Mashed Cauliflower
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This creamy, cheesy Mashed Cauliflower recipe is the perfect side dish for everything from weeknight meals to holiday dinners! It’s easy to make in 25 minutes by simply steaming and pureeing cauliflower with just the right amount of spices, butter and heavy cream.
Mashed cauliflower is basically mashed potatoes low carb cousin. It’s still a creamy, delicious, and easy to make side dish!
And of course it’s made even better with plenty of sharp cheddar cheese. The rich, creamy flavor of this cheese makes this the BEST mashed cauliflower recipe ever!
I’ve been obsessed with using cauliflower rice as an alternative to traditional rice for years. Now I’m replacing mashed potatoes, pasta and polenta in all kinds of dishes with this creamy mashed cauliflower.
Mashed cauliflower can be served as a side dish during the week, or at a holiday dinner. It’s easy to make in less than 30 minutes, which means you can really make it anytime. Simply steam the cauliflower, mash it, then add butter, cream and cheese. Just like you would make mashed potatoes!
I like to whip up this side dish while I’ve got a French Onion Pot Roast in the slow cooker or Chipotle Apple Pork Loin in the sous vide. It’s the perfect dish to accompany these tasty main courses!
Ingredients
- Cauliflower – you’ll need a large head of cauliflower that’s about 2 pounds in weight. Once you remove the stems and leaves, you should be left with about 24 ounces of cauliflower florets, so if you’d like to use a bag of fresh or frozen cauliflower florets, grab two 12 ounce bags.
- Butter
- Heavy cream – just a quarter cup blended into the mashed cauliflower makes it so creamy.
- Salt, pepper and garlic powder – to season the mashed cauliflower.
- Sharp cheddar cheese – I always recommend sharp, over mild or medium cheddar cheese because of it’s rich and robust flavor that really shines through in the mashed cauliflower. For this recipe, you’ll want to freshly grate the cheese so it melts perfectly into the cauliflower. If you’d like to use another type of cheese, I recommend fresh grated parmesan cheese.
- Chives – these delicate fresh herbs should be stirred in at the end for a subtle onion flavor and pop of color.
Instructions
- Steam the cauliflower. Bring two inches of water to boil in a large pot with a steamer insert, or basket, sitting over the water, but not touching the water. After removing the stem and leaves from the head of cauliflower, cut the florets into large chunks. Add them to the steamer basket over the boiling water. Cover and steam the cauliflower for 15 minutes, or until it’s fork tender. Depending on the size of the florets you may need to adjust the time up or down by 2-3 minutes.
- Puree the cauliflower. Use a slotted spoon to transfer the cauliflower from the steamer basket to a large food processor, or high-speed blender. Add butter, heavy cream, garlic powder, salt and pepper. Place the lid on the food processor and turn it on for 1-2 minutes, or until the cauliflower is smooth and creamy.
- Add the cheese and chives. Transfer the cauliflower from the food processor to a bowl. Stir in shredded cheddar cheese and chopped chives.
How to make it without a food processor
After steaming the cauliflower, transfer it to a large bowl with the butter, heavy cream, garlic powder, salt and pepper. Use a potato masher to mash the cauliflower. If you don’t have a potato masher, you can use a fork.
Your mashed cauliflower will have a more chunky texture using this method, but it will still taste just as delicious!
Storage and reheating
Store mashed cauliflower leftovers in an airtight container in the fridge for up to 7 days.
You can reheat the mashed cauliflower in the microwave for 2 minutes. If it seems to be getting a little thick, simply add a tablespoon of liquid. This could be cream, milk, broth or simply water.
What to serve it with
Cheesy mashed cauliflower is so versatile! You can serve it with a ton of dishes, but if you’re looking for somewhere to start, I highly recommend everything on this list.
- Beef Ragu – generally I serve this dish over creamy, cheesy polenta, but when I’m looking for a lighter option, cheesy mashed cauliflower is the perfect substitute!
- Italian Polenta Turkey Casserole – speaking of polenta, you can also substitute mashed cauliflower in for the polenta in this delicious casserole! (Seriously this is one of my all-time favorite recipes!)
- Blackened Beef Tenderloin – if you want to get a little fancy for a dinner party or holiday meal, I highly recommend trying out this beef tenderloin recipe! Mix a little of the blackening seasoning into the cauliflower puree and you’ve got the perfect combo.
- Bacon Wrapped Meatloaf – the ultimate comfort food meal awaits you when you pair this meatloaf recipe with this cheesy cauliflower!
- Cheesy Avocado & Corn Enchiladas – if you’re looking for a vegetarian main dish to serve with the cauliflower, you have to try the world’s best vegetarian enchiladas! I recommend mixing a little chili powder into the mashed cauliflower and cilantro, instead of chives for a fun spin on the side dish to pair with this Mexican meal.
- Grilled Tri Tip – steak + mashed cauliflower = the perfect keto combo!
- Lemon Pepper Chicken – if you’re looking for an easy weeknight meal, pair the cauliflower with this simple chicken recipe.
More cauliflower recipes
If you love cauliflower, you have to try these other popular recipes!
Mashed Cauliflower
Ingredients
- 1 head cauliflower, approximately 2 pounds
- 2 tablespoons butter
- ¼ cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon fresh chives, chopped
Instructions
- Remove the stem and leaves from the head of cauliflower, then chop it into large florets.
- Add 2 inches of water to a large pot fitted with a steamer basket. Bring the water to boil on the stove over high heat.
- Once the water is boiling, add the cauliflower to the steamer basket. Cover with a lid and cook for 15 minutes, or until the cauliflower is fork tender.
- Use a slotted spoon to transfer the cauliflower to a food processor with the butter, heavy cream, salt, pepper, and garlic powder. Puree for 1-2 minutes, or until it's completely smooth.
- Transfer to a bowl and stir in the cheddar cheese and most of the chives. Keep a few chives aside to top the dish before serving.
Notes
- Cauliflower: if you’d like to use frozen or fresh cauliflower florets, instead of a head of cauliflower, you’ll need 24 ounces of florets to make this recipe. Smaller florets will steam faster than large florets cut from a head of cauliflower.
- To make it without a food processor: after steaming the cauliflower, transfer it to a large bowl with the butter, heavy cream, garlic powder, salt and pepper. Use a potato masher to mash the cauliflower. If you don’t have a potato masher, you can use a fork.
- Reheating: Mashed cauliflower can be reheated in the microwave for 2 minutes. If it becomes too thick, add 1 tablespoon of liquid, either milk, cream, broth or water.
- Freezing: this mashed cauliflower can be frozen for up to 3 months. I recommend reheating frozen mashed cauliflower in a pot on the stove over medium heat and adding more liquid as needed.
Nutrition Facts
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