Looking for a great side dish to replaced Mashed Potatoes? Mashed Cauliflower is a great faux option, and actually preferred at our house.
With just 5 ingredients this is super easy to whip up, you can even use frozen cauliflower. Because it is such a simple recipe, the possibilities are endless.
One of my favorite modifications for the Mashed Cauliflower is creating a loaded baked “potato” mash. Substitute the heavy whipping cream for sour cream, add some bacon crumbles, shredded cheddar and green Onions. This goes great with a juicy steak!
My Kids love when I load the Mashed Cauliflower with Cheddar Cheese. Tillamook Medium Cheddar is our favorite. Shredding your own cheese is the best approach. I use this cheese grater and I love it!
Tricks and Tips…
An Immersion blender works amazing to get a smooth consistency. If you don’t own one, you should go here and get one, as it can be used for so many things. I use mine for making milkshakes, smoothies, mayonnaise (recipe coming soon), and pureeing soups and sauces. And that is just the tip of the iceberg!
If you have roasted garlic it is AMAZING in this recipe. I use 3-5 cloves in place of the garlic powder, but go crazy if you love garlic. I have an easy recipe for roasting your own (recipe coming soon).
A really important step in getting a good consistency to the Mashed Cauliflower is to drain the broth or water off the cauliflower as much as possible – I use a steamer basket while cooking to keep the cauliflower up out of the broth (it steams) as a result the cauliflower does not absorb as much moisture resulting in a firmer mash.
I like to add a final touch of butter to the top as well as some parsley! Keto Goodness!
I hope you love this Mashed Cauliflower as much as we do, its simple and easily modified. Let me know in the comments below if you made any modifications and how it turned out! – The Scrambled Eggs
- Immersion Blender (Optional)
- 3 Cups Cauliflower Florets Can use Frozen
- 1/2 Cup Chicken Broth or Water I prefer Chicken Broth for great flavor
- 2 Tbsp Butter
- 2 Tbsp Heavy Whipping Cream
- 1/4 tsp Garlic Powder or 4-6 cloves of roasted garlic
- Salt and Pepper to Taste
- In a Sauce Pan Cook Cauliflower or Medium-High Heat with the Chicken Broth
- Drain Chicken Broth and discard – this adds flavor while cooking, but must be drained well
- Add the Butter, Heavy Cream and Garlic Powder or if you have roasted garlic use it in place of the garlic powder. I also add my salt and pepper at this point but you can wait until it is mashed and add it then.
- Using an Immersion blender (you can get one here, and can be used for so many things) mash you Cauliflower. If you don't have an immersion blender a potato masher or mixer can be used, but may result in lumpier consistency.
- Serve immediately – I add an extra pad of butter to the top and sprinkle with some parsley!