If you've been searching for an easy, nutritious, low-carb side dish you can serve for any occasion, this creamy mashed cauliflower recipe is perfect for you! Cauliflower mash is a low-carb, keto-friendly dish you can serve on holidays like Thanksgiving and Christmas, or enjoy whenever you fancy.
It's also easier to make than classic mashed potatoes – no need to peel anything here, and the recipe only calls for a couple of basic ingredients. It's creamy, buttery, and has a satisfying cauliflower flavor. Of course, creamy mashed cauliflower is incredibly easy to customize. Sprinkle in some cheese, fresh herbs, and spices, or other tasty ingredients to make your own version that your guests will love!
You only need a few ingredients to make a tasty, basic mashed cauliflower: a large head of cauliflower, some butter, salt, and water. While those are the essentials, feel free to add other ingredients to make an ultra-tasty, rich cauliflower mash. Cheese, sour cream, herbs, and spices – anything you like!
To make homemade creamy cauliflower mash, start by finely dicing the cauliflower – the smaller the pieces, the creamier your mash will be. Melt the butter over medium-high heat and cook the cauliflower for 3 to 5 minutes, until it begins to change color and lighten up. Pour the water and salt over the cauliflower.
Bring the mixture to a boil, then lid the pot and cook the cauliflower for 10 minutes, or until it becomes nice and tender. Pour ¼ cup of the cooking liquid into a container, then drain the cauliflower and discard the remaining liquid. Pour the reserved cooking liquid and cauliflower back into the pot.
Blend it with a handheld electric blender until the mash reaches your preferred consistency. The best tool for making mashed cauliflower is an immersion blender. If you don't have one, a potato masher is the next best option. Don't use a blender or food processor as it will blend the mash too much and turn it from mash to mush.
For even tastier cauliflower mash, try adding cheese, chopped herbs like chives, rosemary, or thyme, garlic, or spices like onion powder, paprika, or cayenne.
For a creamier, more decadent cauliflower mash, try adding in sour cream, cream cheese, heavy cream, or yogurt.
If you're not crazy about the flavor of cauliflower but still want to reap the health benefits of this nutritious vegetable, do a 50/50 mix of cauliflower and potatoes.
The more finely you chop the cauliflower, the more quickly it will cook, and the faster it cooks, the more creamy and delicious your mash will be.
Don't add too much water when you're boiling it – you want just enough to cover the cauliflower. This will help prevent your mashed cauliflower from becoming watery.
You can make cauliflower mash up to 3 days ahead of time.
You can use fresh or frozen cauliflower to make mashed cauliflower.
For the creamiest cauliflower mash, make sure to sauté before boiling it.
Place cooled mashed cauliflower into an airtight container and keep it in the fridge for up to 5 days.
Absolutely! Put the cauliflower mash into an airtight container or freezer-safe bag and freeze it for up to 3 months.
Dice the cauliflower into small pieces.
Melt the butter over medium-high heat. Sauté the cauliflower for 3 to 5 minutes, until it begins to turn lighter.
Pour in the water and salt. Bring the mixture to a boil then place the lid on the pot and cook for 10 minutes, or until the cauliflower is tender.
Pour ¼ cup of the cooking liquid into a separate container. Drain off and discard the remaining liquid.
Pour the reserved cooking liquid and cauliflower back into the pot. Blend with a handheld electric blender until the mash reaches your preferred consistency.
You can also use 2 packages of riced cauliflower instead of whole raw cauliflower.