Mashed Cauliflower Recipe
If you’re looking for a healthy and tasty alternative to mashed potatoes, look no further than this Mashed Cauliflower Recipe! Low-carb and gluten-free, this quick-to-whip-up dish is about to be your new favorite side.
I know what you’re thinking: no way cauliflower can taste like mashed potatoes. But, my friend, I have great news for you: There’s a quick and easy way to make creamy, flavor-filled comfort food without loading up on carbs in the process.
That’s right! Cauliflower is a low-carb, super healthy little vegetable that can be blended with a few super-simple ingredients to taste just like real mashed potatoes. Your family won’t even notice the difference — and if they do, I bet they’re going to prefer these.
Why You’ll Love Mashed Cauliflower
- Mashed cauliflower is so delicious you’ll get even the pickiest eaters eating their vegetables. Plus, cauliflower is Paleo and Whole30-friendly.
- This recipe is super quick to whip up, making it an easy side dish to serve on weeknights. But if you’re nervous, you can always follow the Instant Pot Mashed Cauliflower directions instead.
- Cauliflower is packed with fiber and other important nutrients like vitamin C and antioxidants, making it a delicious, healthy, and low-carb alternative to potatoes.
What to Serve Mashed Cauliflower With
Using a cauliflower mashed potatoes recipe is great for any day of the week. It makes the perfect side dish for some comfort food recipes like Keto Steak With Garlic Butter Mushrooms. To complete the meal, all you would need to do is add some roasted vegetables.
Mashed Cauliflower is also a great low-carb alternative to use in Paleo Shepherd’s Pie instead of potatoes.
Ingredients
- 1 head of cauliflower
- 2 – 3 tbsp olive oil or butter
- 1/4 cup milk
How to Make Mashed Cauliflower
Cut
Cut your cauliflower into bite-sized florets. Then, you need to bring a large pot of water to a boil. Once boiling, add cauliflower florets and cook for 5 – 6 minutes. Larger florets will need a longer cooking time.
Cool
Drain the cauliflower and let it sit on a kitchen towel for about 10-15 minutes. You need to handle it for the next step and don’t want to burn your hands.
Ring Out
Place the drained cauliflower into a kitchen towel and ring out AS MUCH water as you POSSIBLY can.
Blend
Add rung-out cauliflower to food processor with any additional ingredients. Blend-blend-blend until smooth and creamy. Season to taste. Serve.
Variations
One of the great things about Mashed Cauliflower is that it’s a hard dish to mess up. Anything you add is only going to make it taste better. Personally, I like adding shredded cheese (cheddar or parmesan work great) and minced or roasted garlic.
If you want really creamy garlic mashed cauliflower, you can follow the directions on this Healthy Garlic Mashed Cauliflower Potatoes recipe.
To make dairy-free creamy mashed cauliflower, you can swap milk or cream out for olive oil, coconut milk, vegetable broth, and cashew cream.
How to Store Mashed Cauliflower
The best way to store leftover mashed cauliflower is to refrigerate it. First, make sure the dish has cooled to room temperature. Once it’s cooled, transfer the mashed cauliflower to either an airtight container or a resealable plastic bag. Don’t forget to label and date!
Your leftovers will stay fresh for up to 3 – 4 days.
To reheat, you can use the microwave or stovetop. If microwaving, make sure you’re heating the cauliflower in 30-second intervals, stirring in between, until heated through.
You now have a super creamy, low-carb, AND low-calorie side dish to have SECOND helpings of.
If you’re looking for a healthy and tasty alternative to mashed potatoes, look no further than this Mashed Cauliflower Recipe! Low-carb and gluten-free, this quick-to-whip-up dish is about to be your new favorite side.
Servings 4
Calories 66kcal
Ingredients
- 1 head of cauliflower
- 2 – 3 tbsp olive oil or butter
- 1/4 cup milk
Instructions
- Cut your cauliflower into bite-sized florets. Then, you need to bring a large pot of water to a boil. Once boiling, add cauliflower florets and cook for 5 – 6 minutes. Larger florets will need a longer cooking time.
- Drain the cauliflower and let it sit on a kitchen towel for about 10-15 minutes. You need to handle it for the next step and don’t want to burn your hands.
- Place the drained cauliflower into a kitchen towel and ring out AS MUCH water as you POSSIBLY can.
- Add rung-out cauliflower to food processor with any additional ingredients. Blend-blend-blend until smooth and creamy. Season to taste. Serve.
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 69mg | Potassium: 651mg | Fiber: 4g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 101mg | Calcium: 65mg | Iron: 1mg
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