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Mashed Cauliflower is a side dish I lived on when I was on the keto diet. I am years removed from prescribing to that weight loss philosophy, but so glad I was introduced to certain foods while trying to avoid carbs. Because potatoes are restricted, I would make this mashed cauliflower often as a side dish at dinner. It’s light and airy and the cooking technique makes it just like mashed potatoes.
Is it Really a Substitute for Mashed Potatoes?
The short answer is, yes! The way to get the cauliflower to become rich and creamy, is to cook ALL the water out of the florets after they’re done boiling. Strain well then add back to the pot set over medium heat. Salting the cauliflower helps pull water out. It’s cool to see the cauliflower continue producing water that was trapped inside. Just stir often. This process can take 10-12 minutes. This should not be rushed because if it is, you’ll have a wet mash and not a creamy mashed cauliflower that resembles mashed potatoes.
I recommend using a food processor to blend the cauliflower with the cream cheese, butter and parmesan cheese. The power of the food processor combined with the heat of the cauliflower means you don’t have to bring the cream cheese and butter to room temperature. Little things like that I love because inevitably I’ll forget to do that step when it’s necessary and then the whole process is thrown off. With this recipe, those items can come out of the fridge and it’s just fine.
Is Mashed Cauliflower Healthy?
This recipe is meant to be macro friendly. Therefore, it’s not loaded up with a ton of butter and cheese. The recipe calls for just 2 oz of 1/3 of the fat cream cheese, 2 tbsp of salted butter and 1/3 c grated parmesan. If you aren’t calorie conscious, feel free to add more of what you love. I’ve made it with more butter and cheese in the past (when on keto) but decided to cut back since becoming macro conscious, and it’s just as good.
Mashed Cauliflower
Equipment
- 1 food processor
Ingredients
- 2 small to medium heads of cauliflower
- 3 cloves garlic
- 2 oz cream cheese I use reduced fat
- 2 tbsp salted butter
- 1/3 c parmesan cheese grated cheese
- 1 1/2 tsp salt divided
- 1 tsp pepper
Instructions
- Wash and cut cauliflower into florets.
- Peel 3 cloves of garlic.
- Add cauliflower and garlic to a pot of boiling water. When it reaches a boil again, set a timer for 7 minutes.
- Strain and add back to the pot set over medium heat so the residual water can cook all the way out of the cauliflower. Add 1 tsp salt the cauliflower to help pull the water out. Stir often. This process takes about 10-12 minutes.
- Once there is no more water in the pot and the cauliflower starts to barely brown and stick to the pot remove and add to a food processor.
- To the food processor add cream cheese, butter, parmesan cheese, 1/2 tsp salt and pepper.
- Blend until smooth. Taste and add more salt if needed.