Think mashed cauliflower can’t rival mashed potatoes? Think again! This sour cream and cheddar cauliflower puree is so rich and creamy, your tastebuds will be singing.
Be sure to check out the video in the recipe card to see all the tips and tricks!
I am not going stand before you and pretend that mashed cauliflower tastes exactly like mashed potatoes. I respect you far too much to be that disingenuous.
However, I am going show you exactly how to make the richest, creamiest, most flavourful mashed cauliflower recipe on the planet. And I urge to embrace this delicious keto side dish for all that it is. Healthy, low carb, and absolutely delicious.
I’ve had this recipe for sour cream and cheddar mashed cauli on the blog since 2013. And every time I take a bite, I remember why I love it so much. I think you will love it too.
Is cauliflower keto?
Heck yeah, it is! With only 5 grams of carbs and 2.1 grams of fiber per cup, cauliflower is just about one of the most keto friendly vegetables you can eat.
It’s also one of the most versatile. It’s a veritable shape shifter of a vegetable, willing to play the role often filled by starchy side dishes like potato or rice. And doing an admirable job of it, I must say.
I don’t think I appreciated just how useful it was until I came to the low carb lifestyle. Up to that point, I’d eaten it mostly raw or lightly steamed, perhaps once in a while having it in a gratin or some other more complicated dish. Nothing too fancy.
But now I have a growing collection of cauliflower rice recipes that I adore. I also make cauliflower mash almost every year for our Keto Thanksgiving celebrations. And my Slow Cooker Pepper Jack Cauliflower remains one of my most popular recipes to this day.
There is just so much to love about this unassuming white vegetable.
How to season mashed cauliflower
Don’t try to fool your tastebuds. If you’re a serious mashed potato fan, you aren’t going to think it tastes exactly the same. But you can love it for what it is – a healthy, delicious alternative.
Since cauliflower doesn’t fill you up as much as real spuds do, you can eat far more of it in one sitting. And it’s up to you how to season it and serve it. It’s a blank slate, waiting for you to come along and make it interesting.
You could simply do the classic butter, salt, and pepper. Or add a little garlic and onion. I’ve got a great recipe for Creamy Ranch Mashed Cauliflower. And one of my favorite ways to serve it is in Keto Shepherd’s Pie.
Back in the day, I used to love the old Sour Cream and Cheddar potato chips, and I realized it would be the perfect flavor combination for cauliflower mash. All that luscious cheese and cream results in a smooth, rich flavor that rivals any mashed potato recipe.
How to make super creamy mashed cauliflower
There are a few tricks to getting the best texture and flavor for your keto cauliflower mash.
Garlic
Add some garlic cloves right into the pot as you steam the cauliflower. The flavor will permeate right through and the garlic will cook sufficiently to be mashed along with the cauliflower.
Fork tender
You don’t want to overcook your cauliflower, but you don’t want to undercook it either. It should be fork tender, which means you can easily pierce the florets with a fork.
Drain well
You want to drain away all the cooking liquid before proceeding. Any amount of extra liquid will make your mashed cauliflower more runny. Be sure to shake the colander or sieve to drain off any excess water.
Puree until smooth
You want to use a good blender or a food processor to get a creamy, smooth consistency. Mashing with a potato masher just won’t work as well. You will find that you need to scrape down the sides of the jar or bowl a few times with a rubber spatula. This helps to get the larger pieces of cauliflower to the center so that the blades can catch them properly.
Add some creaminess
Add the sour cream to the blender or food processor help the cauliflower blend up more smoothly.
Return to the pot
Return the cauliflower puree to the cooking pot and add in the cheese and seasonings. You can set the pot over low heat to help you melt the cheese. This will also help cook off any excess liquid.
How to thicken cauliflower mashed potatoes
Perhaps one of the most common complaints about mashed cauliflower is that it’s too thin and watery. This can be avoided if you take the steps I outlined above, draining the cauliflower very well before blending, and returning it to the cooking pot. Mine usually turns out rich and thick from the start.
However, if you still find yours a bit on the thin side, you have a few options. You can add a bit of cubed cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don’t need more than about ¼ teaspoon per head of cauliflower.
What to serve with mashed cauliflower?
Now that you know all the tips and tricks for making the best mashed cauliflower, what do you want to serve it with? It makes the perfect side dish for almost any keto recipe. Here are a few ideas for you:
- Keto Meatloaf
- Air Fryer Pork Chops
- Instant Pot Leg of Lamb
- Buffalo Chicken Meatballs
- Easy Keto Steak Bites
- Keto Pizza Chicken
Creamy Keto Mashed Cauliflower
Ingredients
- 1 large head cauliflower cut into florets
- 3 cloves garlic
- ⅓ cup full fat sour cream
- 4 oz sharp aged Cheddar cheese grated
- Salt and pepper to taste
Instructions
- Fill a large saucepan with about 1 inch of water. Add the cauliflower and garlic cloves. Set over medium high heat.
- Cook until the cauliflower is fork tender, about 7 to 10 minutes. Drain into a colander or sieve and shake to release as much excess moisture as possible.
- Transfer the cauliflower and garlic to a food processor or high powered blender. Add the sour cream.
- Puree until smooth, scraping down the sides of the bowl or jar a few times to help move the bigger pieces so the blades can catch them.
- Return the puree to the cooking pot and add the grated cheddar. Set over low heat to help melt the cheese and reduce excess moisture. Stir until smooth.
- Season with salt and pepper and serve.
Video
Cheryl Alvino says
I use zantham gum to thicken, but it seems “gummy”, hence the name? Is glucomannan a better sub? I miss my Wondra!!
Btw, I dislike cauliflower rice, but this looks so darn good, will be on the Christmas table with your standing rib roast!
Carolyn says
Xanthan gum does have a way of making things feel gummy. I do like glucomannan better for thickening things.
Pan says
I make this recipe every Thanksgiving. I’ve used frozen and fresh cauliflower with equal success. For frozen, I microwave it in a Pyrex bowl with 1-2 tbsp water, covered with plastic wrap until very tender. It works with any cheddar, but for a special treat this Thanksgiving I’ve used a fancy aged cheddar from the cheese shop that I grated myself.
Carolyn says
Thanks!
Tina says
Could I use frozen florets instead of fresh? If so, what size bag would you recommend. I thankfully found you on FB and love your recipes! I have made several.
Carolyn says
Yes you can, although it tends to have more moisture and be softer. I’d add a touch less sour cream. About 16 ounces works.
Andrea says
Hi…this sounds gorgeous…could I freeze it in portions?
Carolyn says
I can’t see why not!
Rick Giuliano says
I have made a similar recipe that was put out several years ago by George Stella. The only difference I see is he does add cream cheese to it and after he steamed the cauliflower, it was put between towels and excess water was squeezed out. I made it and it wasn’t the least watery. It was basically the same texture as flavor of garlic mashed potatoes.
Lisalia says
I tried making another version of this recipe before and it was too watery – or too under-cooked. But this time – with your recipe – it was SO SO Good. And yes, sharp cheddar cheese makes all the difference! I think that medium cheddar just tastes like great. The sharp was SO good. I also added in about 1 ounce of Beechers cheese because it has such rich flavor. Thanks for this delicious mashed cauliflower recipe!
Beth says
This recipe is so tasty and yummy! My family and I love this! Perfect for easy dinner nights and goes great with our chicken nights!
Stephanie says
We loved this side dish. It’s all about the seasoning:)
CAROL LOGAN says
Hello Carolyn,
I LOVE cauliflower…in any form.
If this isn’t too nervy of me, would like to share how I’ve been making cauliflower mashed for about four years.
BREAK THE CAULI INTO FLORETS. PUT IN MICROWAVEABLE BOWL.
MICRO FOR 25 MIN OR UNTIL SOFTENED.
IN FOOD PROCESSOR PUT 1/3 TO 1/2 OF CREAM CHEESE BLOCK, 1/2 TO 3/4 OF A STICK OF BUTTER, SALT AND WHITE PEPPER AND GARLIC SALT OR POWDER.
WHEN THE CAULIFLOWER IS DONE COOKING. PUT HOT CAULI INTO THE FOOD PROCESSOR WITH THE OTHER INGREDIENTS. AND WHIZ AWAY. SCRAPE DOWN THE SIDES, TASTE AND ADJUST ACORDING TO YOUR TASTE.
NOT A PUREE, MORE LIKE REGULAR MASHED.
HAVE HAD DINNER GUESTS SAY THEY WERE ALMOST LIKE THE REAL THING.
AGAIN, HOPE I DIDNT OVERSTEP … WANTED TO SHARE WITH YOU!!
THANK YOU FOR ALL YOU DO,
CAROL LOGAN
Roberta Worley says
Mine always comes up watery. But I’ve found a wonderful solution to that…Well Fed’s Roasted Cauliflower Rice! But the further trick is to add 1 tsp of minced garlic to the rice as it roasts as well as adding any overly browned bits to the cauliflower mashed. The taste, texture and color are all there!
Linda Crowley says
The best part of mashed cauliflower is the leftovers. I add 1 egg, shredded cheese, chopped veggies of choice and create a batter that I drop by spoonfuls into hot evoo in a skillet. Makes delicious patties, good hot or cold!
Jill says
Hi Carolyn,
I randomly purchased one of your cookbooks at Costco when I started Keto about 6 months ago. I love your cookbooks and blog and all of your yummy creations. Can this recipe be made in the crockpot following the same instruction as your creamy ranch mashed cauliflower recipe?
Carolyn says
Yes, it could indeed! I’m so happy to hear you found me at random. 🙂
Rose says
Mine were kind of runny. Is there a way to have them not be runny?
Carolyn says
Drain them properly before mashing.
Jennifer Farley says
The perfect side dish for dinner tonight!
Liz says
I love cauliflower mashed potatoes and your cheddar version may actually get Bill on board. It’s perfect!
Jennifer Blake says
I have always wanted to try cauliflower mashed potatoes! Looks like I’ll be adding cauliflower to my next grocery order because these sound sinful without the guilt.
Angela says
Hi! gonna try this tonight but have no steamer… Gonna boil it…. Will it work if I just make sure to drain them super good and then put them back the pot and let them “dry” a bit while on low, before processing them?
Carolyn says
It should be fine.
Denisious says
I did something similar today and LOVED it , it was double cream and lots of grated pecorino romano for me, plenty of white pepper and salt too. It was a REALLY good substitute for carby stuff and I plan to take along with me to family gatherings for myself and others to enjoy!
Jessica says
I made this today for Thanksgiving, and I just had to save a serving for myself before I freeze the rest. I’m not a huge cauliflower fan, but this is AWESOME. I may add some bacon to it on Thanksgiving. 🙂 Thank you for this recipe!
Carolyn says
I am so glad to hear that!