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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This was absolutely delicious I could have eaten the entire recipe standing in the kitchen! I used chopped parsley as I didn’t have thyme. I can’t wait to make it again. People had told me of this cauliflower thing as a substitute for mashed potatoes, and I must admit I thought it sounded awful but it’s not a substitute, it’s a stand alone and will be on my Christmas menu for sure. Thanks Jen
Hadn’t read the reviews and thought the same thing – could replace mashed potatoes! This dish is fantastic! Can’t wait to pair it with a havarti grilled cheese sammy. Used more of the broth and salted butter and it was fine. Also drizzled some sage & mushroom infused olive oil over it for presentation. Looking forward to trying more of your recipes.
I tried this last night and absolute loved it, can easily replace mashed potatoes, mu husband even liked it. This will be a regular now on.
I am a vegetarian. Can I use vegetable broth instead of chicken broth?
Absolutely!
I was thinking about pairing the pureed cauliflower with your Broiled Asian-Style Flat Iron Steak instead of the buttered rice you suggest. My kids LOVE cauliflower. Any ideas to give this a more Asian-style profile? Thanks! (P.S. We are working our way through all your recipes, and haven’t met one that didn’t get two enthusiastic thumbs-up from our whole crew. Thanks!)
Hi Amy, Glad to read you are enjoying the recipes! You could omit the salt and add a tablespoon of soy sauce to the chicken broth instead. You could also add 1/2 teaspoon of Asian sesame oil along with the butter.
We used your suggestions last night and the cauliflower was delicious! Next time, I’ll double the recipe for my cauliflower-loving crowd. Thanks!
OMG! Tonight I made these for supper and I don’t think I will ever be able to eat mashed potatoes again. Give it a try, you will not regret it.
Great recipe. Tastes just like mashed potatoes but healthier. The only thing I would add to the recipe is to be careful not to over puree since you don’t want to liquify the cauliflower.
Is there a way to reduce the sodium? While it is healthy, I am trying to keep the sodium down for my family. Thanks
Hi Kerri, Feel free to reduce or omit the salt.
I was wondering why is the carb count so high per serving?
Hi Dana, I don’t believe 13g is high; most low carb diets call for between 50-150 grams per day.
Jenn — I think Dana was saying that the carb count is probably wrong. Cauliflower is very low carb. — Deb
How much in advance of a meal can this be made? How long will it keep in the fridge?
Hi Paula, It can be made several days ahead of time and reheated in the microwave.
Jenn, you mention steaming the cauliflower, but I see no mention of using a steamer basket. Is the cauliflower actually boiled in water, then drained?
Karen, You just steam the cauliflower in the chicken broth for about 2o minutes, or until the cauliflower is very tender. No basket necessary!
I don’t understand this answer. Cauliflower is either placed IN boiling/hot water (not what I would think of as steamed) or placed in some kind of a container OVER boiling water, e.g. not in direct contact with the water. Please explain which way you mean.
Hi Susan, Sorry if you found this wasn’t clear. The cauliflower is place directly into the pot with the broth. Hope you enjoy!