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Quick and easy to make, this seasoned mashed cauliflower is a great low-carb side dish and a perfect substitute for mashed potatoes. Seasoned with garlic and sour cream it’s ready to serve in less than 20 minutes.
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These easy cauliflower mashed ‘potatoes’ are a great low-carb and keto-friendly alternative side dish. Perfectly seasoned, they are far from bland, and they work great with so many main dishes. It’s a delicious side dish perfect to serve at your Thanksgiving table.
Super simple, super tasty, they are a delicious way to get more veggies onto your plate.
For more cauliflower recipes, be sure to try my Roasted Garlic Cauliflower and Cauliflower Soup.
Why you will love this recipe!
- Quick and easy: There’s really nothing complicated about this cauliflower puree recipe, with a few simple ingredients, it’s perfect to serve as part of a weeknight meal.
- Healthy: Low in carbs and high in fiber, this recipe is a great way to get more veggies into your diet.
- Versatile: This garlic mashed cauliflower recipe is great to serve with so many dishes. It works well with all kinds of seafood, chicken, beef and veggie mains.
Ingredients
- Cauliflower: Cauliflower is super nutritious whilst being low in carbohydrates, sodium, and calories. It’s also fat-free and cholesterol-free. It’s a great source of vitamins C and K.
- Salt and pepper: Added to taste.
- Garlic: Freshly minced garlic adds a really great flavor to the mashed cauliflower.
- Sour cream: To create a creamy texture. I prefer to use full-fat, but you can use low-fat. You could also use Greek yogurt instead.
- Butter: You can use salted or unsalted butter, just adjust the amount of added salt to suit your taste. You could also use extra virgin olive oil instead of butter.
- Fresh herbs and seasonings: Chives. You could also add some chopped fresh thyme but that is optional.
How to make cauliflower mashed ‘potatoes’
- Place cauliflower florets in a large pot and cover with water and 1/2 teaspoon salt. Boil until tender. Drain very well.
- Place the cauliflower in a large pot, add minced garlic, sour cream and softened butter to the pot, and puree using a handheld blender until thick and smooth, or until desired consistency is reached
- Serve warm in a bowl topped with extra butter and chives. If you desire, you can add some freshly shredded Parmesan cheese on top.
Can you make it vegan?
As it stands, this recipe is vegetarian, but it does contain dairy. To make this mashed garlic cauliflower plant-based and dairy-free, simply use vegan butter and sour cream.
Can you use fresh or frozen cauliflower?
Either work in this recipe, you just need to boil frozen cauliflower for a couple of minutes longer. Use about 3 to 4 cups or 2 pounds of frozen cauliflower for this recipe.
Can you make it ahead of time?
Yes! Once you have made your mashed cauliflower, let it cool and then transfer it to an airtight container. It will keep well in the fridge for 3 to 4 days. You can then gently reheat it on the stovetop or for a minute or two in the microwave.
Can you freeze it?
Yes, this keto cauliflower mash is a freezer-friendly side dish, but if you plan on freezing it, it’s best not to add in the sour cream as this can separate. Place the mash into a freezer bag and squeeze out as much air as possible. It will keep well for up to 6 months.
Thaw the frozen cauliflower in the fridge, reheat it on the stovetop, and stir in the sour cream.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Boil the cauliflower in salted water. This will help to add flavor to the dish right from the start.
- Use an immersion blender to get the mashed cauliflower really smooth and creamy. You can use a potato masher or food processor, but it will take a little more effort.
More Easy Side Dishes
If you loved this cauliflower puree, check out some of my other side dish recipes:
Mashed Cauliflower
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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
- Place cauliflower in a large pot and cover with water and 1/2 teaspoon salt. Boil until tender. Drain very well.
- Place the cauliflower in a large pot, add minced garlic, sour cream and softened butter to the pot, and puree using a handheld blender until thick and smooth.
- Serve warm topped with extra butter and chives, if you like.
Notes
- Boil the cauliflower in salted water. This will help to add flavor to the dish right from the start.
- Use an immersion blender to get the mashed cauliflower really smooth and creamy. You can use a potato masher and a hand whisk, but it will take a little more effort.
