This amazing Mashed Cauliflower tastes just like Garlic Mashed Potatoes! It's low carb, keto, gluten-free, vegetarian (and vegan with a couple of swaps.) We're taking Creamy Cauliflower Mashed Potatoes to the next level!
Set a large 6-quart saucepot over high heat. Add 8 cups of water to the pot. Meanwhile, cut the leaves off the cauliflower. Then cut the cauliflower into florets. Place the cauliflower florets in the water, then add more water (if needed) to submerge the cauliflower completely.
Cover and bring to a boil. Lower the heat a little and simmer the cauliflower for 10 minutes to soften. Once the florets are fork-tender, drain off the water.
Set out a large 14-16 cup food processor. Carefully move the hot cauliflower to the food processor. Add the butter, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth.
Then add in the parmesan cheese and thyme leaves. Pulse again until very smooth. Taste, then salt and pepper as needed. Serve warm.
Optional Add-Ins: Try adding rosemary, lemon zest, cheddar cheese or sour cream. you can flavor the mashed cauliflower any way you like!