This super creamy mashed cauliflower puree is better than potatoes! With plenty of garlicky flavor and none of the carbs, this delicious side dish is the perfect addition to any guilt-free dinner.
I love mashed potatoes — truly. My whole family prefers them silky and smooth, which usually means lots of butter and half-and-half. While delicious, that combination adds a lot of carbs and fat. I wanted a lighter version that still delivered the creamy, comforting texture we all crave.
By accident I discovered the answer: mashed cauliflower. One busy evening my little one made a raspberry mess and I got distracted. The cauliflower I had boiling on the stove turned to very soft, almost mushy florets. Instead of tossing them, I decided to try a substitute for mashed potatoes.
I drained the cauliflower, then added salt, pepper, half-and-half, butter, roasted garlic and chives. I pureed everything in a small food processor until it was ultra-smooth. The result was a silky, rich puree with a subtle sweetness from the roasted garlic and the perfect texture from the processor. One taste and I was sold.
The real test was my husband. I served these with roasted chicken and he ate them right up. When he commented, “I feel bad eating potatoes so late,” I smiled and told him they weren’t potatoes at all — and they had almost no carbs. He was delighted to have a healthier version of his comfort food.
This lighter mash is a simple way to change up a family favorite. It pairs well with roasted meats, fish, poultry or as part of a vegetable-forward meal. With a few easy swaps and optional add-ins, you can tailor the flavor to your family’s tastes.
Skinny Smashers
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
No reviews
Total Time: 20 minutes
Yield: 4 1x
Description
This super creamy mashed cauliflower puree rivals potatoes in texture and flavor. Garlicky, buttery, and smooth, it makes a satisfying, low-carb side for any meal.
Ingredients
Scale
- 1 whole head cauliflower, cut into florets
- 1/2 stick butter (adjust to taste)
- 1 cup half-and-half (use more or less for desired creaminess)
- 5 cloves roasted garlic, mashed or minced
- 3 tbsp chives or scallions, sliced
- Salt and freshly ground pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook cauliflower florets until fork-tender, about 8–12 minutes depending on size.
- While the cauliflower cooks, gently warm the butter, half-and-half and roasted garlic in a small saucepan over low heat so the flavors meld — do not boil.
- Drain the cauliflower thoroughly in a colander, pressing gently to remove excess water so the puree won’t be watery.
- For the smoothest texture, transfer cauliflower to a food processor or blender and pulse until creamy. A high-speed blender, food processor, or immersion blender works best; a potato masher will work with more effort.
- Add about half of the warm butter and cream mixture to the cauliflower and blend to combine. Check the consistency.
- Gradually add more butter and half-and-half until you reach your preferred creaminess. Add in small amounts so the cauliflower absorbs the liquid and doesn’t become too thin.
- Stir in the chives or scallions, then taste and adjust salt and pepper.
- Optional: fold in cooked bacon bits, grated cheese, or other mix-ins you enjoy with mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer or Side
Originally published March 23rd, 2013