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Creamy Mashed Cauliflower

A low-carb, creamy alternative to traditional mashed potatoes, perfect for a comforting side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head Cauliflower Creamy base; swap with broccoli for a twist.
  • 2 cloves Garlic Adds flavor; use garlic powder for convenience.
  • 2 tablespoons Butter Enhances richness; opt for olive oil for a vegan version.
  • 1/2 cup Milk or Cream For smoothness; almond milk or coconut cream works too.
  • to taste Salt Adjust to taste; consider herbs for additional flavor.
  • to taste Pepper Adjust to taste; consider herbs for additional flavor.

Method
 

Preparation and Cooking
  1. Cut the larger florets of cauliflower in half or quarter so they’re all about the same size.
  2. Add cauliflower and garlic into a large pot of boiling water and cook for 10 minutes until very soft.
  3. Scoop out a mug of cooking water.
  4. Drain well, then transfer to a food processor.
  5. Add remaining ingredients, starting with no water, and blitz until smooth (use a handheld blender stick if you don’t have a food processor).
  6. Use reserved cooking water to adjust the consistency to taste and help puree smooth.
  7. Adjust salt and pepper to taste.
  8. Transfer to a serving bowl, drizzle with melted butter, and garnish with parsley if desired.
  9. Serve as a side with anything that you’d usually serve with mashed potatoes!

Notes

Store leftover mashed cauliflower in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water to restore its creamy texture. Can be frozen for up to 2 months.