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If you’re keeping it low carb for the holidays, you need to try my cauliflower mashed potatoes! Once blended with sour cream, butter and topped with chives, it’s really hard to tell the difference visually. These are a hearty side dish that are lower in calories and carbohydrates as compared to potatoes.
The mashed cauliflower actually has the texture of potatoes. I like to call them “fauxtatoes” around here and every time I make them, my kids honestly have no idea it’s cauliflower.
Ingredients to make the recipe
- Cauliflower: Cauliflower is a great low carb alternative to potatoes and it’s high in fiber, B vitamins and contains antioxidants. When mashed it has a fluffy consistency!
- Butter: Butter adds a great flavor to the cauliflower and helps to bring out the natural nuttiness. I use salted, but you can also use unsalted if you prefer.
- Cheese: I use a mixture of parmesan cheese for flavor and cream cheese to add extra creaminess.
- Seasonings: Garlic, salt and fresh chives, for serving.
How to make mashed “potatoes” using cauliflower
- Cut the cauliflower into florets and sauté in a skillet with butter.
- Add water to the skillet, bring to a boil and cook until tender.
- Drain the cauliflower and place in a bowl with the other ingredients.
- Use an immersion blender to blend into a creamy consistency.
Tips to make this recipe
- Cut the cauliflower into evenly sized florets. This will help them to cook through evenly. Check out my post on How to Cut Cauliflower for tips.
- Use an immersion blender to blend the cauliflower. If you don’t have an immersion blender, you can use a potato ricer or you can do it by hand with a potato masher. I do find that I get the best results with an immersion blender though.
- Add finely minced garlic instead of garlic powder for a stronger flavor. But make sure to mince it finely so you don’t have garlic lumps. Check out my How to cut garlic post to learn how to prepare it quickly and easily.
- Ring the cauliflower in a kitchen towel to remove extra moisture. This allows you to add more liquid ingredients like milk or sour cream without worrying about the mashed cauliflower being too loose.
Frequently asked questions
Yes! This cauliflower mash can be made up to 3 days ahead of time, making it an ideal side for a holiday meal. Make the recipe and let the cauliflower cool to room temperature before storing it in an airtight container in the fridge. Reheat the mashed cauliflower in a pot over a low heat until heated through.
Cauliflower is a fairly bland vegetable and so it easily replaces the classic mashed potato. It’s not as starchy but it has a similar thick consistency. The added garlic powder and cheese makes this such a tasty side everyone will love!
I prefer not to use a food processor as it is very easy to over process the mash and it can turn soupy. If you do use a food processor, pulse it so that it gradually blends and you have more control.
More low carb cauliflower recipes:
More Thanksgiving recipes:
- Melting Sweet Potatoes
- Baked Cranberry Sauce
- Butternut Squash Mac and Cheese
- Holiday Brussels Sprouts
- Vegetarian Stuffing
If you’ve tried this healthy-ish feel good Cauliflower Mashed Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Cauliflower Mashed Potatoes
- Steam the cauliflower until fork tender, about 10-12 minutes. Allow the cauliflower to cool enough to handle and then use a paper towel to dab it dry as much as possible.
- Place the warm cauliflower in a large bowl along with the parmesan cheese, butter, cream cheese, garlic powder and salt. Use an immersion blender to blend until smooth and creamy, about 30-60 seconds. You can also mash them with a fork for a more chunky consistency.
- Serve warm with fresh chives, and melted butter, if desired.