Healthy Cauliflower Mashed Potatoes
Cauliflower mashed potatoes are a creamy, delicious, and healthy alternative to traditional mashed potatoes.
Mashed cauliflower doesn’t taste exactly like mashed potatoes, but it’s amazing and has the same silky texture.
The recipe is super easy, you only need 5 ingredients, an immersion blender and 15 minutes. Simply boil the cauliflower and garlic until soft, drain, add the remaining ingredients and blend with a hand blender or food processor until fluffy and smooth. If you have time, you could roast the cauliflower and garlic instead of boiling them for extra flavor.
After draining the cauliflower, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on. The cauliflower needs to be fairly dry otherwise you’ll end up with runny “mashed potatoes”.
I garnished the mashed cauliflower with thyme, homemade flavored salt, freshly ground pepper and a drizzle of extra virgin olive oil. Feel free to add your own twist to it: spices, cream cheese, sour cream, parmesan, spinach, chives, parsley….The options are endless!
Cauliflower mashed potatoes can be made up to 3 days in advance and kept in the refrigerator.
These low calorie, low carbs cauliflower mashed potatoes will quickly become your favorite side dish!
If you try this recipe let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!
Enjoy!
How To Make It: Healthy Cauliflower Mashed Potatoes
Ingredients
- 1 medium head cauliflower (3 lbs / 1.3 Kg) trimmed and cut into florets
- 3 cloves garlic
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- For garnish: chopped fresh thyme, extra virgin olive oil, homemade flavored salt, freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
- Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and purée until smooth. (You can also use a potato masher or hand blender).
- Adjust the salt and pepper to taste.
- Garnish with chopped fresh thyme, salt, pepper, and a drizzle of olive oil.
- Serve immediately.
- Enjoy!
- *You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days.
Nutrition
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.