Parmesan Garlic Whipped Cauliflower is a fantastic side dish and cauliflower works well with so many flavors, ESPECIALLY garlic-parm. I love to roast a whole head of cauliflower to start, as roasting cauliflower brings out its natural sweetness, but you can start with pre-riced cauliflower to bring this dish together even faster! This dish works well anywhere mashed potatoes would: with roasted chicken, grilled shrimp, as a shepherds pie topping, and more! Topping with arugula at the end complements the creamy, buttery cauliflower with a fresh and peppery pop.
This whipped cauliflower is good enough to satisfy even the most devoted mashed potato lovers. Plus it can be customized anyway you’d like! The key here is blending the cauliflower all the way to achieve that silky smooth texture.
I hope you love this Parmesan Garlic Whipped Cauliflower as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Parmesan Garlic Whipped Cauliflower
Equipment
- Food Processor
Ingredients
- 1 head cauliflower
- olive oil
- ½ tsp black pepper freshly ground
- ½ tsp paprika
- 1 tsp kosher salt
- ¼ cup salted butter
- 4 cloves garlic
- ¾ cup parmesan cheese finely grated
- ½ cup half and half
- baby arugula for topping (optional)Note: If you are starting from already riced cauliflower, steam the cauliflower rice until soft, season with pepper, paprika, and salt, and start at the garlic butter step!
Instructions
- Preheat oven to 400 °F.
- Rinse the head of cauliflower and prepare it for roasting by slicing off and removing the leaves and most of the thick stalk from the bottom. Drizzle olive oil over the cauliflower and season all over with the black pepper, paprika, and kosher salt.
- Roast the cauliflower head for 45 minutes, until a knife easily pierces through it.
- While the cauliflower is roasting, prepare the garlic butter: Thinly slice the garlic cloves and sauté them in the butter over medium heat until just softened, about 2 minutes.
- When the cauliflower head is finished roasting, remove from the oven and allow to cool until manageable, about 5 minutes.
- Then, quarter the cauliflower into 4 large pieces. In a food processor, blend the parmesan, garlic butter, half and half, and cauliflower, adding the cauliflower one piece at a time if necessary, to ensure smoothness. If your food processor is small, you may need to do a couple batches to blend it all.
- Taste the whipped cauliflower, adding more salt or pepper if desired. If the mixture is a little too thick, drizzle in more half and half until the desired consistency is reached.
- Serve the whipped cauliflower with extra grated parm and arugula for a peppery kick!
Notes
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