Cauliflower Mashed Potatoes recipe that is easy, flavorful and a low carb version of traditional mashed potatoes. PLUS, there is a secret to making your cauliflower taste more like mashed potatoes. We’re ready to spill our secret to you!
We know quite a few people who have tried recipes similar to this low carb cauliflower mashed recipe who don’t care for the end result. The most common complaint? That mashed cauliflower tastes just like a watered down version of the vegetable.
Detractors have shared their biggest hangups: Texture and consistency. It’s true, mashed potatoes are supposed to be thick and delicious. Without proper preparation, mashed cauliflower just isn’t that.
Perfectly creamy, dreamy low carb cauliflower mashed potatoes
There is a secret to making truly good cauliflower mash. A secret to getting consistency to be like mashed potatoes. It’s a secret that we think makes all the difference.
The problem is, unlike potatoes, cauliflower has a lot of liquid in it after cooking, no matter how you cook it. That liquid not only enhances the flavor of the cauliflower, but keeps the texture from ever becoming something far more like a mashed potato than a cooked cauliflower.
Remove that liquid and the problem is solved.
It’s really that easy.
Put that secret to work
- The simplest way to do this is to use a cheesecloth and wring out the cooked cauliflower over the sink.
- If you don’t have a cheesecloth, you also can easily press the cauliflower between two colanders that fit inside one another. Just be sure you do that over the sink or a large pot.
The recipe below is intended for two people, but you can easily adjust for the number of people you need to feed by hovering your mouse over the yield number. A sliding scale will pop up and you can adjust up or down. Enjoy!
Check out how to make cauliflower rice from Wholesome Yum.
Keto cauliflower mash – a mashup of flavors
Some combinations you might enjoy:
- Garlic and butter: Garlic is perfect to capture the potato-like joy of this dish. We LOVE Irish butter for the salty and smooth flavor.
- Bacon and cheese: If you’re digging on bacon, we love pairing little bits of bacon with some shredded cheddar or Parmesan melted/mixed in.
- Lemon and thyme: This unexpected combination is really good!
- Hot sauce: Yasssss. Get zesty with it.
- Cauliflower mashed potatoes in the fridge: Store your cauliflower mash in a shallow, airtight container. It will last 3-5 days.
- Can I freeze cauliflower mashed potatoes? Yes, you can. This is the best way to extend the life of your mash. Freeze in an airtight container OR in heavy duty freezer bags. Properly sealed and frozen, you mash will easily last 10-12 months.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Egg Fried Cauli-Rice Recipe
- Cauli-Rice Pilaf Recipe
- Instant Pot Sweet Potatoes from A Mind Full Mom.
There is a secret to making your cauliflower more like mashed potatoes. Follow the recipe to find out what that is!
- 1 (10 oz.) package riced cauliflower (fresh or frozen)
- 2 tbsp. butter
- 1/2 tsp garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
Cook the cauliflower any way you like. You can boil, steam or microwave. Whatever works.
Using a cheesecloth or two colanders that fit inside each other, wring or press out as much liquid as you can from the cauliflower. The more water you get out of them, the more their consistency will be like mashed potatoes.
Transfer the drained cauliflower to a food processor (or a bowl/pot if you have a stick blender) and blend with the other ingredients until well combined.
Serve with an extra pat of butter.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.