We love mashed potatoes, but they tend to be a nuisance (who has time for all that peeling and cutting?), so we only eat them on special occasions. But even so, I find myself craving them with tangy fish and savory chicken and beef dishes, so I wanted to come up with a healthier, fuss-free version of a mash that I'd be happy to make on a weeknight. This creamy mashed cauliflower fits the bill. The cauliflower boils quickly, there's no peeling involved, and it's so versatile. Load it with butter and serve with chicken or turkey, top it with gravy, or throw in some wasabi or horseradish to serve with teriyaki shrimp or salmon.
This mashed cauliflower only has four ingredients (including salt and pepper, which doesn't even really count), takes about 20 minutes, and clocks in at less than 100 calories per serving. It's fluffy and creamy at the same time, and you might even forget you're not eating potatoes. Michael practically licked his plate.
Here's what you need.
- Cauliflower
- Butter (or ghee for Whole30/Paleo/dairy free)
- Salt
- Black pepper
Here's how to make this creamy mashed cauliflower.
Add cauliflower florets to a medium or large saucepan and add enough water to cover the cauliflower. Add a generous pinch of salt to the water, put the pot over high heat, and bring to a boil. Cook the cauliflower until it's tender and easy to pierce with a fork, about 10-15 minutes.
Once the cauliflower is done, drain the water and add the cauliflower back to the pan. Use an immersion blender to blend the cauliflower until it's smooth like mashed potatoes. If you don't have an immersion blender, place the cauliflower in a blender or food processor and blend until it reaches your desired consistency, and then place it back into the saucepan.
Add butter, salt, and black pepper and stir until the butter melts. Serve with extra butter and cracked black pepper on top.
Different variations.
- Add bacon, sour cream, cheddar cheese, and chives to the top to turn this into loaded mashed cauliflower
- Blue cheese, bacon, and chives would put a different spin on the loaded mashed cauliflower concept
- Add wasabi or horseradish and serve these with teriyaki shrimp, salmon, or chicken. They'd also be great with ahi tuna
- Add gravy to the top for a Thanksgiving-style side
Other recipes you may be interested in...
- Teriyaki Shrimp with Horseradish Mashed Cauliflower
- Creamy Cottage Cheese Mashed Potatoes Three Ways
- Quick and Healthy Cauliflower Fried Rice
Quick and Easy Creamy Mashed Cauliflower
This creamy mashed cauliflower only has four ingredients (including salt and pepper, which doesn't even really count), takes about 20 minutes, and clocks in at less than 100 calories per serving. It's fluffy and creamy at the same time, and you might even forget you're not eating potatoes.
3
servings5
minutes15
minutes90
kcal20
minutesPrevent your screen from going dark!
Ingredients
1 head 1 of cauliflower, cut into florets
2 tablespoons 2 unsalted butter (use ghee for Whole 30/Paleo/dairy free)
½ teaspoon ½ salt
½ teaspoon ½ black pepper
Directions
- Add cauliflower florets to a medium or large saucepan and add enough water to cover the cauliflower. Add a generous pinch of salt to the water, put over high heat, and bring to a boil. Cook the cauliflower until it's tender and easy to pierce with a fork, about 10-15 minutes.
- Once the cauliflower is done, drain the water and add the cauliflower back to the pan. Use an immersion blender to blend the cauliflower until it's smooth like mashed potatoes. If you don't have an immersion blender, place the cauliflower in a blender or food processor and blend until it reaches your desired consistency, and then place back into the saucepan.
- Add butter, salt, and pepper and stir until the butter melts. Serve with extra butter and cracked black pepper on top.
Notes
- See notes above on possible variations of this mashed cauliflower.
