Mashed Cauliflower may be low in carbs BUT they taste just as good as regular Mashed Potatoes. The secret lies in flavouring them with just the right ingredients to take them from bland to mouthwatering. If you haven’t tried this before, you will fall in love with Cauliflower Mashed Potatoes!
MASHED CAULIFLOWER
Easier than mashed potatoes with less prep time and no peeling necessary, our mashed cauliflower recipe is light, buttery and smooth. Full-flavoured and creamy in every single mouthful, you won’t miss potatoes! Especially if you’ve removed them from your diet — this is the BEST alternative! With all of the sides appearing on this blog in time for your Thanksgiving planning, many of our readers have been asking for low carb alternatives. Our Mashed Cauliflower Recipe is not only perfect for the holidays, but for any time of the year. A low carb side dish to please everyone. Serve it with Beef Bourguignon, Coq Au Vin, Meatloaf, or any other meal you’d normally serve with mashed potatoes!
HOW DO YOU COOK CAULIFLOWER TO TASTE LIKE MASHED POTATOES?
After years of trying every diet under the sun, the one recipe I always fall back on in mashed cauliflower. Not for dieting purposes but more so because I LOVE the flavour of them, making them taste very similar to mashed potatoes. I believe the secret lies in using the same ingredients you would normally use in your mashed potatoes. Here, we use:
Unsalted butter — a preference to give you more control over how salty you want them to taste. Garlic — sautéed in butter first to release flavour into your buttery mash. Sour cream (or substitute with cream cheese). Parmesan cheese — fresh and shredded. You can also add other cheese, like Cheddar, Provolone, or Romano.
HOW TO MAKE CAULIFLOWER MASH
Most stores sell riced cauliflower, or cauliflower pre-cut into florets. If you’re lucky enough to find it prepped for you in your store, use it! Prep and cook time will be mush faster for you, which is especially handy when cooking over the holidays. Keep in mind that cauliflower cooks mush faster than potatoes. You can either steam them for 15 minutes or boil them for 10. Cauliflower is cooked when you can pierce it easily with a fork.
MAKE IT CREAMY
After boiling, and draining, you’re going to cover them with a lid or foil. I drain ours in a colander in my clean kitchen sink and let them sit there while sautéing the garlic in the same pot. Less pots = quicker clean up. Allowing the cooked cauliflower stand before mashing straight away lets it retain heat and continue to steam, so any excess moisture will reabsorb back into it. Not doing this may result in a watery mash.
FOOD PROCESSOR, BLENDER OR POTATO MASHER?
For the creamiest mash, use a good food processor or blender. Depending on the size of your machines, you may need to do this in batches of two or three, throwing the cauliflower back into the pot after blending each batch. When you’re finished, give it a good mix through along with your other ingredients — taste test — and season your cauliflower mash with a little extra salt and pepper if needed. If you prefer a textured mash, use a humble potato masher instead. Less equipment means less washing up also.
Optional Additional Ingredients
Our mashed cauliflower recipe uses simple ingredients. However, you can add your favourite ingredients to customise it to your tastes! Sliced green onions Oil — Olive, garlic or chili! Herbs — Thyme, rosemary and parsley. Chives Curry powder Diced bacon
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