This EASY Rosemary and Garlic Cauliflower Mash is creamy, delicious, and makes the perfect low carb, keto-friendly side dish easily made in under 15 minutes!


So I have a confession.

One of my favorite guilty pleasures is mashed potatoes.  Don’t ask me why, but for me growing up it was always an essential side dish with…well, pretty much everything!  It wasn’t until I was older and started making them myself that I realized why I loved them so much – my mom would put a TON of butter in them!  And when I say a ton, I mean enough to make even Paula Deen cringe.  Well after having mashed cauliflower at various restaurants and even a few weddings, I knew I had to make them for myself.

Yeah I may never go back to regular mashed potatoes again.


Not only do they taste super delicious, but they’re guilt-free too because there is ZERO butter!  How can one have mashed “potatoes” without butter you might ask??  Easy.  Simply add chicken stock for flavor, Greek yogurt for the creaminess factor and a little garlic and Parmesan cheese because it just tastes good.  I also added one wedge of Laughing cow cheese (garlic and herb flavored) to make these even creamier which was a suggestion made by my bestie Kristen.  She makes amazing paleo dinners ALL the time and I told her she should start her own blog ASAP because her cooking is waaaay better than mine.  Anyway, these turned out SO amazing that I’ve already made them three more times since photographing my first batch!

That’s what I call a winner folks.

Hope you guys enjoy the cauliflower mash as much as we did!  Feel free to pair this with any traditional staple whether it be a juicy steak or your favorite chicken dish, you really can’t go wrong.  I promise it will change the way you eat mashed “potatoes” though – you’re welcome.

5 from 2 votes

Rosemary and Garlic Cauliflower Mash

This EASY Rosemary and Garlic Cauliflower Mash is creamy, delicious, and makes the perfect low carb, keto-friendly side dish easily made in under 15 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 1 head cauliflower, chopped
  • 1/4 cup chicken stock
  • 1 Tbsp plain Greek yogurt
  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 Tbsp grated Parmesan cheese
  • 1 wedge Laughing cow cheese, I used garlic and herb
  • Pinch of sea salt
  • 1/4 tsp. pepper
  • 1/2 tsp. fresh rosemary, chopped
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Bring a medium pot of water to a boil and add your chopped cauliflower. Boil for about 10 minutes, until cauliflower is tender and soft. Drain and pat dry with a towel.
  • Add hot cauliflower to your food processor and add chicken stock, Greek yogurt, olive oil, garlic and cheeses; process until completely smooth. Feel free to add a touch more Greek yogurt as needed for creaminess.
  • Stir in salt, pepper and rosemary and enjoy!


Serving: 1/2cup | Calories: 91kcal | Carbohydrates: 8.2g | Protein: 5g | Fat: 5.1g | Saturated Fat: 1.3g | Fiber: 2.9g | Sugar: 3.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

5 Easy Dinner Ideas!
Fill out the download form to get this exclusive collection of recipes that aren’t available anywhere else!
Please enable JavaScript in your browser to complete this form.

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Lea says:

    This can’t be considered vegetarian if there is chicken stock in it. I will try it though and substitute the chicken stock for vegetable stock.

    1. Kelly says:

      I tagged this under vegetable recipes, not vegetarian 🙂 But yes this would taste great with vegetable stock!

  2. Starr says:

    If I don’t have a food processor can I use my Nutribullet or blender?

  3. Cauliflower puree says:

    I really enjoy when food is tasty and healthy. Thanks for this recipe!

  4. Cauliflower puree says:

    This has been my dineer this saturday. Marvellous!

  5. Donna says:

    Do you think I could make this ahead of time and freeze it?

  6. MIchelle says:

    I haven’t made cauliflower in a while but after having some superb grilled cauliflower at a restaurant last night I was reminded of how delicious it can be. This recipe looks like it has the eternally satisfying quality of “comfort food” without the comfort food pudge. Excited to try it!

  7. Jessica says:

    This is perfect for my picky eaters.

  8. Marjorie says:

    I would like to start by saying that I LOVE your blog!! I just discovered it this morning and I’ve already made 2 recipes. I was skeptical at first about the cauliflower mash but my goodness is it ever delicious, even my husband loved it!! I don’t think I will go back to potatoes:D Thanks for sharing your recipes and I look forward to making more.! xx