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Creamy Cheesy Cauliflower Mash

I never thought anything could be as warm, comforting, and delicious as mashed potatoes.  I read blog posts and recipes for cauliflower mash but never thought they could truly replace my coveted mashed potatoes…but they have.  Add a little cream, garlic, and salty pungent Parmesan cheese and you have a wonderful alternative to mashed potatoes.  And for  those on weight watchers, you can eat the entire recipe for only 4 points – amazing.

Creamy Cheesy Cauliflower Mash
Servings: 4 servings
Serving Size: 3/4 cup
Nutritional Info: 84.0 calories, 3 g of fat, 9 g of carbohydrates, 3.6 g of fiber, 6.7 g of protein
Weight Watchers® PointsPlus®: 1 *

1 head of cauliflower, chopped into small florets
4 cups chicken stock
1/4 cup of Parmesan cheese
2 tbsp half and half
4 cloves garlic
Salt and pepper to taste

1.Bring the chicken stock to a boil and add the cauliflower florets and garlic. Boil for about 7 minutes or until cauliflower is soft and cooked through.

2. Drain the cauliflower and reserve 1/2 cup of the chicken broth. Add the cauliflower and garlic to a blender with Parmesan cheese, half and half, 1/2 cup chicken stock, salt, and pepper. Blend to desired consistency. Enjoy!

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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19 Response to Creamy Cheesy Cauliflower Mash

  1. linda traen on April 20, 2011

    how do you print a recipe without all of the adds and such? thank you

    • admin on April 20, 2011

      Hey there – I just added a button called joliprint at the bottom of the posts that will allow you to print. Thanks!

  2. Sausage, Onions, and Peppers with Cheesy Cauliflower Mash | The Slender Kitchen on April 20, 2011

    […] make dinner and looking in my fridge and cabinets there weren’t too many choices –  leftover cheesy cauliflower mash (yum!), some garlic chicken sausages, green peppers, and onions so what is a girl to do except make […]

  3. Cyndi on April 22, 2011

    Just finished making these tonight and OH MY GOODNESS, very, very good. They taste like a garlic mashed potato. Even my 14 year old teenager ate them up. He has no clue he just ate cauliflower, otherwise he would die! lol (not a veggie lover) But these were so good, they will become a regular on my weekly menu, I’ll just have to figure out how to make them without my son seeing what I’m doing!

    • Cyndi on April 22, 2011

      **** added note**** I did not have any half n half on hand so I used my ff milk and they were still very creamy. I dont keep half n half on hand and I dont plan to purchase for 2 TBS, my milk worked just fine!!

  4. Dorothy on August 15, 2011

    1/4 what of parm? TSP? TBS? :) making these tonight!

    • admin on August 16, 2011

      A fourth of a cup! Sorry!

  5. Kelly on January 16, 2012

    Just tried this tonight. My kids had no idea they were eating cauliflower! I’ll defintely make again, but might cut back the garlic a bit.

  6. Allie on February 2, 2012

    Question… Do you use fresh grated parm or the powdery shake cheese? Thanks!

    • Kristen on February 2, 2012

      I usually use fresh grated Parmesan since it has more flavor in my opinion, but either would work.

  7. Lauren on March 28, 2012

    OMG….i just made them, and let me tell you I am the pickiest eater ever. I have never had cauliflower before haha but I just fell in love with this dish. Thank you for such an amazing recipe. I’m honestly still in shock from how good they are and how much they taste like mashed potatoes. I used milk also instead of half and half, and I used vegetable stock since I’m a vegetarian. WOW thanks!!!

  8. marcy wilburn on April 16, 2012

    Can this recipe be made ahead of time and reheated? ref. overnight?

    • Kristen on April 16, 2012

      Definitely. I always make extra and then just warm it up in the microwave

  9. Valorie on July 20, 2012

    I didn’t have 1/2 & 1/2 either, so I used a wedge of Laughing Cow garlic and herb cheese (same point value). They turned out great! I am currently making just about every cupcake recipe on this site, and that made me wonder about a twice-baked potato thingy… only maybe using cauliflower?

  10. Suzanne on September 13, 2012

    Made this for dinner and it was delish! Thanks for the recipe–so happy to have this one up my sleeve.

    I do have a question: I added the ingredients (exactly as stated) into the WW recipe tracker, stipulating 4 servings, and it’s telling me the recipe is worth 9 Points+ for the whole recipe, and 2 Points+ per serving. Any thoughts on why it’s giving me such a big difference from your values of 4 for the recipe and 1 per serving? Thanks.

  11. Ayesha on November 17, 2012


    I’d really like to make this recipe, but I don’t have a blender or food processor. (I’m on a grad student budget…) Do you think a potato masher would work?

    Thank you,

  12. Cindy on April 26, 2013

    I made these the other night. They were amazing! I also used FF milk instead of the 1/2 and 1/2, and they were still perfect. This is a wonderful way to get my toddler to eat veggies, and these are just as good as leftovers. I am stunned. Thanks!

  13. Ellen Renee on September 12, 2013

    I could not believe how good these were! I have been skeptical about this type of cauliflower/potato swap for a few years but have been more open minded about trying new things. I don’t generally care for cooked cauliflower but recently tried roasted cauliflower and enjoyed that so I tried this recipe. I really did enjoy it – not sure I could get my husband or son to eat it but I sure will. Thank you!

    Ellen Renee

  14. Courtney on March 7, 2014

    I was skeptical to try this because I’ve had cauliflower mashed before and HATED it…UM, I am GLAD I tried it again!! This was SO SO good!! Definitely on my list to make instead of potatoes now!! Thank you!


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