Creamy Mashed Cauliflower is a smooth, comforting side dish that feels like a lighter twist on traditional mashed potatoes. It’s made with tender cauliflower that’s been steamed or boiled until soft, then mashed to creamy perfection with butter, garlic, and a splash of cream or milk. The texture is velvety and the flavor mild, making it a perfect companion for any meal.
I love making creamy mashed cauliflower when I want something warm and cozy but a bit healthier. It’s super easy to prepare and comes together quickly, which means it’s great for busy weeknights or when you’re craving something simple and satisfying. Adding a bit of roasted garlic really amps up the flavor, and sometimes I like to sprinkle some fresh herbs on top for a nice touch.
One of my favorite ways to serve this dish is alongside roasted chicken or grilled fish. It’s also fantastic when topped with a little grated cheese or a spoonful of sour cream. This mash makes a family-pleasing side that feels special but isn’t fussy, so I find myself making it often whenever I want that cozy, creamy comfort food without the heaviness.
Key Ingredients & Substitutions
Cauliflower: The star of this recipe! Choose fresh, firm heads with tight florets. If you can’t find cauliflower, steamed broccoli can be mashed similarly for a green twist.
Butter: Unsalted butter gives richness and smoothness. For a dairy-free version, try olive oil or vegan butter. It keeps the mash creamy and flavorful.
Heavy Cream: This adds silky texture but can be swapped with milk or unsweetened plant milk for a lighter dish. Coconut milk adds a slight sweetness and creaminess if you want to try something different.
Garlic: Optional but highly recommended for flavor depth. Roasted garlic also works well and adds a mellow sweetness.
How Do You Get the Creamiest Mashed Cauliflower?
The key is cooking the cauliflower until very soft and draining it well to avoid watery mash. Here’s what helps:
- Cook cauliflower until fork-tender, about 10-12 minutes.
- Drain and let it steam dry for a few minutes to remove extra moisture.
- Use a food processor or blender to get extra smooth results. A hand masher works but won’t be as silky.
- Add cold butter first to help create creaminess as it melts while blending.
- Stir in cream or milk gradually until you reach your desired texture.
With these tips, your mashed cauliflower will be creamy and delicious every time!
Equipment You’ll Need
- Large pot – for boiling the cauliflower until tender without crowding.
- Colander – to drain and let the cauliflower steam dry, which prevents watery mash.
- Food processor or blender – makes the mash extra smooth and creamy quickly.
- Potato masher – if you prefer a chunkier texture or don’t have a processor.
- Measuring cups and spoons – to add the right amount of butter, cream, and seasoning.
- Mixing bowl – to combine and season the mash before serving.
Flavor Variations & Add-Ins
- Add roasted garlic instead of raw for a milder, sweeter flavor. I use this when I want a gentle garlic note.
- Stir in grated Parmesan cheese for a nuttier taste that melts beautifully into the mash.
- Mix in cooked, crispy bacon bits for added saltiness and a bit of crunch.
- Throw in fresh herbs like thyme or rosemary to bring an earthy aroma, perfect for fall meals.
Creamy Mashed Cauliflower Recipe
Ingredients You’ll Need:
- 1 medium head of cauliflower, cut into florets (about 4 cups)
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream (or milk for lighter version)
- 2 cloves garlic, minced (optional for added flavor)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley or chives, finely chopped for garnish
- Extra butter, for topping (optional)
- Olive oil, for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes total. It includes 10-12 minutes for boiling the cauliflower until tender, about 5 minutes to mash and mix the ingredients, and a few extra minutes for garnishing and serving. It’s a quick, simple dish perfect for weeknight dinners.
Step-by-Step Instructions:
1. Cook the Cauliflower:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until very tender, about 10 to 12 minutes. Once cooked, drain well in a colander and let the cauliflower steam dry for a couple of minutes to remove any extra moisture.
2. Mash the Cauliflower:
Transfer the cauliflower to a food processor or blender. Add the butter, heavy cream, and minced garlic if using. Blend until smooth and creamy. If you prefer a less smooth texture, you can mash the cauliflower by hand with a potato masher.
3. Season and Serve:
Season the mashed cauliflower with salt and freshly ground black pepper to taste. Blend or stir again briefly to combine. Transfer the mash to a serving bowl. For extra richness, add a pat of butter on top and drizzle lightly with olive oil if you like.
4. Garnish and Enjoy:
Sprinkle the creamy mash with freshly chopped parsley or chives, and add a light sprinkle of black pepper. Serve warm as a delicious low-carb side dish with your favorite proteins or vegetables.
Can I Use Frozen Cauliflower for Mashed Cauliflower?
Yes, you can use frozen cauliflower. Just thaw it completely and drain any excess water before cooking or blending to avoid a watery mash. Steam or boil until tender, then mash as usual.
How Do I Store Leftover Mashed Cauliflower?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. You may need to add a splash of cream or butter to loosen it up.
Can I Make Mashed Cauliflower Ahead of Time?
Absolutely! Prepare the mash up to a day in advance and keep it refrigerated. Reheat slowly over low heat, stirring often, and add a little cream or butter to refresh its creaminess.
What Can I Substitute for Heavy Cream?
If you want a lighter version, use whole milk or unsweetened plant milk like almond or oat milk. Coconut milk adds creaminess with a mild coconut flavor. Just add slowly until you reach the texture you like.
