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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I know, I know – there are about 5 billion recipes for mashed cauliflower out there. It seems like every single health conscious blogger on the internet has their own version. So, why would I share yet another??
Simple – because this really is the BEST Mashed Cauliflower recipe Ever!
I’ve tried several different recipes for mashed cauliflower and they all fell short in one way or another. Sometimes it’s the texture that messes them up, sometimes it’s the flavor. But regardless, they have all been one sorry substitute for their carb loaded counterpart – mashed potatoes.
So what makes this the BEST Mashed Cauliflower?
The extra fat added to the mash helps keep amp up the flavor, and to prevent the texture issues that are typical with other mashed cauliflower I use a technique generally saved for cauliflower pizza crusts … squeezing the extra moisture out of the cauliflower!
The result is a fluffy mashed potato substitute that that has held up to the toughest critics I know – my family!
My husband and kids who all take mashed potatoes pretty seriously, gave this recipe two thumbs up, which is all the proof I need that I have a winner.
Fresh or frozen Cauliflower?
This likely won’t be a shocker, but 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.
*Note – It’s nearly impossible to achieve the right texture with cauliflower rice. For this reason, I HIGHLY recommend that you stick with florets.
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 then 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.
Be sure to check out these other great recipes:
- Air Fryer Fried Chicken | Keto, Gluten Free
- Hamburger Steaks and Gravy | Keto
- Southern Style Meatloaf | Keto
- Cauliflower Rice Pilaf
- Slow Cooker Cauli Mac
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!
The BEST Mashed Cauliflower
- 1 head cauliflower
- 4 tbsp butter
- 1 oz cream cheese
- 2 tbsp heavy whipping cream
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Start by chopping your cauliflower into chunks. Try to make them as uniform as possible.
- 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.