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Home » Sides » Mashed Cauliflower

Mashed Cauliflower

Published: Aug 24, 2021 by Justin Coit

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Made with just six simple ingredients and in less than 30 minutes, this Mashed Cauliflower is an easy and delicious veggie-packed side dish. It’s a healthy, low-carb alternative to mashed potatoes that everyone will love.

A bowl of mashed cauliflower with chives on top by a linen napkin and wooden spoon beside it.
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Pinterest graphic of a bowl of mashed cauliflower beside a linen napkin and wooden spoon.
Pinterest graphic of a bowl of mashed cauliflower with chives on top.

Cauliflower is such a versatile vegetable. With just a few simple steps, cauliflower can be turned into a mashed potato alternative. The mashed cauliflower is silky, velvety, creamy, just like regular mashed potatoes! However, it’s much lighter, so you’re less likely to feel bloated or weighed down after a large helping of mashed cauliflower. 

Even better, this recipe goes with pretty much anything and everything. Some of my favorite recipes to serve it with are my Vegan Mac and Cheese, Carne Asada, and Air Fryer Salmon. You’ll have dinner ready in a flash with this easy side.

Key Ingredients You Need

Ingredients needed to make mashed cauliflower.
  • Cauliflower — When picking a head of cauliflower, you want one that’s dense and feels heavy for its size. Avoid any that have yellow or brown spots on them. The head should be compact and firm as well. You can also purchase pre-cut florets to save prep time.
  • Garlic — Since cauliflower is neutral in flavor, sautéeing the garlic and combining it with the pureed cauliflower will give it a nice aromatic flavor.
  • Sour cream — The sour cream is for added moisture and to make the mashed cauliflower creamy. It also provides a tangy flavor to the mash. Yogurt can be substituted, but I recommend using full-fat sour cream for the best flavor.

How to Make Mashed Cauliflower

Set of two photos showing cauliflower being cut and added to a pot.

Step 1: Cut the cauliflower into florets.

Step 2: Bring water to boil in a large pot over medium heat and add in the florets. Cook until tender.

Set of two photo showing the pot of cauliflower drained then garlic being cooked in a pot.

Step 3: Drain the florets and set it aside.

Step 4: Heat the pot over medium-high heat and melt the butter before adding in garlic and sauté for 1 minute.

Set of two photos showing garlic being blended and then mixed in the pot with the garlic.

Step 5: Add cooked florets and sautéed garlic into a food processor or blender and blend until smooth. 

Step 6: In the same pot or bowl, mix together blended cauliflower, sour cream, parmesan cheese, and salt and pepper to taste.

Overhead view of a bowl of mashed cauliflower with fresh chives on top.

Tips For This Recipe

  • If you do not have a food processor or blender, you can use a potato masher.
  • You can add fresh herbs such as thyme, rosemary, sage, chives, or parsley for added flavor.
  • Make sure to drain the florets fully before transferring them to the blender. If you use a lid to drain the pot, sometimes there’s still water leftover which will make for a watery mash. I always use a colander to make sure there’s no water left. 
  • When cutting the cauliflower, try to cut the florets as evenly as possible to avoid some small overcooked florets. They’ll be mushy in texture and won’t make for a silky mash. 
  • Avoid over blending the cooked florets as that can lead to a gummy mash.
Profile view of a bowl of mashed cauliflower with chives on top.

Frequently Asked Questions

How do I store this?

Feel free to make this cauliflower mash up to 3 days ahead of time. Store the leftovers in an airtight container. When ready to enjoy, you can reheat this on the stovetop or in the microwave. 

Can this be frozen?

If you’ve made too much, you can freeze cauliflower mash for up to a month. Freeze it in an airtight freezer-friendly container or bag. When ready to eat, you can thaw it overnight in the fridge before reheating.

What else can I add to this?

You can add whatever you’d like to this! Similar to mashed potatoes, some cheddar or pepper jack cheese, and bacon bits pair together really well. Caramelized onions make for a delicious addition to the mash as well. Feel free to play around with the toppings!


IF YOU LOVE THIS RECIPE TRY THESE OUT!

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If you’ve tried this Mashed Cauliflower Recipe then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

A grey bowl of mashed cauliflower with chives on top with a linen napkin beside it.
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Mashed Cauliflower

Made with just six simple ingredients and less than 30 minutes, this Mashed Cauliflower is an easy and delicious veggie-packed side dish. It’s a healthy, low-carb alternative to mashed potatoes that everyone will love.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 171kcal
Author: Justin Coit

Ingredients

  • 1 head cauliflower cut into florets
  • 3 tbsp butter
  • 5 garlic cloves minced
  • ¼ cup sour cream
  • salt & pepper to taste
  • ¼ cups grated parmesan cheese

Instructions

  • Bring water to boil in a large pot over medium heat and add in cauliflower florets. Cook until tender (approx 10 minutes) and drain and set aside.
  • Heat pot over medium high heat (you can use the same pot you boiled the cauliflower in) and add in butter. Once butter is melted, add in garlic and sauté for 1 minute.
  • Add cooked cauliflower and sautéed garlic into a food processor or blender and blend until smooth. Scrape down sides as needed between blending or blend in batches.
  • In the same pot or bowl, mix together blended cauliflower, sour cream, parmesan cheese and salt and pepper to taste.

Video

Notes

  • If you do not have a food processor or blender, you can use a potato masher.
  • You can add fresh herbs such as thyme, rosemary, sage, chives, or parsley for added flavor.
  • Make sure to drain the florets fully before transferring them to the blender. If you use a lid to drain the pot, sometimes there’s still water leftover which will make for a watery mash. I always use a colander to make sure there’s no water left. 
  • When cutting the cauliflower, try to cut the florets as evenly as possible to avoid some small overcooked florets. They’ll be mushy in texture and won’t make for a silky mash. 
  • Avoid over blending the cooked florets as that can lead to a gummy mash.

Nutrition

Calories: 171kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 152mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 406IU | Vitamin C: 71mg | Calcium: 126mg | Iron: 1mg
*Nutrition Disclaimer
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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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