Best Mashed Cauliflower recipe
Best Mashed Cauliflower is a creamy, low-carb twist on classic mashed potatoes that’s full of gentle flavor and smooth texture. It’s made with tender steamed cauliflower blended with butter, a…
Tip: save now, cook later.Best Mashed Cauliflower is a creamy, low-carb twist on classic mashed potatoes that’s full of gentle flavor and smooth texture. It’s made with tender steamed cauliflower blended with butter, a splash of cream, and a little garlic for extra warmth. This dish feels light but still gives you that cozy comfort food vibe you’re craving.
I love making this mashed cauliflower when I want something simple and quick that still feels special. I usually mash it by hand with a potato masher to keep a bit of texture, but you can blend it if you want it really silky. Adding fresh herbs like chives or parsley on top is my little way of making it look and taste even better.
This mashed cauliflower works beautifully as a side for pretty much any meal—from roasted chicken to a juicy steak or even alongside some hearty veggie dishes. It’s a favorite for family dinners because everyone gets to enjoy the creaminess without it being too heavy. I’ve even caught myself sneaking spoonfuls straight from the bowl while cooking!
Key Ingredients & Substitutions
Cauliflower: The star here is fresh cauliflower. Choose firm heads with no brown spots. If you’re short on time, frozen cauliflower works, but fresh gives the best texture and flavor.
Butter: Butter adds rich creaminess. Unsalted is best so you control the salt. For dairy-free, try olive oil or a plant-based butter substitute.
Heavy Cream: Heavy cream makes the mash smooth and silky. You can swap it with half-and-half or full-fat coconut milk for a dairy-free option. Just add gradually to get your ideal texture.
Garlic: Garlic adds depth and subtle warmth. Fresh minced garlic is perfect, but garlic powder works if that’s what you have.
Fresh Parsley & Lemon: I love adding fresh parsley for color and a fresh bite. Lemon juice is great if you want to add a light, bright contrast to the rich mash.
How Do You Get Mashed Cauliflower Creamy Without It Being Watery or Gummy?
The trick to perfect mashed cauliflower lies in how you cook and mash it.
- Steam or boil cauliflower until fork-tender but not falling apart. Overcooking can make it watery.
- Drain thoroughly to remove extra water before mashing. A fine mesh strainer or cheesecloth can help if needed.
- Mash with a potato masher for a little texture, or use a food processor for silky smooth results—but don’t over-process or it can become gluey.
- Add butter and cream slowly, mixing well to reach a creamy face without thinning too much.
- Season well with salt and pepper to boost the flavor because cauliflower is mild.
Following these steps always gives me creamy, dreamy mashed cauliflower that’s just right!
Equipment You’ll Need
- Large pot – perfect for boiling cauliflower evenly until tender.
- Steamer basket (optional) – lets you steam cauliflower gently to keep flavor and nutrients.
- Potato masher – great for mashing cauliflower with a little texture and no hassle.
- Food processor (optional) – use it if you want a super smooth and creamy mash.
- Colander or fine mesh strainer – helps drain cauliflower thoroughly to avoid watery mash.
Flavor Variations & Add-Ins
- Add roasted garlic instead of raw for a sweeter, milder flavor.
- Stir in grated Parmesan for a salty, cheesy twist that melts beautifully.
- Mix in fresh chives or green onions for a subtle oniony crunch.
- Sprinkle with smoked paprika or cayenne for a hint of warmth and color.
Best Mashed Cauliflower
Ingredients You’ll Need:
Main Ingredients:
- 1 large head cauliflower (about 2 to 2.5 pounds), cut into florets
- 3 tablespoons unsalted butter
- 2 to 4 tablespoons heavy cream (adjust for desired creaminess)
- 2 cloves garlic, minced (optional, for subtle flavor)
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish and Extras:
- Fresh parsley, chopped (for garnish)
- Lemon wedge (optional, for a touch of brightness)
How Much Time Will You Need?
This recipe takes about 15 minutes in total: 10-12 minutes to cook the cauliflower until tender, plus a few minutes for mashing, seasoning, and garnishing. It’s a quick and easy side dish perfect for busy days!
Step-by-Step Instructions:
1. Cook the Cauliflower:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until they are very tender, about 10 to 12 minutes. You can also steam them until fork-tender if you prefer.
2. Prepare for Mashing:
Drain the cauliflower thoroughly and place it in a large bowl or food processor while it’s still hot.
3. Add Butter, Cream, and Garlic:
Mix in the butter, minced garlic (if using), and 2 tablespoons of heavy cream. This will make your mashed cauliflower creamy and flavorful.
4. Mash the Cauliflower:
Use a potato masher to mash for a slightly chunky texture, or blend in a food processor to make it super smooth. Add more cream as needed to reach your preferred creaminess.
5. Season Your Mash:
Sprinkle in salt and freshly ground black pepper to taste, adjusting the seasoning until just right.
6. Serve and Garnish:
Transfer the mashed cauliflower to a serving bowl. Drizzle with a little melted butter on top for extra flavor. Garnish with chopped fresh parsley and a light sprinkle of black pepper.
7. Optional Brightness Boost:
Serve with a lemon wedge on the side if you want a fresh, zesty touch that complements the rich mash.
Enjoy this creamy, buttery, and healthy side dish as a perfect alternative to traditional mashed potatoes!
Can I Use Frozen Cauliflower for This Recipe?
Yes, frozen cauliflower works well! Just thaw it completely and drain any excess water before mashing to avoid a watery texture.
How Can I Make This Recipe Dairy-Free?
Swap the butter for olive oil or a plant-based margarine, and use coconut milk or another non-dairy cream instead of heavy cream. Adjust amounts to keep it creamy.
Can I Prepare Mashed Cauliflower Ahead of Time?
Absolutely! Make it up to 2 days in advance and store in the fridge. Reheat gently on the stove or in the microwave, adding a splash of cream or water if it seems too thick.
What’s the Best Way to Avoid Gummy Mashed Cauliflower?
Don’t over-process the cauliflower—mash it just enough and drain well after cooking. Adding butter and cream gradually also helps keep the texture light and fluffy.
