If you were ever wondering if you can make cauliflower as mashed potatoes then the answer is YES! This Easy Mashed Cauliflower is the perfect Keto side dish to any meal and it’s so simple to make!
I know, I know. Every time I make a new recipe where cauliflower acts as something else, I always have to make it a point to praise the dang thing for having zero issues being ANYTHING it wants to be. We’ve seen it as buffalo wings, pizza crust and mac and cheese. It sure as heck has absolutely no problem turning into rice and gives chickpea made hummus a true run for its money. Since it can be SO many things, thinking of cauliflower as mashed potatoes is almost a natural thought. Especially if you’ve ever witnessed first hand the impeccable job cauliflower normally does when it comes to taking the place of potatoes. Try my cauliflower ‘potato’ salad recipe and just see for yourself!
I’ve allllways loved cauliflower even as a little girl. Although I admittedly love it’s many disguises and ability to truly become something else, I also love it in its purest forms. Raw, roasted, air fried or boiled are still some of my all time favourite ways to eat it.
Don’t get me wrong though, I’ll never turn down a good cauliflower recipe. Or another reason to live vicariously through it. I mean, if cauliflower can be potatoes, then can’t we, too, be anything we want to be?!
WHAT YOU’LL NEED TO MAKE THIS RECIPE FOR MASHED CAULIFLOWER
This easy Mashed Cauliflower recipe comes together with just 9 simple ingredients and a food processor. Let’s discuss them in a little bit more detail down below:
- Cauliflower: Well, duh! We can’t make mashed cauliflower without it. Fresh cauliflower cut into florets is best in this recipe. Try and go for a large head since there are not many more ingredients to “beef” it up and how much you get largely depends on the size of your cauliflower. Roasting the cauliflower beforehand releases it’s maximum flavour.
- Garlic: Adds flavour to this recipe for cauliflower mashed potatoes. The garlic is roasted with the cauliflower adding a sweet, caramelized taste to the mashed cauliflower.
- Parmesan: Adds a rich, sharp and cheesy flavour to this cauliflower as mashed potatoes recipe. Freshly grated is best in this recipe. However, you can use a different kind of cheese (like swiss, mozzarella or cheddar) instead if you prefer.
- Thyme: Adds a herby freshness to this mashed cauliflower recipe. Fresh thyme is best. However, if all you have on hand is dried thyme, use 1 teaspoon instead of the 1 tablespoon. You can use different herbs instead, if you prefer. Rosemary, parsley, basil and oregano all make great options.
- Green Onions: Optional but add a nice flavour and pop of colour to the final dish.
- Butter: Adds flavour and smoothness to this cauliflower mash.
- Oil: Adds flavour, helps the seasonings stick to the cauliflower and helps the florets caramelize as they roast in the oven. I like using olive oil but you can use a different oil, such as avocado, instead if you prefer.
- Salt/Pepper: As always. Adds flavour and brings balance to the dish making the other ingredients pop.
HOW TO MAKE CAULIFLOWER AS MASHED POTATOES (KEY TIPS)
- Use a big head of cauliflower. Since it’s the main ingredient and pretty much the only one with substance, how much mashed cauliflower you get will depend on the size of the one you use. For a bigger yield, use a larger head.
- Cut the cauliflower into similar size florets before roasting to ensure even cooking in the same amount of time. EXTRA TIP: Flip the cauliflower halfway through baking to ensure each piece gets evenly caramelized and roasted on both sides.
- Don’t peel the garlic cloves before roasting. This will ensure they don’t burn or dry out as they roast up in the oven with the cauliflower.
- Season the unpeeled garlic cloves and cauliflower florets before roasting with oil, salt and pepper. This will bring out their maximum flavour allowing them to caramelize and crisp up nicely as they roast in the oven.
- Use a food processor or high speed blender to “mash” the roasted cauliflower up with the rest of the ingredients. EXTRA TIP: Drizzle melted butter or olive oil down the chute of the food processor while it’s running to thin out the mixture and achieve your desired consistency. For a creamier and thinner mash, add more liquid. For a thicker and chunkier mash, add less. Alternatively, you can use your favourite type of milk to thin out this mashed cauliflower instead of butter or oil. If you don’t have a food processor or blender, use a standard potato masher but be aware that the texture and consistency will be more on the chunkier side rather than smooth and creamy.
FREQUENTLY ASKED QUESTIONS
Any leftover cauliflower mash can be stored in an airtight container and kept in the fridge. It’s best if consumed within 3 days.
I mean, in today’s day and age, what isn’t cauliflower a good substitute for? Judging by this easy mashed cauliflower recipe alone, I’d go ahead and confidently say that yes, cauliflower is a good substitute for potatoes.
However, if you need more convincing, just try this perfectly creamy no potato salad where, you guessed it, cauliflower seamlessly replaces the potatoes 😉
I recommend blitzing up all the ingredients in the food processor first and then adjusting the consistency. To do this, simply add the liquid through the chute of the food processor while it’s running until you reach your desired consistency. More liquid will thin out the cauliflower mash giving you a creamier consistency while less liquid will do the opposite resulting in a thicker/chunkier mash. Careful not to add too much liquid or your cauliflower mashed potatoes will become runny. It’s best to work slowly, drizzling in no more than 1 tablespoon of liquid at a time.
For the liquid, you can use anything from butter or olive oil to milk or chicken broth.
Cauliflower is more nutrient dense than potatoes and has fewer calories and carbs. Therefore, mashed cauliflower is a healthier alternative to mashed potatoes for those on a low carb or keto diet.
- 1 large head Cauliflower, cut into florets
- 1/2 cup Parmesan Cheese, freshly grated
- 4 cloves Garlic, tops cut off but skin left in tact
- 3 tbsp Butter, melted
- 1 tbsp Fresh Thyme
- 1 tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
- Green Onions and extra Fresh Thyme, optional, for garnish
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Add the cauliflower florets, garlic, olive oil, salt and pepper and toss to combine. Roast the cauliflower for 25-30 minutes, flipping halfway through, or until it's soft and easily pierable with a fork.
- Add the cauliflower florets, roasted garlic (without the skins), parmesan cheese, melted butter, and thyme to the base of a food processor. Process until smooth. For a creamier consistency, drizzle more olive oil or melted butter down the food processor chute while it's still on, 1 tablespoon at a time, until you reach your desired consistency. Garnish with extra fresh chopped parsley or sliced green onions, if desired and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 401mgCarbohydrates: 12gFiber: 5gSugar: 5gProtein: 8g
Nutrition is only an estimate and calculated using Nutritionix.
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