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Get It Now- Why You’ll Love My Mashed Cauliflower Recipe
- Ingredients & Substitutions
- Ways To Cook The Cauliflower
- How To Make Cauliflower Mashed Potatoes
- My Recipe Tips
- Flavor Variations
- Storage Instructions
- Serving Suggestions
- More Easy Cauliflower Recipes
- My Food Processor For This Recipe
- Mashed Cauliflower (Easy & Creamy) Recipe card
- Recipe Reviews
This mashed cauliflower recipe is one of my top low carb recipes that I turn to over and over (and over) again. It’s irresistibly smooth and creamy, and the cauliflower flavor is not overpowering. It even made it into my second cookbook! But most importantly, I love that this dish goes with everything. It’s the ultimate light, comforting backdrop to main dishes that normally beg for mashed potatoes, like my keto meatloaf, saucy Crock Pot pork chops, or a simple steak. Some people refer to it as cauliflower mashed potatoes or simply cauliflower mash, but whatever you call it, it’s a staple you can count on.
Why You’ll Love My Mashed Cauliflower Recipe
- Garlicky, buttery flavor – I won’t make any mash without butter, salt, and pepper. But my secret ingredient and added garlic make this one even better!
- Smooth texture – These cauliflower mashed potatoes were already so good the first time I made them back in 2019, but I’ve improved the recipe since then. Now they have the perfect creamy, smooth texture — a lot like my mashed sweet potatoes.
- Just 5 ingredients – Simplicity is my jam. With just a handful of common ingredients (plus salt), you might already have what you need to make this.
- Quick and easy – Ready in only 15 minutes without much work, this recipe is perfect for busy weeknights when you need a quick and tasty side dish.
- Low carb and keto friendly – Only 5g net carbs per serving! Over my many years eating low carb, I’ve used cauliflower to replace carbs every which way — from cauliflower rice to loaded cauliflower, and so many other cauliflower recipes in between. And that’s been lots of time to experiment with my cauliflower mash, too.
- Healthier alternative to potatoes – Even if you’re not watching carbs, mashed cauliflower a great way to enjoy your vegetables with “comfort food” vibes! It’s one of my favorite ways to sneak in some extra veggies, and I’m not one bit sorry about the butter. 😉
Ingredients & Substitutions
This section explains how to choose the best ingredients for my cauliflower mashed potatoes recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Cauliflower – I use a large head of cauliflower to get 4 cups of mashed cauliflower from this recipe. (That’s about 2 pounds for the whole head, which is equivalent to 6 cups or 1.5 pounds of cauliflower florets). If you have a small to medium head (4 cups of florets), use 2/3 of the other ingredient amounts.
- Butter – I prefer to use unsalted butter and add salt separately to taste. Feel free to use salted butter and just reduce the amount of salt. If you need a paleo or dairy-free option, swap in ghee, olive oil, or butter-flavored coconut oil (I’m not even dairy-free and still think it’s amazing).
- Cream Cheese – This is my secret ingredient that adds a silky texture and makes the cauliflower flavor more neutral. Cut it into chunks before using. I typically use plain cream cheese, but you can also use flavored, such as garlic and herb. For a dairy-free option, use almond milk cream cheese.
- Garlic – Fresh minced garlic has the best flavor, but the kind from a jar is fine to save time. You can also substitute 1/2 teaspoon of garlic powder.
- Sea Salt – Feel free to add some black pepper if you like, too.
- Garnishes – This is optional, but I like to add some fresh chives or fresh parsley. Some extra butter to melt on top is also delicious.
Ways To Cook The Cauliflower
After cutting the cauliflower into florets, you’ll need to cook it before using it in my mashed cauliflower recipe. I often get people asking if they can do this in different ways, so here are all the ones I’ve tried and how to do each:
- Boil: This is the first method I tried and still do it often! Bring water to a boil in a pot. Add the cauliflower, cover with a lid, and simmer for 10-12 minutes, until very soft. Drain well.
- Steam: This is my go-to method these days, as the cauliflower mashed potatoes turn out firmer. Bring water to a boil in a pot fitted with a steamer basket, with the water level below the basket. Add the cauliflower, cover with a lid, and cook for 10-15 minutes, until very soft. See my steamed cauliflower recipe for more details.
- Microwave: I go for this option when I’m in a rush and don’t want to babysit boiling water. Place the florets into a large bowl with 1/2 cup of water. Cover the top with plastic wrap and microwave with 10-15 minutes, until very soft.
- Roast: If you love the flavor of roasted cauliflower, you can roast it before mashing. However, I find that steaming or microwaving makes for a more soft, creamy mashed cauliflower. If you still want to roast, just toss the florets with olive oil, salt, and pepper, and arrange on a large baking sheet in a single layer. Roast for 30-40 minutes at 400 degrees F, tossing halfway through, until very soft.
- Frozen riced cauliflower: I love a good shortcut! Yep, you can even use bags of frozen cauliflower rice — you’ll need 1.5 pounds. Just cook for a few minutes longer than normal to make it mushy enough for a mash.
How To Make Cauliflower Mashed Potatoes
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
Once the cauliflower is cooked until it’s nice and soft, here is how I make a mash with it…
- Saute the garlic. Cook the garlic with a little oil in a small skillet, for just 1-2 minutes. I skipped this step in older versions of my cauliflower mash recipe, but now highly recommend that you do this. (You can see some of the older reviews mention that the garlic flavor is too strong, which was from raw garlic. Sauteing gets rid of this issue.)
- Blend until smooth. Add the cauliflower, garlic, butter, cream cheese, and salt to a food processor. Puree until completely smooth, scraping the sides as needed.
- Garnish. Transfer the cauliflower puree to a bowl, and add any toppings you like. I like a little pat of butter, a few cranks of fresh cracked pepper, and a sprinkle of fresh chives. But I have more variations and toppings ideas for your cauliflower mashed potatoes below!
My Recipe Tips
The biggest challenge with cauliflower mash is the texture! Don’t miss my tips to ensure it comes out smooth, not lumpy or watery:
- Use only florets (no stems) for the smoothest texture. The stems don’t get as smooth as florets. I sometimes save them to toss in soups, though.
- Dry the cauliflower very well. This is crucial if you use the boiling, steaming, or microwave methods to cook the cauliflower. Mashed cauliflower can be notorious for being kind of runny compared to potatoes, but draining and drying well helps.
- Make sure the cauliflower is cooked very soft. This is my key tip, and how I make my “cauliflower mashed potatoes” super smooth! You want it much softer than you’d normally cook cauliflower (beyond fork-tender), which is why the times above are longer than normal. Think fall-apart soft!
- Puree for longer than you think you need. Again, it’s all about texture! I keep my food processor running for a good few minutes to get it extra smooth.
- You can use a potato masher, but I don’t recommend it. The food processor creates a silky consistency that mashing by hand simply can’t match. If you don’t have a food processor, an immersion blender should work, but will take longer.
Flavor Variations
My version here is one of the most basic mashed cauliflower recipes (like a blank canvas for for any meal), but there are many ways you can upgrade it:
- Loaded – Swap half of the cream cheese with sour cream. At the end, stir in (or just sprinkle with) shredded cheddar, sliced green onions, and chopped cooked bacon. I make bacon in the oven most of the time, but air fryer bacon or microwave bacon are great for making it quickly.
- Cheesy – Add your favorite cheese (check out my keto cheese list for ideas!) to the food processor. I love cheddar, Gruyere, Gouda, or parmesan cheese. If you prefer melted cheese on top, you can transfer the mash to a baking dish, top with cheese, and bake to melt.
- Sour Cream & Chives – Top your cauliflower mashed potatoes with a dollop of sour cream and fresh chives. So good!
- Pesto – Add 2 tablespoons to the food processor. Store-bought works just fine, but it’s even better with my homemade basil pesto.
- Lemon Herb – Stir in a teaspoon of lemon zest and 1-2 tablespoons of fresh herbs, like thyme or rosemary. I don’t recommend lemon juice, because it will water down the mashed cauliflower.
- Veggies – Sometimes I fold in sauteed mushrooms, caramelized onions, or sun-dried tomatoes when I have them.
Storage Instructions
- Store: Cauliflower mashed potatoes store very well, so don’t hesitate to make them ahead! I keep them in an airtight container in the fridge for up to 3-5 days.
- Reheat: Warm up in the microwave, on the stovetop over low heat (stirring often), or in the oven at 350 degrees F, until hot.
- Freeze: Even though dairy often doesn’t freeze well, it’s fine to freeze my mashed cauliflower recipe, since it’s all mixed together. Cool completely, then freeze for up to 6 months. I recommend freezing in zip lock bags laid flat, until solid, and afterward you can move around in your freezer as needed.
Serving Suggestions
Any recipe that goes well with mashed potatoes will go well with mashed cauliflower. Here are a few of my favorites:
- Chicken – Mash goes with any chicken recipe, but especially those that have a sauce to drizzle over it, such as my pan seared chicken breast (mine has a pan sauce), creamy mushroom chicken, sweet honey garlic chicken, 5-ingredient pesto chicken, or easy chicken marsala.
- Beef – Cauliflower mashed potatoes are the perfect pairing for a steak, such as sirloin, filet mignon, or New York strip. I also love it with braised or slow cooked meats, such as keto pot roast or Instant Pot beef short ribs. Or make my low carb meatloaf for the ultimate combo!
- Pork – My favorite pork option is smothered pork chops, because the mash soaks up the sauce, but you can also serve it with my baked pork chops or pulled pork.
- Fish – Try it with pan seared halibut (the bright lemon butter sauce I make with it is amazing over the cauliflower, too!), simple baked salmon, or baked cod.
- Swaps In Recipes – Some recipes call for mashed potatoes as an ingredient, and you can easily swap in mashed cauliflower instead! My keto shepherd’s pie is a great one to start with.
More Easy Cauliflower Recipes
Cauliflower is one of my favorite low carb vegetables. I love the flavor itself, but it also makes such an easy replacement for traditional carb-filled dishes (like cauliflower rice, cauliflower hummus, cauliflower pizza crust, and this mashed cauliflower, of course). Here are more of my comfort food recipes with it:
My Food Processor For This Recipe
If you’re wondering how to make cauliflower mashed potatoes ultra-creamy, my trusty food processor is the secret! It beats manual mashing by a landslide, and it can even fit a double batch.
Mashed Cauliflower (Easy & Creamy)
Learn how to make cauliflower mashed potatoes super smooth and creamy! You need only 5 ingredients for this easy mashed cauliflower recipe.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Option 1 – Microwave Method:
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Place the cauliflower florets into a large bowl with 1/2 cup (118 mL) water. Cover the top with plastic wrap.
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Microwave for 10 to 15 minutes, until very soft and mushy. Drain and pat dry.
Option 2 – Steam Method:
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Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil.
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Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the pan with a lid.
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Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft and mushy.
Make the Mashed Cauliflower:
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Heat olive oil in a small skillet over medium heat. Add the minced garlic and saute for about a minute, until fragrant.
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Place the cooked cauliflower, sauteed garlic, butter, cream cheese, and salt into a food processor. Puree for 1-2 minutes, until completely smooth.
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Adjust salt to taste.
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Garnish with chives if desired. You can also drizzle some melted butter on top if you'd like.
Did You Like It?
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360 Comments
Amy Sangare
2I add some cheddar jack cheese, garlic, and onion powder as well as black pepper and it’s so bomb. Even though I don’t plan on doing keto forever, this will be a dish that I make for the rest of my life!
Rheta
2I have been using this great and versatile recipe for years, including successfully for Christmas dinner with non-dieting guests. If serving it without gravy, I use garlic/herb cream cheese. Using an immersion blender works well, it gives a lot of control as we prefer a little chunkiness, which also means the cauliflower stays hot in the pot and doesn’t need to be cooked so soft, which avoids it developing a bitter taste. For a quick meal, I sometimes stir the sauce into the cauliflower florets and don’t mash it, delicious and quick.
MariaT
2I have made this recipe few times and have obviously enjoyed since I keep coming back to it. But tonight I made it with a bag of frozen riced cauliflower and I’m obsessed. I actually prefer this method than the fresh one. Seriously delicious and lets not forget how quick it is to make.
Brandi W.
0Can you give tips for using frozen riced cauliflower? Did you microwave the riced cauliflower first and then just follow the rest of the recipe?
Wholesome Yum D
0Hi Brandi, You can find the instructions for that in the post.
Jeneil
1I was pleasantly surprised by how velvety and creamy this mashed cauliflower dish turned out! The simplicity of the recipe with just a handful of ingredients is a real winner. I highly recommend giving it a try!
Erika
1This mashed cauliflower was a hit! And I love that it’s only four ingredients! Definitely enjoyed the richness of the garlic and butter, and I can’t believe it’s low-carb! I paired it with some grilled chicken and it was super tatsty! Will make this again for Thanksgiving and include more cheeses!
Kelly
1I’ve really enjoyed your recipes but this is by far the best I’ve tried. I didn’t have enough fresh cauliflower so I had to use some frozen and some fresh. I cooked the garlic a little bit longer but other than that I followed it exactly as it was written. My husband hates cauliflower mashed potatoes and he had three servings. Thanks for another great recipe.
Pat Mehlman
1OMG I made mashed cauliflower tonight for dinner and it was awesome!!! My husband couldn’t believe it wasn’t potatoes. So creamy and delicious!! I’ll be making this more often.
Shawnda Wells
1The BEST mashed cauliflower recipe by far!!!!!
Rebecca
1I was only mashing with a potato masher; I found your recipe and used the food processor today….. that literally leveled up the whole batch! Thank you!!
David Richards
1I have tried many Keto cauli mash recipes & this is definitely awesome. My Mom tried it & thought it was wonderful & she is not on Keto
Chris
1The texture was smooth but thin. I steamed the cauliflower and used our Vitamix blender. Blended 1 minute, wiped downsides, blended another minute. Tasted okay but the texture was thin; not close to mashed potatoes. If I make again will try it in the food processor to see if that improves it.
Barbara
0Pretty good substitute for mashed potatoes, although the texture was different. The instruction to pat dry the cooked cauliflower is important. Next time I’d add fresh parsley or dill, depending on the protein being served. Paired it with the meatloaf and it was a very comforting, healthy meal.
F. Wilson
0Fantastic! Even my husband, who is a meat and potato kind of guy, loves it!
Gail
0Love this recipe! My son is on keto, so I made this in lieu of mashed potatoes. Now my husband and I prefer this to potatoes. Thanks so much for this wonderfully delicious option.
Amy
0My nine year old grandson loves this recipe so much that he asked me to show him how to make it. Last night he made dinner for the family and this was on the menu. So delicious, so easy!
Wendy
0THESE ARE DELICIOUS! Taste just like potatoes this way! Yum yum yum!
Barb Keller
0Looks delicious and easy.
Suzanne
0OMG delicious, will now be a staple in recipe line up.
Victoria
0Amazing
David Hicks
0I made this last night. I’m a meat/potato guy. My wife is now having to watch her A1c. I was making a pork dish that mashed potatoes go perfectly with. This was a perfect replacement. The cream cheese makes the texture so close to mashed potatoes. Flavor was second to none. Thank you!!!!
Dee
0I tried this recipe but used my instant pot to steam it and it worked perfectly. This was the best recipe I’ve tried for mashed cauliflower.
Kim Patterson
0WOW! Made this tonight as a side with our grilled salmon. Boyfriend is (was) a tater only kinda guy. No more. This very simple keto friendly recipe was delicious. Key to success must be removing the stems as much as possible. For two of us, I steamed 3 cups cauliflower in microwave. Did 5 minutes and then another 4 minutes, with about 1T water. Perfect soft results. Food processor did the rest.
Lise
0This turned out to be delicious and people were asking me how I got my potatoes to be so smooth! No one figured out that it was mashed cauliflower until I told them. The whole bowl was empty by the end of Christmas dinner. Definitely a winner!
suzanne
0Any way to make this thicker? I think I ran it in the Vita-mix a little too long. Its still good, but its Christmas and I wanted mashed.
Wholesome Yum D
0Hi Suzanne, Maybe a pinch of xanthan gum would help this issue.
cjarcher
0Amazing tasting and amazingly simple to prepare. New mash fav!
Edward
0I love mashed potatoes, worked years to perfect the “family” recipe, and now I can’t have them because they spike my blood sugar. I’ve tried several cauliflower-based substitutes and was not impressed. I saw your recipe and decided to try it so I would at least have something to hold the turkey gravy. To quote Flounder from the movie Animal House, “Oh boy, is this great!”
The taste is close to mashed potatoes –I may have gone a bit overboard on the garlic, but that can be adjusted. The consistency is a bit thin, but I fixed that somewhat with 1/8 teaspoon of Xanthan gum. Next time, I’ll try a bit of instant clear gel. Still no where near the carbs of potatoes.
Thank you, thank you, thank you!
Becky
0I have just started low-carb, so I was looking for a mashed potato recipe. I was a bit skeptical, but I made it per the directions, and they turned out absolutely delicious. Will be continuing to use them. Thank you for your recipe.
Susan Gandara
0I just made these as a side for Mustard Rosemary Thighs, and it’s the best mash EVER!!
Lisa
0Please share your rosemary thigh recipe. Please!
Ed D.
0Can I use cauliflower rice instead of florets?
Wholesome Yum D
0Hi Ed, Yes, you can use cauliflower rice.
Martha V. McKenzie
0Just what I was looking for! Thank you, I love this receipe!
Karen Hayes
0Perfect! Delicious! This is the creamiest mash I’ve ever made. Thank you so much for sharing the recipe. I would advise buying the LARGEST cauliflower you can find at the store, because it does cook down quit a bit.
Ariele
0You have way too many ads, it makes it hard to even read the recipe.
Wholesome Yum D
1Hi Ariele, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Chelle
0This is absolutely delicious. I’m making it for Thanksgiving.
jennifer
0Love this recipe of yours — it’s easy, fits my dietary eating prefs and is so versatile. TH
Christy
0So delicious! My dad had a stroke a couple of months ago and can’t eat solid food. I am on the hunt for recipes I can give him that are healthy and still taste good. This one was a hit. He loved it.
Kyla
0Yummy and healthy side dish! I usually make mashed potatoes but since I have tried this mashed cauliflower, we are loving it! Thanks for this recipe!
Nicole
0Mashed cauliflower is my go-to now, thanks to this recipe. I love how creamy it turns out, and you can add different seasonings to suit your taste.
Kim C
0I keep coming back to your version of this dish. It is the best I have found. So good, in fact, it’s worth getting out and cleaning the food processor.
Julie
0Really delicious! I made it as a side dish to go with the Keto Meatloaf.A wonderful keto combination.You won’t miss mashed potatoes with this one.This will become a family favorite,for sure.
Pat
0Can you substitute sour cream instead of the cream cheese?
Wholesome Yum D
0Hi Pat, Yes, you can do that, but it may be a little thinner.
Pat
1Thanks. I think I’ll use the cream cheese then. Looking forward to making and tasting it.