Lemon Parmesan Mashed Cauliflower

Lemon Parmesan Mashed Cauliflower

Roasted cauliflower mashed up with lemon, garlic and Parmesan cheese. They’re sometimes called “mock” or “faux” mashed potatoes and make a tasty low-carb replacement for them, if you’re into that kind of thing. I’m a big fan of both…but I’m late to the mashed cauliflower party. It won’t happen again.

I roasted the cauliflower first with olive oil and garlic to add an extra layer of flavor. Adding flavor wasn’t the only reason why I took that extra step in roasting them rather than steaming. Knowing how much water cauliflower has in it I didn’t want a “soggy” mash. Roasting helps draw out a lot of the water leaving you with a dense, creamy mash instead of a watered down version.

To mash them they’re pulsed in a food processor with a little bit of butter and heavy cream in addition to the Parmesan cheese, lemon zest and juice. I said they were low-carb not low-cal.

I bet you’re wondering if they taste like mashed potatoes? Eh. Kind of. Sort of. You could introduce a tater into the mix to make it taste more tater-like. It would help trick your picky family a little easier, if you’re into that kind of thing.

Bright and tart with a lemony pop balanced by the salty Parmesan and the richness of the butter and heavy cream with the nutty, earthy flavor of the cauliflower in the background of every bite. I’m sorry I didn’t give mashed cauliflower a chance sooner. I can think of a million different ways to season it.

I can’t wait to try them all.

Parmesan Lemon Mashed Cauliflower

Lemon Parmesan Mashed Cauliflower

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: serves 3 - 4 as a side

Lemon Parmesan Mashed Cauliflower

Roasted cauliflower mashed up with lemon, garlic and Parmesan cheese. They're sometimes called "mock" or "faux" mashed potatoes and make a tasty low-carb replacement for them


2 tablespoons olive oil, plus more for greasing pan
1 big head cauliflower (about 8 - 9 cups florets)
1 teaspoon minced garlic
coarse salt and fresh pepper
the zest of one lemon (just the yellow, not the pith)
1 - 2 tablespoons fresh lemon juice
2 tablespoons butter
2 - 4 tablespoons heavy cream or milk
3/4 cup shredded Parmesan cheese


  1. Preheat oven to 400 degrees. Grease a large baking sheet generously with olive oil.
  2. Place the cauliflower on the baking sheet and drizzle the oil and minced garlic over top. Use your hands to massage the oil all over the cauliflower and spread out in one layer. Sprinkle generously with salt and pepper. Cook until fork tender 25 - 35 minutes - being careful not to overcook because your mash won't be as creamy.
  3. Place the cauliflower in a food processor or blender with the lemon zest, juice, butter and 2 tablespoons heavy cream to start. Pulse until smooth and creamy adding more heavy cream as needed. Continue processing until fluffy.
  4. Remove to a bowl and stir in the Parmesan cheese, season to taste with salt and pepper and add more lemon juice if desired.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. says

    I’m overdue to try this, too. When I do I’ll definitely follow your method of roasting the cauliflower first. It’s hard to think of a vegetable that can’t be improved by roasting, and roasted cauliflower is especially good.

  2. says

    I love the flavor of cauliflower so I definitely wouldn’t want to mask it! Especially when it’s not all lemony delicious like this!

  3. says

    These look just like mashed potatoes –yum, but only better and healthier. I love the idea of mashed cauliflower and anything with parmesan is always a good thing in my book. Delicious!

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