If you've been wondering how to make mashed cauliflower "potatoes" you are in the right place, friend!
And I have great news for you...
Making mashed cauliflower is really easy (and quick)! Plus, it's surprisingly delicious and a much healthier / lower carb option compared to traditional potatoes.
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Cauliflower mash makes the best side dish for almost any main course meal! Serve it with these Blue Cheese Stuffed Chicken Breasts, Almond Crusted Chicken, Porcupine Meatballs, Zucchini Alfredo With Shrimp, Skillet Chicken Thighs With Creamy Spinach Sauce, or this Easy Braised Beef.
Ingredients:
- Cauliflower
- Extra virgin olive oil
- Vegetable broth
- Bay leaf
- Salt & pepper
- Rosemary
- Garlic powder
- Dried onion flakes
- Heavy cream *or non-dairy milk of choice for vegan
- Parsley flakes *optional for topping
- Butter (or vegan butter for dairy free) *optional topping
Making Mashed Cauliflower - A Quick Overview:
Keep scrolling for the full recipe. We’ll start here with a quick rundown!
- Cut cauliflower into florets. Rinse well and pat dry.
- Measure olive oil into a large pot on the stovetop and turn heat to medium.
- Add cauliflower to the pot. Sauté until florets begin to brown a bit (about 5 minutes).
- Add veggie broth and bay leaf. Cover and simmer for 15-20 minutes, stirring occasionally.
- Once cauliflower is fork tender, remove bay leaf. Reserve ½ cup of broth and set it aside. Use a colander to drain remaining liquid.
- Place tender cauliflower in a blender. Add seasonings and heavy cream (or non-dairy milk of choice for vegan).
- Puree while adding reserve broth a little bit at a time, until desired texture is reached.
- Serve and enjoy!
HANDY TIPS:
- Buy pre chopped cauliflower: A whole head of cauliflower is much cheaper than a bag of pre chopped cauliflower, but if you're looking to save a little time, consider looking for a bag of cauliflower that has already been cut into florets.
Cauliflower Mashed Potatoes (Dairy Free Option)
Mashed cauliflower "potatoes" seasoned with rosemary, garlic, salt, pepper and onion flakes. Add a dash of cream or non-dairy milk for vegan. A delicious, healthier alternative to mashed potatoes!
Servings: 4 one half cup portions
Calories: 82kcal
Ingredients
- 1 large head white cauliflower *see note below
- 1 tablespoon extra virgin olive oil
- 1 can vegetable broth *about 2 cups
- 1 bay leaf
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 & ½ teaspoons rosemary *crushed/dried
- ¼ teaspoon garlic powder
- 1 teaspoon dried onion flakes
- ¼ cup heavy cream *or non-dairy milk of choice for vegan
- Parsley flakes *optional topping
- Butter (or Vegan Butter for dairy free) *optional topping
Recipe notes:
Cauliflower: I like to buy a whole head of cauliflower because it's much cheaper than bagged/pre-chopped cauliflower. If you're looking to save a little time, you might consider buying pre-chopped! A large head of cauliflower will weigh 1.5 - 2 lbs. (you can use the scale in the produce section to check)! 1.5 lbs. of cauliflower will make about 2 cups of mashed cauliflower "potatoes." When making this recipe for a gathering or holiday, I would recommend doubling it.Instructions
- Cut cauliflower into florets. Rinse well and pat dry with a clean kitchen towel.
- Measure extra virgin olive oil into a large pot on the stovetop and turn heat to medium.
- Add cauliflower to the pot and sauté until florets begin to brown a bit (about 5 minutes).
- Add vegetable broth and bay leaf to the pot. Cover and simmer for 10-15 minutes, stirring occasionally.
- Once cauliflower is fork tender, remove bay leaf. Reserve ½ cup of broth and set it aside, then use a colander to drain remaining liquid.
- Place tender florets in a blender. Add salt, pepper, crushed/dried rosemary, garlic powder, dried onion flakes and heavy cream (or non-dairy milk of choice for vegan).
- Puree while adding reserve broth a little bit at a time, until desired texture is reached.
- Top with parsley flakes if desired. Serve and enjoy!
How to store:
- Refrigerate: You can refrigerate mashed cauliflower in an airtight container or Ziploc bag for up to 3-4 days. Freeze: This recipe is also freezer friendly! Store in an airtight container or freezer-bag for up to 3 months. Reheat: Reheat mashed cauliflower in the microwave or in a pot on the stovetop. This is a great recipe to make-ahead for the holidays to save yourself some time and stress the day of!
Nutrition
Serving: 0.5cup | Calories: 82kcal | Carbohydrates: 10.7g | Protein: 3.4g | Fat: 4.1g | Fiber: 3.7g | Sugar: 4.2g
Did you make this recipe?!
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Healthy Thanksgiving Sides:
- Autumn Harvest Salad & Sweet Cinnamon Vinaigrette
- Healthier Green Bean Casserole From Scratch
- Healthy Homemade Cranberry Orange Sauce
- Roasted Carrots With Honey & Feta
- Fruit Salad With Whipped Cream
- Scalloped Sweet Potatoes
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Melba says
Love the recipe! I never gave used the onion flakes, I need to try it!
stacey_olson says
Thank you, Melba! Hope you enjoy! <3
Karen says
Love this! I really enjoy cauliflower so this is a great substitute for mashed potatoes.
stacey_olson says
It really is! And SO delicious!