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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Comments
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You’d think a classically trained chef would know what “steam” means! Much better recipes out there with flavor from sources other than butter.
Rude!!! This recipe is fantastic! You’d think an adult would know what “kind, constructive and mature” mean!!
Can you estimate how many cups of cauliflower this would need? With the various sizes of cauliflower heads, I’m wondering if this is the reason some reviewers had issues with the final result being thinner than expected.
Hi Leslie, One head of cauliflower should weigh 2 to 2.5 pounds, which would be about 4 cups of florets. Hope that helps!
Thanks Jen. Sorry for the double posting of the question – I thought I did something wrong when posting the first time since I didn’t see it. Also, I guess I should have paid more attention to the directions as well – it’s clearly stated the cauliflower is about 2 lbs. Thanks for your kind patience!
You didn’t miss anything, Leslie – I added the weight after answering your question. 🙂
Hi Jenn
Can you double the recipe for Cauliflower Purée with Thyme? And what about making it ahead of thyme 😂?
Judee Diehl
Hi Judee, Yes and yes – and it can be reheated in the microwave. 🙂
Hi Jenn – apologies for another question, but since cauliflower heads vary greatly in size, can you give an estimate of how many cups of florets are steamed? I’m wondering if this may be the reason some reviewer results were thinner than expected.
Hi Leslie, One head of cauliflower weighs 2 to 2.5 pounds (which is about 4 cups of florets). Hope that helps!
Can you freeze this a week in advance of using it? If so, what is the best way to reheat?
Hi Nelle, I’m sorry I’ve never tried freezing it so can’t say for sure, but you can definitely make it several days ahead of time and reheat in the microwave.
Once the broth comes to a boil and the cauliflower is added, is the heat then turned off so the cauliflower can “steam”?
Hi Leslie, once you’ve added the cauliflower and brought the liquid back to a boil, you then cover the pot and reduce the heat to low (but not turn the heat off) so the cauliflower can steam. Hope that clarifies! 🙂
Thank you! That definitely clears it up. I’m looking forward to making this for Thanksgiving.
Help! I have made this twice and both times it has come out very soupy. I followed the recipe exactly. Every thing else I have made has come out perfect!
Sorry to hear these were thinner than you expected. Just a heads up that these will not have a thick texture like mashed potatoes. Next time, I’d suggest cutting back on the broth a bit. Hope that helps!
This was really good and very easy! Highly recommend.
Have to bring a veggie to someone’s home for Rosh Hashanah..looks perfect. Can I make it and then just zap in microwave to heat?
Yes, definitely, Doreen. It reheats beautifully in the microwave.
Amazing! Husband thought it was mashed potatoes. Thank you, Jenn. I make your recipes multiple times on a weekly basis!