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Mashed Cauliflower With Parmesan and Chives

Heidi Larsenby Updated: Oct 23, 2025

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Cauliflower is having its day in the trending sun as a healthy ingredient substitute in many of our favorite recipes. Like this one, where we swap mashed cauliflower for mashed potatoes in this silky side dish.

⭐️⭐️⭐️⭐️⭐️

“This is the best mashed cauliflower recipe I have tried – especially love [that] it has no cream!” -Anna, FoodieCrush reader

mashed cauliflower garnished with chives on large white platter

A Delicious Low-Carb Substitute for Mashed Potatoes

Photo of Heidi from FoodieCrush

At first glance, this dish does indeed appear to be one of lush, creamy mashed potatoes just waiting to be draped with a decadent gravy. Or wiped straight from the serving dish with the swipe of your finger. But you, my friend, have just had the vegetable wool pulled over your eyes. Because potatoes it isn’t, and healthier it is.

Say hello to your new favorite mash, mashed cauliflower with Parmesan and chives. And guess who’s never going to miss the extra calories that typically come along for the ride with mashed potatoes? That’s right. YOU!

This recipe is from The Dude Diet cookbook by Serena Wolf of the blog Domesticate Me. It’s the perfect side dish for weeknight favorites like meatloaf and pot roast, and it wouldn’t be out of place on your holiday dinner table this year, either!

Enjoy!

Heidi
The Dude Diet Cookbook
Healthier Turkey Meatloaf on bed of mashed cauliflower

Heidi’s Tips for Recipe Success

Fresh cauliflower florets will create the smoothest, creamiest mash, whereas frozen florets or riced cauliflower can give the final product a more watery consistency.

When cooking the cauliflower in the broth, cook it until it’s just fork tender but not falling apart. If the cauliflower is cooked too long, it won’t become a creamy puree.

You can make a double batch in advance to enjoy a portion now and freeze the leftovers for later. I find that mashed cauliflower reheats best on the stovetop over medium heat.

What’s in This Recipe?

Mashed Cauliflower with Parmesan and chives in white serving dish

The full recipe, with amounts, can be found in the recipe card below.

  • Fresh cauliflower — I’ve never made this recipe with the pre-packaged frozen riced cauliflower, so I’m not sure if it will work here.
  • Chicken broth — Swap in vegetable broth if you need to keep your cauliflower mash vegetarian.
  • Parmesan cheese — For the best flavor, use real Parmesan cheese and not the powdered kind in a shaker can. Trust me on this one!
  • Fresh chives — My herb of choice for adding a pop of fresh flavor. Feel free to use parsley, thyme, or another favorite herb.
  • Salt and pepper — Always essential.

How to Make Mashed Cauliflower

Fresh cut cauliflower florets
cauliflower in a sauce pan with Parm and chives
  1. Simmer the cauliflower in broth. It should take no more than 20 minutes to soften if you cut the cauliflower into small florets.
  2. Mash until smooth. I’ve tested this recipe with a potato masher and a food processor, and the food processor is the clear winner. It creates ultra light and fluffy cauliflower mashed potatoes and leaves no lumps behind.
  3. Add the Parm and chives. You’ll also want to season you mash to taste with salt and pepper. Cauliflower is fairly bland on its own, so don’t be shy when seasoning!

Heidi’s Tip: If you don’t have a food processor, mash the cauliflower by hand with a potato masher or potato ricer. Your mashed cauliflower may not be as creamy, but it’ll still taste delicious.

mashed Cauliflower with Parmesan in white serving dish

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

4.09 from 49 votes

Creamy Mashed Cauliflower Recipe

Cauliflower florets cooked in chicken broth and then pureed until smooth make a healthier but equally delicious alternative to butter- and cream-loaded mashed potatoes.
Print
Course Side Dish
Cuisine American
Keyword mashed cauliflower
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 to 6
Calories 33kcal

Ingredients 

  • 2 small heads cauliflower , cored and leaves removed and cut into small florets
  • 2 cups chicken broth
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh chives
  • Kosher salt and freshly ground black pepper

Instructions

  • In a medium saucepan, combine the cauliflower and chicken broth and bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 15 to 20 minutes or until the cauliflower is tender, but not completely falling apart.
  • Use a slotted spoon to transfer the cauliflower to a food processor and puree until silky smooth.
  • Transfer to a bowl and stir in the Parmesan and chopped chives and season with kosher salt and freshly ground black pepper. Serve warm.

Notes

Reprinted from The Dude Diet by Serena Wolf

Nutrition

Serving: 4g | Calories: 33kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 526mg | Potassium: 94mg | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg

What to Serve with Mashed Cauliflower to Make a Meal

More Cauliflower Side Dishes

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Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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  2. Bronson

    This tastes excellent! I just don’t really get the serving size. It says 4grams. Wouldn’t this be like a tablespoon? Also, how is there no fiber?

    Reply

  3. Anna Bean

    4 stars
    This is the best mashed cauliflower recipe I have tried – especially love it has no cream! I love fooling my boys with mashed cauliflower:) So good!! Thanks for featuring my bolognese!

    Reply

  4. Ana

    5 stars
    Really tasty. This was the first time that I had tried to make mashed cauliflower. I think that I ended up with more cauliflower than what was referenced in the two small heads in the recipe so I added a bit more broth. The cauliflower is so creamy that you wouldn’t even know you hadn’t added cream! Thanks for the recipe!

    Reply

  11. arleta miller

    I made it and it was awesome. I could not believe the taste with the cheese. Just like potatoes…I will not be making mash potatoes with potatoes but with cauliflower.

    Reply

    • Heidi Larsenheidi

      Hi Laura, I’m not sure how they freeze as I’ve never had any left over to freeze! If you freeze them, circle back and let us know how thye turn out!

      Reply

  22. Paula DiGiacomo-Fan

    My cauliflower mash is always very watery and runny; doesn’t look like these pictures here. I only wish it did. What’s your secret? I’ve tried the chicken broth route, I’ve used almond milk……… never looks like mashed potatoes. Sorry.

    Reply

    • JoAnne

      Place the cooked cauliflower in a clean towel or cheesecloth and squeeze out the excess water. Then proceed with the recipe.

      Reply

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