This delicious Keto Mashed Cauliflower is an easy side dish that will get the whole family excited! Try this great, low-carb alternative to potatoes with your next meal!
Potatoes are such a popular comfort food, many people struggle to leave their favorites behind when they take on a keto diet. This cauliflower mash does a fantastic job of filling the potato-sized hole in your heart, though!
To make these super creamy, I’ve used cream cheese, heavy cream, and butter. Then the garlic and parmesan take it up to the next level! Even if you’ve got some cauliflower-averse folks in your family, have them give this easy side a shot.
Ingredients for Perfect Keto Mashed Cauliflower:
- Chicken broth: vegetable broth can be used for a vegetarian option.
- Cream cheese
- Heavy cream
- Salt and pepper to taste
How do you make Keto Mashed Cauliflower?
You can make this dish with or without a food processor–It’s really up to your own preferences.
If you prefer a silky smooth texture, then you’re going to want to use a food processor to mash the cooked cauliflower. This results in a mash without and clumps, more like a purée than a classic mountain of mashed potatoes.
Do you prefer more texture and some lumps? Then your potato masher or an immersion blender is the way to go. Your results will be much more like the traditional texture of mashed potatoes.
Will Cauliflower Mash taste like mashed potatoes?
Let’s be honest. There’s nothing in the world like mashed potatoes. However, cooking the cauliflower in broth does an AMAZING job of boosting the flavor of this mash!
The broth is absorbed into the cauliflower, and this eliminates any unpleasant cauliflower aftertaste. Whether your broth is store-bought or homemade, chicken, beef, or vegetable, or even using bullion, this step will make a huge difference in the taste!
How should I store and reheat Cauliflower Mash?
After cooking, allow your mash to cool completely before placing in an air-tight container in the refrigerator. These will keep for 2-3 days in the fridge, so feel free to cook these a day ahead if you’re low on time.
Because of the cream content, I do not recommend freezing your mashed cauliflower. If you would like to prep this ahead, however, you can instead freeze the cooked cauliflower, then thaw, mash, and incorporate the remaining ingredients when you are ready to eat!
To reheat, you may warm in the microwave on high in 1-minute increments until warmed throughout. It’s best to add just a bit of water to your microwave-safe container to ensure the cauliflower doesn’t dry out.
You can also reheat these on the stove! Place the mashed cauliflower in a pan on medium-low heat with a small amount of water, stirring occasionally until warmed through.
What to serve with Keto Mashed Cauliflower:
This side will pair wonderfully with tons of main entrees, especially any that you’d normally serve with mashed potatoes. My favorite is with Pork Chops with Mushroom Cream Sauce--You won’t believe how perfect the sauce is on this mash!
These Easy Keto Steak Wraps add the perfect flavor-bursting combination to amp up the cauliflower, too! You can find more great suggestions to pair with this below:
More Cauliflower Recipes:
I’m fairly new to the “Cauliflower Club,” but I’ve got several recipes that have helped me love it! Using riced cauliflower is a common way to make recipes keto-friendly, like in this Keto Shrimp and Grits or Keto Cheesy Chicken and Broccoli Casserole with Cauliflower Rice!
This Cheesy Cauliflower Casserole is a delicious, creamy recipe that really lets cauliflower shine. And if you’re a bacon lover, I highly recommend this Loaded Bacon Cheddar Cauliflower Casserole, too!
- 1 small head of cauliflower (around 3 heaping cups)
- 2 cups chicken broth
- 2 ounces cream cheese
- 2 tablespoons butter
- 4 gloves garlic, minced or crushed
- 1/4 cup heavy cream
- 1/4 cup parmesan
- Break up the head of cauliflower into florets, removing the large, tough stems. Place the florets in a sauce pan and cover with chicken broth. Bring the broth to a boil, cover and simmer 10-15 minutes until fork tender.
- Drain the chicken broth and add the remaining ingredients and use a potato masher, immersion blender or a food processor to blend until your desired consistency.
- Top with additional melted butter, parmesan, salt, pepper and green onions if desired.
*Salt and pepper to taste.
Nutrition Information:Yield: 6 Serving Size: 3/4 cup
Amount Per Serving: Calories: 126Total Fat: 10gCholesterol: 27mgSodium: 214mgCarbohydrates: 6.4gNet Carbohydrates: 4.4gFiber: 2gSugar: 2.4gProtein: 4g