This keto cauliflower mash is better than mashed potatoes. Change my mind. Just kidding – you can’t. A bold claim, but I stand behind it. And believe me, nobody is more surprised than I am at how delicious this low carb cheesy cauliflower puree is!
If you’ve tried keto cauliflower mash or cauliflower puree before and found it lacking, I totally feel your pain!
I’be been on various low carb diets since the 90’s (1990’s – I’m not THAT old), and had heard many people tout mashed cauliflower as an acceptable substitute for mashed potatoes. I’d tried it a few times and always…..meh, not so great.
I think part of the problem for me is that keto cauliflower purees always seem too watery and don’t have that true starchy mouth feel of real potatoes. I had long ago put mashed cauliflower in the category of “better than nothing but nowhere near as good as mashed potatoes.”
Steaming or boiling the cauliflower always ends up in a watery, greyish, flavorless mess. If that’s been your experience, then I’m excited to introduce you to this keto cauliflower mash recipe – where I solved the problem by microwaving the cauliflower uncovered, which concentrates the flavors and also allows a lot of the liquid to evaporate while cooking, leaving you with a much thicker end result.
In addition to the consistency issue, my other problem with low carb cauliflower mash recipes has always been the funky, skunky flavor natural to cauliflower. The addition of a strong Irish cheddar cheese made all the difference! It embraced the funk and transformed it into a complex flavor that I couldn’t get enough of!
The naturally sweet flavor of the cooked cauliflower paired with the extra sharp cheddar in this cauliflower puree made regular mashed potatoes seem boring and one note by comparison. And I’m a person who loves mashed potatoes!
If you’re on the fence, and are worried about being disappointed yet again by another keto mashed cauliflower recipe claiming to replace mashed potatoes, then I implore you to scroll down and the read the comments of all the people who were skeptical at first, but had their minds blown when they gave this cauliflower puree recipe a try.
Then be sure to let us know what you think!
Tips for Making the Best Cauliflower Puree
Be sure to watch the recipe video in this post to see how we do it, and how easy it is – even when making smallish batches.
First, try to choose a head of cauliflower that feels heavy, and has tightly packed florets. If the head is loose and there is a lot of visible stem, you will likely end up with a grainy cauliflower mash from the thick membrane on the outer stem. If using stems and they seem thick, peel them with a paring knife to get that membrane off and you will be rewarded with the creamiest cauliflower puree of your life.
Second, be sure to trim your cauliflower into pieces that are no more than 2 inches in size. If you cook the cauliflower and there are some tiny pieces and some huge pieces, you will inevitably be left with some that are overcooked and shriveled, as well as some cauliflower pieces that are left raw in the middle – that will also result in a grainy puree.
If you can’t get Irish cheddar, a decent brand of extra sharp grocery store cheddar (like cabot or Cracker Barrel) will do – but don’t use the cheapest brand, or anything pre-shredded, or you won’t get nearly enough flavor to balance out your cauliflower mash.
Which Appliance Works the Best
If you read through the comments you’ll find that people did not have great results with blending this cauliflower mash in a food processor. If it’s what you’ve got, then it’s better than nothing, but you’ll find that it will not produce a creamy, smooth cauliflower mash – it’s just not built for that.
My favorite way to make this cheesy cauliflower mash is in my Nutribullet because I can easily shake up the cup to redistribute the cauliflower pieces while blending.
When making larger batches, I have made it in my trusty Blendtec blender (and back in the day my Vitamix) with good results, but it can be annoying to have to remove the lid multiple times to stir the mixture with a spatula to get it to blend. Since we are looking for a nice, thick consistency to our cauliflower mash, we don’t want to add more liquid to make it blend too easily or it will be a very loose puree.
So for that reason my favorite appliance for making this recipe is the NutriBullet, or some other kind of bullet style blender.
More Delicious Cauliflower Mash Recipes
- Bacon & Smoked Gouda Cauliflower Puree
- Cheddar Leek Cauliflower Mash
- Garlic and Chive Cauliflower Mash (Dairy free and SCKC friendly)
- Jalapeno Popper Cauliflower Mash Casserole
- Pepperoni Pizza Cauliflower Mash Casserole
Now you’ve got all of your keto side dishes covered, but if you’re in need of more keto dinner ideas to serve with this cauliflower mash, check out this post of keto dinner recipes next!
Cheesy Cauliflower Mash – Keto, low carb
- Total Time: 17 minutes
- Yield: 2 cups 1x
- Diet: Diabetic
Description
This Keto Cheesy Cauliflower Puree is so thick, creamy, and delicious, you’ll never miss mashed potatoes again!
Ingredients
- 1 large head of cauliflower
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 2 ounces Dubliner Irish Cheddar or other sharp cheddar cheese
- salt and pepper to taste
Instructions
- Clean and trim the cauliflower, breaking it into medium sized pieces.
- Place in a microwave safe bowl with the cream and butter.
- Microwave, uncovered, on high for six minutes.
- Add the garlic powder and stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
- Check that your biggest florets are fork tender, if still hard, microwave another 5 minutes.
- Remove from the microwave and spoon the cooked cauliflower and any liquid into a magic bullet or high speed blender.
- Add the cheese and puree until smooth.
- Season with salt and pepper to taste.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Keto Side dish
- Method: microwave
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 148
- Fat: 11g
- Carbohydrates: 4g
- Protein: 6g
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
You can also download all five of my ebooks, loaded with tasty original low carb recipes in a special bundle for just $19.99!!!
2 sassy girls says
Have made these 3 times using frozen cauliflower according to your directions and they were absolutely incredible! (with the dubliner cheese…YUM) Made last night with 1/2 of a ridiculously large head of fresh cauliflower, and I wayyyy prefer the frozen! Just stocked up on frozen cauliflower and will be making these again and again. I can’t wait to try more of your amazing recipes!
Also, just read your post about falling off of the wagon and can SO relate. I have just gotten back to low carbing after a LONG falling off of the wagon (or jump as you put it!) It was so hard to get back on, but after finding your blog, I am so into it now and feel better than I have in months of carby eating! THANK YOU!
Mellissa Sevigny says
Thanks for this! I need to make the switch to frozen cauliflower because when I buy fresh sometimes I get busy and it sits in the fridge too long and gets gross and I end up tossing it. I HATE that! Frozen would solve that problem and I’d have it whenever I felt the urge to make this – which is often! Especially now that the weather is chilly and I’m in need of more comfort foods! So glad the recipes are inspiring you and helping you feel great while reaching your goals! Welcome back to the wagon! :)
cweb says
Trying this tonight with my G-free hubby and toddler son. Hopefully both will enjoy! Can you steam if you dont have a microwave??? How will I know when it is ‘done’??
Mellissa Sevigny says
Hope the family liked these! Let me know how it turned out with steaming it – in theory other than possibly being too wet it should have worked ok as long as you cooked it until really soft!
Anonymous says
Oh my, Mellissa, you have saved my Thanksgiving! I’ve got lots of health issues that require, among many other restrictions, a low-carb diet. I eventually fall off the wagon, in part because I crave something “good.” I’ve been wondering how I would do this holiday season, and now I know! Made this last night with the Dubliner cheese, and it was fabulous! I thought I was eating mashed potatoes, and when I got to my second helping I said, “This is going to get me through the holidays!” And so easy, too — I cut up part of the cheese into the right sized pieces for this recipe, so holidays, bring it on, I’m ready for you!
One question — Do you know if this recipe will freeze? That would be too perfect for words! xxoo Mary
Mellissa Sevigny says
Hey Mary, so glad you loved this one! I don’t know if it will freeze or not, I never have any leftover ha ha! I don’t see why it wouldn’t though, let us know if you try it and how it works out!
Heidi says
I just made these today, and what I did was follow the instructions on how to “rice” cauliflower from Big Red Kitchen’s Blog at http://www.bigredkitchen.com/2012/05/the-fastest-way-to-rice-cauliflower-video/
Once I processed it through my blender, I strained it as she showed, and then used my hands to ring it out tightly one handful at a time. I put it in a microwave safe dish and microwaved for 5 minutes, checked to see if there was liquid in the bottom of the dish (there was not), and then I added my cream, butter and seasonings. I then microwaved an additional 4 minutes. I then added the cheese, combined, and then pulsed thru my blender once again to get it creamy. The ricing trick she shows would work well to make rice subs, or the oatmeal consistency needed for the Cheesy Cauliflower Tater Tots recipe at https://029.asdfasdfasdfge23973.workers.dev/2012/01/cauliflower-tater-tots.html
I am so glad I found this recipe. I only used grocery store brand extra sharp cheddar, and it was very good just with that. Now if I can trick hubby with these at dinner time, it will be a win-win… that is, if I share them and they’re not all gone by the time he gets home! LOL
Mellissa Sevigny says
That video by Big Red Kitchen was so awesome – I use her method all the time for other cauliflower recipes! Glad you liked it and I hope that your husband did too! :)
MediaBaron says
Finally got around to making this tonight and it was great! I even screwed-up and tossed the cheese into the bowl with the cauliflower, cream and butter into the microwave so there was some cheese loss due to plastering the cooking bowl. Still was delicious. I’ll remember to add cheese later in the food processor next time. Wasn’t grainy, I made sure to take off any tough parts. A keeper and hard to believe it’s so low in carbs. Went well with some cajun salmon I made.
I put it in my My Fitness Pal recipe log as Cheesy Cauliflower Smashed Faux-tatoes.
Mellissa Sevigny says
Glad you liked it! Cajun salmon sounds delicious too!
Unknown says
I hate cauliflower. I have tried it fried, in a gratin, and mashed and until my husband made this tonight as a keto friendly side dish I thought I would never like this vegetable. This method made them taste exactly like homemade mashed potatoes! Heaven! Thank you so much for your recipes.
Mellissa Sevigny says
Hooray! Another convert! :)
Lindsey Ashton says
Loved this recipe! Thank you for sharing. I noticed mine was grainy when I used the high speed mixer, but then I put it in the food processor and it made a huge difference. There are so many different things you could do with this recipe depending on what you’re trying to accomplish :)
Mellissa Sevigny says
I agree Lindsey! I eat this all the time and in many combinations – never gets old! :)
Marge Burkell says
I couldn’t understand all the recipes I am finding that have cups of chicken broth, etc. I just read yours and am going to try it the way I originally thought made sense, to me.
I am going to just cook the cauliflower in the ziploc steamer bags, then treat them like potatoes, adding half and half, butter and in this case a cheddar cheese while mashing them!
Sounded good to me before I started my research and after your post I think I am on the right track! Fingers crossed!
Mellissa Sevigny says
I agree with you on the chicken broth Marge! Hope you liked these – let me know how they came out!!!
Anonymous says
I’ve overcome the texture issue by using my peeler to whip away the stalk outer layers. works a treat! Kids were not fooled, but no one complained either. I did lower cal version, low-fat milk and low-fat mozzerella and 2 teasp of super aged parmesan. Yummo! Cauliflower going in the garden this year for sure!!
Mellissa Sevigny says
Glad you were able to get it by the kids – this is still one of the few dishes that I can’t get my husband to eat! The hatred of cauliflower is strong in that one! :)
Divadragon says
Made these tonight, and oh my goodness they were awesometastic! I cooked them for twice as long because I wasn’t sure if the stalks were soft enough and used my food processor. Came across your lovely blog on r/keto, and I will definitely be making several of your other low carb recipes in the next few weeks :D
Mellissa Sevigny says
Thanks so much Diva! Love your word “awesometastic” – might have to steal that one! ;)
Pelaymi says
Hello! I love your blog. I have tried making cauliflour mashed “potatoes” 3 times now. I have not once had them come out nice and fluffy like yours! It turns into runny baby food mush. It’s more the texture of apple sauce than thick fluffy potatoes. I used a blender… we don’t have a large enough food processor. But in your recipe it says you use a blender too. Please help me and my faux-tatoes!
Mellissa Sevigny says
Hi Pelaymi! Sorry you aren’t having good results with the recipe. It sounds as though you might not be cooking them long enough, the only time I have a texture problem is if they are still underdone. One other time I had an issue with the fibers on the stalk making it kind of gritty – now I trim it off and I don’t have any problems with it. If it won’t get smooth, try adding a little more cream. Then reheat it because it’s also possible that your cheese isn’t melting enough and that’s causing a texture issue. Hope that helps – when it works it’s amazing so I really want you to get to experience it! :)