Cauliflower Mash "Potatoes"

This creamy Cauliflower Mash is the perfect keto-friendly alternative to traditional mashed potatoes — buttery, garlicky, and smooth with a hint of Parmesan for extra richness.

Course Side Dish

Cuisine American

Keyword Cauliflower, keto, low-carb, Mashed Potatoes

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 145kcal

Equipment

Saucepan
Food Processor or Blender
Strainer

Ingredients

Main Ingredients

1 large head cauliflower cut into florets
2 tbsp butter
2 tbsp heavy cream
1 clove garlic minced or roasted
1/4 cup Parmesan cheese grated
to taste salt and pepper

Optional Garnish

1 tbsp chives chopped
1 tbsp butter melted, for serving

Instructions

Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10–12 minutes, until very tender.
Drain the cauliflower well and let it sit for 3–5 minutes to allow excess moisture to evaporate. This step ensures a creamy, not watery, mash.
Transfer cauliflower to a food processor or blender. Add butter, heavy cream, garlic, Parmesan, salt, and pepper.
Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning to taste.
Transfer to a serving bowl and top with melted butter and chopped chives. Serve warm.

Notes

For extra flavor, replace some butter with cream cheese or roast the cauliflower instead of boiling it before mashing. Store leftovers in the fridge for up to 3 days and reheat gently on the stove.

Nutrition