Mashed cauliflower is a keto dish that takes 15 minutes to prepare, and even less time to devour!
According to food blogger and photographer Ksenia Prints of At the Immigrant’s Table, mashed cauliflower doesn’t have to taste like boring health food. As a matter of fact, our version is loaded with just the right amount of low-fat cream cheese, a touch of butter, and the delicate flavor of garlic that’ll make it your new favorite dish.
When mashed cauliflower first made its way onto the scene, it was hard to take this dish seriously. Cauliflower that tries to taste like mashed potatoes? There is no world in which this would be possible, we thought. And then, we tried different recipes and came up with just the right combination of flavors and one simple trick that brings this dish to a new level.
Now, an easy, perfectly delectable, and creamy mashed cauliflower is just minutes away from the keto dinner of your dreams.
Gather the ingredients for mashed cauliflower
Mashed cauliflower relies on the natural creaminess of steamed cauliflower to replicate the incredible texture of classic mashed potatoes. We discovered that by adding just a few simple ingredients, you can really amp up that creaminess quota — and one tiny trick makes the whole dish taste like a dream.
All you need to make mashed cauliflower is one head of cauliflower (you can buy precut florets), low-fat cream cheese, butter, salt, and pepper. We also recommend topping it with a bit of diced chives for an aesthetically pleasing dish.
What absolutely sets this mashed cauliflower apart from other recipes is the inclusion of two garlic cloves. Requiring no separate preparation (instead, the garlic is cooked along with the cauliflower), it is the wow factor that’ll have everyone craving second and third helpings.
Prep the veggies for mashed cauliflower
Because this recipe is so incredibly easy, there is very little prep work involved. The only thing you really need to do is take apart the cauliflower and chop it into rough florets. They don’t have to be overly fine, as you will be blending them in a food processor in a couple of steps. You can even buy precut florets, and just use them as they are.
You will also need to peel the garlic cloves. There is no need to chop or dice the garlic — you are going to cook it whole and then let the mechanical blades do the work.
Steam the cauliflower and garlic cloves
For perfectly creamy mashed cauliflower, the cauliflower needs to be cooked in some way — and our favorite method is steaming.
To steam cauliflower, arrange a steamer in a large pot, and fill it with water just below the steamer level. The water should not touch the vegetables, let alone cover them. Add the cauliflower and garlic, and cover with a lid. Set the pot to high, and lower it to medium-high as soon as the water comes to a boil. Then, leave the lid on and let the water vapors steam the vegetables for ten minutes.
If you do not have a steamer, you can boil the cauliflower and garlic in a pot of boiling water for ten minutes. Steaming helps preserve more nutrients and flavor in the veggies, so we prefer it to boiling, but you do what works for you.
Combine the cauliflower and garlic with other ingredients in a food processor or blender
Transfer the cauliflower and garlic to a food processor or blender. Discard the water in the pot — there is no need to add any of it to our mash. You can also use an immersion blender. To do so, just transfer the vegetables to a big bowl.
Add 2 tablespoons of low-fat cream cheese, 2 tablespoons of butter, 1 teaspoon of salt, and ½ teaspoon of pepper to the bowl of the food processor or blender. This will help augment the natural creaminess of the mashed cauliflower and add a bit of fat to the dish.
Blend until creamy
Now it’s time to give your mashed cauliflower that perfect, dreamy texture — and you’re going to let the machine do all the work! No mashing with a potato masher here, thank you very much.
Close your food processor or blender tightly with a lid, and blend until fully mashed and silky. You can also use an immersion blender to do this part. This should take you about three to five minutes of blending. You may need to stop the processor a few times and scrape the sides with a spatula.
The end result you’re looking for is a perfectly creamy, smooth puree that tastes faintly of garlic. You may want to add more salt or pepper, according to your taste.
Serve your mashed cauliflower with diced chives
Transfer mashed cauliflower to a serving platter or bowl. You can do a few smooth strokes on the top to accentuate the creaminess and provide a few nooks and crevices for more delicious butter.
Top your mashed cauliflower with an additional dab of butter and as much diced chives as you’d like, if you’re using them. Serve immediately.
Mashed cauliflower will keep in a sealed container in the fridge for up to five days. It can be easily reheated in the microwave and replenished with a bit more butter and chives each time it’s served.
- 1 head cauliflower, chopped into small bite-size florets
- 2 garlic clove, minced
- 2 tablespoons low-fat cream cheese
- 2 tablespoons butter, or more for serving
- 1 tsp salt
- ½ teaspoon freshly grated black pepper
- Chopped chives, for serving
- Chop 1 head of cauliflower into rough florets. Peel garlic.
- Steam or boil cauliflower florets and garlic cloves until soft, about ten minutes. To steam cauliflower, arrange a steamer in a large pot, and fill with water just below the steamer level. Add cauliflower and garlic, and cover with a lid. Bring to a boil over high heat and then lower to medium-high once it’s boiling, cooking it for ten minutes.
- Transfer cauliflower, garlic, 2 tablespoons of low-fat cream cheese, 2 tablespoons of butter, 1 teaspoon of salt, and ½ teaspoon of pepper to a food processor or blender, and blend until fully mashed and silky. You can also use an immersion blender. You may need to scrape the sides a few times.
- Transfer mashed cauliflower to a serving platter. Top with additional butter and diced chives, if desired. Serve immediately.
- Mashed cauliflower will keep in a sealed container in the fridge for five days.