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Mashed Cauliflower (Mashed Potatoes Replacement)

Mashed Cauliflower (Mashed Potatoes Replacement)

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Sarah J

Sarah J

A healthier, low-carb version of America's obsession with mashed potatoes. It may sound odd, but try it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
  2. Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
  3. Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.
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Reviews

naples34102
8

naples34102

2/8/2014

This has the right idea but a couple of flaws. First, it should be noted that the cauliflower should be very dry before mashing or the results won’t be thick enough. Knowing this is an issue of concern because I’ve made this before, I knew adding the cream would not be a good idea so I left it out. Also, I wish I had added the Parmesan “to taste” rather than the full amount, which for my taste was too much. In addition to being a little too Parmesan-y, this needed some rounding out of flavor, and was improved a great deal with a little pepper and garlic.

Cjmeschler
7

Cjmeschler

12/26/2013

Tried this for Christmas brunch even though it was unrated (never been brave enough to do that before.) My husband said it was killer and my mother in law wouldn't stop raving about it. A big hit. I love that there was no baking step. I used a stick blender and it was all made in one pot. Two heads of cauliflower was two pounds in the store, but after trimming and cutting was a little less so I might use slightly less cream less time just to make it thicker. I had leftovers the next day and made myself lunch by topping a bowl of this with bacon and shredded cheddar cheese. A great success worth writing my first review for.

katrinia17
1

katrinia17

9/15/2014

I have to agree, a bit on the runny side. I had already pureed a bunch of cauliflower so instead of boiling chunks I just boiled what I had and then drained it. I then continued on from there. I used half and half to cut a little bit of the calories out and because I too knew how watery cauliflower could be, I only used a couple of table spoons. It was still a bit runny but not too bad. Next time, after cooking the cauliflower I think I'm going to wring it out by putting it into a towel/cheese cloth and wringing out the water and then letting it dry out a bit. Then I can add the other stuff to make it "creamy".

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