Creamy and smooth Mashed Cauliflower is the ultimate low-carb alternative to mashed potatoes that your family will actually enjoy!
Velvety smooth, creamy and buttery Mashed Cauliflower is the low-carb, low-calorie side dish of your dreams! Simple steamed cauliflower, milk, Greek yogurt, and butter are mashed together and seasoned with simple salt and pepper to create this masterfully delicious side in just 20 minutes!
OKAY, CAULIFLOWER ISN’T A POTATO
It’s okay to address the elephant in the room- cauliflower is not a potato. Mashed Cauliflower will always be, well, cauliflower… but that doesn’t mean that it isn’t delicious! What makes it even better is that you can enjoy more of it completely guilt-free and, if used correctly, trick your kids into enjoying a vegetable for dinner.
OTHER RECIPES TO SERVE WITH MASHED CAULIFLOWER
- Grilled BBQ Chicken Legs – These simple and tasty chicken legs go perfectly with any mashed side.
- Bacon Wrapped Chicken – Mashed Cauliflower is a great compliment to this indulgent chicken entree.
- Prosciutto Wrapped Asparagus – This wrapped asparagus is always a crowd-pleaser for veggie sides.
Cauliflower: Grab one large head of cauliflower from the produce aisle.
Mix-ins: This mash gets its creamy texture from skim milk and non-fat Greek Yogurt. You’ll also need unsalted butter.
Seasoning: Season with kosher salt and black pepper.
HOW TO MAKE MASHED CAULIFLOWER
STEP ONE: Start by placing the cauliflower florets in a steamer basket over a pot of water. Cover the top and bring the water to a boil, allowing the florets to steam for 10-15 minutes. The florets are finished when they become very tender.
STEP TWO: Drain the cauliflower and pat it dry to remove excess moisture. Place the cauliflower florets into a food processor and the unsalted butter puree until blended.
STEP THREE: Add the milk, Greek Yogurt, salt, and pepper and process the cauliflower until it is smooth.
STEP FOUR: Add more salt and pepper to taste. You can even add more butter if desired! Then puree one more time before serving warm.
TIPS FOR SUCCESS
- Make sure to squeeze out all the excess water from the cauliflower before mashing it to avoid a watery side dish.
- If you prefer, you can absolutely use milk and Greek yogurt with higher fat content.
- Dress up your mashed cauliflower by mixing in roasted garlic or shredded parmesan cheese.
THE BEST MASHED CAULIFLOWER TOPPINGS
The good news is that if you’re missing traditional mashed potatoes, you can load up Mashed Cauliflower with all your favorite ingredients just the same! I love to add shredded cheese, bacon crumbles, and chopped green onions or chives. Another great way to dress up this recipe is to add garlic and parmesan cheese.
HOW TO STORE MASHED CAULIFLOWER
Mashed Cauliflower leftovers will keep in the fridge for three to five days. Make sure to store leftovers in an airtight container. You can also freeze leftovers in an airtight, freezer-friendly container for up to three months.
OTHER CAULIFLOWER RECIPES
- Slow Cooker Cauliflower Cheese Soup
- Low Carb Cauliflower Breadsticks
- Loaded Cauliflower Casserole
- Cheesy Cauliflower Pancakes
- Buffalo Cauliflower Bites
- Cauliflower Fried Rice
*This post was originally posted on 04/02/2018.
- Place the cauliflower florets in a steamer basket in a pot with water. Cover the pot, bring the water to a boil, and steam the cauliflower for 10-15 minutes until very tender.
- Drain the cauliflower and pat it dry. You want to remove as much excess moisture as possible so the finished dish isn't watery.
- Transfer the steamed cauliflower to a food processor. Add milk, Greek yogurt, butter, salt, and pepper to the bowl. Cover and process until smooth, scraping the sides as needed.
- Taste the cauliflower and add salt, pepper, or more butter as desired. Serve warm with a little extra butter and chopped chives on top.