Kirbie's Cravings

Creamy Mashed Parmesan Cauliflower

Creamy Mashed Parmesan Cauliflower in a baking dish

This creamy mashed cauliflower is the perfect faux potato dish. It’s so flavorful and creamy that you won’t miss the potato at all.

Yes, I’m back to playing with cauliflower. And I’m happy to report, you can even use it as a substitute for mashed potatoes. I am so impressed with the texture of this mash. It looks and feels just like mashed potatoes and it tastes really, really similar. To me, it tastes like a lighter mashed potatoes because it’s not weighed down by all the starch.
close-up photo of Creamy Mashed Parmesan Cauliflower
Is anyone else a little panicked that Thanksgiving is right around the corner? It seems like just yesterday I was biding my time to buy Halloween candy because I didn’t want to buy it too early and eat it all. And then today I get this email from one of those online printing companies telling me it’s the last day to save on custom holiday cards. I call BS on that one. I’m pretty sure I’ll get a few dozen more of those emails, right up until the week before Christmas.
a photo of a spoon with a scoop of Creamy Mashed Parmesan Cauliflower
I am, however, freaked out because it is two weeks until Thanksgiving and I haven’t yet done my annual recipe testing. So today, I’m presenting you this creamy mashed cauliflower dish.
close-up photo of Creamy Mashed Parmesan Cauliflower
Mashed potatoes are one of my biggest Thanksgiving side weaknesses. I honestly think I could eat it endlessly if I didn’t have some sort of self-restraint. Of course, I’d feel horrible after. Which is why this cauliflower is the perfect substitution. It tastes so much like mashed potatoes that I didn’t mind that it was made with cauliflower. And you’ll feel so much better too without all that starch.


Creamy Mashed Parmesan Cauliflower

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: American
This creamy mashed cauliflower is the perfect faux potato dish. It's so flavorful and creamy that you won't miss the potato at all.


  • 1 medium head of white cauliflower cut into small florets
  • 1/2-3/4 cup shredded Parmesan cheese
  • 2 oz reduced fat cream cheese you can also substitute with low fat sour cream

Optional Garnishes

  • 1 tbsp finely chopped parsley
  • 1 tbsp crunchy bacon bits


  • Cook cauliflower in boiling water until soft. Drain and remove cauliflower (make sure cauliflower is mostly dry or your mash will be watery) and place into a food processor and process until almost smooth. Add in Parmesan cheese and cream cheese and blend until texture becomes creamy and completely mashed. If needed, season with salt and pepper.
  • Scoop out cauliflower mash. If desired, garnish with fresh parsley and bacon.


  • Nutrition estimates includes a 1/2 cup of parmesan cheese and do not include the optional garnishes.


Serving: 0.25of recipe, Calories: 107kcal, Carbohydrates: 8.8g, Protein: 7.7g, Fat: 5.3g, Saturated Fat: 3.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1.5g, Trans Fat: 5.3g, Cholesterol: 14.9mg, Sodium: 264.6mg, Fiber: 2.9g, Sugar: 3.7g, Vitamin A: 150IU, Vitamin C: 97.4mg, Calcium: 180mg, Iron: 0.7mg, Net Carbs: 6g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


4 comments on “Creamy Mashed Parmesan Cauliflower”

  1. This looks like a great Thanksgiving dish.

  2. I love this recipe and have used it in the past. I’ve added gruyere cheese for some reason and it makes the mash even gooier ! My issue is when to take the cauliflower out of the water/broth. I guess when it’s fork tender? I wonder if you can over cook the cauliflower and ruin the dish 🙁 I just noticed all your other cauliflower bites recipes too! Thanks for the low carb options for the Holidays!

    • i cook it until soft, then drain from water and sort of pat them dry so you dont have too much water when you put it through the food processor.

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