Mashed Cauliflower – People who are watching their carb intake love these “faux” mashed potatoes. Mashed cauliflower isn’t only a fantastic substitute for mashed potatoes but, it’s super tasty and simple to prepare. If you like a chunky texture, or if you prefer it pureed until completely smooth, you can achieve either with amazing ease.
My family enjoys mashed cauliflower once in a while to change-up our side dish menu and I love it for the sheer ease of preparation. It provides one of those rare meal-time moments when everyone is happy. It doesn’t get much better than that. Looking to up your soup menu? Checkout my Cheddar Cauliflower Soup with Bacon here.
Cut the carbs not the flavor!
- 2 lb raw cauliflower florets [approximately 2 large heads]
- 1 small sweet onion, finely diced
- 1 clove garlic minced
- 1½ tsp salt, divided [more or less to taste]
- 2 Tbsp butter or light butter
- ¼ cup sour cream
- ⅓ cup plain or garlic and herb whipped cream cheese
- Place the cauliflower, diced onion, minced garlic and 1 tsp salt into a saucepan. Cover with water and bring to a boil. Cook for 10-12 minutes until fork tender. Drain well.
- Using a hand mixer or an immersion blender, whip the drained cauliflower with the butter, sour cream and cream cheese to your desired texture smooth or chunky smooth.
- Add ½ tsp salt or adjust to your taste.
- For a completely smooth texture, process in a stand blender or food processor.
- Serve immediately.