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 never go back and give a review on food recipes. This recipe is an exception. It truly is outstanding. It was great with fish. I could have it every night.
I retired this year, so I am into cooking now, and just a little annoyed I did not find this recipe 50 years ago.
:). So glad you enjoyed it Kenneth!
HOLY MOLY that was amazing! I second the eating right out of the cuisinart review. Amazing! :0)
I. really liked the addition of steaming with broth rather than water. I think this added a lot of flavor . Since I am dieting, I made the following changes . I reduced the butter from 3 tablespoons to 1 and added one wedge of light laughing cow cheese which is only 35 calories
also puréed some fresh parsley Into the mix. Delicious,
This is a wonderful side dish…and so easy to prepare! Will become a go to for mashed potatoes. I needed to add an additional tablespoon of broth in the processor to get everything smooth. Thank you!
Hi Jenn, I make this ALL the time for family and friends and it’s such a winner! However, this time I have a make-ahead question… if I make tonight (Wednesday) to serve on Easter (Sunday), do you think it will stay fresh in the fridge for a few days, or do I have to freeze? What is the best way to reheat? I’ll wait to add the thyme in until I reheat since I’ve learned the herbs turn a black color and can be a bit off-putting when I add them and then freeze/microwave later… Many thanks for your advice!
Glad you like it Allison! You can definitely make this a few days ahead and refrigerate. Just reheat it in the microwave before serving.
Delicious and so easy…Thanks
Would fish go with this recipe?
Sure- the cauliflower is really mild tasting so it could be paired with most anything. I think fish would be a nice choice.
Yum! Made it as directed, and it was delicious!
This is awesome. Used a stick blender instead of a food processor and with a little added stock, it was a perfect consistency. Will vary the herbs to get different flavors to accompany various proteins.
I have been learning to eat cleaner and find healthier options to my comfort foods. This cauliflower purée was DELICOUS! Perfect substitute for my beloved mashed potatoes! Totally would recommend this.