These cauliflower mashed potatoes are mixed with butter, cream and seasonings to make a super delicious side dish that’s low in carbohydrates. This mashed cauliflower is so good that you won’t even miss the potatoes!
When I’m looking for an easy side dish, I turn to classics such as roasted green beans, sauteed brussels sprouts and cauliflower mashed potatoes. Pair your cauliflower with chicken, beef or seafood for an easy meal option.
While I love mashed potatoes, I’m not a fan of all the carbs that they bring to the table. These cauliflower mashed potatoes are perfectly smooth and creamy without the high carbohydrate count.
Why is mashed cauliflower better than mashed potatoes?
Mashed cauliflower is smooth and creamy just like mashed potatoes, but it contains less calories and less carbs. This dish has a lot of the same great flavor as mashed potatoes, but with a better dietary profile. Cauliflower also contains more nutrients than potatoes, including fiber, Vitamin B and antioxidants.
How do you make cauliflower mashed potatoes?
Start by boiling or steaming cauliflower florets until they’re tender. Place the cooked cauliflower in a food processor along with cream, butter, salt, pepper and garlic powder. Puree the mixture until smooth. Place the cauliflower mash in a bowl, then top with additional butter and parsley and serve.
HOW TO COOK CAULIFLOWER
You’ll need to cook your cauliflower for this recipe, and there are a few different techniques you can use. I typically just boil my cauliflower, but either of these methods will work just fine.
- Boil: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes or until tender. Drain, then proceed with the recipe.
- Steam: Heat 1 inch of water to boiling salted water in a shallow pan. Add the cauliflower in a single layer. Cover the pan and cook for 7-8 minutes until cauliflower is tender. Remove the cauliflower from the pan.
Tips for the perfect cauliflower puree
- Cut your cauliflower into similar sized pieces so that it will all cook at the same rate.
- I prefer to use a food processor for this recipe for the creamiest result, but you can also make a chunky mixture by using a potato masher.
- This recipe will work with either fresh or frozen cauliflower. Frozen cauliflower is pre-cooked, so all you’ll need to do is thaw it and warm it through before use.
- Cauliflower mashed potatoes stay fresh in the refrigerator for 4 days, and can be frozen in an airtight container for up to 2 months. Leftover mash can be reheated on the stove top over low heat, or in the microwave.
- Use this recipe as a side dish, or substitute it in recipes where you’d normally use mashed potatoes, such as shepherd’s pie.
This recipe is delicious as-is, but you can absolutely add other ingredients to customize the flavors to your tastes.
- Herbs: Stir in a handful of chopped herbs such as chives or parsley, or try a spoonful of basil pesto.
- Cheese: You can’t go wrong with cheese! Add up to 3/4 cup of shredded cheese, or 1/4 cup of a soft cheese such as cream cheese or boursin style cheese.
- Toppings: Finish your cauliflower mashed potatoes with a sprinkling of bacon, jalapenos, olives or crispy onions.
- Veggies: Want to mix up the flavor a bit? Try using half cauliflower, and half root vegetable such as celeriac or rutabaga.
Once you try this mashed cauliflower, you’ll never want to go back to the potato version again! This is a great way to get the whole family to enjoy their veggies.
More side dishes to try
Cauliflower Mashed Potatoes
Cauliflower Mashed Potatoes
- 2 heads cauliflower approximately 4 cups, cut into 1 1/2 inch pieces
- 1/3 cup heavy cream
- 3 tablespoons butter melted, plus more for garnish
- 1 teaspoon kosher salt plus more for garnish
- 1/4 teaspoon pepper plus more for garnish
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley chopped
- Boil or steam the cauliflower until tender. Boiling and steaming directions are both provided in the post.
- Drain the cauliflower, and place it into the bowl of a food processor along with the cream, butter, salt, pepper and garlic powder.
- Puree until the cauliflower mixture is smooth.
- Place the mixture in a bowl. Drizzle with additional melted butter if desired. Add a sprinkle of salt, pepper and parsley, then serve.