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Your Mashed Cauliflower recipe?

Hi everyone!
I love cauliflower and love mashed potatoes but really hate the carbs and calories associated with mashed potatoes.

Do you have a great mashed cauliflower recipe that would be a good mashed potato replacement? I'm looking for something that might make my husband take a double take... or better yet, that he might think is mashed potatoes! (He doesn't like cauliflower).

If you've been to Sweetwater, i'm looking for something like tastes like their mashed cauliflower.


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  1. I'll boil the cauliflower and mash it and then, in addition to salt and pepper, I'll add any of the following:

    Butter and Nutmeg
    Olive Oil and Pecorino Romano
    Boursin Cheese (just drop it on the hot veggies and mix it in while you mash it)
    Cumin and diced Jalapenos

    Of course, if you are looking to reduce the calories, some of these are better than other options. But I will say I do love the Boursin cheese.

    1. Yes, cream cheese, such as Boursin (*love* the cracked black pepper flavor) would work very well. Butter & crème fraîche, too, though you don't want to get it to be too runny.

      I like a bit of a kick in most of my foods, so I'll often add a shake of cayenne or hot paprika or aleppo pepper.

      Different curry mixes can also be nice if you want to add a little Indian vibe to it.

      3 Replies
      1. re: linguafood

        The new spicy Boursin is tasty, too.

        1. re: prima

          Ooh! Haven't had that yet. My only beef with it is the texture.... even at room temp, it's mighty crumbly for shmearing on a nice baguette. But I deal '-)

          1. re: prima

            I'll have to keep an eye out for that spicy Boursin.
            Boursin is my little dirty secret ingredient in lots of dishes ;-)

        2. I made a loaded mashed cauliflower recipe a few weeks ago that was amazing! My kids scarfed it down, and neither one of them cares for cauliflower that much. I've made it a couple more times since then.

          Cut your cauliflower head into florets and steam for about 10 minutes, until tender. Drain, and put the florets back into the pot (with heat turned off). Add some butter and about 1/3 cup of half and half and mash with a potato masher. You want it to still have small chunks for texture. Add in about 3/4 cup of shredded cheddar cheese, 3-4 slices of crumbled bacon (you can also use chopped ham), and about 1/4 cup of chopped green onion. Salt and pepper to taste. Spoon into a baking dish and bake at 375 for about 20-25 minutes, until the top of lightly browned. Let sit a few minutes before serving.

          1. I steam it in a bit of homemade chicken stock, salt and pepper then mash it all up together. Plate it up in the center of a plate. Add slices of grilled steak with the natural juices. Low carb FEAST.

              1. just google "George Stella Mock Mashed Potatoes". We have served these for thanksgiving dinner w/Turkey. Delish. although, I confess to using more cream cheese and butter than recipe calls for.

                1. I make a whipped cauliflower puree all the time that the mashed potato men in my family have been converted to. I believe at our last Thanksgiving, they were amazed that they preferred the cauliflower!

                  I steam a large head of cauliflower till tender, then put it in a blender with copious amounts of butter and just a little bit of heavy cream, plus salt & pepper. When it's fully pureed, I fold in some chopped chives or whatever green herb, and I'm done. Yum!

                  1. If you really want the taste of potato, you should consider soaked and cooked large dry lima beans, put through a food mill to remove the skins. It depends on your specific concerns re calories and carbs. Beans have more of both than cauliflower, but they do not spike blood sugar the way potatoes do, and are higher in protein. By cooking them until most of the skins break, but not using a food mill, I make a fauxtato salad that is identical in taste to the real thing. If I were blindfolded so I could not see the skins, I'd never know the diff. Note that the large, dried bean is a different variety of bean than the smaller, green ones sold frozen, canned, and in succotash.

                    1. 1. Pressure cook cut up medium head of cauliflower with butter, 40 grams of homemade vegetable stock and baking soda for ~20 minutes at 1 bar
                      2. Dump contents in blender and puree until silky smooth
                      3. Add a little cream (or a lot) and blend it in for a few seconds
                      4. Blend in a little more veg stock
                      5. Put it all through a very fine china cap strainer
                      6. Dump the puree into a whipping siphon
                      7. Disperse as needed

                      I also like this recipe with celeriac subbed for cauliflower. I'm sure your husband will like this, you can add as much or as little butter and cream as you want. The nitrogen cavitation in the siphon will give you a nice light creamy texture. You turn a small weight of the puree into a huge volume with the siphon so the actual serving amounts aren't very big.

                      1. I love it just super simple with butter and garlic but a favorite is loaded mashed cauliflower with bacon, chives, Cheddar, sour cream and butter. I actually like mashed cauliflower as much as potatoes. It's quite tasty.

                        1. Butter, cream, nutmeg, S&P

                          1. Steam some cauliflower so it's soft.

                            Roast a head of garlic with olive oil and salt.

                            Mash it all together w/ a food processor, drizzling in extra olive oil if necessary.

                            Decadent and delicious, pretty healthy.

                            1. I steam a broken up head of cauliflower until tender.
                              Drain well- it's watery.

                              I process in a food processor, because I love how it's just like whipped potatoes.

                              I place butter in bottom, to start. Other add-ins include cream cheese, boursin, shredded cheese, grated Parm or Pec, salt and pepper.

                              I splash in a bit of cream or 1/2 & 1/2 and chicken stock.

                              To summarize:

                              Steam, to FP add butter, add-ins, add hot cauliflower on top to get the butter and cheeses melting, salt, pepper, add liquids, blend, adjust any and all as needed.

                              1. Similar to most of the posts but, I like the nuttiness of grated Swiss cheese processed in cauliflower along with butter and some cream etc.

                                1. I steam the cauliflower in the microwave and purée with cottage cheese which gives a good dairy flavor and improves texture with little added fat

                                  1. i steam cut up chunks til very soft. put in the food pro with some olive oil and grated cheese. whizz. add more oil, butter if needed and salt to taste. you can cream, yogurt, sour cream, cream cheese, cheddar, swiss, gruyere, etc. i don't think this is a dish that needs a recipe. :)

                                    it does NOT taste like mashed potatoes and my b/f won't eat it. it still tastes like cauli, but is a much lower-cal and lower-carb vehicle for fat and salt than potatoes are. :)

                                    1. Pressure cook whole head or a couple of halved heads of cauliflower with a little salt and some water for 1 or 2 minutes on high and let pressure come down naturally, keeping the cooker on the same burner after it's been turned off (it will take about 12 or 15 minutes). Mash with lots of each:

                                      Queso Fresco
                                      Roasted, peeled, somewhat de-seeded Hatch green chiles

                                      and S&P to taste.

                                      1. Does anyone mash or puree roasted cauliflower? I haven't done it because I think it might tend to be lumpier.

                                        4 Replies
                                        1. re: chicgail

                                          I tried it with leftover roasted cauliflower and while it wasn't lumpier the texture was much drier so I found myself adding much more butter/sour cream than usual. The flavor was really good and the color was a little darker due to the roasting. Good way to use up leftovers

                                          1. re: chicgail

                                            Done it. Used a little vegetable broth and buttermilk. Quite tasty.

                                            1. re: chicgail

                                              Here's a great tip- do both!

                                              This is delicious- serve small florets of deeply roasted cauliflower (like crunchy lardons, or croutons) over puree of cauliflower (steamed, not roasted).

                                              The flavor and texture contrast is amazing.

                                              Great with simple seared fish in a lemon, white wine sauce.

                                              (seen this served for BIG buck in restaurants!)

                                              1. re: monavano

                                                Can't wait to try this. Thanks everyone for your suggestions,

                                            2. Six large yellow rough chopped bell peppers. Need to be the yellow ones for this.
                                              Two large rough chopped cauliflowers.
                                              One celery root well trimmed so only the white part for use. Fine chop.
                                              Four litres of good chicken stock or half a small jar of 'Better Than Bullion'. Add enough water to just cover.
                                              Bring just to a hard simmer. Reduce the heat to a steady simmer. When the ingredients are very soft remove from the heat. Use a stick blender to make a smooth puree. Pass through a strainer to remove any hards bits of the celery root/peppers. S&P to taste.
                                              Freeze in Zip locks big/small enough for your needs. Lay the Zip locks carefully flat on top of each other in the freezer.
                                              I make this all the time. I call it "Sunshine Soup".

                                              1. I mashed cauli for the firs time the other night and quite liked it. Next time I will use the FP to get more a whipped texture. The slightly grainy nature of hand-mashed didn't thrill me. Love the ideas here!

                                                1. Is mashed cauliflower a mashed potato replacement? Sort of. It does NOT taste the same, nor does it have the same texture in my opinion. That said, I happen to really like cauliflower puree on its own merits and use it where I would otherwise serve potatoes.

                                                  I'm not sure about sweetwater, but my latest iteration has been steamed cauliflower with a generous amount of salt, a sprinkle of garlic, and coconut or almond milk, all whizzed up with a stick blender. Dairy isn't an option for me, but nobody seemed to care and the leftovers (I made 2-3 heads of cauliflower at once) were gone before I could get home from work to finish them myself!