Cauliflower Mashed Potatoes are a creamy and garlicky side dish that tastes and looks like mashed potatoes but are made with cauliflower. If you prefer to use real potatoes, be sure to check out my Country Mashed Potatoes and Skins On Mashed Potatoes.
Cauliflower Mashed Potatoes
I love mashed potatoes, and I have a few recipes for them. But, this recipe is a great alternative to making mashed potatoes without potatoes. Cauliflower Mashed Potatoes have the same soft texture but in a low-carb version. I have tried the store-bought mashed cauliflower, and this recipe packs so much more flavor into each bite. Add this recipe to your Thanksgiving menu for an alternative to traditional potatoes.
Cauliflower: Start with a head of cauliflower, cut into florets. Cauliflower is full of vitamins, minerals, fiber, and antioxidants.
Cheese: I added both parmesan cheese and cream cheese to the recipe for added flavor.
Garlic: A teaspoon of garlic powder is all you need for the garlic flavor.
Toppings: All I needed was a little butter, salt, pepper, and chives added to my serving; it was delicious!
Preparing the Cauliflower
Look for cauliflower already cut into florets for the easiest way to get this recipe started. Or, simply cut up one head of cauliflower into florets. I ended up with about 4 cups of florets before boiling them.
Boil the florets in water for 10-15 minutes, or until soft. Drain the cauliflower and then use a paper towel to get even more excess water removed from the vegetable. If the cauliflower is not drained enough, the cauliflower will be soggy. Add the cooked cauliflower to a food processor or blender. (You can also steam the cauliflower in a steamer basket or in the microwave.)
How to Make Cauliflower Mashed Potatoes
Once the cauliflower has been cooked and added to a food processor, blend it until smooth. Then, it’s time to get the remaining ingredients added and blended. To the food processor with the cauliflower, add the parmesan cheese, cream cheese, garlic powder, salt, and pepper. Process again until all the ingredients are blended together.
Serve the mashed cauliflower with butter, salt, and pepper. Garnish with chopped chives. Store leftover mashed cauliflower in a sealed container in the refrigerator for up to 4 days.
Can I Freeze Mashed Cauliflower?
Yes! Since this recipe is made with cream cheese, it freezes just fine. Once cooked and cooled completely, store the cauliflower mashed potatoes in a freezer-safe container for up to 3 months. Be sure to label and date the container.
More Side Dishes
Cauliflower Mashed Potatoes
- 1 head cauliflower, cut into florets (approximately 4 cups)
- ½ cup parmesan cheese, grated
- 2 tablespoons cream cheese, room temperature
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- chives, chopped for garnish
- Boil cauliflower in water for 10-15 minutes, or until tender. (You can also steam cauliflower in a steamer basket or in the microwave.)
- Thoroughly drain the water to avoid a soggy mash. Pat the cauliflower with paper towels to drain any excess water.
- Add the cauliflower to a food processor. Process until smooth.
- To the blender, add parmesan, cream cheese, garlic powder, salt, and pepper. Process again until well blended.
- Transfer to a serving bowl and top with butter.
- Season with salt and pepper to taste.
- Garnish with chopped chives.
Did you make this recipe?
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