If you’re looking for a deliciously low-carb and gluten-free alternative to mashed potatoes, look no further than this quick-to-whip-up Mashed Cauliflower Recipe!
I know what you’re thinking—cauliflower that tastes like mashed potatoes? But trust me, my friend! There’s a quick and easy way to make a creamy mash without loading up on carbs.
Cauliflower is a low-carb vegetable that, with just a few simple ingredients, transforms into a dish that might just rival traditional mashed potatoes. Your family probably won’t notice the difference—and if they do, they might like this version even more.
I’m telling you—mashed cauliflower is so tasty that it might even win over the pickiest eaters. Plus, it’s paleo and Whole30-friendly. It’s also quick to make, making it perfect for weeknight dinners. And if you’re feeling nervous, there’s always the Instant Pot Mashed Cauliflower option to keep things simple.
Is Mashed Cauliflower Healthy?
Cauliflower is packed with fiber and other important nutrients like vitamin C, vitamin K and numerous antioxidants, making it a delicious, healthy alternative to potatoes.
Whip up this recipe, and you’ll be treating yourself to a super creamy, low-carb, and low-calorie side dish that’s super tasty and packed with health benefits.
Why Drain The Cauliflower?
I can’t stress this enough—drain that cauliflower and drain it well! I love this veggie, but boy, can it get watery. That’s why, after boiling, you need to let the cauliflower sit on a kitchen towel before squeezing out as much water as you can. Too much moisture leads to a runnier mash, and we want it thick and creamy!
How To Make Ahead And Store
The best way to store leftover mashed cauliflower is to refrigerate it. First, make sure the dish has cooled to room temperature. Once it’s cooled, transfer the mashed cauliflower to an airtight container or resealable plastic bag. Don’t forget to label and date! Your leftovers will stay fresh for 3 to 4 days. To reheat, you can use the microwave or stovetop. If microwaving, heat the cauliflower in 30-second intervals, stirring in between, until heated through.
Serving Suggestions
This mashed cauliflower recipe is great for any day of the week. It makes the perfect side dish for comfort foods like Keto Steak with Garlic Butter Mushrooms. And to complete the meal, you only need to add some Oven-Roasted Vegetables or a side of Air Fryer Asparagus.
Mashed cauliflower is also a great low-carb alternative for the mashed potatoes part of this Paleo Shepherd’s Pie. Try it and see for yourself!
Recipe
Ingredients
- 1 head of cauliflower
- 2 – 3 tbsp olive oil or butter
- 1/4 cup milk
Instructions
- Cut your cauliflower into bite-sized florets. Then, you need to bring a large pot of water to a boil. Once boiling, add cauliflower florets and cook for 5 – 6 minutes. Larger florets will need a longer cooking time.
- Drain the cauliflower and let it sit on a kitchen towel for about 10-15 minutes. You need to handle it for the next step and don’t want to burn your hands.
- Place the drained cauliflower into a kitchen towel and ring out AS MUCH water as you POSSIBLY can.
- Add rung-out cauliflower to food processor with the milk, either olive oil or butter and any additional ingredients. Blend until smooth and creamy. Season to taste. Serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Thank you for sharing such fabulous and delicious recipes.
I need a recipe for a person who has HIGH potassium and is a diabetic. Any ideas?
Hi Grace, the potassium in this recipe mainly comes from the cauliflower and the milk, with cauliflower being the biggest contributor. You can try using half the cauliflower and mixing in a lower-potassium veggie like zucchini. Also rice milk may help reduce the potassium a bit further. Those swaps should work well I think.