Parmesan Truffle Mashed Cauliflower

katya bou

Parmesan Truffle Mashed Cauliflower

Parmesan Truffle Mashed Cauliflower transforms humble cauliflower into a creamy, luxurious low-carb side dish with an earthy truffle oil richness and sharp Parmesan cheese, perfect for healthy and gourmet thanksgiving sides.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Cauliflower

1 large head cauliflower about 2 pounds, cut into florets
1/2 cup grated Parmesan cheese
2 tablespoons truffle oil white or black, depending on preference
1/4 cup heavy cream or milk for creaminess
2 cloves garlic minced
salt to taste
black pepper to taste
2 tablespoons butter optional for extra richness
Fresh chives or parsley chopped for garnish

Equipment

Large pot
Steamer (or pot for steaming)
food processor
Small Pan

Method

Prepare the cauliflower: Wash under cool water, remove leaves and core, cut into even-sized florets. Place in a large pot.
Steam the florets: Add about an inch of water to the pot. Bring to a boil over medium-high heat, cover, and steam for 10-12 minutes until fork-tender.
Drain and dry the cauliflower thoroughly using a towel or paper towels to avoid watery mash.
Sauté the garlic: Melt butter in a small pan over medium heat, add minced garlic and cook 1-2 minutes until fragrant, stirring constantly.
Mash the cauliflower: Transfer steamed florets to a food processor. Add sautéed garlic, Parmesan, truffle oil, heavy cream, salt, and pepper. Pulse until smooth. Add more cream if too thick.
Taste and adjust seasoning by adding more salt, pepper, or truffle oil if needed.
Garnish with chopped chives or parsley and drizzle a bit more truffle oil. Serve hot.

Nutrition

Calories: 150kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 70mgCalcium: 150mgIron: 1.2mg

Notes

This recipe is versatile: swap dairy with vegan alternatives for a dairy-free version, substitute truffle oil with mushroom powder if unavailable, or replace butter with olive oil for a lighter option.

Tried this recipe?Let us know how it was!