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 with Beef Petite Shoulder with Pan Gravy, Pan Fried Chicken with Cream Gravy and Mississippi Pot Roast. 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.
How to make Cauliflower Mash
Start by cutting up and boiling your cauliflower 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. blender, or a food processor 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 and top with a little dried or fresh parsley or dried or fresh chives.
Recipe notes and 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 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.
- Feel free to add a little different spice depending on your taste. If you like a little heat kick it up with 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 roasted garlic, 1 teaspoon fresh thyme leaves and 1 teaspoon fresh snipped rosemary.
- Italian – add three cloves minced garlic sauteed in butter and 1 teaspoon Italian seasoning.
- Chive and Bleu Cheese – stir in 1/4 cup fresh snipped chives and 1/3 cup bleu cheese crumbles
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PrintCreamy Mashed Cauliflower
Low carb and delicious these Creamy Mashed Cauliflower is sure to become a regular in your house. Serve in place of mashed potatoes with all your favorite beef, chicken, pork and fish recipes,
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: side
- Method: stovetop
- Cuisine: American
Ingredients
- 1 large head cauliflower florets removed
- 4 ounces 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 milk. Using an immersion blender. blender or a food processor blend the mixture until smooth and creamy; this may take several minutes. If needed add 2-3 more tablespoons 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
- If using dried herbs for garnish use 1/4 teaspoon if using fresh herbs use 1 teaspoon
- 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 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.
- Feel free to add a little different spice depending on your taste. If you like a little heat kick it up with 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.
Keywords: how to make cauliflower mash, cauliflower mashed potatoes, cauliflower mash keto
