Mashed cauliflower is a mainstay for many on a low carb diet. This keto cauliflower mash is smooth, creamy, and loaded with good stuff. The addition of one ingredient makes it taste MUCH more like actual mashed potatoes!
Originally published Nov 2, 2021, updated November 16, 2023.
Cauliflower mash is a popular recipe to make while on a low carb diet.
While it’s not EXACTLY the same as mashed potatoes, it definitely can register as “close enough”, and is tasty in its own right.
Also, it’s an excuse to load up a relatively bland vegetable with all kinds of fat and cheese - what’s not to like about that?
With Thanksgiving and Christmas coming up, I figure it’s time to share my base recipe for low carb cauliflower mash!
Low Carb Cauliflower Mash FAQ
Does mashed cauliflower taste like mashed potatoes?
Well, yes and no.
On its own, before adding ingredients to it? Definitely not.
After adding cheese, butter, and some basic seasoning? It can!
Part of it depends on your cauliflower. The more neutral your cauliflower tastes, the more it’ll taste like potatoes when you’re done with it.
Sometimes I get a cauliflower with almost a horseradishy taste to it - that’s a bit harder to pass off as mashed potatoes!
Adding turnips, like I do? It DEFINITELY tastes like mashed potatoes.
The "turnip" taste and the "cauliflower" taste kind of cancel each other out to a degree, and you're left with a very potatoy taste!
What does mashed cauliflower taste like?
If you’re starting with a neutral tasting cauliflower, it’ll end up tasting like whatever you add to it.
When you add cream cheese, butter, sour cream, etc? It’ll taste a fair amount like mashed potato. Those are the kind of things you add to mashed potatoes, after all.
If you get fancier with your additions, it’ll taste more like that - which, really, could just end up tasting like really NICE mashed potatoes, depending on what you’re doing!
See a bit further down for some ideas!
How do you make cauliflower mash less watery?
When I first started making this, I boiled, strained VERY well, then blot it all with paper towels. I found that removes enough liquid to avoid watery mashed cauliflower.
Over the years, I've taken to microwaving fresh cauliflower, rather than boiling.
Haven't had a runny cauliflower mash since!
Can I freeze mashed cauliflower?
Yes! You can spoon it into a zip freezer bag, push as much air out as possible, seal and freeze for several months, if needed.
Just defrost ahead of time, and heat it up before serving.
How long does cauliflower mash keep?
We usually go through it in a day or two, but it’ll be good in the fridge for 3-5 days. Possibly longer!
Mashed Cauliflower Variations
The recipe I’m sharing below is my base recipe, the recipe from which any of my other variations take off from.
Fantastic on its own, but also endlessly customizable. Here are some ideas:
Roasted Garlic Mashed Cauliflower
Roast a couple bulbs of garlic. Squeeze the garlic cloves out of their skins, add to the food processor with the cauliflower.
Cheddar Mashed Cauliflower
When you’re craving perogies - but avoiding carbs - skip the Parmesan and add 1 - 1 ½ cups of shredded sharp cheddar cheese.
This is great with bacon and green onions on top, btw.
Roasted Mashed Cauliflower
Rather than boiling, you can roast the cauliflower for a change! Cut it into florets and roast on a parchment lined sheet at 375 F until tender.
Smoky Cauliflower Mash
Skip the Parmesan, add ⅔-1 cup of shredded smoked cheese - I like gouda for this.
You can add a little smoked paprika when seasoning, too!
Cauliflower Mash Toppings
Not really a variation on its own, I suppose, but toppings are a fun way to customize your cauliflower mash. A few ideas:
- Top with fresh herbs. I’m always a big fan of green onion, but chives, parsley, rosemary, and thyme all go well on mashed cauliflower.
- Sprinkle with crumbled crispy bacon.
- Top with MORE cheese. This is especially good when put under the broiler for a few minutes!
- Drizzle with a flavoured olive oil.
- Sprinkle with your choice of shredded cheese.
- Make a loaded “potato”: Top with crispy bacon, shredded cheddar, and sliced green onions.
How to Make Low Carb Cauliflower Mash
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
Peel and chop the turnips, place in a pot of boiling water. Boil until easily mashable.
In the meantime, cut the cauliflower into florets.
Place in a large microwave safe dish, along with ⅓ cup water. Cover with plastic wrap, and microwave on high for 12-15 minutes. It should be VERY soft and easy to mash.
Once cauliflower and turnips are BOTH soft and mashable, add both to a food processor, along with the cream cheese and butter. Blitz until very smooth.
(Ignore the egg - I add one when using this recipe to make Shepherd's Pie!)
Serve hot!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
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Well, the published nonsense, anyway!
Keto Cauliflower Mash
Equipment
Ingredients
- 2 Turnips
- 1 Large cauliflower cut into florets
- 4 oz Cream cheese
- 2 tablespoon Butter
- Salt and Pepper
Instructions
- Peel and chop the turnips, place in a pot of boiling water. Boil until easily mashable.
- In the meantime, cut the cauliflower into florets. Place in a large microwave safe dish, along with ⅓ cup water. Cover with plastic wrap, and microwave on high for 12-15 minutes. It should be VERY soft and easy to mash.
- Once cauliflower and turnips are BOTH soft and mashable, add both to a food processor, along with the cream cheese and butter. Blitz until very smooth.
- Season with salt and pepper, to taste.
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