Creamy Mashed Cauliflower

Delicious, easy, and cheesy Mashed Cauliflower is a great low-carb alternative to mashed potatoes, and if fixed properly, you may even like them better.  I actually find them much tastier than the spuds. I love to serve this dish with pork chops, meatloaf, steak, and grilled chicken.

Low Carb and Keto Friendly Mashed Cauliflower

It is the first of the year, and everyone is jumping on the low-carb and keto bandwagon.  Why not go along for part of the ride, as long as everything tastes yummy? I love to serve this with Beef Petite Shoulder with Pan Gravy, Pan Fried Chicken with Cream Gravy, and Mississippi Pot Roast. 

How to make Cauliflower Mash

Start by cutting up and boiling your cauliflower over medium-high heat until it is very tender.  Then drain very well and add the milk, cream cheese, cheddar cheese, and Parmesan Cheese.  Next, using an immersion blender, food processor, or potato masher, blend the mixture until smooth and creamy.  This may take several minutes to get it creamy and smooth.  Then season with salt and pepper to taste. Spoon the mixture into a serving bowl and top with a little dried or fresh parsley or dried or fresh chives.

Recipe Tips

• Using 1 large head or 2 small heads of cauliflower, cut the florets away from the stem. Try to cut them into uniform pieces so they cook at approximately the same rate.
• Drain the cauliflower very well.  After I drain the cauliflower, I leave it in the pot on the stove on the lowest heat possible for 1-minute intervals draining again between each interval.  I repeat this about 5-6 times.
• You can also steam the cauliflower by placing the florets in a steamer basket in a large pot with a few inches of water for about 8 minutes or until completely tender. . 
• Any soft melting cheese that is not stretchy works for this recipe.  Think cheddar, white cheddar, gouda, fontina, Pepper Jack, Monterey Jack, or Muenster.
• To get a real smooth texture on the cauliflower, use an immersion blender, blender, or food processor. If using a blender, make sure you remove the inner circle on the top to let steam and heat out, or it could blow the top off.   That being said, if all you have is a hand mixer, use it, and it will still be delicious, just not quite as smooth. If you like it a little lumpy, use a handheld potato masher.
• Feel free to add a little different spice, depending on your taste.  If you like a little heat, kick it up with a few pinches of ground cayenne or Cajun seasoning.  Do you like everything with a little traditional twist?  Add some fresh or dried thyme leaves and fresh or dried rosemary.

Flavor variations for Mashed Cauliflower

• Garlic and Fresh Herbs – add 6 cloves of roasted garlic, 1 teaspoon of fresh thyme leaves, and 1 teaspoon of fresh snipped rosemary.
• Italian – add 3 cloves of minced garlic sauteed in butter and 1 teaspoon of Italian seasoning.
• Chive and Bleu Cheese – stir in 1/4 cup fresh snipped chives and 1/3 cup bleu cheese crumbles.
• Bacon and Green Onion – stir in 4 slices of crumbled bacon, 1/4 cup chopped green onions, and 1/4 cup sour cream or Greek yogurt.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat.

To freeze, first cool completely, then store in a sturdy freezer container or freezer zipper bag. Freeze for up to 3 months. Thaw in the fridge overnight, reheat in the microwave or on the stovetop over low heat.

More cauliflower recipes

Creamy Mashed Cauliflower Recipe

Low in carbs and delicious, this Creamy Mashed Cauliflower is sure to become a regular side dish in your house. Serve in place of mashed potatoes with all your favorite beef, chicken, pork, and fish recipes,

5 from 12 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 193kcal

Author: Beth Pierce

Ingredients

• 1 large head cauliflower florets removed
• 4 ounces full fat cream cheese cut in cubes
• 2/3 cup shredded white cheddar cheese
• 1/4 cup freshly grated Parmesan Cheese
• 1/3 -1/2 cup whole or 2% milk
• salt and pepper to taste
• 2 tablespoons butter cut in 1/2 tablespoon increments
• dried or fresh parsley or dried or fresh chives garnish - see notes

Instructions

• Boil the cauliflower florets in lightly salted water until very fork tender.
• Drain very well several times.  Add the cream cheese, cheddar cheese, Parmesan Cheese, and 1/3 cup of milk.  Using an immersion blender or a food processor, blend the mixture until smooth and creamy; this may take several minutes. If needed, add 2-3 more tablespoons of milk until desired consistency.
• Season with salt and pepper to taste.  Top with butter. If desired, garnish with a little dried or fresh parsley or dried or fresh chives.

Notes

• Using 1 large head or 2 small heads of cauliflower, cut the florets away from the stem. Try to cut them into uniform pieces so they cook at approximately the same rate.
• Drain the cauliflower very well.  After I drain the cauliflower, I leave it in the pot on the stove on the lowest heat possible for 1-minute intervals draining again between each interval.  I repeat this about 5-6 times.
• Any soft melting cheese that is not stretchy works for this recipe.  Think cheddar, white cheddar, gouda, fontina, Pepper Jack, Monterey Jack, or Muenster.
• To get a real smooth texture on the cauliflower, use an immersion blender, blender, or food processor. If using a blender, make sure you remove the inner circle on the top to let steam and heat out, or it could blow the top off.   That being said, if all you have is a hand mixer, use it, and it will still be delicious, just not quite as smooth. If you like it a little lumpy, use a handheld potato masher.
• Feel free to add a little different spice, depending on your taste.  If you like a little heat, kick it up with a few pinches of ground cayenne or Cajun seasoning.  Do you like everything with a little traditional twist?  Add some fresh or dried thyme leaves and fresh or dried rosemary.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave. 

Nutrition

Calories: 193kcal | Carbohydrates: 4g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 260mg | Potassium: 111mg | Fiber: 0.04g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 0.1mg

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