This is the best low carb mashed cauliflower recipe. Smooth and creamy with sour cream and cheddar. A delicious keto side dish recipe.
After several chocolate-heavy recipes, I thought it was time to bring you some vegetables. It’s like when you’re a kid and you’ve eaten too much Halloween candy, and suddenly all you want is an apple and some carrots. You need something to cut the sweetness and clean your mouth out again. You need an antidote. And cauliflower makes a pretty great antidote. Especially when it’s creamy and flavourful, because then you don’t miss the chocolate at all. Or rather, you don’t feel like you are being punished for having eaten too much chocolate.
Cauliflower has long been one of my favourite vegetables. I don’t ever remember not liking it, even as a little kid. But I didn’t appreciate just how versatile it is until 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. I knew it could be mashed like potatoes but never got around to trying it myself. Once I started researching low carb cooking, I was blown away by the creative uses of my white vegetable darling…pizza crust, bread sticks, tater tots, and even hot breakfast cereal. I confess, I still haven’t even tried most of these, but they are on my (very lengthy and ever-growing) to-do list.
Mashed cauliflower, however, I’ve now had quite a few times and it’s just as good or possibly better than mashed potatoes. Since it 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 add the flavour. This particular combination occurred to me when my husband and I were discussing one of our favourite flavours of chips, which we no longer ever eat. I started thinking about how to get that same tangy, cheesy flavour in a more healthful package and of course, cauliflower seemed an obvious choice.
This mashed cauli recipe is tremendously good. So good that I even ate the leftovers for breakfast the next day. And it’s hearty enough to rival any mashed potato recipe. My only issue with it is that it’s white and not so easy to dress up for photos. I may have gotten a better effect if I had used an orange Cheddar cheese. But I have a penchant for very sharp aged white Cheddar. I didn’t have any fresh herbs to dress it up either, so that green you see in some of the photos? That’s a little bit of arugula. Oh well, I tried. I hope I have made it look sufficiently tempting. Tempting enough to get you to take a little break from chocolate, anyway.
This is the best low carb mashed cauliflower recipe. Smooth and creamy with sour cream and cheddar. A delicious keto side dish recipe.
- 1 large head cauliflower
- 3 cloves garlic
- 1/3 cup full fat sour cream
- 4 oz sharp aged Cheddar cheese grated, plus a few tablespoons for garnish
- Salt and pepper to taste
-
Place a steam basket into a large saucepan and fill with a few inches of water.
-
Cut cauliflower into florets and rinse with water. Place in pot along with garlic cloves and steam until tender, about 7 to 10 minutes.
-
Drain and transfer to the bowl of a food processor, including garlic cloves.
-
Puree until smooth.
-
Return to empty pot and stir in sour cream and grated cheese until creamy and smooth.
-
Season with salt and pepper and sprinkle with cheese for garnish.
Serves 6. Each serving has 9 g of carbs and 3.5 g of fiber. Total NET CARBS = 5.5 g.
Regan @ Cabot Creamery says
I can’t believe all of the wonderful things cauliflower can do… who knew? I just shared a recipe yesterday for an alfredo sauce made with cauliflower. I mean seriously… such a great food!
And a little cheddar doesn’t hurt this mix either 🙂 Great recipe.
Brittney says
This looks soooooo good!
I wonder if this can work in my Nutribullet….
Definitely trying when I get to the grocery store for cauliflower!
Nancy says
I do it in the bullet always – and sometimes w scallions and parm for variety! Smear it on a keto meatloaf when it’s almost done cooking
Denise says
Hmm, the math on the carb count looks wonky. Shouldn’t net carbs be 2.5gr.?
Carolyn says
Sorry about that. The total carb count is actually 9, not 6. The final net carbs is correct.
Connie Neaveill says
I don’t understand about the 9 carbs with a total net carbs of 5.5. for the sour cream and chedder , cauliflower recipe. Can you help me?
Carolyn says
I am not sure what you mean? Fiber is indigestible so it’s taken away from the carb total. That’s what net carbs are.
mellissa @ ibreatheimhungry says
Consider me tempted to abandon chocolate for cauliflower! Which for me isn’t a stretch either because I love it too! Never tried adding sour cream to my mash, love the idea to get that tangy, creamy flavor into it! Will definitely add some to my next batch – thanks for this!
Lauren at Keep It Sweet says
I actually really like mashed cauliflower and haven’t made it in forever, time to bring it back into the rotation… likely in this form!
RavieNomNoms says
Wonderful! I didn’t used to like cauliflower when I was younger. The older I get the more I love it. Especially roasted or mashed like this! I was fooled one time and thought they were potatoes, honestly if you don’t know you won’t know the difference!
Sweet t says
I really do not care for cauliflower. Esp mashed cauliflower masquerading as my beloved mashed potatoes!! That being said; i decided to give it one last try and i made these. They. Were. Awesome. Soooo delicious!!! I didnt have sharp cheddar so i used a mix of jack and fresh parm. I whizzed them up in my vitamix since i dont have a food processor. Worked great!! The only thing is, they ended up coming out much smoother and w out the heft of potatoes, mine wouldn’t stay nice and mounded like yours so not sure what happened but ill just have to try making them again!!
Carolyn says
Hey, that is a great compliment! I thought you were going to tear them apart, when I read the first part of your comment. I think maybe your vitamix got them too creamy? Not sure. You also may have had a little extra moisture in there. Try draining them, then putting them back in the warm pot to let out a little more moisture and draining them again.
Jill Graves says
I’ve used a similar cauliflower purée recipe for years and find that if I use a potato ricer to gently squeeze out the moisture before whizzing in a blender with the cream I end up with a texture really similar to mashed potatoes. BTW Carolyn, I found your blog last month and absolutely love it. Thank you for All your hard work.
Carolyn says
Thanks for the tip! Not sure I own a potato ricer at all but will look for one.
Shannon says
6 servings is a lot, How long can I keep it in the fridge and will it change taste/texture when reheating in the microwave? Anyone has tried?
Carolyn says
Yup, I’ve tried! I had it for several days in a row for breakfast. Reheat by doing 30 second intervals and then stirring.
shangella says
thanks Carolyn!
brittany says
Just don’t take a big whiff when you open the tupperware container!! Leftover cauliflower smells fuuuuunky at first when you take off the lid!! (Otherwise it’s yummy.)
Melissa says
I have never liked mashed cauliflower but this recipe is AWESOME!!!
Common Sense says
I’ve never liked cauliflower, but am starting to enjoy it as ‘rice’ and now this. For an orange color, just use orange cauliflower, it’s chock full of Vitamin A. The purple would be fun too.
carole says
I just made mashed cauliflower tonight for the first time. My husband said he didn’t know what it was he was eating, but it was really good. My son said it was like something someone would bring to a potluck, and you didn’t know what it was, but you got some, tasted it, and it was delicious, and when you got up to go get more, it was all gone. Now those were compliments I like to hear. I will definitely try it with a really good extra sharp white cheddar next time.
Lena says
Any idea what the calories/fat/protein macros are for this recipe?
Carolyn says
Not off the top of my head but you can enter it into my fitness pal or something like that and it should come up easily.
Jen says
I add 1/2 of a brick of cream cheese to mine and it makes them even smoother. Absolutely love your blog. Thanks for sharing all of your hard work.
Carolyn says
I bet that tastes wonderful.
Shannon B says
WOW!! Made these tonight and my family absolutely loved them!! I added just a bit of heavy cream, and a small pat of butter, and they were incredible! Thanks so much for sharing!! Love your blog!
Kate says
Is there a way to make these without a food processor? I would love to make these but don’t have one.
Carolyn says
You’d need a really good blender. You can try mashing by hand but it will be lumpier.
Jill graves says
I made this without a food processor by cooking the cauliflower until really tender, cooling it down and squeezing out the moisture through a tea towel while squishing it with my fingers, then returning it to the pan and adding all the other ingredients,if that helps.
Carolyn says
Thanks, Jill. Great tips!
Aubri says
I’m new to low carb cooking, but enjoying trying new things! This was delicious! It’s definitely not the same as mashed potatoes, but good none the less… Thanks for the recipes! Your blog is so well done. I want to make everything 🙂
Carolyn says
Thanks, Aubri. Glad you liked them!
Candace @ Cabot says
This is one of my favorite go-to side dishes. Your recipes always elevate a healthy meal to a healthy, amazing meal!
Carolyn says
Thanks, Candace!
Carol McRee says
ALL mashed cauliflower recipes NEED BUTTER! How could you leave it out? I would rather have butter than sour cream. Not fond of the sourness of sour cream.
Carolyn says
To each his own. But I (and many others) think this recipe is perfect as is.
Deborah says
Absolutely excellent ! !
Jessica says
I’d love to add this to our Thanksgiving menu this year as an alternative to mashed potatoes. Does it reheat well? Could I make it a day or two in advance and reheat on Turkey day to have it taste the same?
Carolyn says
It does reheat well, although if you get it going in the microwave, it can kind of bubble and thicken on the sides…similar to potatoes, actually! I’d reheat in a pan.
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!
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!
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.
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.
Liz says
I love cauliflower mashed potatoes and your cheddar version may actually get Bill on board. It’s perfect!
Jennifer Farley says
The perfect side dish for dinner tonight!
Rose says
Mine were kind of runny. Is there a way to have them not be runny?
Carolyn says
Drain them properly before mashing.
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. 🙂
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!
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!