthy Turkey Parmesan Meatloaf. Savory Parmesan cheese, Italian seasoning, and fresh garlic flavor every moist bite. To top it all off, a sauce made from freshly roasted tomatoes adds a vibrant, tangy twist that complements the meatloaf.
Looking for more side dish inspiration?
Or, try these side dishes.
Maple Roasted Brussels Sprouts and Apples. Brussels sprouts roasted with sweet apples and a maple Dijon vinaigrette. Perfectly caramelized and crispy. Add a handful of cooked bacon and chopped walnuts for a salty and crunchy bite, if you prefer.
Roasted Sweet Potato Mash with Apples, Cranberry, and Walnuts. Roasted and mashed sweet potatoes with apple cider, brown butter, pumpkin pie spice, and a topping of caramelized apples, cranberries, and bacon.
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