This easy mashed cauliflower only has four ingredients and takes about 20 minutes. It's fluffy and creamy at the same time, and you might even forget that you're not eating potatoes.
Why We Love This Cauliflower
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 easy 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 and serve with salmon.
This mashed cauliflower is also perfect for a healthy Thanksgiving or Christmas dish—your guests might not even miss the potatoes.
Ingredient Notes and Substitutions
This mashed cauliflower only requires 4 ingredients, so there's not much to discuss here, but here's what you'll need:
Cauliflower: We use one big head of cauliflower if we're making a single recipe (but we often double it!). If you'd rather buy pre-cut florets, you'll need 1.5 to 2 pounds.
Butter: We use unsalted butter; if you prefer salted butter, that's fine—just omit some of the salt in the recipe. If you're following a Whole30 or paleo diet, use ghee instead.
Salt and black pepper: Freshly ground is the best!
Step 1: Add cauliflower florets to a medium or large pot 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.
Step 2: Once the cauliflower is done, drain the water and add the cauliflower back to the pot. 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. Then place it back into the pot.
Step 3: Add butter, salt, and black pepper and stir until the butter melts. Serve with extra butter and cracked black pepper on top.
- 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 shrimp, salmon, tuna, or chicken. Try our air fryer miso salmon or teriyaki shrimp.
- Add gravy to the top for a Thanksgiving-style side
Frequently asked questions
Yes! If you use salted butter, don't add in all of the salt right away. Add a little bit at a time and taste as you add.
Yes! This cauliflower reheats well. Just store it in an air-tight container in the refrigerator for up to 4 days. When you're ready to eat it, reheat it in a pot over medium-low heat or in the microwave until warm.
Sometimes it takes a while for the cauliflower to get smooth. Keep blending and it'll smooth out.