This Cauliflower Mash “ed Potatoes” are low carb, Keto, paleo, and gluten-free, but they taste just as good as real buttery mashed potatoes. They are so easy to make! Quickly cook some cauliflower and blend it up with cheese, a bit of cream, and simple seasonings.
This creamy and delicious alternative to the traditional standby will soon become your new favorite side dish.
What is a Cauliflower Mash?
Cauliflower mash is a copycat version of mashed potatoes that uses cauliflower instead of potatoes. They’re usually made with plenty of seasonings, cheese, and sometimes milk or chicken broth to flavor them and help them turn out smooth and creamy.
People often loved them because of their low carb count, and they’re also easy to prep and cook much faster than mashed potatoes.
How Do I Store Cauliflower Mash?
Store leftovers in an airtight container in the fridge for up to three days. Heat them covered in the microwave on half power when ready to serve. You can also reheat Cauliflower Mashed Potatoes in a saucepan on the stove with a small amount of milk or water. Stir constantly.
Can I Freeze Cauliflower Mash?
You can definitely freeze them!I recommend portioning them out into an ice cube tray. Allow the mash to cool down to room temperature first, and then fill up the ice cube trays. Place in freezer for a couple of hours, and then portion them out into freezer safe bags.
To reheat from frozen, add in 1-2 tablespoons of water or milk. Place over a low heat, and gently stir once in a while until hot.
Can Cauliflower Mash be Made Ahead of Serving?
Yes! You can make this recipe up to 3 days in advance. Prepare and store in an airtight container in the refrigerator. Reheat over low heat, adding additional butter if needed.
Tips for Making Cauliflower Mash
- To avoid nutrient loss, sauté the cauliflower until tender. Then, add a small amount of liquid to mash the florets in the food processor.
- Remove excess water: No one wants an extra watery mash! Drain your cauliflower until it is no longer hot in a colander over the sink.
- You may need to stop and scrape the sides and bottom of the food processor to ensure everything is well combined.
My family begged me to make Cauliflower Mash again, and I know your family will love this recipe too. But, before you prepare it, here are a few tips to keep in mind:
- If you don’t have a food processor, mash the boiled cauliflower with a potato masher, an immersion blender, or a fork. Then, blend with the other ingredients using a wooden spoon.
- For the loaded potato lovers, serve these with extra cheese, cooked and crumbled bacon, chives or chopped green onion, and a dollop of sour cream.
- Cauliflower: You can use whole, pre-cut, or frozen florets for your cauliflower potatoes.
- Garlic – You can exchange raw garlic for garlic powder. Use one garlic clove per ½ tsp of garlic powder.
- Butter – Ghee or coconut oil will work as well.
- Heavy cream – Use half and half, whole milk, 2% milk, or Greek Yogurt.
More Yummy Low-Carb Recipes You’ll Enjoy
If you like this delicious Cauliflower Mash recipe, you’ll want to try some of our other easy low-carb recipes! Try any from the list below.
- 6 cups cauliflower florets
- 1⁄4 cup heavy cream
- 6 oz gouda, shredded
- 3 tbsp of butter
- 6 slices of cooked bacon, reserve one piece to crumble and use as garnish
- 1⁄4 tsp pepper
- 1⁄2 tsp garlic powder
- 1⁄2 tsp kosher salt
- salt and pepper to taste
- Add cauliflower florets into the pot of boiling water. Cook for approximately 10-12 minutes, or until fork tender. Drain well.
- Add the cauliflower and all remaining ingredients to a food processor, and blend until smooth and creamy.
- Serve warm, and enjoy!
- Garnish with bacon bits and dried parsley (optional)