July 21, 2014

Parmesan Chive Creamed Cauliflower

Creamed Cauliflower has long been a favorite side dish of mine. It's texture and look mimics the popular mashed potatoes but it's not nearly as heavy and calorie laden. I make mine similar to potatoes by mixing steamed cauliflower with butter and milk until creamy then adding salt, pepper, and chives. For this recipe, I added garlic and Parmesan cheese but this cauliflower is delish even on it's own {and no gravy needed!}.


  •  One head of cauliflower
  • 6-8 tbsp milk
  • 4 tbsp butter, softened and diced
  •  1/4 cup Parmesan cheese, shredded
  • Optional: pressed garlic or garlic powder
  • salt/ pepper to taste
  • chives, diced for garnish


  1. Clean and trim cauliflower, discarding the stem and leaves.
  2.  Chop into chunks and place in a steamer or pot with water and a lid and steam until fork tender, about 15-20 minutes.
  3. Add cauliflower into a food processor. 
  4. Add butter and milk (I start with 4 tbsp milk and gradually add more if I want it creamier). Pulse until smooth.
  5. Add garlic now if using along with Parmesan cheese. 
  6. Pulse to mix then season with salt and pepper.
  7. Serve warm garnished with diced chives.
  8. I served sauteed chicken on top of the mashed cauliflower with a green salad on the side. Delish!

Add chopped cauliflower to a steamer and steam for 15-20 minutes until tender.
Add cauliflower to a food processor along with 4 tbsp butter and milk (add as much as you want until you get the creaminess you like). Pulse until smooth then mix in Parmesan cheese.

Optional: add fresh garlic. Finally season with salt and pepper. 
Garnish with diced chives and serve warm. No need for gravy or sauce!

Fluffy, creamy and {dare I say] better than mashed potatoes!
Well at least better for you :)
I served sauteed chicken on top of my creamed cauliflower 
with a fresh green salad on the side.
So for dinner tonight, forget the potatoes and try this delicious creamed cauliflower instead! 

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