Easy Mashed Cauliflower Recipe – the best way to make creamy and delicious low-carb option instead of mashed potatoes.
You may already know that cauliflower is one of my favorite vegetables. I use it to make a healthy Alfredo sauce for pasta or mac and cheese, I coat it with garlic and Parmesan for an irresistible dish, turn it into a cheesy casserole, or a rice and now I am adding another recipe to the collection: mashed cauliflower in place of mashed potatoes!
This Mashed Cauliflower is so delicious and thanks to my trick, it won’t be watery but stay fluffy and creamy! You have to try it!
HOW TO MAKE MASHED CAULIFLOWER?
Start by cutting the cauliflower head into florets. Place all in a pot and cover with water. Add salt and cook over medium heat, until the florets are soft. Drain cauliflower over a colander, then place florets back in the pot. Mash with fork or potato masher and cook over medium-low heat, stirring constantly, to get any remaining moisture out. Remove the pot from the heat. You can place the cauliflower mixture in a bowl if you like. Add sour cream, salt, pepper and butter and mash until you reach desired consistency. Unlike potatoes, you can’t over-mash the cauliflower. Potatoes will turn gummy but cauliflower won’t.
HOW TO PREVENT MASHED CAULIFLOWER FROM BEING WATERY?
After the cauliflower florets are cooked, drain them from cooking water and place florets back in the pot. Mash with fork and stir over low medium heat. It will help get any remaining moisture from the cauliflower. So easy, right? Next, remove the pot from heat, add remaining ingredients and stir. For ultra creamy mashed cauliflower, use your blender or a stick hand blender. I use just a fork and love the texture.
CAN YOU FREEZE MASHED CAULIFLOWER?
Yes! All you need to do is mash the cauliflower without the sour cream, cool it completely, then place in a ziploc bag. Make sure you get all of the air out of the bag before sealing. I think it can be frozen for up to 3 months. Do not forget to mark the bag with contents and the date.
MASHED CAULIFLOWER FLAVOR OPTIONS:
- roasted garlic – probably my favorite flavor addition to mashed potatoes as well as cauliflower. To learn how to easily roast garlic, check out my tutorial.
- herbs – add rosemary, thyme or Italian seasoning to cauliflower and stir. This side dish is perfect with roasted chicken!
- browned butter – give the cauliflower a nutty flavor by browning butter before adding it to the mash. It’s so delicious!
MORE DELICIOUS CAULIFLOWER RECIPES:
Garlic Parmesan Roasted Cauliflower – a reader favorite!
Cheesy Cauliflower Casserole – creamy cauliflower, topped with cheese and bacon.
Roasted Garlic Cauliflower Alfredo sauce – healthy option, that can easily be made vegan.
EASY MASHED CAULIFLOWER RECIPE
More easy cauliflower recipes: www.crunchycreamysweet.com
- 1 head cauliflower
- 1/2 teaspoon salt
- 6 tablespoons sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- Cut cauliflower into florets, discard core and leaves.
- Place florets in a pot, cover with water, add salt.
- Cook on medium heat until florets are soft.
- Drain cauliflower over a colander, return florets into the pot.
- Set pot over medium-low heat, mash with a fork or potato masher and cook, stirring constantly, for at least 3 minutes, to get any remaining moisture out.
Add sour cream (2 tablespoons at a time), salt and pepper, butter and mash until desired consistency is reached.
- Serve garnished with chopped parsley or chives.
One serving is 1 cup of mashed cauliflower.
To freeze: mash the cauliflower without the sour cream, cool it completely, then place in a ziploc bag. Make sure you get all of the air out of the bag before sealing. I think it can be frozen for up to 3 months. Do not forget to mark the bag with contents and the date.