This easy Mashed Cauliflower is a delicious, low carb & keto friendly side dish. With 5 flavor variations and instructions for making it on the stove or in the Instant Pot.
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I love a creamy side dish like Sour Cream Mashed Potatoes, Mashed Sweet Potatoes and Creamy Polenta. But when you’re looking for a perfect low carb alternative, cauliflower mash is where it’s at!
I instantly became obsessed with this recipe. So much so that I made it over, and over and over again. In so many different ways.
- I made it on the stovetop.
- I made it in the Instant Pot.
- I added cheddar cheese to it.
- I swirled it with sour cream.
- I added roasted garlic…
And today I’m sharing with you all my tips and tricks for making the BEST mashed cauliflower in 5 different ways!
This keto mashed cauliflower is perfect for any occasion, and I think you’ll love it.
I will say that to me, the cauliflower taste is not very noticeable, so it makes a great alternative to mashed potatoes.
This easy mashed cauliflower recipe calls for using fresh cauliflower florets, cooking them until tender, then mashing them with a potato masher and a little butter. It’s a great recipe made with simple ingredients and the end result is delicious. They’ve got a creamy texture and so much flavor!
Ingredients needed
- Water – Or chicken broth. I find the taste difference isn’t too noticeable.
- Cauliflower – 1 large head.
- Butter – I prefer to use unsalted butter so that I can control the seasonings.
- Salt + Pepper
- ➕ – Additional mix-ins if desired. See flavor variations below. ↓↓↓↓↓
How to make mashed cauliflower
- Cut fresh cauliflower into large florets.
- Place in steamer basket.
- Steam 20 minutes.
- Remove and puree/mash with 3 Tablespoons butter and optional mix-ins.
How to make it in the instant pot
- Trim stem of leaves off cauliflower, but leave head whole.
- Place on trivet in pressure cooker and add 1 cup water.
- Cook on MANUAL for 5 minutes. Quick release pressure.
- Remove and puree/mash with 3 Tablespoons butter and kosher salt and black pepper / or optional mix-ins (see below).
Tip: I have also tried steaming my cauliflower with chicken broth rather than water. I’ve found that it may add a bit more flavor to the cauliflower mash, but the taste difference isn’t too noticeable, so I’ll often just use what I have on hand.
Note: If you prefer a thicker cauliflower mash, you can either either add your cauliflower to a colander and press out some of the water, or wrap it in a couple dish towels and squeeze out some of the water.
FAQs
Your cauliflower mash will keep in the fridge for up to three days. Note that it may begin to separate. Just give it a good stir before serving.
You can freeze it for up to three months.
As written, this recipe is keto friendly.
Tools used
Variations
Wondering what to add to give it extra flavor? Try these easy recipe mix-ins that give the best flavor:
- Roasted Garlic: Try adding in some roasted garlic cloves before processing the mashed cauliflower.
- Sour Cream & Chives: Add 1/4 cup sour cream and 1 Tablespoon chopped fresh chives.
- Pesto: Add 2 Tablespoons prepared pesto.
- Garlic Parmesan: Saute 1 clove fresh garlic with 3 Tablespoons butter before adding to the puree, and add in 1/4 cup parmesan cheese.
- Cheddar Chipotle: Add 1 Tablespoon minced chipotle in adobo and 1/4 cup cheddar cheese.
More cauliflower recipes
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Full Recipe
Easy Mashed Cauliflower
Equipment
- Pressure cooker
- Steamer basket
- Trivet
Ingredients
- Water (or chicken broth)
- 1 large head cauliflower
- 3 Tablespoons butter (unsalted )
- Salt and pepper (to taste)
Instructions
Stovetop
- Cut 1 large head cauliflower into large florets.
- Add cauliflower to a steamer basket and place in a pot filled with water (or broth) to just below the basket. Bring to a boil, reduce heat, cover and steam for 15-20 minutes, until cauliflower is very tender.
- Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 Tablespoons butter. Process until smooth. Alternatively, you can use a blender or immersion blender. Season liberally with salt and pepper, to taste.
Instant Pot
- Trim leaves off 1 large head cauliflower and trim stem. Leave cauliflower whole.
- Add 1 cup water or broth to Instant Pot. Place trivet in pot and place cauliflower on top.
- Place lid on Instant Pot and set valve to seal.
- Cook on MANUAL high pressure for 5 minutes. It will take about 10 minutes for the pressure to build, then a countdown timer will begin.
- Once the cook time is up, quick release the pressure and remove the lid.
- Add cauliflower to a food processor along with 3 Tablespoons butter. Puree until smooth. Alternatively, you can use a blender or immersion blender. Season liberally with salt and pepper, to taste.
Notes
- It will keep in the fridge for up to three days. Note that it may begin to separate. Just give it a good stir before serving.
- You can also freeze it for up to three months.
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