Say goodbye to weak, watery sides with this tutorial for serving up a rich, creamy, mouthwatering mash in less than 30 minutes!
Mashed potatoes have long been my favorite side dish. There was a time when I would skip dessert in favor of an extra helping of creamy mashed taters slathered in butter and sprinkled liberally with salt and pepper. When I embraced a low-carb lifestyle, I was certain nothing else could deliver that deep sense of comfort.
Boy, was I wrong! Cauliflower has become my go-to choice for a low-carb spud alternative. And, in my humble opinion, this really is the best mashed cauliflower recipe around. It delivers a thick, creamy mash in mere minutes—no roasting or special skills required! Using just a microwave and a food processor, you can achieve a mouthwatering side dish that even picky children will happily devour.
This recipe keeps the seasonings simple, leaning on salt, pepper, and garlic powder for the perfect savory character. And the cream cheese, sour cream, and half-and-half bring in lots of richness for an unbelievably silky texture. In less than half an hour, you’ll have a family-friendly side dish to pair with any and all entrées—just be sure to make enough for seconds!
Fresh vs. frozen cauliflower
I get it—processing a big head of cauliflower seems like a pain. And frozen cauliflower is available year-round, stays usably fresh almost indefinitely, and typically retains all the nutritional value of fresh. So, while I recommend using fresh in this recipe for the best results, you can sub in frozen for convenience.
The main difference you’ll notice is texture. Frozen cauliflower releases more water than fresh, so it can end up a bit waterier or softer after cooking. That makes draining a much more important step. Be sure to thaw and drain frozen florets thoroughly before steaming. Then let them sit in a colander for a few minutes or squeeze them between clean towels or cheesecloth after steaming to remove excess moisture.
If all you have is frozen cauliflower rice, know that it tends to cook faster and yield a smoother mash. Drain it thoroughly after steaming—or sauté it briefly in a dry pan before processing to help evaporate excess moisture. Then add liquid sparingly. You may not need the full amount of half-and-half because of the watery nature of riced cauliflower. Start with just one tablespoon and add more only if it’s needed for creaminess.
How do I store leftovers?
Let your mashed cauliflower cool before storing it, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4-5 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge, then reheat on the stovetop over low heat, stirring frequently and adding a splash of half-and-half or milk to restore creaminess. Or cover and microwave leftovers directly from the freezer in short bursts, stirring between each, until piping hot throughout.
Similar recipes to try
Hungry for more low-carb dishes that feature cauliflower? Give your comfort food a one-pan glow-up in this Delicious Low-Carb Cauliflower Casserole. Or give rice the night off and pair any main dish with Keto Cauliflower Rice With Mushrooms And Artichokes. And tap this Keto Cauliflower Bread recipe to rediscover the joy of sandwiches without tanking your low-carb goals.
The Best Mashed Cauliflower Recipe: Keto, Low-Carb, GF
Ingredients
- 1 head of cauliflower about 2 1/2 pounds before trimming, 1 to 1 1/2 pounds after trimming
- 1/2 cup water
- 4 tablespoons butter softened
- 2 tablespoons cream cheese softened
- 2 tablespoons sour cream
- 2 tablespoons half-and-half
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Instructions
- Remove all leaves and large stems from the cauliflower. Cut the head into quarters, and use a sharp knife to separate the florets from the thick core. Discard the core, and chop large florets into smaller pieces of uniform size for even cooking.
- Place the cauliflower pieces in a large microwave-safe bowl and add the water. Cover with a vented lid, paper towel, or loose plastic wrap. Microwave for 5-7 minutes, until fork-tender. Alternatively, steam the florets in a steamer basket over boiling water for 10-12 minutes. Drain thoroughly and let excess moisture evaporate for a minute.
- Transfer the cooked cauliflower to the bowl of a food processor. Pulse for 30-60 seconds, scraping down the sides as needed, until mostly broken down and starting to look creamy.
- Add the butter, cream cheese, and sour cream. Process until they are well incorporated and the mixture looks smooth. Scrape down the bowl.
- Add the half-and-half, salt, garlic powder, and pepper, then process for another 30–60 seconds. The mash should be very smooth and creamy.
- If the mash is too thick, blend in a bit more half-and-half, 1 teaspoon at a time, until it reaches your desired consistency. If it's too watery, add a bit more cream cheese, or transfer the mash to a skillet and cook over low heat, stirring often, to evaporate excess moisture.
- Taste and adjust salt and pepper.
- Transfer the mashed cauliflower to a bowl and serve hot.
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