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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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 🙂