Creamy Mashed Cauliflower
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Simple enough for weeknight dinners and special enough for the holiday table, this easy mashed cauliflower recipe is one of those back-pocket side dishes every home cook needs.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Creamy, buttery, and comforting, this mashed cauliflower recipe comes together with just a handful of ingredients in about 25 minutes. It delivers a silky, flavorful mash that lets cauliflower shine. Even the biggest mashed potato fans are often surprised by how much they love it.
My favorite review came from my friend Heather after she tested the recipe. Her text said it all: “OMG so good, just licked the bowl of my Cuisinart.”
This creamy cauliflower mash pairs nicely with comfort food favorites, like my classic meatloaf or turkey meatloaf, onion-braised beef brisket, or braised short ribs.
“Delicious, delicious, delicious–it’s just like eating mashed potatoes. So, simple to make, and quick too.”
What You’ll Need To Make Mashed Cauliflower
- Cauliflower: Its mild flavor and naturally creamy texture make it the perfect base for a silky purée. Look for a firm, heavy head with tightly packed white florets.
- Chicken Broth: Rather than boiling the cauliflower in water, this recipe gently steams it in chicken broth, seasoning it from the inside out and adding savory depth. Vegetable broth works well if you’d like to keep the dish vegetarian.
- Butter: A few tablespoons of butter add richness and help create the smooth, velvety texture that makes this mashed cauliflower so satisfying.
- Fresh Thyme: Lends subtle earthy flavor without overpowering the cauliflower. Chives also make a delicious alternative.
- Salt & Freshly Ground Black Pepper: Simple seasonings are all you need to enhance the cauliflower’s delicate flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Steam the cauliflower florets. Cooking the cauliflower in chicken broth instead of water infuses it with flavor from the start. You want to steam it until it’s very tender. It should mash easily with a fork so the purée blends up silky smooth—cauliflower that isn’t cooked all the way through won’t blend smoothly and can leave you with a grainy texture.
Step 2: Purée until smooth. Transfer the cooked cauliflower to a food processor with the butter and a few tablespoons of the cooking liquid, then process until completely smooth. Be careful not to add too much of the broth—you can always add more if needed, but too much can make the mash thin or watery.
Pro tip: If you prefer a little more texture, pulse the cauliflower instead of running the processor continuously. This gives you more control and lets you stop when it’s exactly where you want it.
Step 3: Finish and serve. Taste the purée and adjust the seasoning with salt and pepper, then stir in the fresh thyme. Serve hot alongside your favorite comfort foods or holiday favorites. The mashed cauliflower keeps nicely in the fridge for 3 days or can be frozen for up to 3 months.
Easy Variations
- Loaded: Top with shredded cheddar, chopped chives, crumbled bacon, and a dollop of sour cream for all the flavors of a loaded baked potato—minus the potato.
- Cheesy: Blend in a handful of freshly grated Parmesan or Gruyère for extra richness and a nutty depth of flavor. Freshly grated cheese melts much more smoothly than pre-shredded.
- Roasted Garlic: Blend in a few roasted garlic cloves for a mellow, sweet garlic flavor.
- Pesto: Replace 1 to 2 tablespoons of the butter with pesto for a fresh, herby twist and a subtle green color (omit the thyme).
- Brown Butter: Swap the butter for brown butter. It takes just a few extra minutes to make but adds incredible nutty, toasty flavor.
- Truffle: Finish with a light drizzle of truffle oil and a sprinkle of flaky sea salt for an elegant finishing touch.
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Creamy 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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This was absolutely delicious I could have eaten the entire recipe standing in the kitchen! I used chopped parsley as I didn’t have thyme. I can’t wait to make it again. People had told me of this cauliflower thing as a substitute for mashed potatoes, and I must admit I thought it sounded awful but it’s not a substitute, it’s a stand alone and will be on my Christmas menu for sure. Thanks Jen
Hadn’t read the reviews and thought the same thing – could replace mashed potatoes! This dish is fantastic! Can’t wait to pair it with a havarti grilled cheese sammy. Used more of the broth and salted butter and it was fine. Also drizzled some sage & mushroom infused olive oil over it for presentation. Looking forward to trying more of your recipes.
I tried this last night and absolute loved it, can easily replace mashed potatoes, mu husband even liked it. This will be a regular now on.
I am a vegetarian. Can I use vegetable broth instead of chicken broth?
Absolutely!
I was thinking about pairing the pureed cauliflower with your Broiled Asian-Style Flat Iron Steak instead of the buttered rice you suggest. My kids LOVE cauliflower. Any ideas to give this a more Asian-style profile? Thanks! (P.S. We are working our way through all your recipes, and haven’t met one that didn’t get two enthusiastic thumbs-up from our whole crew. Thanks!)
Hi Amy, Glad to read you are enjoying the recipes! You could omit the salt and add a tablespoon of soy sauce to the chicken broth instead. You could also add 1/2 teaspoon of Asian sesame oil along with the butter.
We used your suggestions last night and the cauliflower was delicious! Next time, I’ll double the recipe for my cauliflower-loving crowd. Thanks!
OMG! Tonight I made these for supper and I don’t think I will ever be able to eat mashed potatoes again. Give it a try, you will not regret it.
Great recipe. Tastes just like mashed potatoes but healthier. The only thing I would add to the recipe is to be careful not to over puree since you don’t want to liquify the cauliflower.
Is there a way to reduce the sodium? While it is healthy, I am trying to keep the sodium down for my family. Thanks
Hi Kerri, Feel free to reduce or omit the salt.
I was wondering why is the carb count so high per serving?
Hi Dana, I don’t believe 13g is high; most low carb diets call for between 50-150 grams per day.
Jenn — I think Dana was saying that the carb count is probably wrong. Cauliflower is very low carb. — Deb
How much in advance of a meal can this be made? How long will it keep in the fridge?
Hi Paula, It can be made several days ahead of time and reheated in the microwave.
Jenn, you mention steaming the cauliflower, but I see no mention of using a steamer basket. Is the cauliflower actually boiled in water, then drained?
Karen, You just steam the cauliflower in the chicken broth for about 2o minutes, or until the cauliflower is very tender. No basket necessary!
I don’t understand this answer. Cauliflower is either placed IN boiling/hot water (not what I would think of as steamed) or placed in some kind of a container OVER boiling water, e.g. not in direct contact with the water. Please explain which way you mean.
Hi Susan, Sorry if you found this wasn’t clear. The cauliflower is place directly into the pot with the broth. Hope you enjoy!