Best Cauliflower Mashed Potato Recipe (2024)

This cauliflower mashed potato recipe is the best! Silky smooth and extra creamy mashed cauliflower is the perfect holiday side dish, not to mention low carb and keto-friendly. Easy to make with 5 ingredients.

These are the Best Cauliflower Mashed Potatoes because they taste exactly like real mashed potatoes! It’s a lightened-up version of a classic holiday side dish but still packed with the comforting flavors of fall. Serve a scoop next to the Oven Roasted Turkey Breast or Turkey Fennel Cabbage Rolls for a low carb and keto Thanksgiving dinner!

Which is healthier: mashed potatoes or mashed cauliflower?
Are there potatoes in cauliflower mashed potatoes?
How to make this cauliflower mashed potato recipe
Tips and tricks
Serving suggestions
Make ahead and storing
Can you freeze mashed cauliflower?
Want more healthy holiday side dishes?
Best Cauliflower Mashed Potato Recipe Recipe

Disclosure: this recipe has been created in partnership withAwaken180° Weightlossand it is compliant with the program rules and recommendations.For more information please visitAwaken180° Weightloss.

Making this cauliflower mashed potato recipe is easy; all you need are 5 ingredients and a blender. Cauliflower florets are first boiled until soft, then blended with the same flavor boosters you’d find in a mashed potatoes recipe, like brown butter, garlic, and sage. The finished result is a creamy and luscious, yet keto-friendly side dish you can enjoy for the holidays or year-round.

Which is healthier: mashed potatoes or mashed cauliflower?

Both cauliflower and potatoes are nutritionally-packed vegetables you can enjoy in a wide range of healthy recipes. However, if fewer calories and carbohydrates are what you’re all about, cauliflower is the better choice.

According to the USDA FoodData Central, one cup of raw cauliflower contains:

25 calories
5 grams of carbohydrates
2 grams of protein
2 grams of dietary fiber
Vitamins C, K, and B6

One raw potato contains:

115 calories
16 grams of carbohydrates
1.81 grams of protein
13 grams of dietary fiber
Potassium and vitamins C and B6

As you can see, making mashed “potatoes” with cauliflower is the best way to enjoy a comforting side dish without the excess calories or carbs. The best part is it’s just as easy to make as classic mashed potatoes!

Are there potatoes in cauliflower mashed potatoes?

No, this cauliflower mash recipe is not made with potatoes. It’s called “mashed cauliflower” because it looks, feels, and tastes just like mashed potatoes!

Cauliflower florets are boiled until tender, then blended with a handful of flavor boosters. These ingredients really help mashed cauliflower taste like real mashed potatoes:

Brown butter – This is easy to make yourself by cooking regular melted butter in a pan until it becomes a rich, golden-brown color.
Garlic – Sauteed whole until soft, fragrant, and golden.
Sage leaves – Fried first to enhance their warmth and texture. Feel free to use 1 teaspoon of dried sage instead.
Unsweetened almond milk – One cup contains 1.4 grams of carbs, making it the ideal choice for these keto cauliflower mashed potatoes.
Salt and pepper

In the end, the mash is fluffy and creamy, pairing well with even more keto Thanksgiving recipes, like Oven Roasted Turkey Breast and Garlic Butter Mushrooms.

How to make this cauliflower mashed potato recipe

Step 1: Place the cauliflower florets in a strainer basket while you wait for a pot of water to boil on the stove. Once it’s boiling, place the strainer inside and cook the cauliflower until it’s fork tender. Drain the water and let the florets cool.

Step 2: Meanwhile, melt the butter in a skillet over medium heat, then add the whole garlic cloves and sage leaves. Saute until the garlic is golden brown.

Step 3: Transfer the cooked cauliflower, sage leaves, garlic, brown butter, salt, and pepper to a blender. Add 2 tablespoons of almond milk and blend until smooth. Continue adding more milk as needed.

Step 4: Transfer the cauliflower mashed potatoes to a serving dish and top with the remaining melted butter. Garnish with fresh or fried sage leaves and cracked black pepper, then enjoy!

Tips and tricks

Drain the cooked cauliflower REALLY well; all of the excess water should be gone! You’ll end up with watery cauliflower mashed potatoes if you skip this part.
Substitute the fresh garlic cloves for roasted garlic instead. This will give the mash richer flavors and more savory notes.
You may not need to use the entire 1/4 cup of unsweetened almond milk at first. Add 2 tablespoons at a time until the mash is creamy and smooth.
You can also make this recipe in a food processor if you don’t have a blender. A potato masher works, too!

Serving suggestions

The creamy texture and mild savory flavors in low carb cauliflower mashed potatoes help them pair well with almost everything. These are my favorite ways to enjoy them:

Serve them with a New York strip steak and asparagus for a healthy spin on your favorite steakhouse dish.
Add a scoop of this Ground Beef Veggie Skillet over a bed of mashed cauliflower.
They’re a simple side dish you can pair with garlic chicken thighs for weeknight dinners.
They’re a must for the holidays! Serve a scoop of the cauliflower with Thanksgiving stuffing, dinner rolls, herb roasted chicken, and a roasted vegetable salad.

Make ahead and storing

The cauliflower mashed potatoes can be made 1 or 2 days ahead of serving. Just reheat them in a pot on the stove, then serve!

You can keep leftovers in an airtight container in the fridge for up to 5 days.

Can you freeze mashed cauliflower?

Although I haven’t tested it, the cauliflower mash should freeze well for about 1 month. Transfer the cooled leftovers into a ziplock bag, then freeze. Let them thaw in the fridge before reheating.

Want more healthy holiday side dishes?

Cauliflower Fennel Soup
Salmon Stuffed Mushrooms
Stuffed Zucchini Boats
Garlic Butter Mushrooms
Roasted Vegetable Salad

Best Cauliflower Mashed Potato Recipe

by Silvia Dunnirvine

Prep: 12 minutes mins

Cook: 8 minutes mins

Total: 20 minutes mins

Servings: 2 big servings!

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Ingredients

▢ 1 head cauliflower
▢ 2 tbsp butter
▢ 4 cloves garlic whole
▢ 5 fresh sage leaves
▢ 1/4 cup unsweetened almond milk
▢ salt and pepper to taste

Instructions

Bring a pot to a boil. Add cauliflower florets to a strainer basket and cook until fork tender 7-8 minutes (do not overcook!). Remove from heat and place strainer over a plate. Let the moisture drip out while it cools down for 10 minutes (see notes)
Meanwhile heat 1 tbsp butter In skillet. Add in whole garlic and sage leaves and sauté until garlic is golden brown. Remove sage leaves and reserve sage brown butter and garlic.
Transfer cauliflower to a blender. Add sage brown butter and garlic along with a pinch of salt and pepper and a couple tablespoons of unsweetened almond milk (see notes). Blend for 30 to 45 seconds, adjuster the milk as needed.
Transfer to a serving plate. Melt remaining 1 tbsp of butter and add on top of cauliflower mashed potato. Garnish with fresh sage or your can use the toasted sage from earlier and a pinch of freshly grind pepper.

Notes

*do not skip this step or you will end up with a watery cauliflower mashed potato.

**you may not need to use the entire 1/4 cup of unsweetened almond milk so start with a table spoon and see if you need more.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Cauliflower Mashed Potao Keto, Cauliflower Mashed Potato, Low-Carb Cauliflower Mashed Potato

Course: Side Dish, Vegetables

Cuisine: American

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Best Cauliflower Mashed Potato Recipe (6)

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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FAQs

How do you keep mashed cauliflower from being watery? ›

Using less water prevents the cauliflower from getting waterlogged. Boil until tender. This will take about 10 minutes or so. Sautéeing the cauliflower first helps it cook faster once the water is added to the pot.

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How do you thicken up cauliflower mashed potatoes? ›

You can add a litle softened cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don't need more than about ¼ teaspoon per head of cauliflower.

See Details ›

Why is my cauliflower mash grainy? ›

Recipe Tips and Tricks

When you're cooking your cauliflower florets, make sure they're fork-tender before removing them from the pot. If the cauliflower isn't cooked long enough, it can make your mashed cauliflower grainy.

What does soaking cauliflower in water do? ›

Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs. Drain and rinse.

How do you firm up mashed cauliflower? ›

Make the Thickest Mash Possible: Use less water in your steamer than you normally would, and be sure the vegetables don't touch the water while steaming. If they seem water logged, take the time to add the cauliflower to a cheesecloth or thing kitchen towel, and drain off some of the excess moisture.

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What is a good thickener for mashed potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Tell Me More ›

How to make cauliflower puree Gordon Ramsay? ›

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

Why is my cooked cauliflower bitter? ›

Over-cooking causes cauliflower to release sulfurous compounds that produce an unpleasant odor and bitter taste. (You'll also lose more phytochemicals.) Check the "doneness" of cauliflower by pricking it with a fork a few minutes before the suggested cooking time is up.

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Why is my cauliflower not softening? ›

"When making cauliflower steaks or roasting florets, if you don't roast it in the oven long enough it will be warm but still hard and unenjoyable to eat," says Michalczyk. Be sure to check them before you turn the oven off and give them extra time if they are still too firm.

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How do you get the bitter taste out of cauliflower? ›

To mellow the flavor, soak the entire head (leaves removed) in cold, salted water for 30 minutes before steaming. Some of the bitter components will leach out. Soaking cauliflower will also give your cauliflower a snow-white appearance.

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Learn More Now ›

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Why are Bob Evans Mashed Potatoes so good? ›

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor you expect.

How do you get water out of riced cauliflower? ›

The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.

Read On ›

How do you squeeze water out of riced cauliflower? ›

It really is as simple as putting the cooked and cooled cauliflower on a clean flour sack towel , wrapping it up and squeezing all the water out. I like to use flour sack towels because they're large and really thin, which makes them easy to squeeze tight and get out as much water as possible.

Find Out More ›

How do you make runny mashed thicker? ›

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

Keep Reading ›

Why is my cauliflower cheese wet? ›

If you overcook the cauliflower before it's cooked in the cheese sauce, your dish will have a disappointing soft texture with watered-down sauce. Although there are some tricks to apply if you overcook vegetables, your best bet is to aim for undercooking the vegetable a little.