This mashed cauliflower recipe produces rich, creamy, and delicious ‘faux-tatoes’.
All you need is a head of cauliflower, cream cheese, sour cream, and a few seasonings to make this cauliflower mash recipe.
You Will Love This Mashed Cauliflower Recipe Because…
- It makes the perfect low-carb addition to a holiday table served with turkey, ham, stuffing, and all the fixins’.
- Keto mashed cauliflower is a low carb alternative to mashed potatoes, loaded with fiber, vitamins, and minerals
- Super easy to make, you’ll want to double up the recipe because they freeze beautifully.
- Season mashed cauliflower any way you like or top it with chives, butter, bacon bits, or cheese.
Ingredients
Cauliflower: Fresh cauliflower is best but you can use frozen and thawed cauliflower. Fresh heads should be free of blemishes and feel heavy. Make sure to cut it into cauliflower florets.
Dairy: Go for full-fat cream cheese, sour cream, and real butter in this recipe for the best flavor.
Seasonings: Garlic and onion powder are simple seasonings that bring lots of flavor to cauliflower mash.
Variations
Go half and half using cauliflower and broccoli for an extra boost of color and nutrition.
Greek yogurt can be used in place of sour cream if you want a tangy flavor to your mashed cauliflower. Swirl in a scoop or two of homemade keto ranch dressing, pesto, or Alfredo sauce for an extra-rich dish.
Match the meal and stir in some low-carb garlic herb seasoning or try a zesty southwestern if serving with a tasty pork tenderloin. Sprinkle with parmesan cheese, chopped green onion, fresh herbs, and minced garlic (instead of the powder).
How To Make Mashed Cauliflower
- Wash and cook cauliflower (recipe below)
- Press cooked cauliflower through a strainer to remove liquid.
- Puree cauliflower to desired consistency.
- Season as desired before serving.
Tips for Success
- For the lightest, fluffiest ‘faux-tatoes’ be sure to remove as much liquid as possible in Step 2.
- For added flavor try roasting the cauliflower instead of steaming it. This will also help reduce the moisture.
- Do not over-blend the mixture. Once it reaches your desired consistency, stop.
Serving and Storing Mashed Cauliflower
Serve mashed cauliflower like you would regular mashed potatoes. They’re perfect along with chicken and green beans, beside a juicy roasted chicken with vegetables or a special occasion pork tenderloin.
Keep leftover mashed cauliflower in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a little milk mixed in. Freeze portions in zippered bags for up to 3 months and thaw overnight before reheating.
Mashed Cauliflower Goes Great With…
Did you enjoy this Mashed Cauliflower Recipe? Be sure to leave a comment and rating below.
Mashed Cauliflower
Ingredients
- 1 head cauliflower about 2.5-3lbs
- 2 ounces cream cheese
- ¼ cup sour cream
- ½ teaspoon onion powder
- ⅛ teaspoon garlic powder
- salt & pepper to taste
- 1 tablespoon butter
Instructions
- Wash cauliflower and steam or boil 15 minutes or until tender. Drain well.
- In a mesh strainer, gently press cauliflower to remove as much liquid as possible.
- Using an immersion blender (or food processor) puree cauliflower to desired consistency. Add in remaining ingredients.
- Place back into the pot and heat on the stove on medium low until heated through. Top with butter and chives if desired.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 4 days, and in the freezer for 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looking for low carb options for Fathers Day dinner. Easy to prepare and very tasty, even my picky husband liked them.
You’re in the right spot Sheila! So glad he loved the recipes!
Awesome, just awesome. I regret not taking a pix. All I added was shredded cheese and oven to brown. Yum! Oh bacon slice, lol.
Those additions sound delicious Cheryl!
Absolutely perfect. I made mine DF and it was wonderful.
So happy to hear that Shelly, thanks for sharing!
Can I use frozen riced cauliflower instead of fresh?? Would there be any changes to directions??
Thanks. I love your post and info
We haven’t tried using frozen cauliflower, it may end up too mushy from the extra liquid in the cauliflower. If you do attempt it, we would love to hear how it turns out Marilyn!
Do you have any suggestions to reduce the fat/calories w/o losing too much flavor?
You can reduce or eliminate the cream cheese and sour cream to reduce the calories and fat. It may be slightly less creamy, but will still be delicious!
So good! a definite redo.
I am so glad you enjoyed this recipe AZ!