Mashed Cauliflower
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These cauliflower mashed potatoes are a low-carb side that doesn't taste like one—and that's the whole point.
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
Ingredients
- 1 head cauliflower (about 2 lb/908 g), cut into ½-in (13-mm) 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.
Notes
Nutrition Information
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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Can this recipe be made ahead and frozen?
Hi Ellen, I can’t say confidently how this would freeze because I haven’t done it – sorry! If it’s helpful though, you can make it several days ahead of time and reheat it in the microwave.
This is a wonderful way to serve cauliflower. The chicken broth adds great flavor. I served this as a side for roasted pork loin, with warm cinnamon apples as another side. That was a really, really good meal, and as delicious as the pork and apples were, I think the cauliflower was the best part.
Cauliflower Puree with Thyme, is now a staple recipe at my house. Keep mashed potatoes for Thanksgiving, make this recipe your go to replacement the rest of the time. Easy to make, love it!
I make this all the time! It’s so delicious, everyone who’s tried it loves it , even the ones who think they don’t like cauliflower. I have both cookbooks and use the site all the time. Never had one disappointment yet, all delicious and easy to make
Easy and delicious!!! Even my picky daughter liked it!
Finally used my ninja to get right texture Yummy!
Great recipe! There are so very many on this website. Every one I have tried is great.
My husband actually thougt this was mashed potatoes! He didn’t think he liked cauliflower. I love cauliflower and this recipe is a wonderful variation. Thanks!
Had to use my Ninja to get the right texture.Yummy! Will definitely make on a regular bases!
Have one family member who does not eat thyme, any suggestions for a substitute herb? I had this dish at a party, delicious.
Thank you
Hi Carrie, you could substitute flat leaf parsley or a scant 1/2 teaspoon of dried thyme (or you could just omit it). It will still be good!
Bomb. We were trying to do a healthier, low-carb Thanksgiving. This was just the trick! Delicious. We will make again and bring to parties when we need a side dish! Thank you! As always, your recipe was a home run 🙂