Mock Mashed Potatoes

This creamy, garlicky mash is made from cauliflower instead of potatoes. We use garlic and thyme for depth and nonfat Greek yogurt and a little Parmesan for dairy richness and tang.
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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 medium heads cauliflower (1 1/2 pounds each)

2 tablespoons extra-virgin olive oil

2 teaspoons fresh thyme leaves, chopped

3 cloves garlic, finely chopped

1/2 cup nonfat Greek yogurt

1/4 cup grated Parmesan

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter


  1. Core the cauliflower heads and cut the stems and florets into 1-inch pieces.
  2. Bring 1 inch water to a boil in a large saucepan fitted with a steamer insert. Put the cauliflower into the pot, cover and steam until tender, 10 to 12 minutes. Lift the cauliflower pieces from the saucepan and spread out on a large platter lined with a clean kitchen towel. Let the cauliflower dry for 5 minutes. 
  3. Meanwhile, combine the oil, thyme and garlic in a small nonstick skillet. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant and beginning to brown, about 3 minutes. Scrape the garlic oil into the bowl of a food processor.
  4. Add the cauliflower, yogurt, Parmesan, and 1 teaspoon salt and several turns of black pepper to the food processor and blend until smooth and light, scraping down the bowl as needed. Transfer to a bowl and top with the butter and some more black pepper. Stir the butter into the cauliflower before serving.