This recipe uses a simple hack to make the best Mashed Cauliflower you've ever had. It turns out so close to real mashed potatoes you may not believe it!
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This mashed cauliflower is the perfect low-carb substitute for mashed potatoes. Super rich and comforting mashed cauliflower is the perfect side dish for elaborate holiday meals or just a regular weeknight supper.
No mashed potato swap is complete without a delicious gravy so be sure to check out my easy keto gravy. Serve this mashed cauliflower with turkey breast, baked ham, or with some delicious keto-fried chicken.
Mashed cauliflower uses many of the same ingredients as mashed potatoes. Here is what you'll need:
- Fresh Cauliflower - fresh cauliflower is best and will yield a more "potato-like" texture. In a pinch frozen is fine though. Just cook according to package instructions and follow the remaining recipe as written.
- Butter, cream cheese, heavy whipping cream
- Salt & pepper
Start out by steaming or boiling your cauliflower florets until they are fork-tender. Then, drain the excess water and allow the cauliflower to cool slightly. Tip: if you are in a hurry, you can run cold water over the cauliflower to speed up the cooling process.
Place the cooked cauliflower onto a clean kitchen towel or some cheesecloth and wring out the extra liquid. Don't be afraid of removing too much liquid. You can always add a little extra water or chicken broth if it seems to dry later on.
Return the cauliflower to the pot and add the butter, cream cheese, heavy cream, salt, and pepper. Mix everything until it's all well integrated. Tip: If your cauliflower is too cool to melt the butter and cream cheese, place it over low heat, stirring constantly until everything has melted. Taste your mashed cauliflower and add more salt or pepper if needed.
Helpful tips for making Mashed Cauliflower:
- For a lumpier mash, stick with a potato masher. If you prefer a smooth mash then use a hand mixer or even a food processor.
- It's better to squeeze out too much liquid from the cauliflower than not enough. With that said if you find the mashed cauliflower a bit too dry, you can add a little bit of chicken broth.
- Leftovers will keep in the fridge for up to five days. You can freeze leftovers as well, but the texture will change slightly when reheating from frozen.
- Speaking of leftovers ... If you have any leftovers, you can make a delicious cauliflower soup by stirring in chicken broth until you reach the desired texture. I also like to toss in some garlic powder as well.
Here are some of my favorite ways to change up this recipe:
- Loaded mashed cauliflower - Stir in shredded cheddar cheese, cooked and crumbled bacon, and top with chives. Check out my sheet pan loaded cauliflower or loaded cauliflower casserole!
- Garlic Mashed Cauliflower - Stir in some roasted garlic or garlic powder to change up the flavor.
- Boursin Mashed Cauliflower - Swap the cream cheese for Boursin cheese. Any flavor that you like will work wonderfully!
Also, since no mashed potato (or in this case mashed cauliflower) is complete without the perfect gravy, be sure to check out my recipe for a super easy, 2 ingredient keto gravy!
Yes, steaming cauliflower is another option. Place the florets in a steamer basket over boiling water and steam until tender, usually for about 10-12 minutes.
Yes, you can use a food processor to mash the cauliflower. It will give you a smoother texture, but be careful not to over-process, as it may become too smooth or pasty.
Yes, you can prepare mashed cauliflower ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in the microwave or on the stovetop, stirring occasionally.
Yes, you can freeze mashed cauliflower. Allow it to cool completely before transferring it to a freezer-safe container or bag. It should keep well in the freezer for up to 6 months.
The BEST Mashed Cauliflower
- 1 head Cauliflower cut into florets
- 4 tablespoon Butter
- 1 oz Cream Cheese
- 2 tablespoon Heavy Whipping Cream
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- Place the cauliflower in a pot of salted, boiling water. Boil for about 4-5 minutes or until fork tender. Drain the water and allow the cauliflower to cool slightly.
- Dump the cauliflower out onto a clean kitchen towel or some cheesecloth and wring out the extra liquid. Don't be afraid of removing too much liquid. You can always add a little extra water or chicken broth if it seems to dry later on.
- Return the cauliflower to the pot and add in the butter, cream cheese, heavy cream, salt and pepper. Using a potato masher if you prefer a lumpier texture, or a hand mixer for a smoother texture. mix everything until it's all well integrated. (If your cauliflower is too cool to melt the butter and cream cheese, place it over low heat, stirring constantly until everything has melted.) Taste your mashed cauliflower and add more salt or pepper if needed.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.