Mashed Cauliflower is the perfect keto solution to wanting creamy mashed potatoes. The combination of mashed cauliflower, butter, and garlic gives you an amazing low carb side dish that is bursting with flavor! With only 4 ingredients you will have amazing Cauliflower Mashed Potatoes that the whole family will love!
Buttery Garlic Mashed Cauliflower Recipe
If you are looking for the best mashed cauliflower recipe then this is it! It is simple to make, loaded with flavor, and easy to customize. My family was not to sure about the idea of mashed cauliflower until they tried this recipe and they loved them.
One of the hardest things about going low carb is finding side dishes that compare to my favorite carb filled ones. I love mashed potatoes, however, they are no go while eating low carb so I wanted something that was bursting with amazing flavors that reminded me of them and gave me the same warm tasty feeling I get when I eat a bite of creamy mashed potatoes.
While this Buttery garlic mashed cauliflower recipe does not taste exactly like mashed potatoes because you can only get that flavor with potatoes, these taste amazing! I can eat them and feel good about what I am eating while sticking on my plan and enjoying a tasty low carb side dish!
If you are looking for a low carb alternative to potatoes, then you are going to love this easy to make cauliflower mash recipe, it quickly became a favorite in our house and it is the perfect side dish to replace potatoes while eating a keto diet.
Cauliflower Recipes
- Cauliflower Pizza crust
- Keto Shepherd’s Pie
- Cheesy Cauliflower Casserole
- Steak bites and cauliflower skillet
- Whole Roasted cauliflower
- Mexican Cauliflower Rice
- Cauliflower Risotto
Does Mashed Cauliflower taste like Mashed Potatoes?
While mashed cauliflower is delicious, creamy, and buttery they do not taste like mashed potatoes. They have a similar flavor that for sure hits the spot if you are wanting mashed potatoes on a low carb diet, but they do not taste just like mashed potatoes.
What to Serve with Mashed Cauliflower
While this mashed cauliflower is the perfect holiday side dish it is also a great easy low carb side dish that pairs with many weeknight dinner recipes.
Mashed cauliflower goes amazing with so many low carb main dish recipes, including pan seared chicken and mushrooms,low carb pulled pork, garlic parmesan pork chops and pork meatloaf.
Fresh or Frozen Cauliflower?
I use frozen cauliflower because I keep it on hand in the freezer all the time and I don’t have to worry about not using it in time. However, if you have fresh cauliflower you can use fresh cauliflower florets or fresh made riced cauliflower to make this tasty mashed cauliflower recipe.
How to Store leftover Mashed Cauliflower
Allow the leftovers to cool completely. Once cool store in the fridge in an air tight container. It will keep in the fridge for 3-4 days.
Can I freeze Mashed Cauliflower?
Yes! Allow the mashed cauliflower to cool completely and then store in an airtight container or a zip close freezer bag. It will keep in the freezer for 3-4 months.
Variations of this recipe
Add cheese. If you like cheese you can add in some cheese while they are hot so the cheese melts in. We love adding cheddar cheese or parmesan cheese to ours.
Use fresh garlic. If you have fresh garlic on hand then you can use that instead of the garlic powder.
Add Sour cream. If you love mashed potatoes with the hint of tangy taste that you get from adding sour cream, then adding a small amount of sour creamy to this creamy mashed cauliflower recipe will totally make them hit the spot.
Use fresh cauliflower. I like using frozen cauliflower but you can also make this with fresh cauliflower. You can use a whole head of cauliflower and steam it or boil it and then use it to make the cauliflower mashed potatoes.
Tips for Making this recipe
Let the cooked cauliflower sit. Afer cooking the cauliflower let it sit for a few minutes before adding the other ingredients. This will help the mashed cauliflower from having extra water, as the cauliflower rests after being cooked it will reabsorb the water.
Make textured mash cauliflower. I like mine smooth and creamy so I use my immersion blender, but if you like it to have more texture then you can use a potato masher to mash them.
How to get Creamy texture Mashed Cauliflower
I find the best way to get the cauliflower mash perfectly creamy is to use an immersion blender. If you do not have an immersion blender you can transfer this mixture to a food processor or heavy duty blender but my favorite to get the right texture is an immersion blender plus I don’t have to dirty extra dishes.
Mashed Cauliflower Ingredients
- 24 oz frozen riced cauliflower or homemade riced cauliflower
- 1/2 cup heavy cream
- 4 tablespoons of butter
- 1/2 teaspoon garlic powder
- Salt, to taste
- pepper, to taste
- Chives, to taste
How to Make Mashed Cauliflower
Fill a large pot halfway full of water and bring it to a boil. Once the water comes to a boil add in the cauliflower and cook until it softens about 10 to 15 minutes.
Drain the cauliflower and return it to the pot. Stir in the butter until the butter is completely melted.
Add in the heavy cream, garlic powder, salt and pepper the cauliflower. Using an immersion blender and blend until smooth and creamy.
If you do not have an immersion blender you can transfer this mixture to a food processor or heavy duty blender but my favorite to get the right texture is an immersion blender plus I don’t have to dirty extra dishes.
Serve topped with a slice of butter and chives.
Easy Low Carb Side Dishes
- Lemon Roasted Asparagus
- Green beans with bacon
- Cheesy Brussel Sprouts with Bacon
- Loaded Cheesy Cauliflower Casserole
- Air Fryer Cauliflower
- Cauliflower Fried rice
Mashed Cauliflower
Ingredients
- 24 oz frozen cauliflower
- 1/2 cup heavy cream
- 4 tablespoons of butter
- 1/2 teaspoon garlic powder
- Salt to taste
- pepper to taste
- Chives to taste
Instructions
- Fill a large pot halfway full of water and bring it to boil. Once the water comes to a boil add in the cauliflower and cook until it softens about 10 to 15 minutes.
- Drain the cauliflower and return the it to the pot. Stir in the butter until the butter is completely melted.
- Add in the heavy cream, garlic powder, salt and pepper the cauliflower. Using a immersion blender and blend until smooth and creamy.
- If you do not have an immersion blender you can transfer this mixture to a food processor or heavy duty blender but my favorite to get the right texture is an immersion blender plus I don’t have to dirty extra dishes.
- Serve topped with a slice of butter and chives.
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