This Mashed Cauliflower recipe is a fabulous alternative to mashed potatoes if you're watching your carb intake. Even if you aren't they're a delicious way to amp up your side dish menu.
Tips for Making Creamy 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.
- Use a potato masher for a more rustic chunky texture.
- Use a hand mixer to whip the cooked cauliflower just as you would mashed potatoes for a more smooth finish.
- Just the same as mashed potatoes, you can season these and add shredded cheese in your favorite flavor to change the flavor profile to your taste.
Other Cauliflower Recipes to Add to the Menu
At times, I replace mashed potatoes with mashed cauliflower for an unexpected twist. One such example is using mashed cauliflower on my cottage pie recipe. This mashed version is one that I make once in a while to keep things interesting and switch up our side dish menu. I love it for the sheer ease of preparation. It provides one of those rare meal-time moments when everyone is happy, and it doesn't get much better than that. I consider that meal time success any day of the week.
- Fully Loaded Smashed Cauliflower
- Cheesy Cauliflower Pizza Crust
- Cilantro Lime Cauliflower Rice
- Cheddar Cauliflower Soup with Bacon
- "Cracked Out" Cauliflower Gratin from Plain Chicken
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Helpful Kitchen Items:
- 2 lb raw cauliflower florets [approximately 2 large heads]
- 1 small sweet onion finely diced
- 1 clove garlic minced
- 1 ½ teaspoon salt divided use [adjust to taste]
- 2 tablespoon butter or light butter
- ¼ cup sour cream or light sour cream
- ⅓ cup chive and onion, plain or garlic and herb whipped cream cheese softened
- Place the cauliflower, diced onion, minced garlic and 1 teaspoon salt into a saucepan. Cover with water and bring to a boil. Cook for 10-12 minutes until fork tender. Drain well.
- Using an electric mixer, whip the drained cauliflower with butter, sour cream, cream cheese and ½ teaspoon salt. Whip until you reach desired texture smooth or chunky.
- Serve immediately.