Easy & Creamy Keto Mashed Cauliflower Recipe

The smoke alarm screamed at 6:30 on a Tuesday. I had burned the butter for the third time this week. My kitchen floor is permanently sticky, and I wouldn’t have it any other way.

I was trying to make a fancy dinner for friends who didn’t show up, and while I searched for ideas, I realized I should have just baked my savory keto rolls to keep things simple. That’s the reality of cooking for people who say they are on a diet; they flake out, and I’m left with three heads of cauliflower. If you are looking for more inspiration, you can also check out this creamy cauliflower guide for comparison.

I decided to make a massive bowl of Keto Mashed Cauliflower instead of throwing the vegetables out. It was the best mistake I’ve made in months. The smell of garlic hitting hot oil replaced the acrid smoke, and my kitchen finally felt like a home again.

Why You Will Love This Keto Mashed Cauliflower

Most people try to make mashed cauliflower and end up with a watery, sad soup because they don’t dry the vegetable out. That is the fatal flaw in every low carb mashed potatoes attempt. This recipe is different because we don’t just steam it; we kill the moisture before we blend it.

And honestly, it’s cheap. Cauliflower is one of the few things at the grocery store that hasn’t doubled in price overnight. It’s heavy on the butter and cream cheese, and my kids don’t even ask for potatoes anymore.

Ingredients You Need

Keto Mashed Cauliflower – Dry Ingredients

1 large head Cauliflower: You need 6 cups of florets. Cut off the thick, woody stems because they never soften up right.

2 cloves Garlic: Minced finely. The garlic needs to disappear into the puree.

3/4 tsp Sea salt: Taste as you go. Cauliflower can be bland, so don’t be shy with the salt.

Keto Mashed Cauliflower – Wet Ingredients

1 tsp Olive oil: Use a good quality oil to keep the garlic from burning.

2 tbsp Unsalted butter: Cut this into chunks so it melts faster.

2 tbsp Cream cheese: This is the secret. It adds body and makes the dish taste sinful.

How to Make Keto Mashed Cauliflower

Grab a large bowl and toss in your 6 cups of florets with 1/2 cup of water. Microwave it for 10 to 15 minutes until they are soft and mushy. Once they are soft, drain them and pat them dry with paper towels. This step is non-negotiable.

Heat the olive oil in a skillet and sauté the minced garlic until golden. Dump the cauliflower into a food processor with the garlic, butter, cream cheese, and salt. Puree for 1 to 2 minutes until completely smooth.

Pro Tips for Perfectly Creamy Mash

The main secret is the processor speed. Don’t pulse it; let it run to help the fats emulsify. If you need a dessert to finish your meal, try my easy pumpkin loaf which is always a hit.

Always use full-fat cream cheese. The light stuff has additives that don’t melt right. And never skip the garlic sauté; raw garlic in a puree tastes sharp and jarring.

How to Store and Reheat

Keep leftovers in an airtight container for up to four days. When reheating, use a low power setting and stir halfway through to prevent the fat from separating. If it looks dry, just add a tiny bit of butter.

Cauliflower is a powerhouse, and you can research the health benefits of cauliflower to see why this is a great addition to your diet. Cooking at home is how you stay in control of your nutrition.

Mashed Cauliflower (Easy & Creamy)

This easy mashed cauliflower recipe creates a super smooth and creamy side dish using only 5 simple ingredients. It is the perfect low-carb alternative to traditional mashed potatoes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 large head Cauliflower 6 cups florets, cut off most of the stems
• 1 tsp Olive oil
• 2 cloves Garlic minced
• 2 tbsp Unsalted butter cut into chunks
• 2 tbsp Cream cheese cut into chunks
• 3/4 tsp Sea salt to taste
• Chives optional, for garnish

Method

 

1. Place the cauliflower florets into a large bowl with 1/2 cup water. Cover the top with plastic wrap.
2. Microwave for 10 to 15 minutes, until very soft and mushy. Drain and pat dry.
3. Alternatively, fill a large saucepan or pot with enough salted water to come right below a steamer basket. Bring the water to a boil.
4. Place the cauliflower florets into the steamer basket, fit on top of the pan, and cover with a lid.
5. Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft and mushy.
6. Heat olive oil in a small skillet over medium heat. Add the minced garlic and saute for about a minute, until fragrant.
7. Place the cooked cauliflower, sauteed garlic, butter, cream cheese, and salt into a food processor. Puree for 1-2 minutes, until completely smooth.
8. Adjust salt to taste.
9. Garnish with chives if desired. You can also drizzle some melted butter on top if you'd like.