This this fluffy mashed cauliflower recipe turns healthy cauliflower into the best ever cauliflower mashed potatoes. They taste just like mashed potatoes and are so creamy, all while being low carb and keto-friendly!
Introducing the ultimate side dish that will revolutionize your low-carb cooking – Fluffy Mashed Cauliflower!
This mouthwatering cauliflower recipe magically transforms the humble veggie into the most velvety and creamy cauliflower mashed potatoes you’ve ever tasted. You won’t believe how remarkably similar it is to the classic comfort food, yet it’s completely low carb and keto-friendly.
With just a handful of ingredients, you’ll have a luxurious texture and irresistible flavor that will leave you craving more. Plus, for those looking to elevate the dish to a whole new level of deliciousness, we’ve included an optional brown butter drizzle that adds a delectable nutty aroma. Let’s cook!
“Fantastic cauliflower recipe… tried it out …. So delicious… Thanks from India Sarah, for sharing wonderful vegetarian recipes… you just make my days simpler & tastier.” —Hema
Mashed Cauliflower Ingredients
We’re keeping the ingredients list pretty simple for this recipe, but feel free to add whatever spices or flavors you might like!
- Cauliflower: Versatile and nutritious cruciferous vegetable, it’s our star ingredient when it comes to making a low-carb alternative to mashed potatoes.
- Cream Cheese: Adds creaminess and richness to the mashed cauliflower.
- Salt and Pepper: Enhance the flavors of the dish.
How To Make Mashed Cauliflower
Mashed cauliflower was always one of those things that I just didn’t get. I would boil it, puree it, taste it, annnnd it would just taste like soggy cauliflower. It got to the point where every time I would see someone praising the faux-potato perfection of their cauliflower mash, I would just assume they must be stretching the truth.
But then I discovered the secret to perfect mashed cauliflower and my world flipped. So in the name of reducing your risk of sad-n-soggy mashed cauliflower, I’m sharing that secret with you today! one word…steaming
Step 1: Steam The Cauliflower
Chop the large head of cauliflower into manageable chunks, removing the tough inner stem. This ensures even cooking and a smoother puree later on. Place the cauliflower chunks in a steamer basket over a pot of boiling water. Cover the pot with a lid and steam the cauliflower for about 15 minutes or until it becomes fork-tender. Steaming the cauliflower helps to retain its nutrients and natural flavors while achieving the desired softness for mashing.
Step 2: Optional Brown Butter (For Enhanced Flavor)
While the cauliflower is steaming, you have the option to prepare a delightful brown butter drizzle to elevate the dish’s flavors. In a pan, add unsalted butter and place it over low to medium heat. As the butter melts, add minced garlic to infuse it with a savory aroma. Watch the butter closely as it first bubbles and then begins to darken. Once you see little dark bits forming, and the butter has transformed into a light caramel color, remove it from heat. The brown butter adds a nutty and aromatic dimension to the mashed cauliflower, making it an irresistible topping.
Step 3: Puree The Cauliflower
Once the cauliflower is fork-tender, transfer it to a food processor. Add cream cheese, salt, and pepper to the cauliflower chunks in the food processor. Puree the mixture until it becomes smooth and creamy. The cream cheese contributes to the velvety texture and richness of the mashed cauliflower, while the salt and pepper enhance the overall taste.
Step 4: Serve
Serve the mashed cauliflower warm, optionally drizzled with the delicious brown butter prepared earlier. The fluffy mashed cauliflower is an excellent low-carb alternative to traditional mashed potatoes, offering a creamy and indulgent taste without the extra carbs. The brown butter drizzle adds an extra layer of flavor, making this dish a delightful and nutritious addition to any meal.
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower for this recipe. However, fresh cauliflower is recommended for the best texture and flavor. If using frozen, be sure to pat the cauliflower very dry after steaming.
Can I make this recipe ahead of time?
Yes, you can make the mashed cauliflower ahead of time and store it in the refrigerator for up to 2 days. Reheat it in the microwave or on the stovetop when ready to serve.
Can I freeze the leftover mashed cauliflower?
Yes, you can freeze the leftover mashed cauliflower in an airtight container for up to 2 months. Thaw it in the refrigerator overnight and reheat before serving.
Serve it with…
These cauliflower mashed potatoes are such a classic Thanksgiving dish. Here are a few ideas for what to serve it with at the feast!
- Vegetarian Thanksgiving Dinner on a Sheet Pan
- Thanksgiving Sides in a Slow Cooker
- Shaved Brussels Sprout Salad
- Roasted Brussels Sprouts with Mushroom “Bacon”
Or top this mashed cauliflower with our favorite vegan gravy recipe!
- 1 large head cauliflower 2 to 3 lb
- 4 Tbsp cream cheese 55 g
- ¼ tsp each salt and pepper
Brown Butter (Optional)
- 4 Tbsp unsalted butter 55 g
- 2 cloves garlic minced
- Steam: Start up a large pot of boiling water, with a steamer basket positioned over it. Chop the cauliflower into chunks, removing the tough inner stem. Transfer to the steamer basket, cover with a lid, and cook for 15 minutes, or until cauliflower is fork-tender.
- Brown Butter (optional): Meanwhile, add butter to a pan (use a light colored pan if possible so you can see the change in color) and place over low/medium heat. Melt butter, then add minced garlic. Continue cooking. Butter will first bubble, then after 5 or so minutes will begin to darken. When little dark bits begin to form and the butter has darkened to the color of light caramel, remove from heat.
- Puree: Place cauliflower, cream cheese, salt, and pepper in a food processor and puree until smooth and creamy.
- Serve: Serve warm, optionally topped with a drizzle of brown butter.