This easy rosemary and garlic cauliflower mash is creamy, flavorful, and the perfect low‑carb, keto‑friendly side dish you can make in under 15 minutes.
I have a confession: mashed potatoes have always been one of my favorite comfort foods. Growing up, they seemed to belong on every plate. As I learned to cook, I discovered why—my mother melted in a generous amount of butter, enough to make even the most indulgent recipes blush. Over time, however, I began experimenting with lighter alternatives and discovered mashed cauliflower at restaurants and events. It quickly became a new staple in my kitchen.
This rosemary and garlic cauliflower mash delivers the same silky texture and comforting flavor without the heavy butter. To keep it rich and satisfying without dairy overload, I use chicken stock for depth, plain Greek yogurt for creaminess, and a touch of Parmesan for savory balance. For extra silkiness, add a wedge of Laughing Cow garlic & herb cheese — a tip from a friend that elevates the texture beautifully. The result is a smooth, savory mash that pairs perfectly with roasted meats, chicken, or any main you’d normally serve with traditional mashed potatoes.
These mashed cauliflower cups up the comfort factor while staying light and low in carbs. I’ve made this recipe multiple times since the first batch and it’s become a simple go‑to when I want a fast, impressive side dish.
Rosemary and Garlic Cauliflower Mash
This easy rosemary and garlic cauliflower mash is creamy, delicious, and makes the perfect low‑carb, keto‑friendly side dish in under 15 minutes.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Ingredients
- 1 head cauliflower, chopped
- 1/4 cup chicken stock
- 1 Tbsp plain Greek yogurt (plus more if needed)
- 1 Tbsp olive oil
- 2 cloves garlic, chopped
- 2 Tbsp grated Parmesan cheese
- 1 wedge Laughing Cow cheese (garlic & herb recommended), optional for extra creaminess
- Pinch of sea salt
- 1/4 tsp black pepper
- 1/2 tsp fresh rosemary, chopped
Instructions
- Bring a medium pot of water to a boil. Add the chopped cauliflower and cook for about 10 minutes, until tender and very soft. Drain well and pat dry with a towel to remove excess moisture.
- Transfer the hot cauliflower to a food processor. Add the chicken stock, Greek yogurt, olive oil, garlic, Parmesan, and the Laughing Cow wedge if using. Process until completely smooth, stopping to scrape down the sides as needed. Add a little more Greek yogurt if you prefer a silkier, creamier texture.
- Season with sea salt, black pepper, and fresh rosemary. Taste and adjust seasoning. Serve warm as a low‑carb side to roasted meats, grilled chicken, or any entrée that calls for mashed potatoes.
Notes & Tips
If you don’t have a food processor, use an immersion blender or a strong blender, working in batches. Make sure to drain and dry the cauliflower thoroughly before blending to avoid a watery mash. For a vegan version, substitute vegetable stock and a dairy‑free creamy alternative for the Greek yogurt and cheese.
Nutrition (per 1/2 cup)
Serving: 1/2 cup | Calories: 91 kcal | Carbohydrates: 8.2 g | Protein: 5 g | Fat: 5.1 g | Saturated Fat: 1.3 g | Fiber: 2.9 g | Sugar: 3.2 g
Nutrition information is an estimate and should be used as a guideline.
