The Best Mashed Cauliflower
This truly is the BEST Cauliflower Mash recipe. Thanks to two simple steps this creamy mashed cauliflower has a nice depth of flavor while also being ridiculously creamy and smooth. This mashed cauliflower is sure to win over mashed potato fans too!
I have been trying to create a mashed cauliflower recipe for years now, and in the process have made 20+ different failed variations. Although the texture is very similar to mashed potatoes, cauliflower is incredibly bland. I found myself adding clove after clove of garlic and way too much salt, to give the dish a bit more flavour. I finally discovered that the secret to mashed cauliflower is not a specific ingredient, but rather the way you cook it. Hint: you should NEVER boil or steam cauliflower before mashing.
This cauliflower mash (or cauliflower mashed “potatoes” as we call it in my house) is pure heaven in a bowl. It is so much creamier than I ever imagined it could be and has such great flavor. If you are a fan of regular mashed potatoes I can promise that you will absolutely love this low carb alternative, it really is the best mashed cauliflower! Not only does mashed cauliflower taste better than mashed potatoes, it is also a lot healthier. One small head of cauliflower contains less than 70 calories, to make the equivalent amount of mashed potatoes, you would require 4 potatoes totaling 520 calories. Although you can use almond milk in mashed potato recipes, full fat cream is often used instead to make them extra creamy and extra high in calories. Once you try this mashed cauliflower, you won’t believe that there are just 50 calories and 4 carbs per serving! This creamy mashed cauliflower is an easy low carb side dish that everyone will love!
Why You Will Love This Cauliflower Mash
- It truly is SO MUCH BETTER than mashed potatoes, it’s more flavorful, creamier and you aren’t left with that heaviness after eating them like you are with mashed potatoes. This low-carb alternative not only tastes better but makes you feel better too!
- This easy mashed cauliflower recipe is Paleo, Vegan, Keto, Dairy Free, Grain Free, Gluten Free and Whole30. It’s a healthy side dish that everyone will love
- It uses just a handful of incredibly simple ingredients that you likely already have, so no last minute trips to the grocery store.
- This Mashed Cauliflower would make a fantastic addition to any Christmas or Thanksgiving table. Whenever I serve it (often along with mashed potatoes) the mashed cauliflower always disappears first!
- Once you make this cauliflower mash once, you will never want to have mash any other way. It will quickly become your favorite side dish for winter that goes with so many different dishes.
- This cauliflower mash takes less than 20 minutes to make so you can easily make it to serve with dinner on busy weeknights.
How To Make Cauliflower Mash
There are a few simple steps that really set this Mashed Cauliflower from any other recipes out there.
- Start by roughly chopping a large head of cauliflower into small pieces (don’t stress about the exact size) or alternatively you can place cauliflower florets into a food processor and pulse it into small pieces. I’ve also included details below if you want to use frozen cauliflower or cauliflower rice.
- Add chopped cauliflower to a skillet on medium high heat and saute it until it becomes golden brown in colour. This is an essential step and what gives the mash so much delicious flavour.
- Once the cauliflower pieces are golden in colour you add in the almond milk (or any milk of choice) and leave it to simmer for about 10 minutes until all of the liquid has evaporated. This is another important step that causes the mash to become so creamy in consistency.
- After all of the liquid has evaporated (make sure absolutely all of it is gone) the cauliflower is transferred to a blender (or you can use an immersion blender) and blended until smooth. I like to serve the cauliflower mash with chopped fresh herbs (parsley or sage), black pepper and a little olive oil or a little butter drizzled overtop. (You can find more step-by-step instructions in the recipe card below).
Can I Use A Different Type Of Milk?
You absolutely can. I like using almond milk in this recipe because it has the most minimal amount of flavor that isn’t detectable in this mashed cauliflower. If you have a nut allergy or drink dairy then feel free to substitute it for oat milk, soy milk, coconut milk or cows milk (obviously using cream vs skim or 1% will make the mash much creamier).
Should I Use Ghee, Butter Or Coconut Oil?
Ghee, butter and coconut oil are three different oils that can be used when sauteing the cauliflower pieces. I prefer using salted butter as it adds the most flavor to the cauliflower but ghee is a close second for the best taste. Ghee and butter are both derived from milk but differ significantly in their composition and culinary applications. Butter is made by churning cream, resulting in a product that contains butterfat, water, and milk solids. It has a rich, creamy texture and a distinct flavor. However, its water content and milk solids make it more prone to burning at higher temperatures.
On the other hand, ghee is a form of clarified butter where the butter is heated to remove water and separate the milk solids. This process imparts a nutty flavor to the ghee and significantly raises its smoke point. The removal of milk solids makes ghee a lactose-free option, appealing to those with lactose sensitivities. If you have a severe dairy allergy then coconut oil is the best option for this recipe. If you are looking for a coconut oil with a minimal taste and aroma, it’s best to choose a refined coconut oil. Refined coconut oil is processed to remove the coconut flavor and scent, resulting in a neutral oil that won’t impart a strong taste to the cauliflower mash.
Can You Make Cauliflower Mash With Frozen Cauliflower Rice?
You can! Rather than starting with a head of cauliflower and chopping it yourself you can use frozen cauliflower rice. Use 4 cups of cauliflower rice and be sure to saute it until it is very golden in color. I recommend adding a 1 1/2 cups of almond milk rather than 1 3/4 cups to compensate for the excess moisture in the frozen cauliflower rice.
Possible Variations To This Cauliflower Mash Recipe
While I personally think that these Cauliflower Mashed “Potatoes” are absolutely delicious as is, you could add some extra flavor to them by doing one of the following:
- Sprinkle with chopped bacon and chives
- Stir in sour cream, cream cheese, greek yogurt or parmesan cheese to give the mash a cheesy flavor
- Roasted a head of garlic and add it to the blender with the cooked cauliflower, it will give the mash a wonderful rich flavor
- For a stronger garlicky kick, add 3 cloves of minced fresh garlic to the pan and cook for 1-2 minutes before adding in the chopped cauliflower in step 2.
- Add in lots of fresh herbs such as chopped parsley, finely diced chives, rosemary or thyme
- Sprinkle with chopped scallions or green onions for a kick of flavour
What To Serve With This Cauliflower Mash
This cauliflower mash would make the perfect side dish for any winter feast and would be a great addition to any Thanksgiving or Christmas dinner. Try serving this cauliflower mash as a delicious side dish with:
- Seared Chicken Thighs in Garlic & Herb Sauce
- Slow Cooker Brisket with Balsamic Onion Gravy
- Balsamic & Caramelized Onion Pork Chops
- Braised Lamb Shanks
- Roast Chicken with Flourless Gravy
- Whole30 Braised Short Ribs
Can I Make This Mashed Cauliflower In Advance?
I usually make this Cauliflower Mash a few hours in advance and then reheat it. If you are preparing for a big dinner (such as Thanksgiving) you can make mash up to a day in advance and then leave it to stay warm in a slow cooker for a few hours before serving. I like to reheat the mash in the microwave, or in a pot on the stove. If you are reheating it on the stove, be sure to do it on low heat and add a splash of almond milk if the mash begins to look too dry.
What About Leftovers?
Leftover Cauliflower Mash will last for up to 4 days in the fridge stored in an airtight container. The mashed cauliflower may become watery after a few days in the fridge in which case I recommend draining some of the excess water out before reheating and eating. Leftover cauliflower mash can also be used as a topping to shepherd’s pie! This is a great way to repurpose leftover mashed cauliflower in a completely new way that your whole family will love.
Can I Freeze Cauliflower Mash?
You can alternatively freeze cauliflower mash in a ziploc bag or airtight container for up to 4 months.The mashed cauliflower can be reheated in the microwave or in a pot on the stove on low heat. If it appears to be slightly more liquid when thawed, leave it to heat on the stove until some of the liquid has evaporated and the mash has thickened in consistency.
Here are a few more side dishes that you might enjoy:
- Caramelized Leek, Fennel & Onion Gratin
- Roasted Broccoli
- Roasted Fennel with Garlic & Herbs
- Roasted Carrots
- Lemon Roasted Green Beans with Almonds & Shallots
- Roasted Radishes
- Asian Brussels Sprouts
- Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
The BEST Mashed Cauliflower Recipe
Ingredients
- 4 cups cauliflower rice or 1 medium sized head cauliflower
- 2 tbsp butter, ghee or coconut oil
- 1/4 tsp salt
- 1 3/4 cups unsweetened almond milk or any other milk of choice
Instructions
- Cut the cauliflower into chunks, place in a food processor and pulse for 10 seconds until the cauliflower is broken into small pieces. Alternatively you can chop it by hand. Don't worry about the size of the pieces as it will get blended later.
- Place the butter or coconut oil into a large skillet on medium high heat, and once hot, add in the cauliflower and sprinkle with salt. Cook for 6 to 7 minutes until the cauliflower begins to turn golden in colour.
- Add in the almond milk and let the cauliflower cook for approximately 10 minutes until there is no liquid in the bottom of the pan, it should all be absorbed into the cauliflower.
- Transfer the mixture to a food processor or blender and puree until completely smooth.
- Serve warm garnished with chopped parsley or black pepper.
Nutrition
YUM this was so good! I used this to top a vegan shepherd’s pie and could honestly eat a bowl of this cauliflower for every meal forever. I used oat milk as that’s what I had on hand, and cooked the cauliflower in olive oil. Also, didn’t feel like messing with my blender so I just used a potato masher by hand and it was still SO creamy!
As always, Carmen, I go into every one of your recipes knowing it’s going to be a smashing success. Thank you!!
Thank you for such a kind message Louise!
I just made this. It was delicious. I didn’t have almond milk so I used cashew instead. I will definitely continue to make it this way instead of steaming and mashing. Thanks for another great recipe!
So glad you like it!
Best cauliflower mash!
It looks and tastes just like mashed potatoes! Definitely will make these again, except with less oil. I found that my pan was so nonstick that it didn’t need it.
Made these today, and they were delicious! I’ve recently been on a mash cauli kick, now that I finally got an immersion blender. And these were definitely a good version! I used macadamia nut milk, since it’s all I had on hand, and I don’t really do almond milk because of AI issues. So delicious! Thanks for the new method of making. This is so much easier because now I can use pre-riced cauliflower instead of having to buy a head and go through the process of ricing, (I’m lazy, and as we all know paleo takes a LOT of work, and makes a lot of dishes). Ok, done rambling, thanks for the recipe!!!
Can I substitute a different milk I have a nut allergy. Thank you sounds delicious!
Yes definitely! Any kind of milk would work in this recipe, just make sure that its unsweetened.
Thanks for the technique, not boiling or steaming is key to assure great flavor/texture. The recipe also provides room to expand ingredients such as garlic or fresh herbs. Delicious!
Exactly! Its such a great base to add in any other flavours that you want!
Excellent recipe done verbatim. Though mine didn’t brown pre almond milk and still worked well. Thanks!
Thank you! I’m so happy that the mash turned out well!
this was definitely the BEST cauliflower mash that I’ve ever made! And I’ve made it lots of different ways! Thank you for taking the time to make this recipe so perfect! I loved your Instagram Whole 30 takeover and I’m now a loyal follower, can’t wait to try more of your amazing recipes!
Thank you Kim!! I’m so happy that you think the recipe is worthy of its name 🙂
hi there! is it possible to do this with frozen riced cauliflower?
Yes definitely!
Made this with cashew milk,garlic and olive oil and it was perfect I did “roast” the cauliflower in the oven instead of using the pan method
I wasn’t so sure about mashed cauliflower – I had my reservations for sure! I’m happy to say that this recipe resulted in creamy mashed cauliflower that tasted much more complex than “just cauliflower” despite the short list of ingredients. Amazing! Note: I doubled the recipe the second time and learned not to double the almond milk. I’ll try doubling the cauliflower, but only 1 1/2 times the almond milk.
I’ve actually slightly updated the recipe so there is a bit less almond milk now which I think makes a difference. So happy to hear that you enjoyed the mash!
This recipe is the bOmB! Fantastic. I used palm oil and coconut milk. I am so happy. Thank you.
In the picture it looks like you e drizzled butter or olive oil on top? And then Parsley?
Yes exactly, I drizzled a bit of olive oil and parsley overtop to make the mash look more attractive in photos but it is completely not necessary if you are serving this at home, it tastes delicious all on its own.
I doctored this a bit and used heavy cream instead of almond milk and then added garlic and parmesan (I’m keto) and it was delicious!!!!
Ooohh I bet it was extra creamy with the cream and parm! That sounds amazing!
Served this with your pot roast (minus the wine, still amazing but will do again post whole 30). Incredible! I also did coconut milk because I only had flavored almond milk. I’m a little obsessed with garlic so I threw it in while it cooked down. Will be making these all of the time!
I’m so happy that the Pot roast worked out without the wine!! That sounds like such a delicious combo served with cauliflower mash!
Have you tried making these with coconut milk? Just curious…love the creaminess and subtle sweetness of the canned stuff 🙂
Ok, so I made this with a can of coconut milk…it was seriously TO DIE FOR! I was going to make it with the almond milk but we had an ice storm and I didn’t get to the store. I always have coconut milk on hand. Now, I don’t think my family will let me make it any other way. I applaud your perseverance in this quest, I agree the sautéing makes ALL the difference. Which milk you use is definitely secondary :). I made a pork tenderloin with cherry sauce from Everyday Paleo and served it over this…a new favorite meal in my house! Highly highly recommend!
I am so happy that you liked it with the coconut milk!! I was so worried that it might be too sweet or rich in flavour. I’m definitely going to try it with coconut milk next time i make this (which will be very soon because i serve this with literally everything). the Pork tenderloin sounds amazing, I’ll have to check out that recipe. Thanks for such a kind comment!
Here is the Pork Tenderloin recipe…I double the cherry sauce because….well, YUM! 🙂
Oops…didn’t attach, see below.
Thanks for including the link! I’m excited to try this recipe
Here is the Pork tenderloin recipe…I double the cherry sauce because….YUM! (I use high quality dried cherries from Michigan!)
https://paleoporvida.wordpress.com/2011/06/11/pork-tenderloin-with-cherry-sauce/
Would using cashew milk instead of almond milk change the dish much? I already have a carton of cashew milk I’d like to use instead of buying a brand new thing of almond milk. But I’ll buy a small carton if the almond itself is important to the texture or flavor!
I am embarrassed to admit that I haven’t had cashew milk in so long, I can’t remember what it tastes like! The milk makes the mash very creamy so ideally you want to use a milk that isn’t sweet and has as little flavour as possible.
I made this last night and LOVED them! The texture is perfect and the creaminess and consistency are just like the real thing!
I’m so happy you liked them Kaitlin! I hope you are binging on lots of post wedding diet goodies 🙂
My husband made these for me and they are FANTASTIC! They are so creamy. We will be making these for Christmas dinner.
Yea!! I’m so happy to hear that you liked it!