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.
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!
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
- 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
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.
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
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.
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.
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.
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:
Creamy Mashed Cauliflower Recipe
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
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.
Alexandra says
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.
Mary wilson says
can you use frozen rice cauliflour? if so how do I make. thanks for your help
Carolyn says
No, it’s too small already and won’t blend up properly.
Terri says
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.
Janice Nelson says
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.
Joe says
The only thing I do differently is to place the steamed cauliflower into a kitchen towel and ring out additional moisture.
Jodi says
Dried shallots is a game changer😍
Janice Shea says
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
Carolyn says
Sounds fabulous!
Alice says
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.
Carolyn says
Nice, me too!
Sharon Cherry says
I’d love to try this. Has anyone made it with frozen Cauliflower Rice? Any tips? Thanks
Carolyn says
Unfortunately, the rice won’t work. It’s already so small that the blades of blenders and food processors don’t catch it properly.
Greg says
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
Sandi says
Wow, this is so good! I made it last night for dinner with your Keto meatloaf. It was fabulous, thank you!
Lori says
Sounds amazing! Do you use the stems of the cauliflower or only the florets when making this?
Carolyn says
You can use the stem too, as long as you cook it soft enough!
DiGo says
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.
Rita says
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.
Carol says
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.
Carolyn says
That’s exactly what I am doing after I return it to the pan. It works just as well AFTER pureeing.
Melissa Burden says
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!
Carolyn says
Glad to hear it!
Darci says
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 ????
Jane says
If I don’t have sour cream, can I substitute plain yogurt?
Carolyn says
Is it thick Greek yogurt? Then yes.
Suzan says
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!