Mashed Cauliflower is the ultimate low carb side dish. All it takes is 3 ingredients and about 15 minutes to whip up this extra creamy, buttery recipe. There are only 5 grams of net carbs per generous serving, making it also suitable for a keto diet.
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The first time I ever tried a low carb diet was in 2009. I only know this because my oldest son was between 1 and 2 years old. I remember very well that we both loved the first low carb recipe that I made for Mashed Cauliflower.
I like to remind him of this regularly when he complains about having to eat cauliflower, again. It’s still my favorite cauliflower recipe and so easy that I make it all the time.
Back when I first made it, I was in shock at the idea of adding so much butter to a recipe. I was taught that fat was bad, like really bad. I now know that’s not really true. This is a loaded topic, but if you’re limiting carbs and sugar, fat is not the enemy.
I recently shared a recipe for Loaded Mashed Cauliflower, but was hesitant to share this recipe because there are a ton of basic mashed cauliflower recipes out there. Recently, several people have asked me how I get my mashed cauliflower so creamy. I feel like maybe I do have something more to contribute.
This recipe is made with butter and heavy cream. I also share with you a few tips that I’ve learned in the last 10 years that will give you the creamiest, butteriest, best mashed cauliflower ever.
Why This Recipe Works
Making mashed cauliflower is easy. Like, super easy. Follow the tips and tricks in this post and you’ll have the best mashed cauliflower of your life!
It’s a very versatile side dish that you can serve with so many recipes! I’m not going to tell you that it tastes just like mashed potatoes, but it can be used in most, if not all, of the same ways that you would use potatoes.
There are only 5 net carbs per serving. It’s perfect for those following low carb and keto diets, as well as gluten free.
How To Make Creamy Mashed Cauliflower
What You Need To Make This Recipe
To make this recipe, you will need:
- 1 large head cauliflower, cut into florets
- 4 tablespoons butter, cut into 4 pieces
- 2 tablespoons heavy whipping cream
- salt and pepper, to taste
Chef’s Tip: you can adjust the amounts of butter and cream to suit your own tastes and preferences. These are just the measurements that I find work best for me.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the cauliflower into florets and set up your blender or food processor.
Chef’s Tip: you can attempt to mash your cauliflower with a potato masher, but it’s most likely going to be very chunky, rather than creamy. For the creamiest mashed cauliflower, you’re going to want to use either a blender or food processor.
Create!
Place the cauliflower in a microwave safe bowl and add 1/4 cup of water. Cover with plastic wrap, leaving just one edge open about 1/2-inch to vent.
Microwave on high for 8 minutes or until your cauliflower is very tender and can easily be broken apart with a fork.
Chef’s Tip: you can cook the cauliflower using other cooking methods, but I find that steaming it is the best way to get it really creamy.
Remove the cauliflower from the bowl with a slotted spoon, ensuring that all of the excess water is drained before adding the cauliflower to the blender or food processor bowl. I usually prefer a food processor, but since my bowl broke, I’ve been using a blender with similar results.
Toss in the pieces of butter and heavy whipping cream. Season with salt and pepper, then puree until smooth and creamy (or to your desired consistency).
Taste and add additional salt and pepper, if needed.
Present!
Serve as is or top with a drizzle of melted butter.
Tips and Techniques
- You can adjust the amounts of butter and cream to suit your own tastes and preferences. Just be aware that any changes made to the recipe will alter the provided Nutritional Information.
- You can cook the cauliflower using other cooking methods, but I find that steaming it is the best way to get it really creamy.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
Is Mashed Cauliflower Good For You?
Mashed cauliflower is a lighter alternative to mashed potatoes. There are less calories and less carbohydrates in mashed cauliflower, and much more fiber.
How Do You Thicken Mashed Cauliflower?
The best way to to thicken mashed cauliflower is to prevent it from becoming runny in the first place. Ensure that your cauliflower is completely drained of any excess cooking water before pureeing it.
Also, add the cream or milk very slowly, as to prevent adding too much.
Should you end up with runny or watery cauliflower, you can attempt to add flour or corn starch, but that will add carbohydrates to the recipe.
More Low Carb Cauliflower Side Dish Recipes
Here are some more low carb cauliflower side dish recipes that you might like:
- Loaded Cauliflower Bites
- Cheesy Buffalo Cauliflower Bites
- Roasted Garlic Cauliflower Hummus
- Cheesy Broccoli Cauliflower Rice
- Creamy Coconut Cauliflower Rice
- Cilantro Lime Cauliflower Rice
- Loaded Bacon Ranch Cauliflower Salad
- Keto Cauliflower Au Gratin
- Cauliflower Salad with Green Beans
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Creamy Mashed Cauliflower
Ingredients
- 1 large head cauliflower * cut into florets (approximately 6 cups)
- 4 tablespoons butter * cut into 4 pieces
- 2 tablespoons heavy cream
- salt and pepper * to taste
Instructions
- Place the cauliflower in a microwave safe bowl and add 1/4 cup of water. Cover with plastic wrap, leaving just one edge open about 1/2-inch to vent.
- Microwave on high for 8 minutes or until your cauliflower is very tender and can easily be broken apart with a fork.
- Remove the cauliflower from the bowl with a slotted spoon, ensuring that all of the excess water is drained before adding the cauliflower to the blender or food processor bowl.
- Toss in the pieces of butter and heavy whipping cream. Season with salt and pepper, then puree until smooth and creamy (or to your desired consistency).
- Taste and add additional salt and pepper, if needed.
- Serve as is, or top with a drizzle of melted butter.
Notes
Tips and Techniques
- You can adjust the amounts of butter and cream to suit your own tastes and preferences. Just be aware that any changes made to the recipe will alter the provided Nutritional Information.
- You can cook the cauliflower using other cooking methods, but I find that steaming it is the best way to get it really creamy.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.