Quick and simple to prepare, this seasoned mashed cauliflower is a delicious low-carb side and an excellent substitute for mashed potatoes. Flavored with garlic, butter and sour cream, it comes together in under 20 minutes and is perfect alongside a variety of mains or on a holiday table.
These mashed cauliflower ‘potatoes’ are low-carb and keto-friendly without sacrificing flavor. Properly seasoned with garlic and chives, they pair well with seafood, poultry, beef or vegetarian mains and make a comforting addition to any meal.
They’re an easy way to increase vegetable servings in a tasty, family-friendly form.
Why you will love this recipe!
- Quick and easy: Minimal prep and simple steps make this a great weeknight side.
- Healthy: Low in carbs and high in fiber, a lighter alternative to mashed potatoes.
- Versatile: Complements many main dishes—seafood, chicken, beef or vegetarian meals.
Ingredients
- Cauliflower: A mild, versatile base that soaks up seasonings.
- Salt and pepper: Adjust to taste.
- Garlic: Freshly minced for best flavor.
- Sour cream: Adds creaminess; full-fat gives the richest texture. Greek yogurt can be used instead.
- Butter: Salted or unsalted; olive oil is a plant-based alternative.
- Fresh herbs: Chives are recommended; thyme can be added if you like.
How to make cauliflower mashed ‘potatoes’
- Put cauliflower florets in a large pot, cover with water, add 1/2 teaspoon salt, and bring to a boil. Cook until tender, then drain thoroughly.
- Return the drained cauliflower to the pot. Add minced garlic, sour cream and softened butter. Puree with an immersion blender until smooth and creamy, or mash to your preferred texture.
- Serve warm, topped with extra butter and chopped chives. Optionally sprinkle with freshly grated Parmesan.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Boiling the cauliflower in salted water seasons it from the start and improves flavor.
- An immersion blender yields the smoothest result. A food processor or potato masher also works but requires more effort.
Can you make it vegan?
Yes. Replace butter and sour cream with vegan butter and a dairy-free sour cream (or use plain unsweetened plant-based yogurt) for a fully plant-based version.
Can you use fresh or frozen cauliflower?
Both fresh and frozen cauliflower work. If using frozen, cook a few minutes longer. Use about 3–4 cups (roughly 2 pounds) of frozen florets for this recipe.
Can you make it ahead of time?
Yes. Cool the mash, store it in an airtight container in the refrigerator for 3–4 days, then reheat gently on the stove or briefly in the microwave, stirring to restore creaminess.
Can you freeze it?
Yes. For best texture, leave out the sour cream before freezing. Pack the cooled mash into a freezer bag, remove excess air, and freeze up to 6 months. Thaw in the fridge, reheat on the stovetop, then stir in sour cream or yogurt.
More Easy Side Dishes
If you like this mashed cauliflower, try other simple sides such as sweet potato gratin, garlic roasted potatoes, baked potato wedges, or roasted beets and carrots.
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Mashed Cauliflower
Ingredients
- 1 large cauliflower head, cut into florets
- ½ teaspoon salt
- 1 garlic clove, minced
- 3 tablespoons sour cream
- 2 tablespoons butter, softened
- salt and pepper to taste
- Chives, for garnish (optional)
Instructions
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Place cauliflower in a large pot, cover with water, add ½ teaspoon salt, and boil until tender. Drain very well.
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Return cauliflower to the pot. Add minced garlic, sour cream and softened butter, then puree with an immersion blender until smooth and creamy.
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Serve warm, topped with extra butter and chives if desired.
Notes
- Boil cauliflower in salted water to infuse flavor from the start.
- For the smoothest, creamiest texture use an immersion blender; a food processor or masher also works.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes.