Mashed Cauliflower
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This recipe was amazing. I don’t miss mashed potatoes at all when this is on the menu. We were having ours with beef and so I add a little horseradish…yummm…
So delicious! I left the cauliflower in pretty big pieces and steamed in 1 cup water, 1 Knorr home style chicken stock (gel), 1/2 tsp garlic powder, and 1/2 tsp dried thyme (no additional salt). I used about 2 tbsp of salted butter with 1tbsp of the stock for the purée. It is the first time I’ve had cauliflower this way and it won’t be the last. Easily enough for 4 portions. Thanks so much for a great recipe!
Absolutely delicious – made this for Christmas and liked it more than mashed potatoes! Have made it several times since. Easy and great. Thank you.
No food processor – Should I still attempt?
Hi Gloria, I think you’ll have a hard time getting it to the right consistency without a food processor. You could try a high-power blender, but not sure it will work. Sorry I can’t be more helpful!
A hand blender also known as a stick blender works well as an alternative to a regular blender.
I’d love to make this in advance. How would you recommend heating it up to serve, or is it really meant to be served immediately?
Hi Abbie, this actually reheats nicely in the microwave. I’d suggest heating it, covered, in 1-minute increments until it’s heated all the way through. Hope you enjoy!
I made these for thanksgiving this year and thought the flavor was perfect. I did, however, feel that the texture of the final product wasn’t quite right. I think the next time I make this I need to make sure the cauliflower is drained extra well before adding it to the food processor and may add a little less of the chicken broth as well. The tasted wonderful alongside bites of stuffing and the Brussels sprouts gratin from your site, which I also made.
I’ve lost count of how many times I’ve made this – I don’t even have to look at the recipe anymore! I do add some grated garlic (or garlic powder if im in a hurry) to cover up the veggie flavor – doing this helped me to fool my son for a few months – he really thought he was eating mashed potatoes!!
Wow this was soooo good I love it. I normally have a cheese sauce with cauliflower so the kids will eat it. Gave them this with no cheese and they were asking for more 🙂
Hi Jen, I was wondering what your thoughts were on using frozen cauliflower florets?
Thanks!
Hi Yolanda, I haven’t made this with frozen cauliflower, but a few readers have commented that they have and have been happy with the results. Enjoy!
Hi. This was a great substitute for mashed potatoes. Just one suggestion. It wasn’t clear how big or, the weight of the cauliflower. Mine was 2# and, it barely made enough for two. Maybe, I trimmed it too much?! Anyway, I’m glad I tried it. Looking forward to experimenting with the addition of sweet potatoes, too.
Would you verify the nutrition information? Is that based on a single serving or four servings?
Hi Gary, the nutritional information is per serving. Enjoy!