Cauliflower Mash (Keto)
This keto cauliflower mash is smooth, creamy, and surprisingly satisfying. It is a simple low-carb alternative to mashed potatoes that still feels rich and comforting.
Ingredient Notes
- Cauliflower: Use a fresh head of cauliflower. Look for one with tight, firm florets and no dark spots. Fresh cauliflower has a better flavor and texture for mash. Cut the cauliflower into similar sized florets so they cook evenly and soften at the same rate.
- Butter: Butter adds richness and flavor to the mash. Cube it so it melts quickly when mixed with the hot cauliflower.
- Heavy Cream: Heavy cream helps loosen the mash and gives it a creamy texture. Use heavy cream or a cream with at least 30 percent fat. In some places this is called double cream.
- Salt: Season the cooking water and adjust again after blending. Proper seasoning makes a noticeable difference.
Expert Tips
1) Drain the Cauliflower Well
Cauliflower holds a surprising amount of water after boiling. If you blend it straight away without draining properly, the mash can turn thin and watery. Let it sit in the colander for a minute or two so the excess moisture drains off before blending.
2) Blend While the Cauliflower Is Hot
Blend the cauliflower while it is still hot. The heat helps the butter melt properly and allows everything to combine into a smoother mash. If the cauliflower cools too much before blending, the texture can become slightly grainy instead of creamy.
3) Taste and Adjust Before Serving
Once the mash is blended, taste it and adjust the seasoning with salt if needed. Cauliflower is mild in flavor, so proper seasoning makes a big difference and brings out the richness of the butter and cream.
4) Bake It for a Different Finish
You can also turn this mash into a baked side dish. Spread the cauliflower mash into a baking dish, top with shredded cheese, and bake until the cheese melts and turns lightly golden. This adds extra flavor and gives the dish a slightly firmer texture.
How to Store
Store leftover cauliflower mash in an airtight container in the refrigerator for up to 3 days. Let the mash cool before storing so excess moisture does not build up in the container.
Cauliflower mash can also be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
How to Reheat
Reheating on the Stovetop: Reheat gently in a saucepan over low heat, stirring regularly. Add a small splash of cream if the mash has thickened too much.
Reheating in the Microwave: Transfer the mash to a microwave-safe bowl and cover loosely. Heat in short intervals, stirring between each, until heated through.
More Recipes You May Like:
- 5 Ingredient Keto Cauliflower Cheese
- How To Make Cauliflower Rice
- How to Make Broccoli Rice
- How to Make Pumpkin Rice
- Keto Green Beans
Cauliflower Mash (Keto)
Ingredients
- 16 oz Cauliflower
- 3 ⅓ tbsp Butter
- ⅕ cup Heavy Cream
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the cauliflower florets and cook for about 10 minutes, until fork-tender.
- Drain the cauliflower well.
- Transfer the hot cauliflower to a food processor. Add the butter, heavy cream, salt, and black pepper.
- Blend until smooth and creamy.
- Taste and adjust seasoning if needed, then serve hot.
Hi… Sahil… Thanks for the recipe. Is there any substitute for the heavy whipped cream??
You can use full fat greek yogurt maybe or just skip it completely.
I left a comment on the vid… I believe the recipe is wrong. Recipe lists heavy whipping cream. You say “heavy whipping cream” in the vid…. but the pictures show a container of sour cream.
No Diane, it’s not sour cream. It’s cream that we get which is 25% in India. In the USA the equivalent is heavy whipping cream which is 35% fat and in the UK you can use double cream which is 40% fat. This particular cream is UHT treated hence it separates into a thick part and whey. It confuses a lot of people because the whipping cream in the USA seems to have a different consistency. 🙂 hope that clears it up. But you could always use sour cream no problem.
THIS. This saved my life from falling into a bunch of carbs. It easy and delicious and my forever option as comfort food. Many congrats to you and thank you for aaaall the recipes! 😀
Such a great replacement for mashed potato! Does this store well in refrigerator (not the freezer)? If yes, then how long?
Yes stores well and about 4-5 days is good.
Oh my! Made this with bacon and a mixture of smoked cheddar and smoked gruyere cheese baked on top. Amazing! Brought it to a work potluck where I’m the only Keto person. I didn’t tell anyone what it was and everyone loved it! They all said my mashed potatoes were really good!! Little do they know……ha ha ha! Thanks for the great inspiration with all of your recipes, and HORNS UP!!!!
Horns up! I’m looking to up my cauliflower game. I tried to make cauliflower mash in the past using “cauliflower rice.” The consistency was a bit gritty and not creamy. Do you think starting from while cauliflower and boiling longer is the key? You rock!
Yes I think using the whole cauliflower and not the pre riced stuff will make a difference.
My potatoes tasted good but runny. I put exactly what was on the recipe above.
I think this is the American HWC which might be a bit runny. What you could do is also put the cauliflower in a tea towel and give it a squeeze to get some of the moisture out which will work fine them with the HWC. Maybe only add half the HWC first and add more if needed. Hope this helps.
I live in Canada and our whipping cream is not thick likes yours so this is what I do: I steam the cauliflower instead of boiling it and find I have less retained water from the cooking process. I also add cream cheese to make up for the runny whipping cream and voila…creamy mashed potatoes.
Dude i cant wait to make this… Even your shirt kick some ass!
You rock man!
I used a tbsp of mascarpone cheese and a tbsp of crème fraiche in addition to heavy cream and it turned out awesome.
I have just finished making them. I followed my fellow Canadian and just used cream cheese and had no bacon so just used the mash and topped with cheddar. Omg they are so good. I can’t wait to have them for Thanksgiving tonight!
Can I use a blender to make this?
yes you can but it might turn into more of a puree but still possible.
Hi. I just saw this. May i ask if i can sub the heavy cream with all purpose cream?
yes
This recipe is amazing!! Loved it! Thank you Sahil!
Hello there, I’m just starting keto, so I’m a bit nervous, my question is, how much bacon and cheese to add without going over my
daily allowance, as you can tell I’m really new to all this, I’ve got your book and thoroughly enjoying it.
For that you got to follow my Keto 101 and calculate your calorie requirements and eat accordingly. Use as much cheese and bacon as you like but you got to just make sure you eat a reasonable portion based on your daily requirements.