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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
Keith
0We began the Keto diet and was looking for a recipe with stuff I had already purchased.
I made this, steaming the cauliflower and used a small amount of garlic powder. It was alright. Smelled a little like feet, but we coved it with cheese and that helped. Anyone that says this is so much better than mashed potatoes is nuts. I dont know how you make yours, but no it is not. But as for my Keto diet is was alright. Thank you for taking the time to post this recipe. I will make again, but not after we finish the diet.
Maya | Wholesome Yum
0Hi Keith, Thank you for the feedback. The recipe uses minced garlic, not garlic powder, which I think is better though you could use garlic powder. If the smell bothers you, you may prefer to roast the cauliflower instead of steaming or boiling it.
phil
0Hi Maya you have several recipes with ordinary mashed potatoes, I found that amount of potatoes is sometimes more than the amount of potatoes we eat, We are only two. You can make a delicious mash by adding the potatoes with the cauliflower and have a softer taste. Especially if you have fussy grandchildren that do not want to eat the “cabbage” it tastes wonderful. Meat sauce or something similar could also enrich the taste. Try some!
Pilar Abella
0Added a couple spoonfuls of fresh grated Asiago. Delicioso!
Jon Erickson
0They turned out pretty runny. How do I make them thicker? Did I overcook them?
Wholesome Yum D
0Hi Jon, This typically happens if the cauliflower is not drained well enough and/or if it’s not cooked for long enough. It needs to be fall-apart soft and then super dry before adding it to the food processor.
Lynne
0We loved it!
Mattie Balt
0Thank you so much for this very yummy cauliflower mash recipe. I just wanted to let you know, since I don’t have a food processor, l boiled my cauliflower for almost 20 minutes. Then I turned off the heat from the stove and let the cauliflower stay in the hot water for an extra 15 minutes. Took longer, but there was zero need of a food processor. I used a fork and it was smooth. Again, thank you, I look forward to trying more of your recipes now that I have started my keto lifestyle.
Pam
0Taste great! So far, everything I have tried has been excellent.
Isela
0I decided to give mashed cauliflower a go again. I made it once before for keto thanksgiving and it was TERRIBLE! (Different recipe tho) however this recipe is simple and sooo good!!! The texture is comparable and went great with beef pot roast. I used 2 lbs of frozen riced cauliflower and used my immersion blender. I also added a handful of parmesan. It was so so tasty.
Diane
0Good flavor but waaay too “loose”. Consistency like mush, no texture, and definitely not a replacement for mashed potatoes. And this was after draining the cauliflower well and then even placing it on paper towels for further drying. I think next time I would not try to make such a a smooth consistency but would leave more pieces chunky. But what to do about the watery consistency?? What could be added to ensure more texture and thickness similar to mashed potatoes?
Mary
0Made this today. Delicious. I used some herb butter I had made awhile ago. I will have some for dinner and freeze the rest. I’m thinking about adding some cheese to one batch I freeze.
Mary
Carol Rizzo
0I doubled the recipe but I think I did too much butter, is there anything I can do to make it thicker?
Wholesome Yum D
0Hi Carol, The butter maybe the issue that made your mash too thin. Also, using more florets and less stems.
Maureen
0Hi Maya; I made the mashed cauliflower last night for the first time. I used double to cream cheese and “mashed” in my Vitamix. Flavour was awesome (garlic added) but the mixture was far too thin. It spread out on the plate similar to a raw egg that just runs. I have a few servings left; do you have any tips for thickening it up?
Maya | Wholesome Yum
0Hi Maureen, This typically happens if the cauliflower is not drained well enough and/or if it’s not cooked for long enough. It needs to be fall-apart soft and then super dry before adding it to the food processor. It is still less thick than a dense potato mash, but definitely shouldn’t run across the plate. Hope this helps and I’m glad you liked the flavor!
Teri Thibodeaux Cueman
0Tried this the first time and husband could not believe it was not mashed potatoes. Made it as a riff on my normal mashed potatoes recipe and added a little horseradish for a small kick. Delicious! Have now served it several times to company who also cannot believe that it’s actually cauliflower. A real keeper recipe.
JB
0This is so yummy and easy to make! I prefer it over regular mashed potatoes any day.
LYNN
0Honestly, I purchased a used food processor just so I could make this dish. BEST purchase I have made in a long time. The cauliflower was creamy and delicious. Added in sour cream and chives the 2nd time which is quite yummy as well. Thank you for this!
MD Houghton
0Great!!!!!!!!!!!!!!!! Better than mashed potatoes.
Myra
0I prefer roasting the cauliflower first for flavor, and it also provides a little more bulk. I use an emersion blender right in the pan – keeps things hot and less equipment to wash. Great recipe.
Diane
0Maya, I might like to try your method of roasting the cauliflower since, with the batch I made, the steamed cauliflower turned out to be too watery in spite of extra draining/drying. Does the cauliflower stay moist enough and not overly dry in the process of roasting it until extra-soft? What baking temp do you use and do you oil the cauliflower before baking?
Maya | Wholesome Yum
0Yes, you can roast it instead. Just use my roasted cauliflower recipe but continue roasting for longer until it’s mushy (if it starts to brown too much, turn down the heat or tent with foil).
carolyn
0I made this recipe tonight and my son and I loved it.
Maricela
0This is a quick, easy and very tasty recipe, great for sub for mashed potatoes.
sheila
0Excellent! My husbands favorite food is mashed potatoes. He has been a bit grumbly over not having potatoes on this diet… He loved this substitute. We had baked chicken and the gravy was perfect on the mashed cauliflower. I steamed frozen cauliflower, it worked really well.
Barbara Vincent
0Delicious.
Rovilyn
0This is so good! I made some last night and added ground black pepper and parmesan cheese. I love mashed potatoes, and this is a great alternative. The kids even ate it and loved it too.
Tracy Timm
0No matter what I have tried, my palate refuses to accept mashed cauliflower. I will give this a try, though. And I wonder, what if I roasted the cauliflower 1st? Would that maybe be more like a twice bake or at least a little thicker? (I see some of the “thin consistency” in the comments). And I really like the garlic herb cream cheese comment! I don’t always agree that more seasoning is better, however, I do think cauliflower needs a lot!
Wholesome Yum D
0Hi Tracy, I have never tried that method but if you do, please let me know your results.
Kathleen
0I love this recipe! Cauliflower is one of my favorite veggies… I did an experiment the other night, though. I made a shepherd’s pie with taco seasoned meat, salsa, mixed veggies, mashed rutabaga topped with mozzarella cheese. It was amazing! I was wondering, Maya, if you have tried the mashed rutabaga and what options you might offer..
Wholesome Yum D
0Hi Kathleen, I have never tried that before but sounds good!
carolyn
0I made this this today to go with roasted chicken and it was delicious.
Sarah
0I love cauliflower and I really love it mashed with butter. People who are not on Keto will love this recipe.
Shanea Wilson
0I’ve made this twice already, I can’t believe I would like mashed cauliflower so much but this is delicious. I like to serve it with roast.
Cheryl
0I made this recipe and we love it!! Do dry your califlower very well after cooking as this will help with the runny and thin problems.
Rose Marie Kamenitz
0Scrumpdeli-cious! Love this recipe. Very easy to make & will become a staple in our menu.
I like sweet potatoes more than white but this is a “cauliflower” Mash ” so much better w/ a few carbs, as we follow the Paleolithic Lifestyle Diet. So this is the perfect recipe for us!!
Keep these extraordinary recipe!! WE LOVE IT!!
Kendra
0Cauliflower mash is my favorite side. I first tried the Wholesome Yum recipe but have adapted it for my taste over time. I microwave Costco frozen cauliflower rice for 7-8 minutes, drain it and put it in the blender with butter, chives, heavy cream, shredded cheddar cheese, and salt and pepper. I blend everything on the soup setting to keep it heated until it becomes the consistency of mashed potatoes. When plated I put bacon bits and ghee on top for extra richness. This goes great with air fryer chicken thighs. I always go to Wholesome Yum for recipes first as Maya’s are the best Keto recipes!
Brenda
0Made mashed potatoes for the “high carb” folks, and this cauliflower for myself and my brother. We really enjoyed it with our turkey dinner and didn’t miss the potatoes like I thought we would. Was delicious. Thanks for the great recipes you pass on to us!
paula
0Looks delish. Can’t wait to try it.
Lynda Pedersen
0I make this with riced cauliflower and it is delicious! I make it in a small pot and then use an immersion blender to mix it and it comes out very smooth. This goes really well with salisbury steak and gravy. Much tastier than mashed potatoes!
Lisa Ownby
0Made mashed cauliflower recipe the other day. Very tasty!
Nell
0I use cauliflower in a lot of dishes especially since I joined wholesome yum but for some reason I am not a fan of the mashed cauliflower. I followed recipe, it just wasn’t for me.
Joiha Huguenin
0I like to add cheddar or swiss cheese to it in addition to the cream cheese. Also, I find it helps reduce how runny it is if I squeeze out the excess moisture from the cauliflower using paper towels before I process it.
Jane Inniger
0Wonderful recipe. Easy to make and has great flavor. I did add some garlic as my family likes that additional flavor with very little salt.
donna
0Wonderful recipe. Don’t miss potatoes as much!!
John
0Excellent recipe…much better than others I’ve tried… very creamy and smooth.
Jenniffer LaCroix
0Ive made this a few times now, and its pretty simple to make. Probably a lot quicker if you used rice cauliflower. I enjoyed the taste and it did taste like potatoes. Thank you for the recipe.
Lucinda
0I’ve had mashed cauliflower before but this is so much better. Thank you!
Michelle Lajeunesse
0Absolutely delicious!!
Irene C Janis
0Made this for Thanksgiving and it actually fooled some of the family! They thought they were eating mashed potatoes! Definitely a keeper.
Carrie
0My mashed cauliflower never turned out thick and creamy until I found your recipe. Your tips for not using the stems and using cream cheese has made all the difference. Usually, I keep them simple with just garlic and pepper, but sometimes I like cheese just to shake things up a bit. Thanks for sharing.
Dawn T
0I just have to try this on my daughter. If it’s anywhere close to the title, I will have fooled her. (She hates cauliflower!)
Natalie
0I used a huge head of cauliflower (only the florets) took a tip from another recipe to place it in a dish towel and squeeze out the water / tons of water came out and although this was great and has the perfect mash consistency- it made less than a cup. I steamed mine and used my kitchen aid!
Ken K
0A great twist to ‘mashed potatoes’! We made it this Thanksgiving and most couldn’t tell the difference! Delicious and amazing! Thanks for sharing!
Sandra Surtees
0Your cauliflower mash looks so good and healthy and low carb. But the southern girl in me still wants to smother it in country gravy. LOL
Thanks for your recipes. Love the simple low number of ingredient ones.
Brenda
0This is great as a side dish but it is also perfect on a shepherds pie of whatever leftover meats and veggies that go together. Very easy.
Kathy
0I tried this for Thanksgiving this year. It was delicious! Thank you.
Mary
0Realy good we loved this!