Serve up a creamy, delectable side in minutes with this foolproof method that has your microwave and food processor doing all the work!
Cauliflower might be the most underrated vegetable. It seems so neutral with its pale color and mild flavor profile. But it’s actually quite the multitasker. I enjoy snacking on it raw with a little cottage cheese dip as much as serving it roasted alongside pork chops or grilled chicken. It’s also delicious steamed, stir-fried, boiled, grilled, pickled, or mixed into a casserole.
And when I’m craving the comfort of mashed potatoes, I can once again turn to cauliflower to keep me on track for my low-carb goals. This 10-minute cauliflower mash tastes so much like rich, creamy mashed taters—I might not know the difference if I hadn’t made it myself!
I love how the cream cheese adds richness and a little tang to the dish while beefing up its thickness. And the heavy cream balances that thickness for a perfectly satisfying consistency. With only salt and pepper for seasoning, this side complements nearly any entrée, from steaks and chops to seafood, chicken, and vegetarian options.
Make this mash your own
This recipe makes a fairly neutral base from which you can create lots of tasty sides. As you’re processing the cauliflower, you can add extra cream cheese for a thicker consistency or a splash more cream for thinner results. Or swap half the cream cheese for sour cream or Greek yogurt for extra tang and creaminess. You could also blend in a clove or two of roasted garlic for richer, deeper flavor.
Once you’ve transferred the hot mash to a serving bowl, mix-ins can personalize the dish. Fold in fresh chopped herbs like rosemary, thyme, parsley, or chives for elevated tastiness. Or fold in shredded cheddar, Gruyère, Gouda, Monterey Jack, or Parmesan cheese.
Top your mash with shredded cheddar, sour cream, bacon crumbles, and diced scallions for a loaded-style dish. Or spread it over this Keto Green Bean Casserole or this Low-Carb Everything Bagel Chicken Casserole just before baking for layers of deliciousness.
How do I store leftovers?
Once your cauliflower mash has completely cooled, store it in an airtight container. It’ll keep in the fridge for up to 4 days. You can also freeze this dish in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge. Reheat gently in the microwave or on the stovetop, stirring occasionally and adding a spoonful of milk, cream, or butter to restore creaminess if needed.
Similar recipes to try
Hungry for more low-carb dishes that feature cauliflower? Simplify dinner prep with this one-pan recipe for a Delicious Low-Carb Cauliflower Casserole. Swap the takeout menu for this quick, easy, and tasty Keto Stir-Fried Cauliflower Rice. Looking for a beginner-friendly, low-carb bread recipe that requires no kneading or rising? Try this foolproof Keto Cauliflower Bread.
10-Minute Cauliflower Mash
Ingredients
- 1 package frozen cauliflower (12 ounces)
- 2 ounces cream cheese cubed
- Salt and pepper to taste
- 3 tablespoons heavy cream
Instructions
- Microwave the frozen cauliflower, following package instructions, until it's very soft. Drain thoroughly and let cauliflower sit in a strainer for a minute, or pat it dry to remove excess water.
- Transfer the hot cauliflower to a food processor. Pulse a few times to break up large pieces, scraping down the sides as needed.
- Add cream cheese, salt, and pepper. Pulse again to incorporate, pausing if necessary to scrape down the bowl.
- Slowly add the heavy cream, pulsing until the mash reaches your preferred consistency, smooth or slightly chunky. Taste and adjust seasoning if needed.
- If the mash seems watery, pour the mixture into a saucepan and let it cook over low heat for a few minutes to allow excess moisture to evaporate.
- Serve immediately.
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