The Best Mashed Cauliflower

The best Mashed Cauliflower recipe for anyone looking for a low-carb alternative that is creamy, garlicky, and delicious. 

I have been making mashed cauliflower for years and honestly, I love it pretty much any way you make it. However, my family doesn't feel the same way. They normally only eat mashed cauliflower only if I mix in a few potatoes, like this Roasted Garlic Cauliflower Mashed Potatoes.

That all changed with this recipe. The secret? Drying off the cauliflower before it's mashed. It's such a small step but it makes all the difference. This ensures a fluffy, thick mash like you would get with traditional potatoes. Then to make sure it really tastes amazing, it is mixed with garlic butter, cream cheese, and Parmesan cheese. Seriously delicious. This is the ultimate way to make mashed cauliflower. 

Why This is the Best Mashed Cauliflower

• Light, fluffy texture: No more watery or gritty mashed cauliflower! This recipe has a fluffy texture similar to traditional mashed potatoes.
• Easy to make: This recipe is made in less than 20 minutes with just 5 ingredients! 
• Great for meal prep: This cauliflower mash only gets better after a night in the fridge for the flavors to combine. Use it all week as a low-carb or keto side dish. 

Speaking of delicious low-carb alternatives, what are your favorites? We eat a ton of cauliflower rice, especially this cilantro lime and garlic parmesan version, and I love these creamy ricotta spaghetti squash or parmesan zucchini noodles.

Ingredients and Easy Swaps

Here is everything you need to make this cauliflower mash.

• Cauliflower florets: Fresh cauliflower florets are best for this recipe. Frozen cauliflower is usually blanched before it is frozen and this adds extra moisture, which can make the final product watery. To ensure a thick, fluffy mash, fresh florets are the best option. 
• Garlic butter: Since cauliflower can be bland, it's important to kick up the flavors. Making a quick garlic butter in a pan or the microwave is a great way to do that. Swap in olive oil if you prefer or add roasted garlic instead. Garlic powder can be used in a pinch but it won't have the same, rich flavor.
• Cream cheese:  Adding cream cheese or sour cream to the mashed cauliflower makes the final product creamier. Some people use Greek yogurt instead, but I think it makes it too tangy.  Leave this out if you want a dish with fewer calories.
• Parmesan cheese: This is completely optional but adds a richer flavor to the potatoes.  Nutritional yeast is also a great option to add some extra flavor. Leave this out if you want a dish with fewer calories.
• Salt and pepper: If your cauliflower mash tastes bland, you probably need more salt and pepper. 
• Make it special: Add fresh herbs like thyme, rosemary, green onions, or chives. Top the dish with cheddar cheese or crispy bacon. 

How to Make Mashed Cauliflower

Mashed cauliflower is actually really easy to make and will turn out delicious if you follow a few important steps.

• Boiling versus roasting: If you look at a lot of mashed cauliflower recipes, you will see some use roasted cauliflower and some use boiled cauliflower. Roasted cauliflower ensures that the final product won't be watery, but I find the texture isn't great. It gets somewhat gritty and stringy. When you boil the cauliflower ensures a smooth texture, but the end product can be watery. There are two ways to overcome this. First, don't cook the cauliflower too long. It should be soft enough to mash (fork tender) but not disintegrate. The second step is drying the cauliflower really well. See below.
• Dry the cauliflower: If you take anything away from this recipe, it should be to always dry the cauliflower when you plan on mashing it. Cauliflower soaks up water when it boils. Always start by draining the  cauliflower and then drying the cauliflower really well with a kitchen towel. This helps remove this excess moisture. Do not skip this step!
• Add flavor: Cauliflower has a very mild flavor so you need to add some fat and seasoning to make it taste good. You can use butter, olive oil, ghee, cream cheese, or sour cream to add some fat. This helps the texture as well. Then add flavor with garlic, salt, pepper, and any other herbs or spices you like. Parmesan cheese or nutritional yeast is another way to add flavor. You can even cook the cauliflower in chicken or vegetable broth to impart flavor. 
• Mash, puree, or blend: There are three methods for "mashing" the cauliflower and it all depends on the texture you like. For the most texture, mash it by hand with a potato masher or wooden spoon. For a creamier mash that still has some texture, pulse it in a food processor. For a super smooth texture, use a blender or immersion blender.

Why is my mashed cauliflower watery?

The number one complaint about mashed cauliflower is its watery texture. This happens when there is too much moisture in the boiled cauliflower. Here is how to fix that:

• Before: To prevent having a watery texture, use fresh cauliflower florets and do not overcook them. Then dry them thoroughly with a kitchen towel to remove as much moisture as possible. 
• After: If you finish the recipe and find your mash is watery, here are a few tricks to fix it. Start by using a few paper towels to soak up the extra moisture or place it in a colander and push out some of the extra moisture.  Sometimes this is enough. If it is still watery,  you will need to add more cooked cauliflower, potato starch, or even a cooked potato. This will thicken the mixture. Some people also thicken their mashed cauliflower with a cornstarch flurry, but the texture will be slightly different. 

Main Dishes to Serve with Cauliflower Mash

Now that you have made this delicious side dish, you need a main dish to serve with it. It works great in place of mashed potatoes, but can also be used in place of polenta or rice. Here are some of our favorites:

• Meatballs: Instead of serving meatballs with pasta, serve them over a bed of mashed cauliflower. These Baked Turkey Meatballs, Lentil Meatballs, and Greek Meatballs are all great options.
• Fish and Shrimp: Pair this with your favorite seafood. It's delicious with this Lemon Pepper Salmon, Garlic Parmesan Shrimp, and Blackened Mahi Mahi.
• Chicken and Turkey: Pair this with some Tomato Braised Chicken Thighs, Greek Ground Turkey, or Slow Cooker Mediterranean Chicken. 
• Roasted Vegetables: For a simple meal, we love pairing this with roasted vegetables and protein. It's really tasty with Roasted Mushrooms,  Roasted Asparagus, or Roasted Cherry Tomatoes.

Storage and Leftover

This is a great dish to make in advance and keep in the fridge to use as an easy side dish or base for bowls.

• Fridge: Store this in an airtight container in the fridge fro 4-5 days. Reheat in the microwave or a small pot with a splash of milk or broth.
• Freezer: Freeze in a ziploc bag with all the air pressed out for up to 3 months. Defrost in the fridge overnight.