Mashed Cauliflower was never a selling point for me when it came to eating vegetables. I didn’t like the idea, and I didn’t think the taste was that great. But, I was missing out for a long time.
This recipe is super simple, and extremely tasty! It takes about 8 minutes to make, from start to finish, and is one of the creamiest, rich, and super flavorful side dishes. I love serving it whenever I have a nice steak (like this amazing reverse seared ribeye), or some stuffed pork chops.
The recipe calls for riced cauliflower, which I think everyone should have on hand in their fridge. I usually buy a head of cauliflower to last a week – I’ll pre-rice it in a food processor and store it in a plastic bag in the fridge. It makes it a lot less work when I want to use it, and it relives the stress once it’s all prepped out to use. You could optionally do a few heads at a time and freeze the pre-riced cauliflower for future use.
Yields 3 servings of Easy Creamy Cauliflower Mashed Potatoes
The Preparation
- 10 ounces cauliflower, riced
- 1/4 cup sour cream
- 3 tablespoons heavy whipping cream
- 3 tablespoons butter
- 4 tablespoons parmesan cheese
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- 2 tablespoons fresh chives, chopped
The Execution
1. Get the pre-riced cauliflower out of the fridge and measure out 10 oz.
2. Put the cauliflower into the microwave with a paper towel covering the top, then microwave for 5 minutes. You could optionally steam or roast it if you don’t like to use a microwave.
3. Once finished, it should be soft to the touch, but still have some firmness.
4. Mix all of the other ingredients into it.
5. Use an immersion blender to pulse the cauliflower and other ingredients together. Add 1 tbsp. chopped chives to the cauliflower and mix together.
6. Serve! Top the cauliflower mashed potatoes with the remaining chives and enjoy.
This makes a total of 3 servings of Easy, Creamy Cauliflower Mashed Potatoes. Each serving comes out to be 249 calories, 23.5g fats, 3.6g net carbs, and 6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 10 ounce cauliflower | 65 | 1.4 | 11.6 | 6.5 | 5.1 | 5.1 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 3 tablespoon heavy whipping cream | 152 | 16.1 | 1.2 | 0 | 1.2 | 1.3 |
| 3 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 4 tablespoon parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 1/4 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon fresh chives | 2 | 0 | 0.3 | 0.2 | 0.1 | 0.2 |
| Totals | 748 | 70.4 | 17.4 | 6.7 | 10.7 | 18.1 |
| Per Serving (/3) | 249 | 23.5 | 5.8 | 2.2 | 3.6 | 6 |
Easy, Creamy Cauliflower Mashed Potatoes
Ingredients
- 10 ounce cauliflower riced
- ¼ cup sour cream
- 3 tablespoon heavy whipping cream
- 3 tablespoon butter
- 4 tablespoon parmesan cheese
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoon fresh chives chopped
Instructions
- Measure out the riced cauliflower and place in the microwave with a paper towel covering the top and cook for 5 minutes. Alternatively, steam or roast the riced cauliflower.
- Once finished, it should be soft to the touch but still slightly firm.
- Mix in the remaining ingredients except the chives.
- Use an immersion blender to pulse the cauliflower together with the other ingredients. Add in half of the chives and mix them in.
- Garnish with the remaining chives, serve, and enjoy!
“easy”…just get out your food processor and immersion blender or go buy them first.
I have tried numerous recipes/methods for mashed cauliflower, and even this one just last night, and still, the dish is bitter and off-putting to where I can eat only a few bites before giving up. And I LOVE vegetables, and even raw/cooked cauliflower in a whole state (before ricing/steaming/pureeing) tastes good to me. Last night’s batch was made with cauliflower that was picked out of the garden just days ago, so it was still extremely fresh, good color, and blemish-free. IDK where I went wrong. Is 5 minutes in the micro not long enough? Do we need to use chicken stock? Roasting the veg first? Help! 🙁
Try making cauli how you like it, then blend it with some butter/cream alone. After that, add your own spices and see if it still has that weird texture. Cauli is a bit bitter by nature, but once cooked it mostly goes away.
Thanks, Craig. I think it just under-cooked. This week, I made some “mac” and cheese casserole with just cut-up florets which called for boiling them in water for 10 minutes and then baking the dish for 20, and that really made it more mild. Steaming briefly keeps them a bit too bitter, still, apparently (like I did with the 5 mins in the micro on these). So I guess if I make these again, the cauliflower will just need longer cook time.
Gotcha – yep that should do the trick. Sometimes my cauli tastes slightly bitter when I add garlic (might bring out the bitterness in the cauli too). I’ve done roasted mashed cauli as well, but didn’t find that it was worth the effort.
This recipe calls for “pre-riced” cauliflower but I don’t see a link to how to make riced cauliflower. Does this site have a recipe or guide for that basic first step (“ricing” the cauliflower)? Thanks.
Hi Joe! We have a few recipes that used riced cauliflower that tell you how to rice it yourself. Here’s a good one:
http://www.ruled.me/low-car…
The recipe is referring to riced cauliflower that you can buy in stores. I’ve seen it at Costco and Trader Joes, but I’ve heard it’s popping up in regular supermarkets as well. If you can’t find it in your area it’s pretty easy to make it yourself though. 🙂
The key to amazing cauliflower mash is roasting it in the oven first. Just chunk up a whole head of cauliflower, spread it out on a baking sheet and pop it in a 400 degree oven, moving it around a bit as needed on the sheet until you begin to see brown crispy bits on the pieces and it starts to smell kind of “nutty”. Then throw it in the food processor to rice it quickly and blend in all of the ingredients. It’s amazing and has a sweet, nutty flavor.
Thanks for the tip!
Your way is much easier thanks!
how long do you roast it typically?
Love this recipe! Finally a cauli mash I really like. But I don’t see the need to rice anything first. the soft cauliflower was very easily processed with the immersion blender along with everything else.
I made this last night for the first time. I followed the recipe but I only had frozen cauliflower, however it turned out so good. Even my boyfriend liked these. I can’t wait to make these again.
Whipped some of this up tonight to go with the Spicy Curry Chicken Thigh recipe. When dinner was served, my daughter asked my 9 year old grandson “Darren, do you want some cauliflower with your chicken?” Of course that was a negative. So pawpaw (that’d be me) said “honey, don’t make that boy eat cauliflower. yuck! He’d rather have some of those mashed potatoes I made” (she looked at me with a huh-look. I winked)
Worked like a charm.
By the way, the gravy from that chicken recipe…….well, it went nicely on this mash.
Hahah! That’s so delightful!
This was REALLY good. Easy to make, all ingredients in a KETO fridge. I added 1/4 tsp GHEE at the end and popped it into the oven while the potroast was warming up. A truly fine meal, very creamy. This is a keeper for me.
Great idea Sharon!
Is the recipe for 10 ounces by weight or volume?
Mine came out lumpy ☹️ Maybe i didn’t cook the cauliflower long enough…??? The taste was still good but not the texture of potatoes. More like rice
I use an immersion blender to blend my cauliflower so that there are no lumps. If you use a fork, you may have some lumps leftover.
Yeah dude, this was awesome!
Thanks
What is the serving size? That would help me a lot.
The serving sizes are just based on calories. They are arbitrary numbers. The serving size changes depending on what your macros are. Create a serving size that fits in with your macro needs.
This was delicious! And it was the first time I used my immersion blender. Works perfectly and tastes great!