Creamy Low Carb Cauliflower Mash

This creamy low carb cauliflower mash is a rich, keto-friendly alternative to traditional mashed potatoes, made by steaming cauliflower and blending it with butter, garlic, and cream for a smooth, indulgent texture that pairs beautifully with a variety of main dishes.

Course Side Dish

Cuisine American, Keto

Keyword cauliflower mash, creamy cauliflower, gluten free, keto side dish, low carb mashed potatoes

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 185kcal

Equipment

Chef's knife
Cutting board
steamer basket or steaming insert
large pot with lid
Colander
food processor or high powered blender
Rubber spatula

Ingredients

Cauliflower Mash

1 head cauliflower cored and cut into florets, about 2 pounds
3 tablespoons unsalted butter plus more to taste
1/4 cup heavy whipping cream room temperature
2 cloves garlic minced or pressed
2 ounces cream cheese softened and cubed
1/4 cup grated Parmesan cheese finely grated, optional but recommended
1 teaspoon kosher salt plus more to taste
1/4 teaspoon black pepper freshly ground, plus more to taste

Optional Toppings

2 tablespoons chopped fresh chives or parsley for garnish
2 tablespoons cooked bacon crumbled, optional

Instructions

Prepare the cauliflower by removing the leaves and core, then cutting the head into evenly sized florets and rinsing them under cool water.
Add a few inches of water to a large pot, place a steamer basket or insert inside, bring the water to a simmer over medium heat, and add the cauliflower florets to the steamer.
Cover the pot and steam the cauliflower until very tender and easily pierced with a fork, about 10 to 12 minutes, then remove from the steamer and transfer to a colander to drain well.
Let the steamed cauliflower sit in the colander for a few minutes, then gently blot it with paper towels or a clean kitchen towel to remove excess surface moisture so the mash will not be watery.
While the cauliflower drains, melt the butter in a small saucepan or skillet over low heat, add the minced garlic, and cook just until fragrant and softened, about 1 minute, without browning the garlic.
Transfer the well drained cauliflower to a food processor or high powered blender and add the melted garlic butter, heavy cream, cream cheese, Parmesan, salt, and black pepper.
Blend or process the mixture, stopping to scrape down the sides as needed, until the cauliflower mash is completely smooth and creamy, adjusting the texture with a splash more cream if you prefer a looser mash.
Taste the mash and adjust the seasoning with additional salt and pepper if needed, then transfer to a serving bowl and top with extra butter if desired.
Garnish the cauliflower mash with chopped chives or parsley and crumbled bacon if using, and serve hot alongside your favorite keto protein.

Notes

For the best texture, make sure the cauliflower is very tender but not waterlogged, and always steam instead of boil to avoid excess moisture. The mash can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 1 month, then gently reheated on the stovetop or in the microwave with a splash of cream or butter to restore creaminess. For a stronger garlic flavor, you can use roasted garlic in place of the sautéed garlic, and for a loaded baked potato style mash, stir in shredded cheddar and add extra bacon and chives on top.

Nutrition