When thinking of veggie-based paleo or low carb side dishes to add to your Thanksgiving menu, a mashed cauliflower recipe may not be the first to come to mind…
But ONE bite of this silky, garlicky dish, and you’ll wonder why you ever bothered with mashed potatoes in the first place! You’re going to fall in love with this creamy, luscious side — it’ll have you working backward to find recipes to serve it with.
Cauliflower is the PERFECT substitute for everyone’s favorite dishes: from cauliflower pizza crust to cauliflower fried rice to cauliflower salad — and this mashed cauliflower is no exception! Let’s start.
This mashed cauliflower recipe is basically like making a “grown-up” version of the old classic, as it’s lower in the carb, and loaded with nutrients (thank you cauliflower!). Plus it’s:
- 5 ingredients plus some spices
- Ready in under half an hour
- A healthy twist on a classic favorite
There’s hardly anything to this mashed cauliflower recipe! Here are a few tips + tricks that can help you along the way:
- Fresh or frozen cauliflower – either will work here.
- Weight your cauliflower florets to make sure you have the correct veggie to herb to cream ratio for the best results.
- How long to steam cauliflower will depending on the method you choose. The goal here is to get the veggie soft enough to mash.
- How long to boil cauliflower on the stovetop: 20 minutes.
- How long to steam in the microwave: 4-5 minutes.
This mashed cauliflower recipe has a lot of milk products, so make sure to store in the fridge in an airtight container. Reheat in the microwave, oven, or on the stovetop.
Can You Freeze This?
Once this mashed cauliflower recipe is creamed to the desired texture, you can freeze it right away for a side dish that’s ready whenever you need it!
Simply store it in a resealable baggie and remove as much air as possible, then toss it in the freezer.
This creamy, smooth, mashed keto cauliflower recipe is just begging for some low carb gravy and a traditional Thanksgiving meal!
But, it’s also an amazing low carb potatoes/potato substitute alongside any of your favorite dishes — steaks, pot roast, chicken, you name it.
Looking to add your own twist to this re-envisioned classic? Read on!
- Add cheese. Consider swapping cream cheese for your fave here: parmesan, mozzarella, even cheddar like in my cauliflower mac and cheese would be a winner!
- Make it dairy-free. Sub the cream cheese and sour cream for your favorite dairy-free alternatives and you’ve got a mashed cauliflower vegan eaters will love — I LOVE full fat coconut milk for a similar creamy texture.
- Make this even creamier. By all means, feel free to add an extra dollop of cream cheese to this creamed cauliflower.
- Add your favorite herbs… parsley, more garlic (always), you name it!
Are you awe of cauliflower, and all the incredible things it can do?! Seriously, who needs potatoes, or bread, or dumplings, or bread crumbs. Enter your new favorite paleo/healthy/low carb/keto substitute.
Here are a few more recipes to get you as excited as I am:
Mashed CauliflowerPrint Recipe Pin Recipe
- 2 Pounds Cauliflower Florets 1 head of cauliflower is typically around 1 1/2 pounds of florets. Weigh for best results.
- 4 Tablespoons Unsalted Butter
- 4 Cloves Garlic minced
- 8 Ounces Cream Cheese
- 1 Cup Sour Cream
- 2 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 2 Tablespoons Chives chopped
- Steam cauliflower- Stovetop: add 1" of water to a large pot with a steamer basket, and place cauliflower in the basket. Cover with a lid, bring water to a simmer, then steam until fork-tender, about 20 minutes.- Microwave: place cauliflower in a large microwave-safe bowl with a few inches of water on the bottom. Cover with a kitchen towel, and microwave for 4 minutes.
- Mash. Remove lid and turn off the heat. Add butter, garlic, cream cheese, sour cream, salt, and pepper. Use an immersion blender to combine the ingredients until smooth. (Alternatively, you can puree ingredients in a food processor or high-speed blender). Stir in chives. Taste and adjust seasoning to your preference. I usually add an additional teaspoon of salt. Serve with additional butter and chives. Enjoy!
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