Creamy Cauliflower Mash
You can make mashed cauliflower taste just like mashed potatoes. Promise. I think you’re going to love this low-carb recipe.⠀
Servings 6
Calories 58kcal
Ingredients
- 1 head of cauliflower cut into florets, about 6 cups
- 2 tablespoons butter
- 1 1/2 teaspoons salt
- dash of pepper
- ¼ cup of half and half
Instructions
- Bring water to a boil in a pot fitted with a steamer basket. Add florets, cover with a lid, and steam until it becomes soft, about 10 minutes.1 head of cauliflower
- Drain the cauliflower well. Once you have drained the cauliflower, allow it to rest for approximately 2 minutes. This resting period enables the cauliflower to continue steaming and allows any excess moisture to be reabsorbed, preventing the mashed cauliflower from becoming watery.Then place in the bowl of your food processor fitted with the large chopping blade.
- Add half and half, butter, salt and a dash of pepper. Process until fluffy.2 tablespoons butter, 1 1/2 teaspoons salt, ¼ cup of half and half, dash of pepper
Tip:
- The recipe calls for 1/4 cup of half & half, but you may want to start with 2 tablespoons at first if you like a thicker mash. Then gradually add more as needed while processing the cauliflower until you reach your desired thickness.Serve and enjoy with any dish traditionally served with mashed potatoes.
Notes
- If you don't have a food processor, you can use a blender. A potato masher would produce a more grainy mash.
- Can you add other vegetables to the cauliflower mash? Absolutely! Feel free to experiment and add other vegetables to your cauliflower mash. For example, you can blend in cooked carrots as I do in this cauliflower and carrot purée recipe, or parsnips, or even roasted garlic for added flavor and variety.
- Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I’ve found that it’s not as fresh tasting. Perhaps frozen rice or frozen florets would be better, but I can’t say for sure because I haven’t tried it. Steam the cauliflower rice or florets or sauté in a pan with a little water until soft. Remember to drain well.
- Variations on this recipe! I love this creamy, buttery mash garnished with parsley. You could customize to your tastes by adding parmesan or cheddar cheese, sliced scallions, chives, or sautéed garlic, or your favorite herbs like: thyme or rosemary. It's up to you.
- Can you make this recipe dairy-free? Yes, you can make a dairy-free version of the cauliflower mash. Instead of using half-and-half and butter, you can use a dairy-free alternative like coconut milk or almond milk, and substitute a non-dairy butter or margarine.
- Leftovers will keep in an airtight container in the refrigerator for up to 5 days so it's a great make-ahead side dish.
Nutrition
Calories: 58kcal | Carbohydrates: 2.8g
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