Creamy Mashed Cauliflower
This healthy mashed cauliflower is a creamy, low-carb side dish that tastes like mashed potatoes but is lighter. It’s vegan, gluten-free, and dairy-free, and comes together in just 20 minutes.
Cauliflower is one of my favorite low-carb vegetables. I often use it in fried rice, hummus, and soups, but one of my favorite ways to enjoy it is as a creamy mash.
This mashed cauliflower is a tasty, lighter alternative to regular mashed potatoes. It’s just as creamy and fluffy but with fewer calories and carbs. I serve it on busy weeknights, at holiday dinners, or whenever I want a simple side.
Recipe Highlights
- Quick and easy: Ready in just 20 minutes, perfect for busy weeknights.
- Customizable: Add herbs, spices, cheese, or crumbled bacon.
- Diet-friendly: Naturally vegan, gluten-free, and dairy-free.
Key Ingredients & Easy Swaps
- Cauliflower: Fresh or frozen florets work. Pre-riced cauliflower saves time.
- Garlic: Fresh gives the best flavor; use ¼ teaspoon garlic powder if needed.
- Olive oil: Can swap with butter for a richer flavor.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to Make Creamy Mashed Cauliflower
- Cook the cauliflower: Boil or steam the florets until fork-tender, about 10–12 minutes. Drain well, then let them sit in the warm pot for a few minutes to dry out.
- Sauté the garlic: While the cauliflower rests, heat the olive oil and cook the garlic for 30 seconds.
- Mash: Blend everything in a food processor until smooth. For a chunkier texture, use a potato masher or immersion blender.
- Season and serve: Add salt and pepper to taste. Top with fresh herbs or a drizzle of olive oil if you like.
Optional roasting: For deeper flavor, roast the cauliflower florets and garlic on a baking sheet at 400°F (200°C) for 20–25 minutes, until soft and golden brown, then mash as usual.
Recipe Variations
- Cheesy: Stir in Parmesan, cheddar, or nutritional yeast for a vegan option.
- Creamier: Add a spoonful of cream cheese or sour cream.
- Herbs and spices: Parsley, chives, rosemary, nutmeg, or a pinch of red pepper flakes.
- Lemony: Squeeze in some lemon juice or sprinkle some lemon zest.
- Veggie boost: Mix in cooked peas, carrots, or broccoli.
- Toppings: Crispy bacon bits, crumbled feta, nuts, seeds, or a dollop of pesto.
Serving Ideas
- Serve with breaded chicken, fish, steak, or beef stroganoff.
- Use as a filling for tacos, burritos, or enchiladas.
- Top casseroles like cottage pie or shepherd’s pie.
- Make it a dip for pita chips, raw veggies, crackers, or breadsticks.
Elena’s Tips
- Cut the cauliflower into pieces that are about the same size so they cook evenly.
- Cook until fork-tender to prevent a grainy texture.
- After draining, let the cauliflower sit in the warm pot for a few minutes to remove extra moisture.
- Avoid overmixing, which can make it gummy.
- Use a food processor for a smooth mash or a potato masher for a more rustic texture.
How to Store & Freeze
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm gently on the stovetop or in the microwave in 30-second intervals, stirring in between, until heated through.
Freezing: Freeze mashed cauliflower in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as above. The texture may be a little less smooth after freezing.
Note: After chilling, mashed cauliflower can develop a mild cabbage-like smell. This is normal and does not affect taste or safety.
More Simple Side Dishes
- Mini Hasselback Potatoes with Garlic and Parmesan
- Roasted Brussels Sprouts with Balsamic
- Easy Greek Pasta Salad
- Baked Sweet Potato Fries
If you’ve made this mashed cauliflower, leave a comment and rating below. I’d love to know how it turned out for you.
How To Make It: Creamy Mashed Cauliflower
Ingredients
- 1 medium head of cauliflower (3 lbs / 1.3 kg) trimmed and cut into florets
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Garnish (optional)
- chopped fresh thyme, extra virgin olive oil, and homemade flavored salt.
Instructions
Cook the cauliflower
- Boil the florets in a large pot of water for 10–12 minutes until very tender. You can also steam them in a steamer basket over boiling water for the same amount of time.
- Drain and return to the hot pot. Cover and let it sit 2–3 minutes to release the extra moisture.
Sauté the garlic
- While the cauliflower rests, warm the olive oil in a pan over medium heat. Add the garlic and cook for 30 seconds, just enough to soften, not brown.
Mash or blend
- Add the garlic and olive oil to the cauliflower along with salt and pepper. Mash with a potato masher for a chunky texture, or blend for a smoother mash.
Season and serve
- Add salt and pepper to taste. Garnish with thyme and olive oil if desired. Serve immediately.
Notes
- Cauliflower: Fresh or frozen, both work. Riced cauliflower can save you time.
- Garlic: Use ¼ teaspoon of garlic powder if fresh isn’t available.
- Olive oil: Substitute with butter for a richer flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Freeze cooled mashed cauliflower in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
I made these tonight and they are yummy. I added a 1/2 tbsp more of olive oil as I did not eat any fats today. I am glad to have these in my recipe box!
This was and is amazing! So tasty, easy to make, and had me amazed.
Hi Elena,
I cannot wait to try these! The last time I made cauliflower potatoes, they came out a bit too grainy, so I’m hoping these will come out creamier. Thank you for sharing!
I hope you will like this recipe, Kim! :)
I followed your suggestion and roasted the cauliflower and garlic, and I’m sooo glad I did! I topped a shepherd’s pie with the cauliflower mash. It was delicious!
So glad you liked it, Melisa! Thank you for the feedback! :)
I love mashed cauliflower and the fact that this vegetable is so versatile.
Loved this!
I loved this recipe. Very easy and wonderful flavor. Will definitely be adding this to my recipe book.
I am glad to hear that, Cynthia! :)
I love this simple recipe, especially being on a low carb diet. I did double the garlic for health benefits and taste. But it went perfect with our steak and tasted better than the fattening mashers we used to do. Thank you!
Glad to hear that, Laura! Thank you for the feedback! :)
Can this same recipe be used if I exclude the garlic cloves?
Sure, you can omit the garlic.