Mashed Cauliflower is a surprisingly delicious alternative to traditional mashed potatoes. Whether you’re looking for a low-carb or keto alternative, or you simply want a new way to use cauliflower, you’ll love this easy recipe.

mashed cauliflower topped with chives and served with a spoon.mashed cauliflower topped with chives and served with a spoon.

Ingredients You’ll Need

Just like mashed potatoes, you can customize mashed cauliflower with any mix-ins you love. Add melted butter for richness, or use a drizzle of olive oil to keep these dairy-free. 

Sauteed garlic adds flavor, but you can also add chopped green onions, rosemary, or chives. Adding cream cheese, parmesan cheese, or cheddar cheese will make them taste richer, so feel free to experiment! 

head of cauliflower, garlic cloves, salt, pepper, and a bottle of olive oil on a white surface.head of cauliflower, garlic cloves, salt, pepper, and a bottle of olive oil on a white surface.

How to Make Mashed Cauliflower

Start with a large head of cauliflower (about 2 pounds) and cut it into smaller chunks so it will cook quickly. (There is no need for perfect cauliflower florets since we will pulverize them later.)

You can steam or boil the cauliflower until soft. Steaming is faster because you only have to wait for 1 inch of water to come to a boil, rather than waiting for a whole pot of water to boil. 

shopped cauliflower on a board and in a steamer basket.shopped cauliflower on a board and in a steamer basket.

To cook the cauliflower, fill a large pot with one inch of water. Arrange a steamer basket in the pot and add the cauliflower. Bring the liquid to a boil over high heat. 

Once the water is boiling, cover the pot with a lid and cook until the cauliflower is very tender about 10 to 15 minutes. Test the cauliflower by inserting a fork into several pieces. The cauliflower should fall apart easily. 

Carefully remove the cauliflower using the handle of the steamer basket and drain the liquid from the pot. Return the pot to the stovetop and add a drizzle of olive oil. Saute the minced garlic cloves briefly, about 2 minutes, until it smells fragrant. 

Add a splash of water to the pan if the garlic starts to brown in the pan. 

garlic sauteed in olive oil and added to a food processor. garlic sauteed in olive oil and added to a food processor.

Transfer the steamed cauliflower to a 12-cup food processor fitted with an S-blade. Add the sauteed garlic, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of ground black pepper. Secure the lid and process until the texture looks smooth. 

Alternatively, you may use an immersion blender or potato masher to puree the cauliflower directly in a large pot. If you need to add liquid, start with just one tablespoon at a time so the cauliflower won’t become watery or soupy.

Taste the cauliflower puree and adjust the seasoning as needed. I usually add another 1/2 teaspoon of salt, but you could also stir in cheese at this point for a salty flavor. 

cauliflower pureed in a food processor so it looks like mashed potatoes. cauliflower pureed in a food processor so it looks like mashed potatoes.

Serve the mashed cauliflower warm right away, or store it in the fridge until you’re ready to use it. It’s easy to reheat on the stovetop or in the microwave.

Garnish with fresh thyme or chopped parsley or chives.

Looking for more side dishes? Try my Holiday Salad, Wild Rice Stuffing, or Homemade Cranberry Sauce.



  • 2 pound head of cauliflower , chopped into florets
  • 1 tablespoon extra-virgin olive oil
  • 5 garlic cloves , minced
  • ½ teaspoon fine sea salt , plus more to taste
  • ¼ teaspoon ground black pepper

  • Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 10 to 15 minutes, or until fork tender.

  • Drain the cauliflower and set it aside. Return the pan to the heat and add in the olive oil and garlic. Saute briefly, just until the garlic is softened and fragrant, about 2 minutes. Add a splash of water, if needed, to prevent the garlic from sticking to the pan.

  • Transfer the cauliflower and sauteed garlic to the bowl of a 12-cup food processor fitted with an “S” blade. Season with salt and pepper, then secure the lid.

  • Process until the mixture is smooth and resembles mashed potatoes. You can add a splash of water if needed, but usually the cauliflower already has enough moisture that you won’t need it. Taste and adjust the seasoning, adding more salt if desired. (I typically add another ½ teaspoon.) This is also the time to stir in any extra add-ins you love, like sour cream, cream cheese, or a dollop of hummus.

  • Serve warm (you can return the prepared mash to the pan to heat up again, if needed) with any toppings you love. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition information is for a quarter of this batch or roughly 3/4 cup of mashed cauliflower. (This assumes you’ll end up with 3 cups of cauliflower puree total.) This information is automatically calculated and is just an estimate, not a guarantee.
Add creaminess: Stir in a 1/4 cup of goat cheese, cream cheese, sour cream, or parmesan cheese for a richer flavor. This side dish is easy to customize! A spoonful of hummus will add dairy-free creaminess.
 

Calories: 94kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 359mg | Potassium: 695mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 110mg | Calcium: 57mg | Iron: 1mg

If you try this Mashed Cauliflower recipe please leave a comment and star rating below letting me know how you like it.

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