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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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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
360 Comments
Cathy
0This recipe is very different than the way my daughter made it once. She used frozen cauliflower rice that was microwaved and then added some sour cream, garlic powder, salt and parsley. I remember she did put it in the blender. It was ok. Even though she put it in the blender, it wasn’t very smooth. This recipe sounds way better. I think she will agree 👍!
Dottie Bacon
0This recipe is so creamy and satisfying! I don’t miss my regular mashed potatoes AT ALL…Before I discovered this website, I had another recipe for the mashed cauliflower, but your loaded cauliflower has so much more flavor. I love using the food processor rather than a regular potato masher, because the texture is so much better. Thank you for all your delicious recipes!
MonaLisa
0I have recently made a califlower mash very similar to this and it was very good. I find that butter greatly improves the taste. I used a Kitchen Aid mixer to mash but have asked for a food processor for Christmas. Thank you for the fabulous recipes!
Jacqueline Marsh
0I made for Thanksgiving and it was delicious!
Jennifer
0I made these for Thanksgiving in my food processor and the texture and creaminess was perfect! My only caveat is that I added too much garlic. My advice would be to add a little at a time and taste test first.
Beth
0Love, love this! I thought potatoes would be a thing of the past, but this recipe is every bit as good, perhaps even better than old standard mashed. Super easy, wonderful texture, and the flavor can’t be beat. Sometimes I put a little more or less garlic and just to change things up, maybe a few chives on top or touch of sour cream. I will never miss potatoes again.
Debra McLaughlin
0I make these often, because they are too good! Very close to the real deal, at least to me😋
I keep frozen cauliflower on hand for this purpose. Fresh is very costly right now, so the frozen keeps me happy.
Thank you so much for your recipes!
Maggy
0I’d love to try it, but my hubby hates the smell of cauliflower cooking. He’s very sensitive to smells and taste! Is there a way for me to cook cauliflower with the usual smell?
Maya | Wholesome Yum
0Hi Maggy, You could roast the cauliflower, which doesn’t really smell compared to boiling or steaming. Just make sure to roast until fall-apart soft, not crisp-tender.
Amy
0Made this tonight to go on top of Keto Shepherds Pie. It was delicious. I steamed the full head of cauliflower in my Instapot (steam cycle) and it cooked up quick and easy. Thanks for another great recipe, Maya!
Lisa Brown
0I made this and it was so good, even my son liked it…thank you.
Veronica Deevers
0Always so thankful for all of these posts. Keto isn’t “boring” anymore. Everything is explained in simple, easy to follow details and always turn out with perfections. Was happy to see this one on cauliflower. In the past, I dealt with a lumpy mess. But no more!!
Tami Vollenweider
0I have made it only one time and wasn’t to impressed with the taste! Yours looks and sound s so much better than mine!! Got to try it!!!
Linda
0Wow, this tastes like lovely mashed potatoes. So nice and I love adding cheese for additional flavour.
Try adding some mustard for a stronger cheesy flavour.
Yvonne Wilkins
0Love cauliflower mashed potatoes but find if I boil it in chicken broth it is even tastier!
Bev
0Best mashers served in our house. I add a TBS. of sour cream for a bit of extra zip. Thanks for all your hard work developing these delicious recipes for so many.
Barbara Thayer
0Absolutely a great recipe. My husband loved it ! It was creamy and had such flavor and the best part is that it’s easy to make! Many thanks!
Pilar
0I am addicted to this. Silky soft and tasty!
Michelle Coy
0Have never tried cauliflower mash. Looks yummy!
Samara Smith
0Looks super good! Can’t wait to try
Carmen chelmis
0This recipe and others like it but I’ve gotten from wholesome Yum have helped me on my first month of the keto plan. I love potatoes and this mashed potato recipe is awesome. I did not have a food processor so I just used a handheld masher and it looked a little bit like rice but it tasted fantastic and I now know I can make it.
Cynthia Needham
0I love this recipe. Some entrees just have to have “mashed potatoes” as the side dish, Salisbury Steak for instance. I have found that no matter whether I steam or microwave the cauliflower, it is always best to pat dry or I will end up with soup instead of mashed veggie.
Elaine LeVan
0I would love to try this recipe. I need to figure out how to replace the dairy, without any nut, coconut or soy (allergies). Then I need to figure out how to get my family on board. Baby steps I guess.
Helen Ruth Sohne
0This is my favorite way to make and eat cauliflower. No, wait- I love it many ways. BUT with this recipe I don’t miss potatoes with my low carb gravy. This is creamy and delicious. One time I over steamed and ended up with a soupy result. I added more cream cheese and thickened with xantham gum. Next time I checked more carefully and removed the cauliflower just when it became tender and soft- perfection!
Sharon C Howard
0When I served this my picky son and sons-in-law did not believe it was cauliflower. It is delicious!
Carol
0I’ve made this recipe a couple of times now. It’s an excellent recipe and always comes out smooth and creamy. Even my potato loving husband says he really likes these.
Linda Ober
0This recipe is delicious! I have made it many times now and like it just as much as mashed potatoes! Definitely sautee the garlic or use boursin instead of uncooked garlic and cream cheese. I’ve made that mistake before of adding uncooked garlic before pureeing. Lol.
Donna
0Wasn’t sure I would like cauliflower as a sub for potatoes, and even less sure about my husband liking it. We both like it a lot! Can’t say it tastes just like mashed potatoes, but it does taste GOOD!
Mark Freeman
0This is a great recipe. Nice and easy. I can’t wait to try it. I already cook them in a similar fashion. Now, I need to add the mashing steps. This will be a great change of pace from how I normally eat cauliflower. Thank you for sharing!
Sherri Vanderberg
0This is the creamiest cauliflower mashed and very tasty. Easy to make!
Barrie
0I’ve tried to make cauliflower mashed to replace potatoes but it has never turned out right. Now I see my errors and will cook longer. I love the addition of cream cheese!
Theresa
0The mashed cauliflower was delicious and creamy. It was so simple to make.
Carissa
0I love mashed cauliflower, but I don’t think I’ve added garlic before. I think the garlic will make it even better.
Kristin
0Made this recipe to have on Thanksgiving and it turned out so good! It tastes delicious!! Even my carb-loving mother enjoyed it! Thank you so much!
Carley Mills
0The first time I made this it was fantastic and delicious! Tasted just like mashed potatoes. The second time I made it I followed the recipe the same way and it turned out with this really awful bitter aftertaste. What am I doing wrong?? How can I keep that from happening?
Wholesome Yum D
0Hi Carley, To me, this sounds like your cauliflower was probably bitter. There is not much you can do about that, but make sure not to overcook your cauliflower because that can also cause it to be bitter.
Janet Gomez
0Have made it…great! Just fiddled around with seasonings…never the same twice. *chuckling*
Mel
0I liked the buttery flavor. Used my Vitamix to blend. Was a bit too thin. Will use food processor next time. Also, I made without the garlic and chives.
Dani
0Delicious and easy to cook!!!
Donna stancil
0Hi! Do you think I could replace the heavy cream for coconut milk or coconut cream?
Audrey
0Made this recipe and loved it. Am making it again tonight for supper!
Laura Ferguson
0Thank u so much for these wonderful simple recipes. I’m gonna try making a few of them.
Sherrie
0I’m giving this recipe 5 stars EVEN though I cheated a little bit, but it’s because I’m lazy. So I used the Bird’s Eye original cauliflower mash and followed the directions on the box, well, sort of. lol I said I’m lazy! I made a slit in the film like the directions said, but only cooked it for 30 minutes and took it out. So basically when your meatloaf recipe, which is amazing by the way, said to take it out after 30 minutes to apply the ketchup, that’s when I also took out the Bird’s Eye cauliflower. I sauteed the garlic and everything, but then I added the cauliflower mash into the same skillet with the sauteed garlic, butter, cream cheese, and salt. I just let it do its thing on the stove on low, stirring occasionally, while the meatloaf finished in the oven. THIS.IS.MY.FAVORITE.WAY to eat cauliflower mash now! It’s SO good!
Lizzie
0This is a great idea
Marsha
0This was wonderful! I had some keto bread in the fridge (made with coconut flour). I made 1/4 of this bread pudding recipe and ate it for breakfast! Thank you!
RJT
0This was a wonderful recipe!!! We loved it!! I do think I will need to add more xanthan gum to it because I would like it a little thicker consistency.
Linda
0You can put it in a casserole dish or ramekin and bake it for about 25 minutes, it evaporates the excess moisture and tastes great too!
Julie Skinner
0Just made this to go with you Keto Salisbury Steak, and it was an absolutely delicious combo! So easy to make, and hubby loved it too!
Shawn
0Hi, this looks amazing. Quick question the top of the page says the serving size is 1 cup, but under the recipe, it says it’s 1/2 cup. 6.1g net carbs seem like a lot for 1/2 cup. Which is it? Thanks!
Maya | Wholesome Yum
0Hi Shawn, I’ve updated the nutrition info based on the latest I found in the USDA database. The carbs only come from the cauliflower and it can vary a lot depending on the weight of your cauliflower head.
Debbie Lax
0Does this reheat well on the same day it’s made?
Wholesome Yum D
0Hi Debbie, You can reheat mashed cauliflower in the microwave, on the stovetop over low heat, or in the oven at 350 degrees F, until hot.
Kay Surujlall
0I just tried this recipe, amazingly easy.
Chris
0Recommend adding butter fried chopped mushrooms, even add some mashed leeks or brussel sprouts and mash the lot together.
Yvette
0Wonderful recipe and it will be a big change from riced cauliflower!
Shelley Moake
0Delicious, our whole family loves it! Can’t wait to have it again. Thank you. Shelley
Wholesome Yum D
0Hello, Yes you can make this ahead of time and freeze.