This creamy cauliflower potato garlic sauce is simply magical. It’s like mashed potatoes met cheese fondue! I steam the potatoes, cauliflower and garlic together, and add heated heavy cream, or half-and-half, with butter, tangy goat cheese, salt and pepper, and whisk it till I get a silky smooth sauce! The addition of goat cheese adds a tanginess which cuts through the richness, and balances this sauce perfectly. Parmesan cheese compliments the goat cheese and makes this sauce absolutely delicious.
Finally nailed it!
Years ago, at a middle eastern restaurant, I had a garlic sauce that was served with grilled chicken and lamb kebab. It was hands down, one of THE most delicious sauces I have ever had! Since then, I’ve been trying to imagine a mash-up between that garlic sauce and creamy garlic mashed potatoes. I also wanted to make this sauce lighter and healthier, so that I wouldn’t have to feel too guilty about loading up on carbs. So, I decided to do a half and half of potatoes and cauliflower. After a few ‘almost there’ attempts, I finally nailed it.
This cauliflower potato garlic sauce is very easy to customize. You can adjust the flavors to your liking by reducing or increasing the quantity of garlic, goat cheese and/or parmesan cheese in this sauce. You can reduce the whipping cream to get a thicker sauce, and serve it as a dip for bread sticks, sliced baguette or assorted veggies. It’s almost like a cheese fondue, only lighter and much healthier. Sometimes, I add sautéed mushrooms and chives to this sauce and serve it with steak.
Low Carb Variation:
To make a low carb variation of this sauce, skip the potatoes and double up on the cauliflower. Follow the recipe and adjust the flavors to your liking. With all the flavorful mix-ins going in this sauce, you won’t even miss the potatoes for a second. Plus, you can happily go for seconds, or thirds, like in my case:-)
Pairing Suggestions for Cauliflower Potato Garlic Sauce:
I love to serve this sauce with mediterranean or Indian spiced meats and veggies. One of my husband’s favorite combo is Grilled Lamb Chops and this creamy Cauliflower Potato Garlic Sauce. Other favorites in my home include Mediterranean spiced chicken, Indian spiced chicken skewers, and Chicken Shawarma.
Mediterranean Rub Chicken
Chicken Skewers and Lemon Rice
Chicken Shawarma with Tzatziki Dip
How to make it:
Rate this Recipe
If you tried this recipe, please give a star ★ rating.
This cauliflower potato garlic sauce is simply magical. It's like mashed potatoes met gravy! The addition of goat cheese adds a tanginess, which cuts through the richness, and balances this sauce perfectly. Pairs perfectly with lamb chops and chicken.
- 1/2 head of cauliflower florets only (about 2 cups)
- 2 large gold potatoes quartered (about 1.5 cups)
- 6 cloves garlic adjust to taste
- 2-3 tablespoons grated parmesan cheese
Steam cauliflower, potatoes and garlic: If using the Instant Pot, turn it on. Pour 1 cup water in the main pot. Place rinsed and drained cauliflower florets, peeled and quartered potatoes and peeled garlic cloves in a Steamer basket or an oven safe bowl. Close lid. Vent set to sealing. Pressure cook on 'Manual' or 'Pressure Cook' for 8 minutes, high pressure. If using the microwave, Add everything in a microwave safe bowl, add 1/4 cup water and steam on Potato setting.
Transfer to a bowl: Turn off Instant Pot, manually release pressure by gently turning the pressure knob from 'Sealing' to 'Venting' position. Open lid after the pin drops. Remove the basket and transfer cauliflower, potatoes and garlic to a large mixing bowl.
Put it together: In a microwave safe cup, heat heavy cream for 2 minutes. Add butter, goat cheese, salt and pepper and whisk it well, till you see no lumps. Pour over the cauliflower, potatoes and garlic. Using a fork or a wooden spoon, mash till you get a creamy consistency. Add grated parmesan cheese and whisk till incorporated.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.