This low-carb Cauliflower Mash recipe is delicious and hearty without the potatoes! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy.
Why This Cauliflower Mash Recipe Is So Good
- A low carb side
- Fluffy and not dry!
- Perfectly garlicky!
- Rich and buttery from the sour cream and butter
- Light sour cream
- Garlic salt
- Black pepper
How To Make This Cauliflower Mash Recipe – Step By Step
Separate the cauliflower into florets and discard the core.
Bring about 2 cups of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like “mashed potatoes.” Top with chives.
Cauliflower Mash For Breakfast
It’s been a family favorite recipe, we have this dish at least once every couple of weeks. Leftover Cauliflower Mashed Potatoes make a great accompaniment for breakfast sausage. Simply form cold mashed cauliflower into flat patties, and lightly pan-fry a few minutes each side to get them nice and crispy.
A Chunky Cauliflower Mash Recipe
I like the mashed cauliflower to be a little chunky (like I like my mashed potatoes) so instead of using an immersion blender, I just use a potato masher to mash and stir with the butter and sour cream.
Because the cauliflower is more tender than potatoes, the little chunks are really melt in the mouth – so good!
Additional Add Ons For This Cauliflower Mash Recipe
Top with chives (or whatever you normally like on your mashed potatoes) and you’ve got one heck of a side dish. Here are some add on options:
- Sliced green onions
- Oil — Olive, garlic or chili!
- Herbs — Thyme, rosemary and parsley.
- Curry powder
- Diced bacon
Top Tips For This Cauliflower Mash Recipe
- Save prep time and use cauliflower rice instead! Steam the rice or sauté in a pan with a little water until fork tender.
- You can use light sour cream or opt for buttermilk if you want it even creamier.
- To ensure mashed cauliflower is really light and fluffy (no one wants soggy mashed cauliflower) you must make sure you allow ALL the steam to escape before pureeing it. Cauliflower has a large surface area within those little florets, and it will happily retain much of its moisture.
- Ensure all the water is drained from the pan once cooked, but ALSO leave the lid off for a minute and allow the steam to escape also.
Check Out These Delicious Side Dishes
- Roasted Brussels Sprouts with Grapes
- Cauliflower Fried “Rice” (Chinese style!)
- Korean BiBimBap with zero carbs
- Vietnamese Noodle Salad recipe (uses jicama instead of noodles).
Cauliflower Mashed Potatoes Recipe
- 1 head cauliflower
- 3 tablespoons milk
- 1 tablespoon butter
- 2 tablespoons light sour cream
- 1/4 teaspoon garlic salt
- freshly ground black pepper
- snipped chives
- Separate the cauliflower into florets and discard the core.
- Bring about 2 cups of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
- Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.