Cauliflower mash becomes smooth and creamy when the florets are cooked until tender, drained thoroughly, and blended with garlic, butter, and cream cheese.
Cauliflower Mash That Is Creamy, Not Watery
The crucial step is removing surface moisture before blending. This recipe makes four low-carb side servings in about 25 minutes.
- Prep: 5 minutes
- Cook: 12 to 15 minutes
- Finish: 3 minutes
- Yield: 4 side servings
Ingredients
- 1 large cauliflower head, about 2 lb
- 2 garlic cloves, peeled
- 2 tbsp unsalted butter
- 2 oz plain cream cheese
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp chopped chives
How to Make Creamy Cauliflower Mash
- Cut cauliflower into 1 1/2-inch florets.
- Add 1 inch of water to a large pot and insert a steamer basket.
- Add cauliflower and garlic, cover, and steam 12 to 15 minutes.
- Drain and let the florets release steam for 3 minutes.
- Transfer to a deep bowl with butter, cream cheese, salt, and pepper.
- Blend for 60 to 90 seconds until smooth.
- Taste, adjust seasoning, and top with chives.
How to Control the Texture
- For thicker mash, return it to low heat for 2 minutes while stirring.
- For a looser texture, blend in 1 tbsp warm milk.
- For a rustic texture, pulse briefly instead of blending continuously.
- Avoid adding cooking water before testing the finished consistency.
Storage and Reheating
- Refrigerate cooled mash for up to 4 days.
- Reheat covered in the microwave in 45-second intervals.
- Stir between intervals and add 1 tsp butter if needed.
- Freeze up to 1 month, then thaw overnight in the refrigerator.
Serve with baked chicken breast, lemon garlic cod, or garlic butter shrimp.
Cauliflower Mash FAQ
Why is my mash watery?
The cauliflower likely retained cooking water. Drain thoroughly and cook the finished mash over low heat.
Can I make it dairy-free?
Use olive oil and a plain unsweetened dairy-free cream cheese, then adjust salt after blending.