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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Would this work with cauliflower rice?
Hi Angela, I’ve never tried it with cauliflower rice, but I suspect it should work. I’d love to hear how it turns out if you try it this way!
I love this recipe and use it often as we are low carb. I use frozen cauliflower a lot and really can’t tell the difference. I steam in beef broth (made it one time and had no chicken broth so used beef and have not gone back) and throw in some cloves of garlic then puree together.
Yep!
This was delicious, it tasted like it was dripping with butter even before we put the butter in! I cooked the cauliflower in chicken broth in an Instant Pot for ten minutes, then pureed and added 1/2 the butter and some pepper. It was delicious, just like all of Jenn’s recipes!
Hi Jenn,
You mentioned that this could be made ahead of time and then reheated. What temperature do you recommend and for how long? Also, should they be covered?
Thanks!
Hi Katy, this reheats nicely in the microwave. I’d suggest heating it, covered, in 1-minute increments until it’s heated all the way through.
This was delicious! Kudos!
How much is a serving size in cups? Hard to judge when counting calories.
Hi Susan, depending upon the size of your head of cauliflower, I think a serving would be approximately 1 cup.
I made this as a side with lamb shanks and it was delicious! I did not have fresh thyme so I used 1/2 t. of dried thyme and it was great. I have made similar recipes but this one is healthier with the chicken broth. A great substitute for potatoes or rice.
I have made this recipe for the last two Christmas dinners and it is outstanding. It’s quite easy to make, especially with a food processor, and certainly doesn’t need to be saved for a special occasion! The aroma of fresh thyme is lovely.
Hi Jenn,
I want to add this to my dinner for Rosh Hashanah. I know I can make it ahead and reheat in microwave…. How long, do I add more butter and thyme when I reheat?
Thanks!!
Candi
Hi Candi, You can make it up to 3 days ahead of time. No need to add more butter when you reheat it unless it seems dry, but I would sprinkle some fresh thyme over top before serving. Hope that helps!