How To Make Mashed Cauliflower
If you’re on a keto or low carb diet and miss the creamy texture of mashed potatoes, you’ve got to try making this guilt-free version of those tasty spuds using fresh or frozen cauliflower. Seriously, once you blend it up with butter, sour cream, and cream cheese, you still get that rich and delicious comfort food that pairs well with just about any dinner. You would never guess that it’s actually healthy!
The best low carb replacement for mashed potatoes.
Mashed cauliflower is the perfect side dish for meal prepping because it’s just as good leftover and keeps well in your fridge for a long time, plus it goes with any kind of protein that you’re making for dinner including pot roast, steak, chicken, meatballs, salmon, bbq, and more.
Mashed cauliflower is great for meal prepping because it’s just as good leftover and keeps well in your fridge all week long.
The key to making the best mashed cauliflower is making sure that you let the excess steam and moisture out of your cooked cauliflower before beginning the mashing process so that it doesn’t end up watery. It also helps to stir in a little extra butter. Yum!
What else could I mix in or top mashed cauliflower with?
- Shedded Cheese
- Fresh herbs
- Bacon
- Chives
- Gravy
- Onions
- Extra Butter
Load ’em up! Try experimenting with different seasonings and toppings. You can stir in shredded cheddar or parmesan if you like things cheesy. Leftover bacon? You know what to do. Cauliflower mash goes well with just about any meat, plus it’s an actual vegetable that’s packed full of fiber and nutrients.
Creamy Garlic Mashed Cauliflower
Ingredients
- 30 ounces frozen cauliflower florets (or 1 large head)
- 1/4 cup sour cream
- 2 ounces cream cheese (softened)
- 2 tbsp butter (softened)
- 2 tsp garlic powder
- salt & pepper to taste
Instructions
- Cook the frozen cauliflower according to the package instructions. Thoroughly drain and squeeze out as much moisture as possible.
- Add the cooked cauliflower along with the rest of the ingredients into a large food processor and process until thick and smooth.
- Serve warm with extra melted butter over top if you'd like.
Notes
- Using fresh cauliflower? Boil or steam it until it's very tender, and then drain well. You can also use frozen cauliflower rice! Just be sure to allow the steam to dissipate from the bag after you cook it. You want the moisture to come from the butter and sour cream, not water.
- You can replace the cream cheese with about 1/2 cup of shredded cheddar.
- Don't be afraid to season to your liking with onion powder or other spices.
Don’t forget to pin and save this easy side dish for later! 🙂
