• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Side Dishes » Creamy Mashed Cauliflower

    Published: Mar 3, 2021 · Modified: Nov 4, 2022 by Carolyn

    Creamy Mashed Cauliflower

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    26.1K shares
    Jump to Recipe Print Recipe

    Think mashed cauliflower can’t rival mashed potatoes? Think again! This cauliflower puree with sour cream and cheddar is so rich and creamy, your tastebuds will be singing.

    A black bowl full of cauliflower mashed potatoes in front of a bowl of cheese and a cutting board with garlic and parsley.

    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 keto side dish for all that it is. Healthy, low carb, and absolutely delicious.

    I’ve had this recipe for cauliflower mashed potatoes 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.

    Pair it with turkey for your Keto Thanksgiving celebrations, or use it to top Keto Shepherd’s Pie. Either way, it’s delicious!

    A bowl of creamy mashed cauliflower in a black bowl, with grated cheddar being sprinkled over top.

    Why you will love it

    Cauliflower is just about the most keto friendly vegetable you can eat, and 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.

    Now as far as mashed cauliflower is concerned, don’t try to fool your tastebuds. If you’re a serious mashed potato fan, you won’t think it tastes exactly the same. But you can love it for what it is – a healthy, delicious alternative.

    The trick is to get it really creamy and smooth, but not too thin or watery. Adding sour cream and grated cheddar is key to a rich, thick consistency with amazing flavor. A little garlic doesn’t hurt either!

    And since cauliflower doesn’t fill you up as much as real spuds do, you can eat far more of it in one sitting. With only 4.2g net carbs, you can have a nice big serving and not have to loosen your belt after dinner.

    Reader Testimonials

    “All the stars for this one. My boyfriend hates cauliflower, and picks it out of everything. I made this and he ate it up. Said this way was the only way I should cook it from now on! That’s super high praise!! Great recipe ????” — Darci

    “Amazing!!! So creamy, so thick and full of flavour! I honestly felt like I was eating mashed potatoes!! Best way to eat cauliflower, IMO ???? Thank you!” — Suzan

    “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!” — Beth

    Ingredients you need

    Ingredients labeled and needed to make cauliflower mash
    • Cauliflower: A large head of cauliflower is about 1 ¾ pounds, and should yield about 6 cups when chopped into florets. You can use the stem of the cauliflower, too, as long as you cook it until fork tender. Frozen cauliflower works well too and you can cook it right from frozen.
    • Garlic: Since cauliflower has such a mild flavor, I steam and mash it with a few cloves of garlic.
    • Sour cream: Use full fat sour cream as low fat tends to have fillers and can be higher in carbs. You can also use full fat thick Greek yogurt.
    • Cheddar cheese: I love using sharp white cheddar for the best flavor. I recommend grating it yourself, rather than purchasing shredded cheese.
    • Salt and pepper

    Step-by-step directions

    A collage of 4 images showing how to make Mashed Cauliflower.

    1. Steam the cauliflower: Fill a large saucepan with about 1 inch of water. Add the cauliflower and garlic cloves and set over medium high heat. Cook until the cauliflower is fork tender, about 7 to 10 minutes.

    2. Drain well: Drain into a colander or sieve and shake to release as much excess moisture as possible. Let it sit a few minutes to drain fully, as it will continue to release moisture.

    3. Puree: Transfer the cauliflower and garlic to a food processor or high powered blender and 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.

    4. Add the cheese: 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.

    A black plate with a pork chop and a dollop of keto mashed cauliflower on a white table.

    Expert tips

    The most common complaint you hear about cauliflower mashed potatoes is that they are too thin and watery. But they don’t have to be! Follow the steps I provide in the recipe and they should turn out rich and thick from the start.

    However, if you still find yours a bit thin, you have a few options. You can add a litle softened 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.

    Variations

    Feel free to play with the flavors of this mashed cauliflower recipe. Here are some tasty ideas:

    • Add crumbled bacon and chopped green onion for “loaded” cauliflower mash.
    • Use Pepper Jack in place of the cheddar.
    • Stir in goat cheese in place of the sour cream.
    • Replace the cheddar with Parmesan and add some rosemary or Italian herbs.

    Frequently Asked Questions

    How many carbs are in a mashed cauliflower?

    This mashed cauliflower recipe has 6.4g of carbs and 2.2g of fiber per serving. That comes to 4.2g net carbs per ½-cup serving.

    How do you keep mashed cauliflower from getting watery?

    The key to a thicker consistency is to drain the steamed cauliflower really well before pureeing or blending it up. Put the puree back into the warm pan and add grated cheese. Stir until the cheese is melted and you should have a nice, thick texture. You can also add a keto thickener like glucomannan or xanthan gum.

    Can I freeze mashed cauliflower?

    Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 6 months. Let it thaw completely before reheating gently in a pan on the stove or in the microwave.

    A fork digging into a mound of creamy cauliflower mashed potatoes on a black plate.

    How to serve it

    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
    • Pork Medallions
    • Chicken Dijon
    • Keto Meatballs
    • Air Fryer Pork Chops
    • Instant Pot Leg of Lamb
    • Easy Keto Steak Bites
    • Keto Pizza Chicken
    A black bowl filled with creamy mashed cauliflower topped with cheddar and parsley.

    Creamy Mashed Cauliflower Recipe

    This is the best low carb mashed cauliflower recipe. Smooth and creamy with sour cream and cheddar. A delicious keto side dish recipe. 
    4.52 from 27 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: cauliflower mashed potatoes, mashed cauliflower
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6 servings
    Calories: 130kcal

    Ingredients

    • 1 large head of 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
    US Customary – Metric

    Instructions

    • Fill a large saucepan with about 1 inch of water. Add the cauliflower and garlic cloves. Set over medium high heat and 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. Let it sit a few minutes to drain fully, as it will continue to release moisture.
    • Transfer the cauliflower and garlic to a food processor or high powered blender and 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, then season to taste with salt and pepper.

    Video

    Notes

    Storage Information: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 6 months. Let it thaw completely before reheating gently in a pan on the stove or in the microwave. 
     
    Nutrition Facts
    Creamy Mashed Cauliflower Recipe
    Amount Per Serving (1 serving = about ½ cup)
    Calories 130 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Carbohydrates 6.4g2%
    Fiber 2.2g9%
    Protein 7g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    26.1K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Alexandra says

      March 11, 2023 at 4:23 pm

      5 stars
      I know people tend to complain about keto recipes claiming to be better than the real thing, but that’s genuinely how I feel about this mash. Not only does it taste amazing and have a beautiful texture, but I don’t even have to feel guilty about carbs! And I can add as much butter and cheese as I like 😋 I also highly recommend adding fresh nutmeg for that classic mash flavour.

      Reply
    2. Mary wilson says

      January 30, 2023 at 6:59 pm

      can you use frozen rice cauliflour? if so how do I make. thanks for your help

      Reply
      • Carolyn says

        January 30, 2023 at 7:14 pm

        No, it’s too small already and won’t blend up properly.

        Reply
    3. Terri says

      January 29, 2023 at 6:21 pm

      5 stars
      I made this tonight to go with filet mignon. The mashed cauliflower was an excellent side. I thought it was a little thinner than the average mashed potatoes however still very tasty. First time making this side and will continue. I used organic fresh for reference.

      Reply
    4. Janice Nelson says

      December 24, 2022 at 10:30 am

      5 stars
      Love this recipe. I have made your Shepherd’s Pie recipe twice now and no one knew that it wasn’t topped with mashed potatoes. I steam the cauliflower and garlic in a colander over a pot of boiling water and top it with a lid. Works perfectly, and no need to drain.

      Reply
    5. Joe says

      December 20, 2022 at 5:59 pm

      The only thing I do differently is to place the steamed cauliflower into a kitchen towel and ring out additional moisture.

      Reply
    6. Jodi says

      December 15, 2022 at 9:11 pm

      Dried shallots is a game changer😍

      Reply
    7. Janice Shea says

      November 23, 2022 at 2:48 pm

      Carolyn,
      I just made these for tomorrow, Thanksgiving, and they are super delicious! When I re-heat, I’ll add some scallion and freshly made bacon bits.
      Throwing all the other recipes away!
      Happy Thanksgiving to you and yours.
      Janice

      Reply
      • Carolyn says

        November 24, 2022 at 5:42 pm

        Sounds fabulous!

        Reply
    8. Alice says

      November 18, 2022 at 9:41 am

      5 stars
      Thank you for reposting this on FB, I forgot about mashed cauliflower, so yummy. I will be making this for me at our Thanksgiving dinner.

      Reply
      • Carolyn says

        November 18, 2022 at 11:53 am

        Nice, me too!

        Reply
    9. Sharon Cherry says

      November 05, 2022 at 11:51 am

      I’d love to try this. Has anyone made it with frozen Cauliflower Rice? Any tips? Thanks

      Reply
      • Carolyn says

        November 05, 2022 at 1:16 pm

        Unfortunately, the rice won’t work. It’s already so small that the blades of blenders and food processors don’t catch it properly.

        Reply
    10. Greg says

      November 04, 2022 at 3:34 pm

      5 stars
      This recipe is absolutely delicious. I do take an extra step after I puree the cauliflower before adding anything I put it back in the pan to drive off moisture then back into the food processor and proceed. Also thank you Carolyn for raising the awareness that mashed cauliflower is not a substitute for mashed potatoes it’s a side dish to be enjoyed in its own right. It’s like trying to compare mashed potatoes and white grits they’re completely different. And I am with you I love mashed cauliflower because it’s delicious and doesn’t raise my blood sugar. And I forgot to mention I always top it with bacon because bacon makes everything better

      Reply
    11. Sandi says

      September 03, 2022 at 7:19 pm

      5 stars
      Wow, this is so good! I made it last night for dinner with your Keto meatloaf. It was fabulous, thank you!

      Reply
    12. Lori says

      August 03, 2022 at 1:33 pm

      Sounds amazing! Do you use the stems of the cauliflower or only the florets when making this?

      Reply
      • Carolyn says

        August 03, 2022 at 1:45 pm

        You can use the stem too, as long as you cook it soft enough!

        Reply
    13. DiGo says

      May 03, 2022 at 12:10 pm

      I have found the best way to get thick, creamy “mashed cauliflower” is to dry out the florets by either par-steaming and finishing in the oven or just oven roasting the cauliflower being careful not to let them brown. This ensures a thick mash every time.

      Reply
    14. Rita says

      May 02, 2022 at 5:34 pm

      I’ll share a little secret to “dry out” the cauliflower. After steaming and draining, add cauliflower back to the pot you used to steam (minus the water) and set the burner on med/lo. Stir veggies a bit every few minutes do nothing burns or sticks to the pot. The heat will help evaporate even more liquid from the cauliflower than simply draining. It’s an extra step but I find it worth it.

      Reply
      • Carol says

        November 04, 2022 at 6:32 pm

        I came here to suggest this exact detail!! Once I cook my cauliflower (fresh or frozen, either one works perfectly) I toss it from the strainer back into the empty pan and steam the extra liquid off before I do anything else. Maybe 3-4 min but as long as it takes to dry it out. It makes all the difference in the end product.

        Reply
        • Carolyn says

          November 04, 2022 at 9:37 pm

          That’s exactly what I am doing after I return it to the pan. It works just as well AFTER pureeing.

          Reply
    15. Melissa Burden says

      May 02, 2022 at 9:06 am

      5 stars
      I love this. I also like to add some parmesan cheese as a thickener and source of salt. I love this as much as mashed potatoes. Really. Your recipes, ALL OF THEM are the bomb!

      Reply
      • Carolyn says

        May 02, 2022 at 10:59 am

        Glad to hear it!

        Reply
    16. Darci says

      March 10, 2022 at 7:43 pm

      5 stars
      All the stars for this one. My boyfriend hates cauliflower, and picks it out of everything. I made this and he ate it up. Said this way was the only way I should cook it from now on! That’s super high praise!! Great recipe ????

      Reply
    17. Jane says

      January 31, 2022 at 10:26 am

      If I don’t have sour cream, can I substitute plain yogurt?

      Reply
      • Carolyn says

        January 31, 2022 at 1:06 pm

        Is it thick Greek yogurt? Then yes.

        Reply
    18. Suzan says

      January 27, 2022 at 10:49 pm

      5 stars
      Amazing!!! So creamy, so thick and full of flavour! I honestly felt like I was eating mashed potatoes!! Best way to eat cauliflower, IMO ???? Thank you!

      Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023