Easy Mashed Cauliflower - the best way to make creamy and delicious low-carb option instead of mashed potatoes.
Cauliflower is a genius vegetable that can make a creamy Alfredo sauce for Skinny Fettuccine Pasta or Healthy Spinach Dip Mac and Cheese.
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 Lemon Garlic Cauliflower 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 it 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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Freezing:
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.
Variations:
- 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 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.
- Cauliflower Rice - perfect low-carb and grain-free side dish idea.
Easy Mashed Cauliflower
Ingredients
- 1 head cauliflower
- ½ teaspoon salt
- 6 tablespoons sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
- 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.
Joy says
How do you reheat it after you freeze it?
Erica says
Would I be able to substitute low fat plain yogurt for the sour cream? My health does not permit use of sour cream.
Anna says
That should work!
April says
How long do you usually have to cook the cauliflower to get it soft?
Linda says
I cook it about 20 mins for a whole head - large floret pieces. I test it with a fork. If the fork slides through without resistance, it's done.
Natalie says
I am so happy I found this recipe! I tried making mashed cauliflower a few times and it was always full of water. Your trick of stirring it mashed over heat to cook off the liquid worked like a charm! Thank you, Anna!
Anna@CrunchyCreamySweet says
Yay! That's awesome! It was a game changer for me too! Thanks, Natalie!
David Lantz says
My girlfriend roasts the cauliflower 425 for 35-40 minutes depending on the size it's cut into.
Jessica says
This is one of our staple go-tos every week! Love this!
Anna@CrunchyCreamySweet says
Awesome! Thanks, Jessica!
Paula says
cauliflower is my fav!
Jamielyn says
Love this low carb option! Looks so delicious!
Sabrina says
I love being that Mom that sneaks in veggies into my family's meals. I know they are going to eat this up!
Cathy @ Lemon Tree Dwelling says
Yes!!! I totally want to try this for Thanksgiving!
Aimee Shugarman says
I have always wanted to try this! Looks so tasty!
Katerina says
Oh wow, this looks amazing!! The perfect side dish!!
Cheryl says
I love that my family will choose this over traditional mashed potatoes!! thanks for the recipe!
Dee says
This looks like an awesome alternative to mashed potatoes! I think I'll try that garlic parmesan flavor because that really sounds yummy!
Brenda says
Parmesan? how much? I don't see that in the recipe. but great idea.
Krissy Allori says
I love that this is used as an alternative to mashed potatoes! YUM!
Kara says
I've never tried mashed cauliflower, but your recipe looks delicious! Thanks for the tip for cooking to get the extra water out. I think I need to be adventurous and give these a try!
Kellie says
This is one of my family's favorite side dishes. So easy and you won't even miss the potatoes!