Mashed Cauliflower

Mashed Cauliflower

Since Jared (gluten-free son) is cutting carbs along with me (though not because he needs to lose weight), he was disappointed when I recently made mashed potatoes.  He loves mashed potatoes and used to eat a huge pile of them.  Seriously.  Unless you have a teenage boy, you can’t imagine how many potatoes he could eat.

But then I told him that it wasn’t mashed potatoes at all.  It was mashed cauliflower.  My husband happens to really like cauliflower, but I don’t serve it very often.  So this dish was a hit all around.

I don’t think they would want to eat it several times a week, but no one missed the potatoes.    And if you are a cheese eater, try searching for other mashed cauliflower recipes.  Many of them use cream cheese.

This recipe is easy to make—just like mashed potatoes, but you don’t have to do any peeling.

4.2 from 6 reviews
Mashed Cauliflower
Recipe type: Side Dish
  • 1 head cauliflower
  • 2 Tablespoons clarified butter, regular butter, or substitute
  • ¼ cup coconut milk or milk of choice
  • ½ teaspoon sea salt
  • ⅛ teaspoon garlic powder
  • 1 Tablespoon dried parsley
  1. Wash and cut the cauliflower.
  2. Steam it until all parts are tender. Drain.
  3. Add milk, butter, salt, and garlic and mash with an electric hand mixer.
  4. Sprinkle with parsley and serve.

This post may contain affiliate links. See my disclosure policy for more information.


  1. KimH says

    These are sooo yummy!! The LowCarb community has been eating them for years.. I have always served them at holidays too and even some people who arent lowcarbers have decided they love them more than potatoes.
    For anyone who is sensitive to the solanaceae family, as well, these are a great replacement.

  2. says

    Bob is a mashed tater lover and I never thought I’d get him to even try mashed cauliflower. But he loves it. I think all he really cares about is something to smother in gravy :) Not really. He actually loves all the slightly odd things I do with cauliflower.

  3. says

    Wait, you’re telling me there’s not a texture issue with this? I love cauliflower and I should probably eat more of it, but for some reason the texture bugs me after a while. But I love mashed potatoes. How is it for the texture. Does it really get soft enough to be like mashed potatoes. I might have to try this. It sounds yummy. <3

  4. says

    Looks so delicious, Linda! I’ve been pureeing mine using a recipe I found in Olivia Newton-John’s Livwise cookbook. So easy and you never know you’re NOT eating potatoes. Makes this food intolerant person happy. I will have to try your with some dairy subs. 😀

  5. colleen says

    Can you add a ‘pin it for later’ pinterest button to your posts. Would be a great way to save.

  6. Jamie Miller says

    I always prefer mine smoother, so I put in the blender. It comes
    out so velvety delicious! But, I suppose, it’s a all a matter of one’s taste.
    I’ve always wondered if it still retains some of that “cauliflower” type
    texture if you don’t really puree it smoothly.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: