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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I still need clarification on the STEAMing aspect of this recipe. When I steam vegetables, I place them on a basket/rack above the boiling water. They are not in contact with or in the water. The rising steam cooks them. But, in this recipe, I believe the cauliflower is actually immersed in the chicken broth kept at a simmer until tender. Is that correct?
Yes that’s correct, Maret.
These are SO good! While not identical to mashed potatoes, they’re a great alternative! Like others, I did not add any reserved liquid when I pureed the cauliflower and found the texture to be better (thicker) without it. I’ve also substituted fresh chives for the thyme (we always like chives in our mashed potatoes) and that was delicious as well!
I cut two 1inch cauliflower steaks then used the reserve for the mash/puree.
For the puree I found you don’t need the reserved liquid. Blend it once drained and add stock if you need to, you probably won’t!
For the steaks I put int he over for 20 minutes on baking paper and brushed them with a mix of olive oil and smoked paprika. served with sea bass, a loin of iberico pork would have been a nicer accompaniment!
Thanks for this recipe, it was a delicious addition to our dinner and we prefer to mash – converts!
M
Hi, Can you confirm whether the cauliflour is steamed or boiled in the liquid? Thanks, I am looking forward to trying this recipe.
Gary H
Hi Gary, you steam the cauliflower. Hope you enjoy it!
Delicious!! Thanks.
This is garbage
That is rude. Just say POLITELY why it didn’t work for you
Very disrespectful.
Very rude indeed! I really loved your recipe and can’t wait to cook it for the rest of my family. If you didn’t like it, there’s no need to be offensive when you can simply say how it worked out for you without offending anyone.
Can this be frozen ?
Hi Asra, I can’t say for sure how this would freeze because I’ve never done it – sorry! If this is helpful, you can definitely make it several days ahead of time and reheat in the microwave.
Yes that’s helpful ! Thanks !
My second time making this and it’s such an incredible sub for potatoes ! So healthy and guilt free . I put it through several passes in the blender to get smooth consistency . I found it best to completely drain out the broth after Califlower is done steaming bc first time I made this it came out too soggy with added broth
Jenn, I dislike cauliflower, yet am committed to eating more vegetables. And this recipe… is amazing!! Made as is: very good. To save time, have used frozen cauliflower florets and it tasted great. Have also added one very small potato (to please my husband), and used Italian seasoning (was out of thyme.) The one addition of the small potato changed the consistency to match almost identically regular mashed potatoes. These are now a regular staple. Thank you. Healthy AND delicious.
Simple and wonderful. Makes a nice change from the ubiquitous garlic mashed potato.