Last Updated on August 15, 2023 by Deliciously Organic
Mashed cauliflower is maybe not a fancy dish, but a welcome one. Its creamy and buttery, but without all the carbs.
Of course, Thanksgiving comes with indulgences, but if you want to save your indulgence for another dish, creamy mashed cauliflower makes the perfect stand-in for mashed potatoes. Have you ever had potatoes turn “gluey”? That doesn’t happen with cauliflower, so you can simmer it to death, or mix it in the mixer too long and it will still be smooth and creamy. It’s always nice to work with a forgiving ingredient. You can really jazz these up with herbs, cheese, bacon – you name it, or you can keep it simple.
PrintCreamy Mashed Cauliflower (Grain Free, Gaps, Primal)
I discovered that the longer the mashed cauliflower sits, the more flavor it has. If you’d like to save a little time on Thanksgiving, make the mashed cauliflower the day before, store in an airtight container in the refrigerator, and heat in the oven or on the stove top the following day. I put it in an 8×8-inch casserole dish, sprinkled it with some raw cheddar and baked it. It was fabulous!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
For the cauliflower:
- 1 large head cauliflower, cut into bite-size pieces (about 6 cups)
- 8 tablespoons unsalted butter (you can substitute with 2-3 tablespoons of palm shortening for a dairy-free alternative)
- 2 tablespoons whole milk or almond milk
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place cauliflower in a large pot and cover with water. Bring to a boil, lower heat, and simmer until tender, about 15 minutes. Drain. Pour cauliflower into the bowl of a food processor or blender. Add butter, milk, salt and pepper to the food processor and blend until smooth. Serve.
Nutrition
- Serving Size: Serves 6
I looove mashed cauliflower! This looks lovely.
THis looks great Carrie! love mashed cauliflower!
I just made this today! Preliminary taste tests were extremely successful. 🙂 I’m so excited to serve it for dinner tonight. I plan to put it in the oven with cheese like you suggested, just before we’re ready to eat. Can’t wait!!
Looks excellent! I tried making these once and they turned out watery. I’ll give your recipe a try for sure! I like the idea of using almond milk, too! 🙂
The first time I served my family mashed cauliflowers I mixed them half and half with potatoes. They couldn’t tell the difference. Now they like them just as they are.
As usual, you have come up with an amazing recipe. Thank you for sharing! ~Tandy on behalf of everyone at Covenant Ranch
You’re welcome! 🙂
This sounds great! What herbs would you recommend??
Crispy sage leaves or rosemary would be really nice.
These were delicious! Thanks for the recipe!
Is there anyway of doing it without any butter?
You can make it without butter, but it won’t be as creamy. Also, it’s good to keep in mind that the butter is good to have with vegetables so the body can assimilate the fat soluble vitamins.
Howdy, Carrie. I made this mashed cauliflower for a potluck at work (followed it exactly as you directed). I received quite a bit of compliments on it. My husband, who is extremely picky, did not like the smell of the cauliflower cooking but still ventured a bite and pronounced it good! Thank you!
Thank You Carrie. Think I have problem with nightshade vegetables as well as gluten and grains so was glad to see the link from your stew to the mashed cauliflower. Recipe looks like it should be easy and delicious. By the way, your beef stew, so,savory and smelled amazing while it cooked. Next time I personally would leave out the mustard but it is still incredible !!!! My husband and I sampled it last night…..was hard to. resist…..can’t wait to have it later this day.
Thank you! I’m so glad you’ve found the recipes helpful! 😉