Mashed Cauliflower
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This mashed cauliflower recipe tastes so much like mashed potatoes, you’ll do a double-taste—comforting, delicious, and healthier, too!
Photo by Alexandra Grablewski (Chronicle Books, 2018)
This mashed cauliflower recipe is creamy and comforting—and it tastes remarkably like mashed potatoes. Maybe it’s just my eyes playing tricks on me, but it really does! Plus, it’s easier to make, healthier, and lower in carbs. But don’t make it solely for those reasons; this purée is delicious in its own right. When my friend Heather tested the recipe, she texted me, “OMG so good, just licked the bowl of my Cuisinart.”
This cauliflower purée makes a fantastic side dish to many comfort foods—think classic meatloaf or turkey meatloaf, onion-braised beef brisket, or easy BBQ boneless short ribs.
What You’ll Need To Make Mashed Cauliflower
- Cauliflower – Choose a firm, white head free from blemishes for the freshest flavor.
- Chicken broth – Adds depth and helps cook the cauliflower until tender.
- Salt and freshly ground black pepper – Enhances and balances all flavors in the purée.
- Unsalted butter – Adds richness and a creamy texture.
- Fresh thyme – Lends a subtle woodsy and earthy flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower.
Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender.
Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth.
Process until smooth and creamy, then taste and adjust seasoning with salt and pepper.
Add the chopped thyme and process until evenly mixed. Transfer to a bowl and serve.
Make-Ahead & Freezing Instructions
Prepare the mashed cauliflower as directed, then cool and refrigerate in an airtight container for up to 3 days. When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally, or microwave in a covered dish, stirring every minute. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Mashed Cauliflower
This mashed cauliflower recipe tastes so much like mashed potatoes, you’ll do a double-taste—comforting, delicious, and healthier, too!
Ingredients
- 1 head cauliflower (about 2 lbs.), cut into ½-inch pieces
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste
Instructions
- In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined.
- Make-Ahead & Freezing Instructions: Prepare the mashed cauliflower as directed, then cool and refrigerate in an airtight container for up to 3 days. When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally, or microwave in a covered dish, stirring every minute. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Information
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- Per serving (4 servings)
- Calories: 151
- Fat: 10g
- Saturated fat: 6g
- Carbohydrates: 13g
- Sugar: 5g
- Fiber: 4g
- Protein: 6g
- Sodium: 731mg
- Cholesterol: 25mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Jenn, we love this recipe and I’ve made it many times over the years, but I have a question. I never add any of the liquid from cooking (in fact, I drain VERY well, and try to let all of the moisture evaporate before pureeing), but the cauliflower always looks much “softer” than your photo, and doesn’t mound. I do use the butter, and thyme – and it’s delicious! One time I briefly debated trying to thicken it by adding some instant potatoes, and was glad that it was just a passing thought. Would you say that yours is normally as “thick” as it appears, and if so, what do you think causes mine to be so much softer?
Thank you
Hi Judy, sorry you’ve had a problem with this. You may be over cooking it a little so, next time, I wouldn’t cook it quite as long. Also, you could try adding a bit more cauliflower to bulk it up a bit. Hope that helps!
OH MY!!!! Delicious, delicious, delicious–it’s just like eating mashed potatoes. So, simple to make, and quick too. Thanks Jenn, another winner.
Had a small cauliflower, just enough for two, so halved ingredients. Had to add extra broth, immersion blender did not make a creamy texture. Has anyone tried a ricer for this? Good flavor, nice change from potatoes. Would make again.
Oh boy, these are amazing!! My husband and I ate the entire batch in one meal. And guilt free with minimal butter and no cream. This is a keeper.
Just made this today. Very yummy. Will certainly use this again and again as the only other ways I will eat cauliflower is sauced with bechemel, hollandaise or mornay. Might even try this with a drop of liquid smoke or by caramelizing the cauliflower in the oven before pureeing it.
Hi Jenn. I don’t have a food processor. Can I use a hand held immersion blender? Your recipes are my go-to all the time! Lorna
Sure, Lorna, that’s fine – enjoy!
Can this be frozen?
I can’t say for sure how this would freeze because I haven’t done it – sorry! If it’s helpful, you can make it several days ahead of time and reheat in the microwave.
Hi! Her more recent post on Nov 7, 2024 says: For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Annie, thanks for pointing that out. Since responding to that question, I’ve frozen it and have been happy with the texture after thawing.
This is a lovely recipe. I reduced the ingredients for two adults. I added a few small garlic cloves to the cauliflower and stock. Puréed it and it was delicious. I served it with tempura seafood.