Creamy Mashed Cauliflower recipe that is light and fluffy. Made with Ghee for a Keto, Paleo, and Whole30 compatible side dish!
If you are looking for a low-carb side dish that feels like you are eating creamy mashed potatoes, you are in luck! My recipe for mashed cauliflower is easy and relies on just a few key steps to make the most delicious creamy mashed cauliflower that you have ever had!
For this recipe, I like to use Ghee. Ghee is clarified butter that has an intense nutty flavor and adds so much flavor to this simple mashed cauliflower. You can use butter but I recommend adding an additional tablespoon or two to get the right flavor and texture.
While I prefer to make this creamy mashed cauliflower using fresh cauliflower florets, you can save a lot of time by using frozen cauliflower florets. Note that frozen cauliflower florets tend to be more watery so you may not need the non-dairy milk and the final texture (while still good) is just slightly less creamy.
Whether you use fresh or frozen cauliflower florets, it is important to steam and NOT boil the florets. Boiling the cauliflower florets (fresh or frozen) will add too much additional moisture to the dish and make it runny or watery.
Ingredients to Make Mashed Cauliflower:
- Cauliflower Florets (Fresh or Frozen)
- Ghee (or Butter)
- Salt and Pepper
- Non-Dairy Milk
Recipe Tips:
- Frozen VS. Fresh Cauliflower – both work great. Frozen cauliflower tends to be more watery so you usually won’t need the non-dairy milk (or maybe just a very small splash). Also, I suggest reducing the cooking time to 12 minutes for frozen cauliflower florets.
- Steam the Florets – It is important to STEAM the cauliflower florets and NOT boil them. Boiling adds too much additional moisture and can make the mashed cauliflower watery or runny.
- Milk – I like to use plain, unsweetened almond or cashew milk but any unsweetened, plain milk will do. Two things to consider – if you use coconut, the mashed cauliflower can take on a coconut taste. If you eat dairy, half and a half or heavy cream adds a really nice texture!
- Food Processor? – The food processor is the quickest and easiest way to make this mashed cauliflower but, if you do not have a food processor, you can absolutely use an immersion blender (doesn’t get as creamy) OR a high-powered blender (sometimes can get too loose or whipped). I get a lot of questions asking if you can just mash the cooked cauliflower by hand and the answer is that technically, yes BUT the texture will not be the same (chunky and possibly gritty).
More Cauliflower Recipes:
Chicken and Asparagus Cauliflower Fried Rice
Vegan Pesto Roasted Cauliflower Steaks
Italian Roasted Cauliflower with Marinara
Ginger Coconut Cauliflower Rice
Pesto Cauliflower Rice with Shrimp
Did you make this recipe? Please give it a star rating below!
Creamy Mashed Cauliflower recipe that is light and fluffy. Made with Ghee for a Keto, Paleo, and Whole30 compatible side dish!
- 1 large head cauliflower core removed and cut into evenly sized florets
- 1/4 cup ghee
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 1 tablespoon plain unsweetened almond milk (as needed)
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Remove cauliflower florets from core, cut into evenly sized pieces.
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Place a couple of inches of water and a nice size pinch of kosher salt in a large pot. Fit with a steamer insert and boil water. Once water is boiling, place cauliflower florets into pot and cover. Cook for 12 to 15 minutes until florets are very tender and almost falling apart.
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Place Ghee and salt in the bowl of food processor. Carefully (I use a tongs as the florets will be very hot!) add steamed florets to processor.
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Remove food processor tube to allow steam to escape and process for 2 to 3 minutes until smooth.
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Add freshly ground black pepper to taste and almond milk if needed to loosen. Serve hot and Enjoy!
- Frozen VS. Fresh Cauliflower - both work great. Frozen cauliflower tends to be more watery so you usually won't need the non-dairy milk (or maybe just a very small splash). Also, I suggest reducing the cooking time to 12 minutes for frozen cauliflower florets.
- Steam the Florets - It is important to STEAM the cauliflower florets and NOT boil them. Boiling adds too much additional moisture and can make the mashed cauliflower watery or runny.
- Milk - I like to use plain, unsweetened almond or cashew milk but any unsweetened, plain milk will do. Two things to consider - if you use coconut, the mashed cauliflower can take on a coconut taste. If you eat dairy, half and a half or heavy cream adds a really nice texture!
- Food Processor? - The food processor is the quickest and easiest way to make this mashed cauliflower but, if you do not have a food processor, you can absolutely use an immersion blender (doesn't get as creamy) OR a high-powered blender (sometimes can get too loose or whipped). I get a lot of questions asking if you can just mash the cooked cauliflower by hand and the answer is that technically, yes BUT the texture will not be the same (chunky and possibly gritty).
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This recipe for creamy mashed cauliflower was originally published in May 2013 and was updated in August 2020.
If using frozen cauliflower, approximately how many ounces would it be?
Hi Sam,
That is a great question. I would say go with a 1-lb bag of frozen cauliflower. I have just highlighted this recipe to get an update and I will revise, take new photos, and add more helpful info to the post. Thanks for reading EverydayMaven!
Is there an alternative to using a food processor? I don’t have one. Thanks!
Hi Cindy! Do you have a handheld (immersion) blender or a high powered blender? Either should work!
This recipe is amazing! 5 stars! My husband and I couldn’t actually tell that it wasn’t potato which is shocking to me! How did I not know about this? It is the best kept secret! I followed your instructions except I added a bit more ghee vs. the almond milk – just delicious!
Hi Lyndsay – Yay!! So excited for you guys. You can get really creative with the basic recipe and start adding sauteed garlic, chives, cheese, all kinds of things 🙂
What other alternatives can I use instead of almond milk? Rice milk? Coconut oil? Vegetable broth?
Hi Megan! Rice Milk, Hemp Milk, Dairy Milk, Coconut Milk, pretty much any unsweetened, unflavored milk that you usually use for cooking / baking would work!
This recipe was great! YUMMY!
Awesome Christina – so glad you loved it and thanks for taking the time to comment and let me know!
I made this tonight and added 1 clove of garlic. I did use Earth Balance (soy free) because my daughter is very allergic to milk protein. OMG. We have HATED every cauliflower mash recipe we have ever tried and this was THE. BOMB. Like, I never leave reviews and I’m leaving one for this. Even my VERY picky, non-healthy-foods-liking husband raved over them and said we could use these from now on in place of his beloved mashed potatoes. WIN!!! Thank you SO much!
Hi Amber! You totally made my night! Thank you for taking the time to comment and I am so happy that everyone loved the mashed cauli! 🙂
Just made these! Omg! Delish!
So glad to hear it Sonia – thanks for letting me know!
Could you use coconut milk instead of almond milk….thats what I have currently on hand?
Definitely but go slow since it’s so thick!