I can’t wait to share my Creamy Cauliflower Mash, a low carb swap that consistently fools even the most devoted mashed potato lovers.

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I know it sounds like a gimmick but Mashed Cauliflower will blow your mind. I wasn’t expecting much at first, then I mashed warm cauliflower with a bit of unsalted butter and everything shifted, it got silky and kind of indulgent without feeling heavy.

I keep wanting to tell people it’s the secret side that fools everyone, think Creamy Cauliflower Mash with just enough texture to make you curious, or a subtle Garlic Mashed Cauliflower moment if you go that route. I promise it’s the low carb swap that actually tastes like more, and you’ll find yourself making it again.

Ingredients

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Cauliflower: Low calorie, high fiber, vitamin C rich, makes mash light and slightly nutty.
Butter: Adds rich creamy mouthfeel and saturated fat for flavor, not great for LDL.
Cream cheese: Gives tangy creaminess, adds calories and some protein, melts into silky texture.
Heavy cream: Boosts richness and smoothness, high in fat so use sparingly for health.
Parmesan: Adds umami saltiness and calcium a little goes a long way.
Garlic: Bright garlicky punch offers antioxidants and savory depth, fresh or powdered works.
Sour cream or Greek yogurt: Optional tang, adds creaminess and protein, lower fat with Greek.
Chives or parsley: Fresh herbs add color and light oniony or grassy brightness.

Ingredient Quantities

1 large head cauliflower about 2 to 2 1/2 lb

3 tbsp unsalted butter

2 oz cream cheese, softened

1/4 cup heavy cream

1/4 cup finely grated Parmesan cheese

1 large garlic clove or 1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp sour cream or plain Greek yogurt (optional)

2 tbsp chopped fresh chives or parsley (optional)

How to Make this

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1. Break 1 large head cauliflower (about 2 to 2 1/2 lb) into florets, rinse, and drain well; steam or simmer in salted water until totally fork tender, about 10 to 12 minutes.

2. While that’s cooking, soften 3 tbsp unsalted butter and 2 oz cream cheese, grate 1/4 cup Parmesan, mince 1 large garlic clove (or have 1/2 tsp garlic powder ready), measure 1/4 cup heavy cream, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

3. Drain cauliflower very well in a colander, then transfer to a clean kitchen towel or paper towels and press/pat to remove as much moisture as possible, or return to the hot pot and cook off extra steam for 1 minute so it isn’t watery.

4. Put the hot cauliflower in a food processor or high speed blender, add the butter, cream cheese, heavy cream, Parmesan, garlic, salt and pepper.

5. Pulse/process until smooth and creamy; don’t overdo it or it can get gluey, stop and scrape down the sides a few times so everything mixes evenly.

6. If you don’t have a processor use a potato masher then whisk in the butter, cream cheese and cream until as smooth as you can get it, it’ll be a bit chunkier but still great.

7. Stir in 2 tbsp sour cream or plain Greek yogurt if you want extra tang and richness and adjust salt and pepper to taste.

8. Transfer to a bowl, sprinkle 2 tbsp chopped fresh chives or parsley on top and serve hot, it’ll taste way more decadent than you’d think.

Equipment Needed

1. Large pot with lid (6 qt ish) for steaming or simmering the cauliflower
2. Steamer basket or a metal colander that fits inside the pot for steaming
3. Colander for draining the cooked cauliflower well
4. Clean kitchen towel or several layers of paper towels to press out moisture
5. Food processor or high speed blender to puree the cauliflower smooth
6. Potato masher plus a whisk and a large mixing bowl if you dont have a processor
7. Measuring cups and measuring spoons for the butter, cream, cheese, salt etc
8. Box grater or microplane for the Parmesan
9. Rubber spatula and wooden spoon to scrape and stir (scrape the processor too)
10. Sharp chef’s knife and cutting board, plus a small bowl for the minced garlic

FAQ

Q: Can I make this mashed cauliflower ahead of time and reheat it? A: Yes, store in an airtight container in the fridge for up to four days, or freeze up to two months. Reheat gently on the stove over low heat with a splash of cream or milk, stirring often, or microwave in short bursts stirring between. If frozen, thaw overnight in the fridge and add a little extra cream or sour cream when reheating to revive the texture.

Q: Can I use frozen cauliflower instead of fresh? A: You can, just thaw it completely and squeeze out as much water as you can with a clean towel or cheesecloth. Steam or briefly roast it after thawing if it feels soggy, then proceed with the recipe. Frozen cauliflower tends to be wetter so expect to use less cream.

Q: How do I get my mash extra smooth or keep it a bit chunky? A: For silky smooth, cook the florets until very tender then pulse in a food processor or use an immersion blender, add warm cream and melted butter while processing. If you want a chunkier texture, mash by hand with a potato masher or fork and stop when you like the lumps. Don't overprocess for too long or it can get gluey, so pulse and check.

Q: My mash turned out watery how do I avoid that? A: The big reason is excess water. Steam or roast instead of boiling, drain well, and pat dry with towels or squeeze in cheesecloth. You can also dry the cooked cauliflower in a hot pan for a minute to evaporate liquid. Use less heavy cream at first and add more as needed, and add cream cheese or sour cream to bind if it still seems loose.

Q: Can I make this dairy free or vegan? A: Yes. Swap the butter for olive oil or vegan butter, use full fat coconut cream or unsweetened oat or almond cream instead of heavy cream, replace cream cheese with a vegan cream cheese or more mashed avocado for creaminess, and use nutritional yeast for a cheesy note instead of Parmesan. Taste and bump the salt since flavors change.

Q: What are good add ins and what should I serve it with? A: Little things that change it big time are roasted garlic, chopped chives or parsley, crisp bacon bits, grated sharp cheddar, or a tiny drizzle of truffle oil. It pairs great with roasted chicken, steak, pork chops, salmon or roasted vegetables. Keep salt and acid balanced so it does not taste flat next to rich proteins.

Mashed Cauliflower Recipe Substitutions and Variations

Unsalted butter (3 tbsp): swap with 3 tbsp extra virgin olive oil if you want dairy free, or use 3 tbsp ghee for a richer, nuttier taste.
Cream cheese (2 oz): replace with 2 oz soft goat cheese for tang, or 3 tbsp thick Greek yogurt to lighten it up and cut calories.
Heavy cream (1/4 cup): use 1/4 cup whole milk plus 1 tbsp melted butter to mimic the richness, or 1/4 cup full fat coconut milk for a dairy free option.
Parmesan (1/4 cup): try Pecorino Romano or Asiago in the same amount for similar saltiness, or 2 tbsp nutritional yeast for a vegan cheesy flavor.

Pro Tips

1) Dry it really well. After draining, dump the florets onto a clean towel or into a salad spinner and press out as much water as you can. If the mix still seems wet after blending, put the cauliflower back in the hot pot for a minute to steam off extra moisture.

2) Warm the dairy first. Let butter and cream cheese sit at room temp and gently warm the cream so it doesn’t shock the cauliflower cold. Using full fat dairy makes it richer and gives a silkier mouthfeel.

3) Don’t overprocess or it gets gluey. Pulse in short bursts, scrape the sides often, and stop as soon as it’s smooth. If it does get gummy, fold in a little more hot cream or sour cream and stop blending.

4) Add depth and finish right before serving. Roast or brown a few florets or the garlic for nuttier flavor, finish with lemon zest or a splash of vinegar for brightness, and top with browned butter and fresh chives for extra aroma.

Mashed Cauliflower Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I can't wait to share my Creamy Cauliflower Mash, a low carb swap that consistently fools even the most devoted mashed potato lovers.

Servings

servings

Calories

267

kcal

Equipment: 1. Large pot with lid (6 qt ish) for steaming or simmering the cauliflower
2. Steamer basket or a metal colander that fits inside the pot for steaming
3. Colander for draining the cooked cauliflower well
4. Clean kitchen towel or several layers of paper towels to press out moisture
5. Food processor or high speed blender to puree the cauliflower smooth
6. Potato masher plus a whisk and a large mixing bowl if you dont have a processor
7. Measuring cups and measuring spoons for the butter, cream, cheese, salt etc
8. Box grater or microplane for the Parmesan
9. Rubber spatula and wooden spoon to scrape and stir (scrape the processor too)
10. Sharp chef’s knife and cutting board, plus a small bowl for the minced garlic

Ingredients

1 large head cauliflower about 2 to 2 1/2 lb
3 tbsp unsalted butter
2 oz cream cheese, softened
1/4 cup heavy cream
1/4 cup finely grated Parmesan cheese
1 large garlic clove or 1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp sour cream or plain Greek yogurt (optional)
2 tbsp chopped fresh chives or parsley (optional)

Directions

Break 1 large head cauliflower (about 2 to 2 1/2 lb) into florets, rinse, and drain well; steam or simmer in salted water until totally fork tender, about 10 to 12 minutes.
While that’s cooking, soften 3 tbsp unsalted butter and 2 oz cream cheese, grate 1/4 cup Parmesan, mince 1 large garlic clove (or have 1/2 tsp garlic powder ready), measure 1/4 cup heavy cream, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
Drain cauliflower very well in a colander, then transfer to a clean kitchen towel or paper towels and press/pat to remove as much moisture as possible, or return to the hot pot and cook off extra steam for 1 minute so it isn’t watery.
Put the hot cauliflower in a food processor or high speed blender, add the butter, cream cheese, heavy cream, Parmesan, garlic, salt and pepper.
Pulse/process until smooth and creamy; don’t overdo it or it can get gluey, stop and scrape down the sides a few times so everything mixes evenly.
If you don’t have a processor use a potato masher then whisk in the butter, cream cheese and cream until as smooth as you can get it, it’ll be a bit chunkier but still great.
Stir in 2 tbsp sour cream or plain Greek yogurt if you want extra tang and richness and adjust salt and pepper to taste.
Transfer to a bowl, sprinkle 2 tbsp chopped fresh chives or parsley on top and serve hot, it’ll taste way more decadent than you’d think.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.