Learn how to make cauliflower mashed potatoes, without the potatoes! This easy mashed cauliflower recipe is so good that you may not be able to tell the difference, because who can resist the buttery goodness of sautéed garlic and sour cream in the mix. 😉
Whether it's for holiday cooking or anytime of the year, this creamy cauli mash recipe is a keeper! It makes it SO simple and delicious to up your veggie intake for the day by sneaking cauliflower into this amazing side dish.
This recipe pairs especially well with steak, chicken or turkey such as this walnut chicken or Parmesan chicken, and especially when you add some roasted Brussels sprouts, asparagus, broccolini or Swiss chard into the mix. And if you've arrived here just looking for good old fashioned mashed potatoes, here's a great recipe for homemade mashed potatoes or mashed sweet potatoes.
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❤️ Why you'll love this recipe
- Tastes like mashed potatoes, without the potatoes!
- Garlicky and savory with a creamy texture
- Takes only 30 minutes to make
- Delicious way to eat more cauliflower
- Super versatile side dish for anytime of the year
🌿 Ingredients
All of the ingredients you'll need to make this recipe are readily available at any grocery store. And note that if you're not a big garlic fan, you can easily leave that out and still enjoy a delicious, creamy cauliflower puree.
See recipe card below for exact quantities.
📝 Instructions
Ready to learn how to make mashed potatoes using cauliflower? Awesome! Let's begin.
Step 1: Trim all the green leaves away from your cauliflower, wash, and then chop it into quarters.
Step 2: Chop the quarters into even smaller 1-2 inch chunks, cutting away the inner stalks as you go. Also, mince a couple cloves of garlic and set it aside for now.
Step 3: Fill a medium pot with an inch of water or so and place the cauliflower florets into a steamer insert inside the pot. Cover, bring the water to a boil, and steam your cauliflower for about 12-14 minutes or until it's easily pierced with a fork.
Pro tip: If you don't have a steamer insert, just add the cauliflower directly to the water, cover and boil for 15 minutes or until tender, and then drain.
Step 4: Meanwhile, warm a little butter over medium-low heat in a small saucepan and sauté the minced garlic for a few minutes until it's just golden brown (don't let it burn.) Remove the saucepan from the heat and set aside.
Step 5: Add the cauliflower, garlic and butter mixture, sour cream, and salt and pepper to a food processor fitted with a standard S blade and process for a minute or two, stopping a few times to scrape down the sides with a plastic spatula.
Pro tip: If you don't have a food processor, you can use a potato masher to mash everything together. It won't be as creamy in consistency, but it'll still be just as delicious.
Step 6: Test the taste and add extra salt and/or pepper if necessary, and then serve immediately and top with freshly chopped parsley, if desired.
📋 Substitutions
This recipe is vegetarian and gluten-free as written. Feel free to make any of the following substitutions:
- Vegan mashed cauliflower - use plant-based butter or olive oil, and vegan sour cream or cream cheese
- Dairy free mashed cauliflower - same as above for vegan
- Garlic - use some garlic powder if you don't have any fresh garlic on hand; add it directly to the food processor before you blend everything together
- Butter - use ghee, olive oil, coconut oil, or a plant-based butter substitute
- Sour cream - use Greek yogurt, cream cheese, or a plant-based sour cream/yogurt/cream cheese
📖 Variations
Here are a couple variations you can try:
- Creamy mashed cauliflower (no garlic) - just leave out the garlic; no need to replace it with anything
- Cream cheese mashed cauliflower - use cream cheese instead of sour cream
- Roasted mashed cauliflower - instead of steaming, roast your cauliflower florets for 20-25 minutes at 425°F, then continue as written
- Cheesy mashed cauliflower - add a little shredded cheddar or Parmesan cheese just before you process your cauliflower
- Loaded mashed cauliflower - add cheese as above, and top with bacon bits, chives, sliced scallions, extra butter or sour cream, or anything else you'd like to add
- Kid friendly - cut back a little on the amount of fresh garlic, leave out, or substitute a little garlic powder instead
🔪 Equipment
Here is the equipment you'll need to make this recipe:
- cutting board
- chef's knife
- medium pot
- steamer insert (optional, but recommended)
- food processor or potato masher
- plastic spatula
🍱 Storage
Leftover mashed cauliflower will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
🎉 Top tip
Make sure to keep an eye on the garlic as it sautés in the butter. It'll be ready quickly and it's best to take it off the heat as soon as you first see it start to brown but not burn. This will impart an amazingly rich garlicky flavor to your mashed cauliflower "potatoes". 🙂
Enjoy!
💭 FAQ
To make mashed cauliflower with a creamy consistency, start by steaming your cauliflower for at least 12 minutes until it's easily pierced with a fork. Blend in a food processor with your favorite seasonings and add a little sour cream and melted butter for extra creaminess.
Yes, you can start with frozen cauliflower to make mashed cauliflower, however it may be a little runnier due to icy sections in the packaged product. To avoid this, defrost the cauliflower first and squeeze out extra water using a clean dish towel or paper towel.
Yes, to make vegan mashed cauliflower, use plant-based butter or olive oil instead of regular butter, and vegan sour cream or cream cheese in place of the sour cream.
Mashed cauliflower pairs well with simple seasonings like garlic, sea salt and freshly ground black pepper, and garnishes including fresh chopped parsley or chives.
🍳 Recipe
Garlic Mashed Cauliflower
Ingredients
Equipment
Method
- Prep: Trim the leaves from the cauliflower, wash, and chop into quarters and then smaller 1-2 inch chunks, cutting away the inner stalk. Mince the garlic and set aside.
- Steam: Fill a medium pot with an inch of water and place the cauliflower florets into a steamer insert inside the pot. Cover, bring to a boil and steam for about 12-14 minutes or until the cauliflower is easily pierced with a fork. If you don't have a steamer insert, just add the cauliflower directly to the water, cover and boil for 15 minutes or until tender, and then drain.
- Sauté: Meanwhile, warm the butter over medium-low heat in a small saucepan and sauté the garlic for a few minutes until just golden brown (don't let it burn.) Remove pan from heat and set aside.
- Process: Add the cauliflower, garlic and butter mixture, sour cream and salt and pepper to a food processor fitted with a standard S blade and process for a minute or two, stopping a few times to scrape down the sides with a plastic spatula. Test the taste and add extra salt and/or pepper if necessary.
- Enjoy: Serve immediately and top with freshly chopped parsley, if desired. Leftover mashed cauliflower will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
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