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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I made Jenn’s turkey meatloaf tonight, which was delicious, and wanted a light side. I only had frozen cauliflower on hand and I made her mashed cauliflower recipe. I don’t own a food processor. My husband kindly mashed the cooked cauliflower by hand with a potato masher. I followed the recipe and the taste was great but it lacked the creamy texture. Still we enjoyed it with the meatloaf and appreciated ingesting fewer calories! I will definitely pick up a fresh cauliflower and try this easy recipe again!
Jenn,
For the mashed cauliflower recipe, would you cut up the stem into half inch pieces, and add to the steaming pot, and mash them with the florets?
Looking forward to giving this a try! Every recipe of yours that I have made has been such a hit. Thank you!
Glad you’ve enjoyed the recipes you’ve made! Yes, you’d cut the whole head into Half inch pieces. Hope you like this one too!
Jenn, we love this recipe and I’ve made it many times over the years, but I have a question. I never add any of the liquid from cooking (in fact, I drain VERY well, and try to let all of the moisture evaporate before pureeing), but the cauliflower always looks much “softer” than your photo, and doesn’t mound. I do use the butter, and thyme – and it’s delicious! One time I briefly debated trying to thicken it by adding some instant potatoes, and was glad that it was just a passing thought. Would you say that yours is normally as “thick” as it appears, and if so, what do you think causes mine to be so much softer?
Thank you
Hi Judy, sorry you’ve had a problem with this. You may be over cooking it a little so, next time, I wouldn’t cook it quite as long. Also, you could try adding a bit more cauliflower to bulk it up a bit. Hope that helps!
OH MY!!!! Delicious, delicious, delicious–it’s just like eating mashed potatoes. So, simple to make, and quick too. Thanks Jenn, another winner.
Had a small cauliflower, just enough for two, so halved ingredients. Had to add extra broth, immersion blender did not make a creamy texture. Has anyone tried a ricer for this? Good flavor, nice change from potatoes. Would make again.
Oh boy, these are amazing!! My husband and I ate the entire batch in one meal. And guilt free with minimal butter and no cream. This is a keeper.
Just made this today. Very yummy. Will certainly use this again and again as the only other ways I will eat cauliflower is sauced with bechemel, hollandaise or mornay. Might even try this with a drop of liquid smoke or by caramelizing the cauliflower in the oven before pureeing it.
Hi Jenn. I don’t have a food processor. Can I use a hand held immersion blender? Your recipes are my go-to all the time! Lorna
Sure, Lorna, that’s fine – enjoy!
Can this be frozen?
I can’t say for sure how this would freeze because I haven’t done it – sorry! If it’s helpful, you can make it several days ahead of time and reheat in the microwave.
Hi! Her more recent post on Nov 7, 2024 says: For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Annie, thanks for pointing that out. Since responding to that question, I’ve frozen it and have been happy with the texture after thawing.
This is a lovely recipe. I reduced the ingredients for two adults. I added a few small garlic cloves to the cauliflower and stock. Puréed it and it was delicious. I served it with tempura seafood.