Mashed potatoes are comfort in a bowl to me.  I could eat mashed potatoes probably every day, but it really isn’t smart for my waist line.  Whoever thought of replacing cauliflower with potatoes to make mashed “potatoes” is a genius!  I’ve made mashed cauliflower a ton of ways, but the best way I’ve found is without using milk.  That’s right, without milk!  My Garlic Mashed Cauliflower recipe will be sure to satisfy your comfort food craving and it’s only 2 SmartPoints per serving.

I know some of you might be saying “Cauliflower?!”  I know… But cauliflower is so underrated!  Seriously, it tastes just like mashed potatoes and it’s SO MUCH BETTER FOR YOU!  Cauliflower helps with weight loss, improves digestion, and so much more!  There are tons of ways to swamp in cauliflower into recipes and once you read more about how great and healthy cauliflower is for you, you’ll  be using it a lot more!

I really could write a book about how much I LOVE this recipe.  Seriously y’all, this mashed cauliflower recipe is so good that you will NEVER want mashed potatoes again.  I’ve made mashed cauliflower so many times but I was never able to really get the consistency the way I really wanted.  After a few tries, I decided to only use sour cream and butter in the cauliflower and ditched the milk.  It worked!  The consistency was exactly what I was looking for… creamy, but not runny.  Another trick to making the cauliflower perfect is to use either a food processor or blender.  My food processor works great because it has a bowl scrapper included so that you can scrap all the food around the bowl while the blender is blending!  Hand mixers and immersion blenders just don’t work!  Trust me on this!

The first time I made this recipe I played a little harmless trick on my husband.  I was making a cajun shrimp recipe (which will be a post coming soon!) served with mashed potatoes.  I didn’t have a ton of Weight Watcher points left to use for the week, so I decided to swamp cauliflower for potatoes.  I served the mashed cauliflower with cajun shrimp to my husband and “forgot” to mention that the side was not mashed potatoes.  So, after his plate was cleaned off after he devoured the meal, I asked him what he thought of the mashed potatoes, he said they were “the best thing he ever had”.  I told him it was CAULIFLOWER, he didn’t believe me, and the rest is history!  I will never be making mashed potatoes again.


Garlic Mashed Cauliflower


  • Head of cauliflower
  • 1 Tablespoon Light Butter (I prefer to use I Can’t Believe It’s Not Butter)
  • 1 Tablespoon Light Sour Cream
  • 2 Cloves Garlic
  • 2 Teaspoons Salt, to taste
  • 2 Teaspoons Pepper, to taste
  • 1 Tablespoon Grated Parmesan Cheese
  • 1 Tablespoon Parsley


  1. Clean cauliflower and cut the center bottom to remove the stem and leaf parts.
  2. Dice cauliflower into chunks and put into a large pot. Fill pot with water to cover the cauliflower.
  3. Top with fresh cracked salt and pepper.
  4. Cover pot with lid and boil cauliflower for about 25 minutes until tender.
  5. Drain in a colander.
  6. Add cauliflower, light butter, light sour cream, garlic, salt and pepper to a food processor (or blender).
  7. Mix until all ingredients are combined and cauliflower is a creamy texture.
  8. Top with Parmesan cheese and garnish with parsley.


I prefer to use add fresh garlic to the cauliflower. If you do not like the taste of fresh garlic, you can saute the minced garlic for a minute in a skillet with 1 teaspoon olive oil then add to the cauliflower in step 6.


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