Creamy Mashed Cauliflower

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

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

 

Creamy Mashed Cauliflower recipe that is light and fluffy. Made with Ghee for a Keto, Paleo, and Whole30 compatible side dish!

Course: Sides

Cuisine: American

Keyword: how to make mashed cauliflower, keto mashed cauliflower, low carb mashed potatoes, whole30 mashed cauliflower recipe

Servings: 4 servings

Calories: 152 kcal

Author: Alyssa Brantley

5 from 5 votes

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Ingredients

• 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)

Instructions

1. Remove cauliflower florets from core, cut into evenly sized pieces.

2. 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.

3. 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.

4. Remove food processor tube to allow steam to escape and process for 2 to 3 minutes until smooth.

5. Add freshly ground black pepper to taste and almond milk if needed to loosen. Serve hot and Enjoy!

NOTES:

• 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).

Nutrition Facts

Creamy Mashed Cauliflower

Amount Per Serving (0.25 finished dish)

Calories 152 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 29mg10%

Sodium 649mg28%

Potassium 628mg18%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 4g8%

Vitamin C 101mg122%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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UPDATE NOTES: This recipe for creamy mashed cauliflower was originally published in May 2013 and was updated in August 2020.