“Better than Potatoes” Cheesy Cauliflower Puree (Low Carb)

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Better than potatoes?  A bold claim!  But I stand behind it!  And believe me, nobody is more surprised than I am!

cheesy cauliflower puree low carb and gluten free

It’s day five in my week of low carb recipe posts, and my third day of strict low carb eating myself.  Yesterday I wasn’t craving carbs, but I felt really foggy and knew I needed something other than protein in order to bounce back.  I didn’t want to cheat so I decided to go with the cauliflower, which is on my long list of vegetables that are “legal.”

Now I’ve done low carb diets before, and heard many people tout mashed cauliflower as an acceptable substitute for mashed potatoes.  I’ve even eaten it a few times and always…..meh, not so great.  I think part of the problem for me is that they always seem too watery and don’t have that true starchy mouth feel of real potatoes.  I had long ago put them in the category of “better than nothing but nowhere near as good as mashed potatoes.”

So yesterday I had a brainstorm on how to dry them out a bit so they wouldn’t be so waterlogged.  I cooked them in the microwave, uncovered, for five minutes, and then another four – so a total of nine minutes.  I poured a little heavy cream and a tablespoon of butter into the bowl with the cauliflower and tossed them to coat after the first five minutes so they wouldn’t dry out too much.

Well it worked!  I put them in my magic bullet and pureed them with a little more butter and cream and some Dubliner Irish cheese and they were amazing!  The perfect starchy thick consistency that I had been missing in a mashed cauliflower recipe!

So good that I tasted them and almost kept eating without taking any photos, reasoning that “I’d just make another batch for pictures later!”  I came to my senses and managed to snap a few shots before I finished them off!  ha ha!  It wasn’t easy to wait though I gotta tell you!

cheesy cauliflower puree

In addition to the consistency issue, my other problem with cauliflower mash recipes has always been the funky, skunky flavor natural to cauliflower.  The addition of this cheese made all the difference!  It embraced the funk and transformed it into a complex flavor that I couldn’t get enough of!  It made regular mashed potatoes seem boring and one note!  And I’m a person who loves mashed potatoes!

One last thing of interest – I ate the mash around 3pm and it was probably about 2 cups worth (1 smallish head of cauliflower).  I never ate another thing for the rest of the day, nor did I feel hungry at all.  I even made chicken pesto pasta for my husband and son and sat with them chatting at the dinner table while they ate it and never once felt hungry or tempted by the pasta!  This is not normal for me and I credit the high satiety factor of the cauliflower mash.  Had I eaten mashed potatoes in the same way I would have been starving a few hours later for sure!

Maybe there really is something to this whole low carb, high fat thing – it’s an interesting experiment at the very least.  An added bonus?  The scale showed a 2.5lb drop from yesterday.  But even if you aren’t trying to watch your carb intake, you want to make this dish–it will change your mind about cauliflower mash forever!  I bought two heads of cauliflower yesterday and I’m so glad I did because I’ll be eating this for lunch again today!  It’s only 9am and I already can’t wait!  Yum!

"Better than Potatoes" Cheesy Cauliflower Puree (Low Carb)
Creamy and delicious, you'll never miss mashed potatoes again!
Recipe type: Side dish
Cuisine: Vegetable
Serves: 2 cups
  • 1 head of cauliflower
  • 2 Tbsp heavy cream
  • 1 Tbsp butter
  • 2 ounces dubliner or other sharp cheese
  • salt and pepper to taste
  1. Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
  2. Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.
  3. Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
Nutrition Information
Serving size: ½ cup Calories: 148 Fat: 11g Carbohydrates: 4g Protein: 6g

*Update:  I made this for lunch and I’m eating it now – bliss!  I realized that Dubliner Irish Cheese may not be available everywhere so I made this batch with extra sharp white cheddar and it’s just as yummy!  So if you can’t find the Dubliner or just don’t want to pay the extra for it, go for the extra sharp cheddar – easier to find and tastes great!

**2nd Update:  I’ve made this sooo many times now and still love it!  Some posters have complained about graininess and that may be from your cheese not melting if your cauliflower is cooling off during the processing time.  I’ve been popping it back in the microwave for a minute AFTER I blend everything together and it makes a huge difference.  Try it!

***3rd Update:  My sincerest apologies to those of you who complained about graininess of the cauliflower mash and I dismissed it as operator error!  I made a batch yesterday and it was super grainy no matter how much I cooked or blended it.  I’m positive it was from the membrane on the center of the stalk.  I bought two at the same time (same brand, likely same farm) and when I checked the second one it had a hard, fibrous outside.  I peeled it off and cooked it the same way I always do and it was perfect.  Not sure if it’s age or what but next time check your cauliflower branch for a hard outer skin and peel that off before you cook it just to make sure you get the right consistency!

****4th Update:  I’ve made some minor changes to the cauliflower mash recipe that represent how I make it for myself now, and it’s a significant reduction in fat and calories from the original.  I find I can use much less butter and cream than when I started and I still love the flavor.  Also, I’m posting the nutrition data since so many people have been requesting it.  Enjoy!

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  1. says

    Oh wow! I’ve had the same issues with mashed cauliflower. I can’t wait to try these. Im thinking of a twice baked potato casserole with bacon, chives and cheddar. And a little sour cream. Yum! Thanks for the recipe!

  2. says

    Yummy! I love mashed cauliflower – not really as a replacement for mashed potatoes(because I love them too!) but I’ve always liked them just as their own dish. The texture of yours looks perfect though! I really have to try adding cheese to mine some time, that sounds awesome :D

    • Anonymous says

      Instead of parmesan cheese try nutritional yeast, it tastes like parmesan cheese and is very healthy. Check it out on google. I am goiig to try this with butter mixed with coconut oil. I can’t wait to get my cauliflower:)

  3. says

    I bet this would taste even better with Appenzeller Swiss cheese (no Dubliner where I live and I’m not a big fan of cheddar). Cauliflower is now on the top of my grocery shopping list!
    Thanks for the recipe!

  4. says

    Maxivida I bet you’re right! Or gruyere! They have that foot funk thing going on too so would probably work great with the cauliflower flavor! Embrace the funk! It’s my new motto! ;) Let me know how they come out if you try the swiss!!

    • Anonymous says

      That really isn’t a factor when you are on a low carb high fat diet. The goal is getting your calories from fat and moderate protein instead of carbs and sugar. This allows your body to use your fat stores for energy. If it was actual potatoes the starch and carbs would raise your blood sugar, in turn your insulin drives the sugar into your fat cells and tells them to store it instead of releasing the fat for your muscles and organs to burn which causes your body to respond by triggering your hunger levels to get you to eat more.

    • Anonymous says

      Melissa, what a wonderful, short, to the point explanation why calories and fat don’t matter! Need to memorize it..:)

    • rnjsmom says

      not sure where you get 900 calories from. 2 tablespoons of heavy cream is 100 calories. 1 tablespoon of butter is a hundred calories. The cheese is 200 calories. And the coliflower is about 48 calories.that’s a total of 448 calories in 4 servings or 112 calories per serving. so pretty much bang on what her numbers were. Where did you get 900

      • Chris R says

        If you look at the updates, and the original date of the recipe, you will see that the recipe has been tweaked to reduce calories since 2012.

  5. says

    I just made this with a couple of modifications and couldn’t believe how fabulous it was. My modifications included adding one piece of crumbled up bacon and a tablespoon or so of a 3 cheese mix (parmesan, asiago) in addition to the sharp cheddar. I will never be missing potatoes again.

  6. Peggy says

    I have to say I just made this and it is amazing!! Starches are not my friend, and I really, really miss mashed potatoes when I’m trying to eat healthier. I used low fat cream and old/sharp cheddar cheese. Delicious! I’m so stoked!!! Thank you Mellissa!

  7. says

    Hey Csilla, now that you mention it, I never did have a problem with bloating after eating this – and I have in the past! I wonder if the high fat content diffuses whatever triggers the bloating or if it’s because I’m not eating other carbs that might have been making it worse. It’s a great question! Do me a favor and report back on how it turns out and if you have any bloating problems or not! Thanks for the comment!

    • Paula says

      It seems that caulflower actually does that for many people, including me, but I eat it anyway because I love it so much! This recipe looks great, and I’m definitely going to make it! Mellissa, have you tried the cauliflower soup that Giada De Laurentis makes? If not, you should! Here is MY version of it:
      1 head of cauliflower, chopped
      1 rib of celery, chopped
      1 large green onion, chopped
      1/4 t. thyme
      1/2 t. garlic salt
      salt and pepper to taste
      3 cans chicken broth
      1/4 C. Half and Half
      Directions: Throw all of this except Half and Half into a big pot and boil till tender. Remove from heat and puree everything till smooth and stir in Half and Half. Use grated cheddar cheese and bacon bits as topping, if desired.
      If you like this, feel free to share with your followers, as it is another good low-carb recipe.

      • helene says

        I made this with 2 stalks celery and used a qt of chicken stock and i had 4 stalks only of broccoli laying around so i chopped them up too and threw them in. Then I added 1/2c cream and stick blended. Topped with bacon crumbles and some cheese….OH MY!

      • Allyson says

        Sounds delish! If you want to add a little more protein & a lot less fat, replace the cream with silken tofu & stick blend. I HATE tofu, but you’d never know that’s what thickened this fabulous soup. Works for any cream soup & it’s super tasty & guilt free! :)

        • helene says

          I would feel guilt eating the tofu as soy is not a human food IMO. Also I want the pure fat to keep me satiated and not raise my protein intake so it turns to glucose as I’m trying to burn fat.

  8. says

    brilliant!! i’ve made cauli mash with cream and butter for a while now, only way to get the right consistency, as you point out. cauliflower isn’t my fave but i never turn down the mash or roasted florets with parm. how is it i’ve never thought to add cheese to the mash?! looking forward to learning about cauli tots! love your blog. you’ve landed a new follower!

  9. says

    This sounds yummy and friends of mine have talked up the the “mashed cauliflower.” I too must watch my carbs, so I’m definitely interested. My only concern is that it calls for heavy cream. I try to limit my dairy intake for a couple of reasons, one being the calories. That said, do you (or anyone reading) have any non-dairy, lower fat/calorie substitution suggestions?? I’m thinking maybe an unsweetened almond, soy or even coconut milk.

  10. says

    I think any of the things you mentioned would work instead of the heavy cream though I couldn’t personally vouch for the flavor and texture. Another person recommended silken tofu which would add protein and the smooth texture you get from the cream – with less calories for sure! Let us know if you come up with a yummy low fat version!

    • amcken3 says

      Soy is evil…linked to lipomas in rats and dogs…It messes with your hormones in a BAD way…a LOT of tumors are estrogen dependent (look into fibroid tumors and breast cancer research and eating soy). I will never eat it again.

      • Debbie Lieber says

        I agree with you about the Soy,hormone and breast cancer connection. I am a 15 year BC survivor and my Oncologist advised me not to take the Soy supplements that were very popular back then for chemo related hot flashes, as well as any other type of soy because of the way soy acts in our bodies, very much like the hormone Estrogen. Took his advice and stayed clear. Better to be safe than sorry I felt.

  11. says

    I Love goat cheese! I wondered how it would taste but hadn’t tried it yet! Thanks for the idea, I’m going to try it in my next batch! Just ate some for dinner and yesterday I had it for breakfast! Can’t get enough of the cauli mash lately!

  12. Anonymous says

    Thank you Mellissa! I also, made an small change to the recipe and I used non-fat cream cheese and non-fat butter, which work wonderfully!

  13. Anonymous says

    Just stumbled upon your website looking for some new and exciting ways to expand my low carb recipe repertoire. Oh my! this was amazing!! I’ve made cauliflower mash a few times and tried to pass it off as a substitute for the old fave but… it’s still just mashed cauliflower. Tasty because I love cauliflower but doesn’t quite satisfy that comfort food mashed potato thing. This IS IT!!!! My new favourite mash. I happened to have some Dubliner cheese (which I just discovered last summer-love it) and I used half & half cream, veggie salt and freshly ground pepper. Whizzed it all up in the Vitamix and went straight to veggie heaven. So simple- so delicious. Thank you so much!

  14. Anonymous says

    I am not sure what I did wrong but I put my cauliflour in for much longer and it still wasnt very soft and still did not mash up. I have newer microwave that works good and I have a kitchen aid commercial mixer. I have no idea mine was chunky.

  15. says

    Hey A, I’m sorry it was a disappointment for you! I’m pretty sure I know why and hopefully this helps. A mixer no matter how strong will never get a perfectly smooth puree. You have to use a blender, magic bullet, or a food processor on high. The mixer will break it up some but then just moves it around, it won’t bread down the clumps enough. Try it again in one of the other appliances I mentioned if you have one and let me know how it works out! Don’t give up after this one mishap – it’ll be worth it! :)

    • Anonymous says

      I had the same problem and the blender I was using wouldn’t move it around. It just kept getting jammed up in the bottom. I’ll try the Magic Bullet…don’t have a food processor yet.
      That said – the taste is great! so I’m still eating hte lumpy stuff today :)


      • Maggie says

        Mine is lumpy, too–but that’s because I made a newbie mistake and didn’t cook my cauliflower long enough! I kept thinking it was burning up in there–so mine’s a little lumpy, BUT it’s STILL GOOD. That’s how good this mash is.

  16. says

    I saw this on Pinterest – I’m doing Dukan so low carb, but low fat. So I used Fat free canned milk, butter flavored pam spray, fat free cream cheese and fat free cheddar cheese – Oh YUM!!! What a treat. And my husband liked them too! I dressed them up with some chopped green onion and fat free sour cream. I will be making these all the time. Totally got my ‘gotta have something starchy’ craving taken care of!

  17. says

    AMAZING!!! If in doubt, MAKE THIS!! I just made some, and am eating it as I type! I did use organic SKIM milk instead of cream and you would never know the difference, it’s so creamy and delicious. I was never a huge fan of cauliflower mash, only because I used a mixer and it never turned out creamy and I ended up just wanting real potatoes even more, I promise this does the trick! I will crave this and potatoes will be a thing of the past!

    • says

      Thanks Jessica! I’m so glad you liked it! And it’s awesome to know that the skim worked instead of cream for all of my low fat peeps out there! I know exactly what you mean about cauli mash having been a disappointment in the past and just making you miss potatoes more! I’m thrilled this did the trick for you! :)

  18. Anonymous says

    Has anyone ever tried making this with frozen cauliflower florrets? I have a large bag in my freezer and was wondering if it would work? This sounds good!

    • says

      A few people have tried with good results! Thaw and drain it first, then cook it in the microwave (alone) for 5 minutes and then drain again. THEN add the cream & butter, cook for another 4-5 minutes until soft and blend with the cheese. I haven’t tried it that way myself yet but a few people commented here and on facebook that it worked well! Let us know! Hope you like it!

  19. says

    Ahh! LOVE <3 I’m a potato girl but watching the calories and carbs lead me to your post. I did some sub’s fat free half & half for heavy whipping cream, light butter spread, and reduced fat sharp cheddar. Fan-tab-ulous. Thanks for sharing :o)

  20. Kimberli says

    I make several versions of this. I’m doing the Whole 30 right now so no dairy but on day 31 I’m doing my favorite version. Mexican crema instead of whole cream, Ford Farm Coastal Cheddar, 2 peeled poblano peppers. This is my mexican side dish I server instead of rice.

    • says

      That sounds really delicious!! Do you roast and chop up the poblanos and add them to the mash or do you stuff the mash into the poblanos? Either way I’m going to try this! I love all of those flavors – thanks for the idea!

  21. Anonymous says

    I just made this tonight, and my 17 year old asked what kind of potatoes they were! This is the closest I’ve gotten to a potato substitute. I was suprised how rich it tasted.

    • says

      That’s great! I’m glad your family likes them too – sometimes it’s hard when you’re doing low carb (or any diet) and have to cook one thing for the fam and something else for yourself – a win win if you can get them to eat (and like!) what you are eating! As for tasting rich, hello cream, butter and cheese! One of the perks of low carb that offsets the cravings for sugar and bread so I figure why not enjoy it! :)

  22. says

    glad you liked it Crystal! It totally replaced my potato urges and I eat it all the time. I am literally eating a bowl of it right now for dinner! So good, I’ve probably made it 15 times by now and I love it just as much as the first time!

  23. says

    I have been doing low carb off and on for +15 years, and this is simply the best mashed cauliflower I have ever had. We had it with braised short ribs, our 7 year old son asked to try some so we gave them to him. He finished the cauliflower and left the potatos we had made for him on the plate. Bravo!

    • says

      Yay! I know how hard it is to get kids (and husbands!) to eat their veggies so this is definitely high praise! Thanks so much – I’m really happy that you all liked it! And your comment reminded me that I really need to make some short ribs soon! Love them!

  24. says

    Secrets I have found: garlic salt and feta(even fat free feta) the feta adds a starchy flavor the garlic salt—just makes for a more flavorful potato taste :o) happy mashing

    • says

      Just say no to runny cauliflower! Made it again tonight and it was delicious – I just can’t get enough of it lately! Hope you like it and will report back. Oh and share the recipe with your unfortunate friend – ha ha!

  25. Tina L. says

    My husband loves your buffalo wings! He’s so happy he can have them on a low carb diet! That’s how I found your site and then I saw the recipe for the mashed cauliflower. I had heard that people used them as a mashed potato substitute but they always sounded a little gross, so I never made them for him. I thought I would give yours a try today and they are pretty darn good!I will give them to him tonight, but I do keep sneaking bites of them! I think he will like them. These aren’t runny at all. We’ll see how they are once they cool off and then are re-heated. I am really happy I found your site!

  26. says

    Haha! Here’s some fun!
    After finding cauli and avocado make perfect partners (see: https://picasaweb.google.com/107179421315824659117/Cuisine#5703522500787808130) and having such success with cauliflower and cheese to make a mash, you know what’s coming … yes, cauli avocado mash!


    Granted, green mash might not be everyone’s idea of heaven but boy, this is good! Like a solid guacamole. Oh, and feta works so well at drying the avocado first. So, feta and avocado, blended, then add in the steamed and dried (but still hot) cauli with mild uncoloured cheddar. Blend. Serve out.

  27. says

    I made this tonight and it was possibly better than potatoes!!! After reading reviews and seeing how many calories were in these I replaced the heavy cream with low fat plain yogurt! I did have to add some extra skim milk while blending it because it was too thick.I also substituted Pepper jack cheese and some parmesan cheese for the sharp cheese. It added a little spice to it, which my husband and I both love! This recipe will absolutely make the weekly rotation!!! Thank you!!

  28. Anonymous says

    I’m eating this divine bowl of cauli creamy goodness flower!! It’s my 1st time making this and will not be the last.
    Thank you for sharing all your creations, I’ll be dining this upcoming week with recipes from your blog!

    Thanks from the bottom of my tummy,

  29. says

    They worked in my CusinArt blender. I didn’t have to add extra cream, just had to move the chunky bits around here & there, and had some patience. I know it wouldn’t have worked in my regular blender, though…

    • says

      It can be a pain in the blender and I feel bad that some posters are having such a hard time! Glad it worked for you, I agree it takes patience – but it’s so worth it!! I usually make mine in the magic bullet now and it works like a charm because I can shake it up while it’s blending!

  30. Bernadette says

    Thank you, thank you, thank you for this blog! I’ve been low-carbing as well, and your plethora of recipes and witty humor have been a lifesaver. Made the cauliflower again tonight because I loved it so much the first time. For a change of pace I threw in some horseradish – it was heaven in a bowl. I seriously wanted to lick the blender blades clean (wisely refrained). So just wanted to send on my thanks for this amazing and versatile recipe!

  31. Shirley Williams says

    I saw this on Pinterest and tried it for my diabetic hubby. We both loved it. I just used my hand mixer and it was just right. I added a bit of onion powder, garlic powder and chopped parsley. Added grated cheddar and monterey jack. We were totally satisfied.

  32. karen j. white says

    Today I started the South Beach diet, and since cauliflower, cheese and butter are allowed, I am definitely going to make this !!! I’m already a huge cauliflower fan, so I know this is going to be amazing !!!

  33. says

    These were so much better than my last attempt at caulimash (fluffy goo), thank you for the awesome recipe, and I just love your site! My nine year old son has type one diabetes, so I am so appreciative of your creativity with low carb cooking. As many others have said, you rock!

  34. says

    Cream cheese works well too! I looooove “Faux-Tatoes” and make mine a little different but can’t wait to try yours as well. But here’s what I am thinking for “Twice Baked Loaded Faux-Tato Skins”…..roast a portabello mushroom (for the potato skin), top it with the cauliflower, bacon, chives and sour cream! And to go a step further, add some sauteed shrimp and garlic to the cauliflower! YUMMM!!! :)

    • says

      That sounds totally over the top – in a delicious way! Love the idea of putting it into the mushroom as the “skin” – very fun! Also adding the shrimp – yum! Is your name really Sugar? Because if it is and you’re doing low carb eating I love the irony! :)

    • says

      :) LOL! That IS too funny right? My name is Lysa “Sugar” Davis but everyone calls me Sugar, or at least my family, best friends and fans. I am a professional singer and have been on Atkins for 2 weeks and lost 13 pounds! I’m luvin’ it! I’m making your recipe tonight for dinner with a slow roasted round of beef…hubby can’t wait to try it! I LUV your blog by the way!

  35. says

    I am in my final week (week eight) of a carb detox and I have made this several times…..and I have to say it will be a keeper! You should try cheese crusted pizza! Was great!

  36. says

    YUM! I wasn’t looking for anything like this, but wow, so excited. Just made it and I am resisting eating the whole bowl before dinner time actually comes. Love that it is low carb (a plus) and love that people have tried a lower fat version. I hesitate to take out ALL the fat as a little fat helps to stave off the hunger :) I’ll try it soon! Thanks!

  37. says

    OMG! SO good!
    I found this on Pinterest and tried it tonight…it will be one of my staples now!
    I used skim milk and added a little garlic powder (can never get enough garlic), worked like a charm.
    I can’t stop eating it!

    • says

      I have a batch in the microwave right now and already can’t wait to eat it! :) I still haven’t tried the garlic powder, going to add it to this batch and see how I like it! Thanks for the comment – so happy you are enjoying it too!

  38. says

    Tried this for dinner last night- so good! I used almond milk, and only about 1 tblspn of butter. I also used less cheese than called for, and cut up some garlic and some parsley to put in it. Both myself and my boyfriend loved it! Will definitely be making this again.

    • says

      Thanks Mariah – I wondered about the almond milk because it’s so low carb it would be a perfect low fat sub for the heavy cream but I hadn’t tried it yet. Going to make my next batch that way thanks to your recommendation! Glad you guys liked it!

      • Pamela Rose says

        Mellissa do you think this would work without cheese?
        I see that Mariah used almond milk which is what I would use, but I don’t eat cheese.
        Also could the cauliflower be steamed instead of microwaved and still get the right consistency?

        • says

          You can make it without cheese, and you can steam it as well – but you definitely won’t get that thick, rich texture. The microwave removes excess moisture which thickens it, and the cheese further thickens it making it so much like potatoes. Not saying it won’t be good – just saying it won’t be this recipe! Enjoy!

  39. says

    The one thing I really haven’t missed while on Atkins is the potatoes, but I always feel left out when my family of 5 is eating something starchy like potatoes or rice, and I just have a heap of vegetables. So I decided I would try these so at least my plate looks similar (just a brain trick, finding I need lots of these on atkins lol.) But the flavor I just love, it doesn’t exactly remind me of potatoes but it is delicious. I am making these for my second time tonight. We buy cheddar/mozzarella blend from our Costco that I use in the cauliflower. Thanks so much for the recipe.

  40. says

    This is an outstanding recipe. I’ve done mashed cauliflower before and it just didn’t pop, but this really works. It’s a great blank canvas too. My first round was great, but on the first reheat, I worked a bit of horseradish in. Fantastic. I’m seeing roasted garlic and maybe some wasabi in this recipe’s future, not to mention an aus jus drenching.

    You’ve done a fine service to humanity here, Melissa. Thanks.

    P.S. Still not really better than potatoes, but close enough to satisfy the palate.

    • says

      Hey Pablo..I did just that tonight! I added garlic to the cauliflower with cream cheese, butter and cheddar. I paired it with a roasted beef dinner and I made an au Jus and it was all to die for! The wasabi sounds wonderful and can’t wait to add that next…or maybe even a little pesto sauce? Funny, I luv them better than potatoes. Enjoy all tho possibilities.

    • says

      ha ha! Never thought of myself as a low carb humanitarian but thank you Pablo! :) I have used these as a blank canvas for a lot of recipes to sub in the potatoes and haven’t found one yet that didn’t work! I still love them even more than potatoes too Sugar! Val – Lush is the perfect description for them, which I’d thought of it when writing the post! Thanks for all of your comments and for sharing your ideas guys, I love reading them all!

  41. says

    The first time I tried cauli mash, thought my husband would hate it (Southern man; “If it ain’t fried it ain’t cooked”), but he likes them better than potatoes. I’ll bet he’ll like your recipe even better. If you eat out from time-to-time, try Ruby Tuesday, they have great cauli mash.

    • says

      I didn’t know RT made a cauli mash! I’ll have to request that next time! I was there recently and got the grilled salmon with the zucchini and spaghetti squash which wasn’t very good so I’m happy to know they have a cauli mash side now – thanks for sharing that tip! Hope your hubby likes my version!

  42. Anonymous says

    I can’t wait to try this!!! i am doing the low carb as well. One change I will be making is to sub the butter with spray butter. Spray butter is awesome…no fat and no carbs!!!!! No sure of the measurement but probably just 2 tsps!!

  43. Carol says

    Oh my goodness, I am so glad that somebody put this link on Pinterest! Thank you so much for sharing this recipe. It is so creamy and velvety and so easy!! Made it with unsweetened almond milk, aprox 1 teaspoon of butter, and Romano cheese (from sheeps milk). I haven’t had anything this creamy/good for years! Made it 3 times already in a week. Makes the most amazing milk free tomato soup by stirring a nice big spoonful into a mug of blended canned tomatoes. Add a splash of ume plum vinegar and garnish with Romano. Thanks again for sharing!!

    • says

      Carol I love your tomato soup idea! I’m totally going to try that this week since I have a TON of cauli in my fridge that needs to be used up! Thanks for sharing and I’m thrilled that you’re enjoying the recipe so much!

  44. Anonymous says

    This looks great but I’m not understanding how much of the ingredients to use…it lists 2 tablespoons of heavy cream and 1 tablespoon of butter, but then in the directions says to use 1/3 cup of cream and the tablespoon of butter, and then later to add the rest of the butter and cream…

    • says

      THANK YOU! I recently added an update that I adjusted the levels of cream and butter down to reflect how I eat it now which is just as delicious but less calories. Unfortunately, I didn’t read carefully enough through the instructions and they did not accurately reflect those changes. The correct amounts are shown in the ingredients list and I’ve adjusted the rest of the recipe to match. Of course you should use as much or as little cream and butter as you like! Again thanks for letting me know about the discrepancy! M

  45. Anonymous says

    I have been making “mashed cauliflower for years for my husband is type one diabetic (potatoes cause his sugars to elevate too much). This year, trying to get a new flavor, I added turnips, Delicious! Also, sometimes I add one Yukon gold potato to get a more mashed potato consistency.

    • says

      My mom HATES turnips – it’s one of the few things that she didn’t make for us when we were kids so I didn’t grow up eating them. I love them though and have been wanting to experiment with some recipes. Never thought of mixing them with the cauli – thanks for the idea!

    • says

      Hey Mel, hope you like it! It’s funny that you mention smorgasbord because I was just going back and forth on Reddit with someone from Sweden who mentioned it the other day and I told them they are the first person who has ever brought it up. They said if you spell it with a “g” in Sweden it means castle. I had looked it up when I first used it and it’s commonly used with a “g” these days in the US so I went with it. Now that a second person has mentioned it I may have to actually change it to the official Smorgasbord spelling even though I like saying it with a g better for some reason! Although it may be moot because I’ll be updating the site soon and changing some features, most likely including the description! Thanks for keeping me on my toes though – way to be on top of it! ;)

  46. says

    Dear Melissa,
    Thank you very much for this wonderful recipe.
    My 5 and 3 y/o are inhaling it (That good!!)
    Only substitution was the cheese for low Fat Mozzarella (I’m on South Beach)

    Thank you again for bringing healthy food to my table

  47. Anonymous says

    I gave up potatoes for lint and have been craving them SO BADLY. This was a PERFECT and DELICIOUS fix!! THANK YOU FOR THIS RECIPE!!!

  48. says

    THANK YOU SO MUCH!! for sharing this recipe! I have seen many mashed cauliflower recipes online, but yours sounds delicious-Dubliner cheese-yum! and your pics are making my mouth water…looks like REAL mashed taters! I’m on a low carb diet too and let’s face it, things can get a bit boring, so I’m always looking out for new things to try. I saw your recipe on Pinterest and just had to pop over for visit. I’ve added your blog to my Feedly, so I can keep an eye on what you’re eating! Oh! And all these comments with variations…ahhh! BONUS! Thanks again and I can’t wait to try this.

  49. Kristen says

    This looks amazing! Thank you for sharing. I’m going to be making this for dinner this week. Quick question, what is something you suggest serving with it? I was thinking some sort of chicken (I dont have a grill in my apt, so something baked/skillet) and wanted to see what your advice would be. Thanks!

    • says

      Kristen I’m sorry I didn’t reply to this sooner – if you’ve already made them I hope they turned out well! If not, a simple baked chicken sounds great – I like mine seasoned with cajun seasoning and drizzled with olive oil, and maybe some asparagus or your favorite veggie! I ate it for a quick dinner last night with just a slice of provalone cheese melted on top and it was delicious! :)

    • Kristen says

      They turned out awesome, thank you so much for this receipe! I will be making this any time i get the chance. I paired it with some mojito lime marinated chicken and steamed green beans. Perfect! :) Thanks again!

  50. P.Ramaeker says

    I didn’t go through all the comments, so I’m sorry if I’m repeating, but I do think regular, non-cheesy ‘mashed cauliflower’ can be quite delicious. There is one essential step, though, and despite being a bit effortful it is essential and quite gets rid of the consistency issues; allows one to add plenty of butter and milk or cream; and absolutely rules out the use of any food processor. You have to cook the cauliflower really thoroughly. And you have to press the cauliflower through a ricer. You must do it slowly, pressing out first all the water- all of it. Only then do you rice the cauliflower into the mixing bowl.

    • says

      I love my ricer and I use it for all kinds of things – can’t believe I’ve never tried the cauliflower though! I’ll have to experiment with it because I’m skeptical that it will be as smooth as pureeing it though – but I will definitely try it! Thanks!

  51. Annette says

    Low Carb High Fat is better for weight loss. when you cut back on carbs your body benefits from higher fat to burn rather than protein. Also low fat products contact more sugar content. Trust me done the low fat low carb and didn’t lose weight often gained now I’ve lost 30 lbs in 3 months on low carb high fat. check out the Diet Doctor from Sweden and the Wheat Belly Book by Dr. Davis. changed my life! PS I make this recipe real creams and butter it is yummy!

  52. says

    Yumm this looks amazing!! I always hated that watery aspect of mashed cauliflower so I love that you addressed this! I am wondering however if there is anyway to do this on the stove? I love how this is so healthy but I’m a firm believer that the microwave zaps nutrients! What’s your take?

    • says

      Pamela, one way might be to just cook them with the cream and butter on low in a covered pan until soft, then puree, then cook a bit longer with the lid off until more of the steam evaporates out and they are nice and thick, then stir in the shredded cheese until melted. Let me know if it works!

  53. says

    These were so good!! I have to be honest, I was a little skeptical. I had these in a restaurant a few years ago and well meh, just ok. Mine ended up grainy like some said, but my flower had been in the fridge a while. I’ll be including this on my blog tomorrow!! Oh and I didn’t have any sharp cheddar so I used a hunk of pecorino-Romano I had on had-totally yum!! We’ll be adding these to the rotation. :)

  54. says

    Outstanding! I used “Cabot Seriously Sharp” Cheddar. Before I salted it, I took a portion out for my 11 month old who gobbled it up excitedly. I just served the seasoned batch to the non-babies of the family, and everyone LOVED them! Great work! Thank you for sharing!

    • says

      Glad the whole family liked them! I used the Cabot Seriously Sharp too – it’s my next favorite after the Dubliner! Good for you for getting your toddler eating their veggies early – so happy that it was a hit!

  55. says

    I just made this and it is DELICIOUS!! I steamed my cauliflower in my steamer and heated up the heavy cream and butter in the microwave and added it all to the food processor!

    • says

      Glad you liked it Yvette! And I’m glad you got a good consistency in the food processor, some people said it was too grainy – I think the key is to make sure you cook the heck out of it so it’s nice and soft. :)

  56. says

    I am always trying to cook healthier for my husband, but he refuses to eat any vegetable besides lettuce, corn, and canned green beans! And he is a huge fan of my cheesy, buttery, garlicy mashed potatoes which are in no way healthy at all! Well, I made these last night with pork chops with dijon herb sauce from Skinnytaste and told him they were mashed potatoes. I followed your recipe exactly (used extra sharp white cheddar) and sat back and watched him finish a huge helping! It is not unusual for me to ask him if he liked everything and if he had any constructive critism. He said the “potatoes” were more plain than usual (I think it was the lack of garlic powder), but that they were still good! When I told him that they weren’t potatoes at all, that it was cauliflower, he was pretty shocked! I will definitely make these again and next time will add some garlic powder and maybe a little more cheese! Thanks for this wonderful recipe!!

    • says

      Hey Tiffany, it sounds like maybe your husband and my husband may have been twins separated at birth! ha ha! My husband still won’t eat the cauli puree but I think it’s on principal now and just to be stubborn. He did eat the cauliflower brownies and faux-lafel though so maybe I should see if he’ll give the puree another try now! Glad your husband liked them, thanks for sharing! :)

  57. Anonymous says

    Thank you so much for this recipe! I used unsweetened almond milk and a small dallop of brummel and brown yogurt spread when I cooked the cauliflower. I also added a healthy dallop of plain greek yogurt and used swiss cheese. This is divine!

    • says

      It depends on the size of your cauliflower but I usually get about 2 cups per batch so you could call it four 1/2 cup servings. I give the nutrition information for the entire batch at the bottom of the recipe so you can divide it by however many servings you divide it into. Hope that helps!

  58. says

    So yummy! My vegetable-despising husband loved it! I didn’t have any unflavored almond milk, so I used water and a pat of butter. Blended the cauliflower with goat cheese and minced garlic. A little seasoning salt…PERFECTION. I usually mash by hand, but we got a food processor as a gift, and I wanted to give it a try. It totally changed the dish. Thanks for such an awesome simple recipe that is so versatile!

  59. Anonymous says

    Amazing! I’m eating a big bowl of this right now and WOW. Having a true mashed potato substitute makes staying low carb a lot easier. Thank you!

    ~ k

  60. says

    We had a slow-cooking brisket in the oven and I was so wanting some potatoes to go with it, but being on a low carb eating plan, that was a no go. Somehow salad just didn’t sound right and then I found your recipe on pinterest…O.M.G.!!! I have tried the mashed cauliflower in the past and it was a disappointment, your recipe was divine!! Next time I’m adding roasted fresh garlic…oh yum! You have a new follower! :)

  61. says

    I loved the microwave technique in your cauli mash recipe took mine about twice the time (I had a large head and only 900 watt mini-microwave). My question is about the fat. I was reading the comments and isn’t removing the fat contraindicated if one is following a low-car plan. Don’t we need the fat to counter the protien? We served ours with a dollop of full fat sour cream and a sprinkling of chopped bacon. I loved the texture and will be making this again. Problem is, eating too much!

    • says

      It depends on the low carb plan you are on, a keto or atkins style doesn’t restrict fat, whereas a Dukan or South Beach plan does so it’s really a matter of what plan you are following. Personally, I load mine up with butter, cream and cheese! :)

  62. says

    When making mashed cauliflower last, I tried to put the cooked (I steamed them.) florets through a ricer instead of using a blender. The florets wouldn’t go through the ricer, but what happened was a significant amount of liquid was pressed out. I squeezed the entire batch, not too much, then blended in food processor and the mixture was dry enough to add milk, cream, cheese or whatever, and keep a very thick consistency.

  63. says

    Hello! I love your blog. I have tried making cauliflour mashed “potatoes” 3 times now. I have not once had them come out nice and fluffy like yours! It turns into runny baby food mush. It’s more the texture of apple sauce than thick fluffy potatoes. I used a blender… we don’t have a large enough food processor. But in your recipe it says you use a blender too. Please help me and my faux-tatoes!

    • says

      Hi Pelaymi! Sorry you aren’t having good results with the recipe. It sounds as though you might not be cooking them long enough, the only time I have a texture problem is if they are still underdone. One other time I had an issue with the fibers on the stalk making it kind of gritty – now I trim it off and I don’t have any problems with it. If it won’t get smooth, try adding a little more cream. Then reheat it because it’s also possible that your cheese isn’t melting enough and that’s causing a texture issue. Hope that helps – when it works it’s amazing so I really want you to get to experience it! :)

  64. says

    Made these tonight, and oh my goodness they were awesometastic! I cooked them for twice as long because I wasn’t sure if the stalks were soft enough and used my food processor. Came across your lovely blog on r/keto, and I will definitely be making several of your other low carb recipes in the next few weeks :D

  65. says

    I couldn’t understand all the recipes I am finding that have cups of chicken broth, etc. I just read yours and am going to try it the way I originally thought made sense, to me.
    I am going to just cook the cauliflower in the ziploc steamer bags, then treat them like potatoes, adding half and half, butter and in this case a cheddar cheese while mashing them!
    Sounded good to me before I started my research and after your post I think I am on the right track! Fingers crossed!

    • Anonymous says

      I’ve overcome the texture issue by using my peeler to whip away the stalk outer layers. works a treat! Kids were not fooled, but no one complained either. I did lower cal version, low-fat milk and low-fat mozzerella and 2 teasp of super aged parmesan. Yummo! Cauliflower going in the garden this year for sure!!

  66. says

    Loved this recipe! Thank you for sharing. I noticed mine was grainy when I used the high speed mixer, but then I put it in the food processor and it made a huge difference. There are so many different things you could do with this recipe depending on what you’re trying to accomplish :)

  67. says

    I hate cauliflower. I have tried it fried, in a gratin, and mashed and until my husband made this tonight as a keto friendly side dish I thought I would never like this vegetable. This method made them taste exactly like homemade mashed potatoes! Heaven! Thank you so much for your recipes.

  68. says

    Finally got around to making this tonight and it was great! I even screwed-up and tossed the cheese into the bowl with the cauliflower, cream and butter into the microwave so there was some cheese loss due to plastering the cooking bowl. Still was delicious. I’ll remember to add cheese later in the food processor next time. Wasn’t grainy, I made sure to take off any tough parts. A keeper and hard to believe it’s so low in carbs. Went well with some cajun salmon I made.

    I put it in my My Fitness Pal recipe log as Cheesy Cauliflower Smashed Faux-tatoes.

  69. Heidi says

    I just made these today, and what I did was follow the instructions on how to “rice” cauliflower from Big Red Kitchen’s Blog at http://www.bigredkitchen.com/2012/05/the-fastest-way-to-rice-cauliflower-video/

    Once I processed it through my blender, I strained it as she showed, and then used my hands to ring it out tightly one handful at a time. I put it in a microwave safe dish and microwaved for 5 minutes, checked to see if there was liquid in the bottom of the dish (there was not), and then I added my cream, butter and seasonings. I then microwaved an additional 4 minutes. I then added the cheese, combined, and then pulsed thru my blender once again to get it creamy. The ricing trick she shows would work well to make rice subs, or the oatmeal consistency needed for the Cheesy Cauliflower Tater Tots recipe at http://www.ibreatheimhungry.com/2012/01/cauliflower-tater-tots.html

    I am so glad I found this recipe. I only used grocery store brand extra sharp cheddar, and it was very good just with that. Now if I can trick hubby with these at dinner time, it will be a win-win… that is, if I share them and they’re not all gone by the time he gets home! LOL

  70. Anonymous says

    Oh my, Mellissa, you have saved my Thanksgiving! I’ve got lots of health issues that require, among many other restrictions, a low-carb diet. I eventually fall off the wagon, in part because I crave something “good.” I’ve been wondering how I would do this holiday season, and now I know! Made this last night with the Dubliner cheese, and it was fabulous! I thought I was eating mashed potatoes, and when I got to my second helping I said, “This is going to get me through the holidays!” And so easy, too — I cut up part of the cheese into the right sized pieces for this recipe, so holidays, bring it on, I’m ready for you!

    One question — Do you know if this recipe will freeze? That would be too perfect for words! xxoo Mary

    • says

      Hey Mary, so glad you loved this one! I don’t know if it will freeze or not, I never have any leftover ha ha! I don’t see why it wouldn’t though, let us know if you try it and how it works out!

  71. cweb says

    Trying this tonight with my G-free hubby and toddler son. Hopefully both will enjoy! Can you steam if you dont have a microwave??? How will I know when it is ‘done’??

    • says

      Hope the family liked these! Let me know how it turned out with steaming it – in theory other than possibly being too wet it should have worked ok as long as you cooked it until really soft!

  72. says

    Have made these 3 times using frozen cauliflower according to your directions and they were absolutely incredible! (with the dubliner cheese…YUM) Made last night with 1/2 of a ridiculously large head of fresh cauliflower, and I wayyyy prefer the frozen! Just stocked up on frozen cauliflower and will be making these again and again. I can’t wait to try more of your amazing recipes!

    Also, just read your post about falling off of the wagon and can SO relate. I have just gotten back to low carbing after a LONG falling off of the wagon (or jump as you put it!) It was so hard to get back on, but after finding your blog, I am so into it now and feel better than I have in months of carby eating! THANK YOU!

    • says

      Thanks for this! I need to make the switch to frozen cauliflower because when I buy fresh sometimes I get busy and it sits in the fridge too long and gets gross and I end up tossing it. I HATE that! Frozen would solve that problem and I’d have it whenever I felt the urge to make this – which is often! Especially now that the weather is chilly and I’m in need of more comfort foods! So glad the recipes are inspiring you and helping you feel great while reaching your goals! Welcome back to the wagon! :)

  73. Anonymous says

    Mellissa, I too can relate to your jumping off the wagon post. Thank you so much for being so honest. It helped me enormously to know I’m not the only one who doesn’t do my diet regimen perfectly. Your wonderful recipes (and others on the net) are helping me stay on track much longer now, since I feel like I’m eating “normal” food every now and then!

    Oh, and I did finally test this recipe for freezing, and it did great! So, I’ve just finish making a double batch to take to a Thanksgiving gathering. I put it in a Food Saver vacuum bag, threw it in the freezer, along with the dressing I was assigned to make, and my Turkey Day stress is pretty much over! That morning I’ll just thaw everything out, nuke or heat in oven, and done! It’s going to be really nice to have so much done ahead of time.

    Thanks so much again for all you do for us “weird foodies!”

    • says

      Thanks so much Mary! And thanks for letting us know that freezing it works, I’ve yet to have enough leftovers to freeze, but now that I know I can, maybe I’ll make a huge batch so I always have some on hand!!!

  74. Anonymous says

    I have found a heathfull addition that really helps texture in many foods, including cauliflower mash — flax meal. I grind golden flax seeds and add small amounts to many things that tend to be too soft. I don’t have exact measurements, but it doesn’t take much!

  75. Darcy says

    I have a feeling I will be printing every page of your blog. If you can ever get a print option on your blog, please do so. I love me my hard copies. Oh, I guess I should say thank you for blogging and this recipe. I’m not a fan of cauliflower and detest the mock mashed potatoes. I hope to this recipe suits my taste buds. I can handle cauliflower fried, a bit like hash browns but so far, that’s the only way.

  76. says

    HI Melissa!
    I’m new to cooking but really want to try your recipe! Can you tell me how many servings this makes? I’m making it for 7 people for Thanksgiving tomorrow.

    • says

      One batch with a large head of cauli will make about 3 cups which technically would serve 6 people at 1/2 half cup each. But it’s so good that most people will end up eating more like 1 cup each so I would definitely make a double batch, if not a triple, for seven people. That also depends on their appetites, and how many other side dishes you are making. If you have leftovers they keep well so I usually err on the side of too much rather than not enough. Hope it’s a hit! Enjoy!

  77. rachel says

    My first try was pretty good. I used frozen cauliflower and it came out thinner than I wanted. Maybe I didn’t drain well enough, maybe I processed it too long. I had a hard time getting the cheese to process, I think I should shred it first next time. Or it could be that my food processor is older than me (from the time when all kitchen appliances were off-white with fake wood grain accents). I could still detect the cauliflower taste. Any spices or other things you recommend that might help cover that cauliflower taste?

  78. maddy says

    Ahhhhhhhh!! Delicious! We just got through eating these tonight and we actually like it better than mashed potatoes. We added a little more butter than called for, and cooked them a few minutes longer than called for but other than that we followed your recipe and they turned out perfect! We are going to be adding cauliflower to our vegetable garden just so we can have this dish often. Thank you for sharing this and your other recipes. We have also tried the cream cheese pancakes and had the same reaction. Your recipes have definitely helped us stay on our low carb track!

    • says

      I don’t see why not – it would definitely alter the flavor though. Not necessarily in a bad way, but the yogurt has a discernible tang to it so not sure how that will play with the cauliflower. Let us know if you try it and how it comes out!

  79. Barb says

    I have been loving this recipe for awhile now. I usually just add cream cheese to the cauliflower. Last night I tried steaming instead of microwaving. Then wrapped in a clean dish towel for 5 min. to absorb all the moisture. Then processed in the Ninja with cream cheese. Worked great! Such a treat on a low-carb way of life!

  80. Sarah says

    This is a GREAT dish. We just had it as a side with a slow pot roast & it was terrific at soaking up the juices – something I miss doing on a low-carb diet. I think cauliflower will now be a staple in our house. Yum.

    Have you ever tried making it a non-savory dish?

    I think it might work really well as a substitute for hot cereal in the morning. I’m thinking: keep the cream/butter to cook it in, but instead of adding savory cheese, add breakfast cereal type ingredients. Say, a bit of vanilla, cinnamon, peanut butter for smooth consistency, almonds. I”m going to try it.

    • Sarah says

      Tried this as a good (not great but good) substitute for hot breakfast cereal, similar to cream of wheat. Start with the cauliflower mash.

      In the food processor, add:
      1 tbls peanut butter
      1/2 tsp vanilla
      1 teaspoon Splenda (or preferred sweetener)
      heavy sprinkle of cinnamon to taste
      1 tbs cream cheese, for smoothness (could be omitted)
      1/4 tsp ground flaxseed (for fiber, nutty taste) (could be omitted)

      Serve with handful of almonds or fresh berries on top.

      It is good, and I’ll have it again. Doesn’t replace what I really want – steel cut oatmeal with cream – but it is a good substitute. And I’ve lost 7 lbs on this low carb regime since Christmas, so I’ll stick to cauliflower for the time being!

  81. Amy says

    Girl- I GET what u mean about adding the stinky funk cheese! The stinkier the better. It TOTALLY gets rid of the sweet cauliflower taste. I followed yr recipe and add herbed feta cheese on top and mixed it in- on original cook then after I heat it up. I don’t recommend adding it before you reheat. It makes a HUGE difference. You are amazing and thank you for being so generous with your recipes, you are truly a gem!!

  82. Janet says

    These were great. I’ve had mashed cauliflower before and never really thought it tasted remotely like mashed potatoes. These are definitely different – passed for the real thing. Thanks so much.

  83. Yvette says

    Thanx for sharing this dish. I really enjoyed it , and my hubby – king of the mashed potatoes- tasted a little spoonful – forcefully mind you, and of course didn’t like it. However….I caught him eating the rest out of the bowl after supper!!! Success!! I had to microwave mine about 6 minutes longer to get soft and I used my magic bullet but needed to add extra almond milk (and patience) so it would actually blend. I used gruyere cheese/almond milk combo with salt & pepper. Yummy!!

    • says

      Glad you (and your husband though he’d never admit it apparently!!) enjoyed this, Yvette! :) I love Gruyere cheese and haven’t had it in awhile – might have to buy some so I can try it in my next batch of cauli mash! Sounds yummy!

  84. says

    Can I just say THANK YOU for this recipe? I’ve tried the mashed cauli faux potatoes before and they just have made me miss carbs more than i did before I tried to replicate them. This dish is AMAZING. The mouth feel is so potato-like and full-bodied. I used cabot 50% reduced fat sharp cheddar (one of my faves) and an extra splash of cream when blending. Thank you!

  85. Angela says

    I have made this probably a dozen times now and love this recipe. Last night I decide to blend in about 1/2 a jalapeno for a little kick. It turned out great too.

    Thanks for the recipe! You rock.

  86. Becky says

    Mashed cauliflower is AMAZING! Instead of using heavy cream, I use chicken broth. I steam my cauliflower in chicken broth and then add a little of the leftover broth to thin out the cauliflower. It is a Rachael Ray recipe. The cheese she suggests is the garlic and herb laughing cow. I end up using 4 of the triangles. I would love to try it with the cheese suggested here as well!

  87. Trace says

    I just had this for dinner and it is superb! Many thanks for the recipe and all the tips. I don’t particularly like cooked vegetables and have been struggling to keep my diet balanced on low carb, I’m sick of salad.

    This recipe is a definite keeper and yes it IS better than potatoes!

  88. C Dickershaid says

    I have recently fallen in love with mashed cauliflower. I’ve been experimenting with a few recipes. This week I used southwest cream cheese, and a little butter. I put them in the bottom of the bowl and the hot cauliflower on top. I let it sit for a minute to soften up before I used the mixer. It came out great.

  89. Jodi says

    I made this last night and I was thrilled with it! It was thick and creamy and the texture was exactly like mashed potatoes. I absolutely loved the ease and the decreased amount of wait time. I used almond milk and 2 wedges of the laughing cow garlic and herb cheeses, along with 2 cloves of roasted garlic, for one head of cabbage. 1/2 half of the entire serving was only 120 calories, for 1/4 would only be 60 calories. That is incredible. Thank you for this amazing way of getting a quick healthy comfort side dish. YAY

    • says

      Sounds delicious Jodi, thanks for sharing your “hacks!” I haven’t bought laughing cow wedges in years but I can see how they would add amazing flavor to this! I’ll have to look for them on my next shopping trip to try this out! :)

  90. Daniella says

    Hello from the Netherlands,
    I always hated this vegetable, but now I think it’s delicious.
    I used milk instead of cream.
    Thank you for posting this recipe!

  91. Courtney says

    Hi Mellisa and everyone-

    Yes, I have been on a IBIH spree! I just found the web site after 10 days on the 100. I have been literally starving, as in tired, weak and irritable.

    Finding these recipes, and having gorgeous replacements for the foods I crave is changing all of this around.

    These Cheesy Cauliflower ‘potatoes’ are unbelievably good!

    I confess that it was more work than I thought to get the water out. I’l have to come up with a better system.

    I think I am going to make a huge batch of the cauliflower and dry it and store it in something airtight in my fridge. That way I have the cauli ready to go through the week.

    I made these without the cream, only because they were creamy enough for me. I used lovely Irish butter and Cracker Barrel Extra Sharp White Cheddar. Some white pepper and sea salt. YUM.

    All of you are right that is about the drying. As I said, I have to find a better system. PS, I don’t have a microwave and I had no trouble getting the cauli steamed in a basket high above boiling water (15 minutes so that it was all uber soft)

    This weekend, I had the General Tso’s sauce on ginger pork meatballs, the chocolate mousse and two separate hot servings of these Cheesy “potatoes’.

    Delicious. Each bite was delicious. (the avocado-chocolate idea was new to me and I am astonished at how good it is!)

    Tonight is Roasted chicken with Greek olives, rosemary, lemon, olive oil and feta over the cauli ‘potatoes’ with feta instead of cheddar.

    Thank you Mellisa!

  92. Emily says

    I made this tonight as a side for dinner and it was amazing! It came out so light and fluffy. My whole family agreed that these are better than mashed potatoes!
    Thanks for the great recipe:)

  93. Diana says

    I’ve made mashed cauliflower in the past and it’s always been a huge failure – way too grainy and doesn’t come together like mashed potatoes at all. I realized, for me, it was because I needed to cut as much of the stem off as possible before cooking and using a blender helped a LOT.

    I just made your recipe above for the first time and it was by far the best version I’ve tried. I had already started to boil the cauliflower on the stove when I was reading your recipe so I immediately stopped, pulled it out of the water and put in the microwave for 5 minutes (did not add cream or butter).. then I just kept microwaving it for 4 minutes at a time until it was really soft. The last 2 minutes I add a little butter and cream and tossed. Then I dumped in small batches into the blender and added small amount of cream to help it blend. Dumped in a bowl and microwaved for 1 minute because I think I added too much cream then I added salt & pepper, sharp cheddar cheese and a little butter. Mixed and that was it. SO good and the same consistency as regular mashed potatoes. Next time – loaded with bacon, sour cream (instead of the heavy cream which gave it a slight sweetness) and chives.

    Thank you!!!

    • says

      Thanks for the feedback Diana! I do think microwaving or cooking with dry heat is the key to removing that liquid and getting a potato-like texture! Glad this worked out for you – you’ll have to try my pepperoni pizza version too – I eat it at least once a week now! :)

  94. Miranda says

    I have made this and it was really good, consistency and all. Although, I could not find a Dubliner, so I crossed my fingers and went with smoked Gouda… and it was good but whew it was very potent! I will definitely find a less extreme cheese to go with next time!

  95. Jaime says

    I am interested in what food processor you use. I have a cheap one and I have achieved an excellent taste with these, but the texture is lumpy and full of chunks.

    • says

      For these I use my magic bullet and it works great every time. The key is to make sure your cauli is really really soft. Sometimes it takes up to 20 minutes in the microwave depending on how big the head of cauli I start with is. If the cauli is really soft even a cheap food processor or blender will get it smooth. Hope that helps!

    • says

      A magic bullet is always a good idea Angela! I don’t know what I would do without mine! Why not enter the giveaway and maybe you’ll win one! ;) A food processor just won’t get it as smooth as a blender or bullet, but it will work in a pinch, as long as the cauliflower is cooked until really soft and you blend it on high for a couple of minutes! I don’t mind a few lumps in mine anyway, it still tastes great! :)

  96. Liza says

    Also try adding some garlic (roasted in the oven first) and blend it with the cauliflower. It really gives it the authentic garlic mashed taste. I also like to add cream cheese, parmesan cheese, a little creamer and butter…so yummy and creamy. I was in shock that it tasted just like garlic mashed potatoes!!!
    Next time I will try it loaded with cheddar, bacon, and sour cream:)

  97. Liza says

    One more thing: you can boil the cauliflower till soft and that works great as well. Just make sure to squeeze out as much water as you can prior to blending. Mine comes out nice and creamy in my blendtec blender. :)

  98. Laura says

    Thank you so much for this recipe! I have tried cauliflower “mashed potatoes” before and they never came out quite right. These were excellent and now I’m thinking of other ways I can “enhance” them (I see people have mentioned cream cheese, sour cream, garlic, bacon, etc). I did add a little extra butter and a bunch of salt (personal preference) to mine. I could have eaten the whole batch! :)

    For anyone who is scared of buying a head of cauliflower (like I was) – don’t be! If I can do it, you can. It didn’t take long to cut and pull off the florets. I may have tossed out more than I was supposed to but it worked well for my first time.

    Oh, and I used my magic bullet which worked like a charm. I started with about 1/3 of the cauliflower and added more as it pureed.

  99. Susan says

    I made these tonight and WOW!! These are by far the closest thing to a mashed potato that I have ever made!
    Used a sharp white cheddar and blended until really smooth with my immersion blended.

    Definitely a keeper! THANKS!!!

  100. Andrea says

    YUM! Great taste & great texture. I added some garlic powder this time and I’m contemplating other combinations. I want to try your bubble & squeak version next.

  101. Rachel says

    Had to come back to this post to say that a different appliance has improved this recipe when i make it. With a traditional food processor or blender, it always turned out like cheesy grits..still loved it. Got a Ninja blender (the least expensive one), and now it is just like mashed potatoes, only better!

  102. phil says

    hi just made it as per instruction, with mature cheddar cheese, and it was great and smooth. before i o/d on it, 4 carbs, how much of a portion is that


  103. Leslie says

    Okay..so I made this tonight…added onion powder and garlic powder to the batch…
    Soooooo divine.! I served braised beef over top the cauli….

    …also …thanks so much for your lovely site…it’s a go to for me as well as your three-cookbook package. Thanks for the personal touch and making it feel like I’m sitting at your kitchen table.

    • says

      Thanks for this Leslie, I love the idea of having my readers at the kitchen table (hopefully with wine, lol!) I bet it was delicious with braised beef over it! I will caution you that if you are on a strict low carb plan that onion and garlic powder have a surprising number of net carbs in them so to be aware of that when using them! Thanks again for the comment! :)

  104. Krissy McLean says

    I should have read through ALL of the comments before I tried this. Especially yours Melissa about frozen cauliflower. Next time I will do as you stated,

    “A few people have tried with good results! Thaw and drain it first, then cook it in the microwave (alone) for 5 minutes and then drain again. THEN add the cream & butter, cook for another 4-5 minutes until soft and blend with the cheese. I haven’t tried it that way myself yet but a few people commented here and on facebook that it worked well! Let us know! Hope you like it!”

    Also, my blender was a nightmare to work with. These things just kept getting stuck so I finally had to add more cream. This resulted in a mushy texture. The flavor was good but the kids weren’t crazy about the texture, although the 2 year old and my hubby loved them! Go figure.

    We have just this week began our walk on this low-carb lifestyle and are following your 3-day Keto menu plan to a T!! It is very nice having recipies for every meal and snacks all laid out for me!! I have enjoyed all the recipes thus far and have been full, satisfied but not once have I felt that lethargic feeling that I usually feel when eating my usual carb-laden foods. Thank you thank you!!

    You have a new blog follower in me…and I introduce your blog to a friend who loves it too!! :) I will post about my 2nd round of Caulimash soon.

    • says

      Hi Krissy! I have found that I get the best texture out of my magic bullet for this recipe – my vitamix seems to overprocess it and then it gets gummy and I do tend to have to add more moisture to keep the blade moving as well. A food processor could also work though I haven’t tried that. Thanks for spreading the word about the blog and meal plans – keep us posted on your progress! :)

  105. Rosine says

    Hi Melissa!

    I followed your recipe almost to the T (I made a half batch using half of all the ingredients except butter which I kept at 1 Tbsp) PLUS I added 1 vache qui rit cheese triangle, added garlic powder (1/4 tsp) and a sprinkling of grated parmesan cheese – and it came out DIVINE! Texture – ON POINT. Taste – AMAZING. SO RICH & CHEESY! Goodbye cauliflower rice.

    I know I can easily recreate this dish and have it on the side w/ chicken/shrimp or beef. BUT I feel the taste of the mash specifically the strong but subtle cheesy flavor from the Dubliner (which was pricey but SOO WORTH IT!!!), may be too overwhelming with certain protein dishes.

    Any recommendations on what other, even MILDER cheese I could add to preserve the richness & texture but tone down on the cheesy flavor? Cream cheese? Mozzarella? Provolone?

    Thanks! :)

      • Rosine says

        THanks Melissa and Rachel! Next time I make it I will DEF try with mild cream cheese if I’m pairing it w/ a strong flavoured protein. I love the cheese by itself too SOO GOOD. I will never make it with Extra Sharp cheddar, but I will def try with Havarti & Mozarella in the very near future!! :)

  106. Jan says

    I had this recipe recommended to me by someone on the UK Diabetic web site forum and tried it because I am a newly diagnosed Type 2 diabetic and I was looking for low carb meals. I followed the recipe exactly and the resul was really nice, however later that night I was crippled with severe indigestion and felt sick for several hours. I had to sleep sitting up. I think it must have been the quantity if cheese that did it. I can usually eat cheese with no problem, but perhaps not cooked in this way. I haven’t tried it again , as I thought cutting out a lot of the cheese would no longer make it like mashed potato.

    • says

      Hi Jan, and welcome to IBIH! It’s possible that the high sulfur content of the cauliflower was the culprit and not the cheese if you can usually eat cheese with no problem. Sorry to hear you didn’t feel well after eating it! Hopefully you’ll have better results with the other recipes! :)

  107. says

    You mentioned the “mashed potato/cauliflower” thing, being watery and whatnot. The way I cook it is to steam it with garlic. If you don’t have a steamer, I put a cooling rack in the bottom of a deep pan (I usually cook corn on the cob in it) and fill the pan to just under the rack, put a couple tablespoons of chopped garlic and some diced onion, and then cut up the head of cauliflower and drop that in, put on the lid and turn up the heat. When a knife slides into the cauliflower easily, I put it into a food processor with olive oil and a little butter and puree it. Mashed potato consistency, and add some salt and it rocks.

  108. Alicia Thibaudet says

    Just a trick I have found…I started buying bags of frozen cauliflower and it has saved me so much time when making mashed cauliflower. The pieces are already chopped and you just pour the contents of the bag into a pot to cook, drain and then puree. I now keep 5-6 bags in my freezer at all times.

  109. Tony says

    This recipe, while good and tasty, pales in comparison to the traditional potato mash. I made these and as expected my family balked, they are spoiled by having several chef’s in the family. An A for effort though! Yes, I did have the tried and true back-up which they applauded.

  110. Dawn says

    I had my doubts about this recipe since I had tried other mashed cauliflower recipes but I was truly blown away, they are fantastic and everyone who I have had try them agree, Thanks so much for this recipe

  111. Ashlee says

    I just made these and I will serve them tomorrow with dinner. I am not going to tell my kids they aren’t real potatoes and see if they notice. I hope they re-heat well, as I like to cook a couple meals at a time and then eat them through the week. I think they will be fine.

  112. Prue Morton says

    Thank you They were everything you promised
    Now if I could just find a substitute for pasta………………..

    • helene says

      I honestly like spaghetti squash better than spaghetti now. I never was a big noodle or pasta twists eater but I miss mac & cheese, homemade w/wholewheat elbows MMMM or macaroni salad homemade w/WW elbows and also tuna & egg slices MMM—>but not enough to mess with my system by eating wheat or up my carbs by eating rice elbows (which I dont know if they even MAKE brown rice pasta OR if they’d be any good…).
      Keep at it, you’ll lose ur interest in wheat products as you increase ur veggies and keep at a consistent high (fibrous) veggie intake. Just like you lose your interest in sugary crap and chips, pop etc. It Does Happen!

  113. says

    We are total potato people, my husband and I. I started Keto about three weeks ago and made this for the first time last night (we had pork rind and Parmesan breaded pork chops too!) and, WOW. I put a drizzle of garlic olive oil as I was blending this and it added a subtle garlicky flavor. I really want to try this with truffle oil. Hubby loved these too! Thank you for yet another tasty low carb recipe! :)

  114. Dawn Miller says

    Ha Ha! I am such a dork! I have been lovin your recipes this past 2 weeks….but didn’t have anything in this recipe except cauliflower and butter. So whats a girl to do? Improvise! No HWC/half and half or milk in the house…triple the butter! No sharp cheeses? Cream cheese and sour cream! Throw in some green onions…food process it to smithereens…voila! Perfecto in every way! I am bowing to your greatness….

    • helene says

      i have found sour cream. heavy cream, butter and coconut oil seem to be interchangeable. Im sure its not in all recipes, but i havent found it yet.

  115. nequalone says

    These are amazing! Thank you for keeping me on my diet plan. I bought your book and we love to make fried fish and tarter sauce. We also use the breading to make chicken nuggets. Tonight for the first time I added a tiny pinch of minced garlic and OMG. SO GOOD. Please make your next book in a paper version. I hate turning pages on my kindle while cooking.

  116. Nykii says

    Hi Melissa,

    Thanks for the recipes and all that you do! I don’t know if you posted this already above, but what were the original cream and butter amounts you used? As a keto-er I am looking to get a very high fat to carb ratio, so I’m interested to know how the original recipe compares. Thank you!

  117. Ellie says

    This recipe is delicious on its own — just made it today — but it makes WONDERFUL substitute for the mashed potatoes in a shepherd’s pie. This batch was enough to add a satisfying layer of mash to an 8×12 baking dish and fed six people as a part of the pie. The cauliflower browns beautifully in the oven — even better if you cut up an extra 1 tbsp of butter and dot the top with it before baking, but it’s not necessary to do. I did encounter the graininess referred to in the comments and notes, but the baking (35 minutes at 375F) took care of that as well.

  118. Melody says

    I’ll admit…I was skeptical. I *love* mashed potatoes (ok, anything carb) and I’ve tried the various faux potatoes with less than pleasing results. Yes, I like cauliflower but it was always kind of ‘watery’ grainy without that fluffy potato texture. Until now. I used a 14 oz bag of frozen broccoli florets (put them out to thaw while I was preparing the rest of the dinner). They were still half frozen when I stuck them in the microwave. With my attention spread across the rest of the meal, I just plopped in the butter and cream and stuck it in the nuker without stirring. I did stir before the second 6 minutes. Dumped it into the Cuisinart with some salt and pepper and let it run for about 45 seconds, stirred down the sides and pulsed it 3-4 times. PERFECT! Even my son, had a small bit (but covered his with the gravy from the salisbury steak) and he hates cauliflower! As a diabetic who eats less than 25gm of carbs a day (and only in non-starchy vegies)…this will be a lifesaver for me!

  119. Megan says

    Wow, I was not expecting how rich and creamy these would be! Served with ham and steamed broccoli. It was the perfect accompaniment!

  120. Nicole says

    Just made this in preparation for your “Bubble and Squeak” recipe for tonight. Absolutely delicious! I had to add extra garlic, as we love it! Thankfully I had 2 1/2 cups and only needed 2 for tonight. My son and I ate the leftovers for lunch and then used a spatula to clean out the ninja, not a smear was wasted! My husband, 12 yr old son and I have been low carbing for a month now with great success. The best part is we are never hungry and NEVER feel bloated after eating. I stumbled across your site a week ago and love your recipes! I have been craving potatoes since we started, and am thrilled that these taste just like them (without the bloating). Thank you, thank you, thank you! I have some friends at church who are struggling to eat low carb, so will be sure they all know about this angel who makes eating fun again!

  121. Amanda says

    I don’t have a microwave. What would be the best way to prepare cauliflower for this dish then? Boiling? Steaming? Roasting?

    • amcken3 says

      She said steaming…I was hoping SOMEONE would weigh in on how to do this recipe with a stove top method…because of SERIOUS health issues I won’t use a microwave oven (I’d rather fail to the safe side in all I do).

  122. Tina K. says

    Oh MY! Oh, my, my, my, my, my!! I just found your site because I was looking for a mashed cauliflower recipe. Tried this one, and…OH MY! Had I not made them myself and known it was cauliflower, I would swear I was eating creamy mashed potatoes!! Followed the recipe except our microwave is broken, so I boiled the cauliflower until tender, about 15 min. I used only the florets. Then I blended in my Blendtec with the cream and butter and a little garlic salt. Put back in the sauce pan and added the cheese and a bit more butter along with salt and pepper to taste. I used Basque cheese from Trader Joe’s. It was perfect!! Thank you so much! My new go – to recipe! And now that I found you, can’t wait to try all the other recipes! Have been off sugar two weeks now, trying to lose the last 60 lbs. Feel so much better. Thanks again! By the way, I think I have perfected a low carb mini choc. cake recipe!

    • says

      Welcome to IBIH Tina and I’m so glad you liked these! I still make them all the time when I’m craving comfort food and they never disappoint! I’ve never tried them with the Basque cheese (which is one of my VERY favorite cheeses of all time – so nutty and delicious!) but I’m going to try it now that you’ve given me the idea. Just have to find some – hopefully they’ll have it at Costco next time I go! Hope you enjoy the other recipes as much as this one! :)

  123. Kim from FW says

    Wow! I just made your cheesy cauliflower puree and all I can say is…wow! Soooo good! I’ve been on the HCG protocol, and just entered into Phase 3 of my second round…I have missed mashed potatoes so much, and this really hit the spot! I could have gotten the Dublinger cheese, but opted for extra sharp white cheddar. I also added an ounce of a soft queso cheese. It was delish!! Thank you for your research and diligence in creating this recipe! I’ve also been perusing your dessert recipes and plan to get to some of them soon! :)

  124. Jacqui says

    Great recipe! Thanks. I steamed my cauliflower while the garlic that I crushed and peeled was roasting in a little olive oil, which took about the same amount of time. I added them both to the food processor and warmed some heavy cream, half and half and a bit of butter in the pot I used to steam the cauliflower. Then I added some salt, a bit of fresh grated nutmeg and Parmesan cheese to the food processor, put on the lid and poured in the warm cream through the top while whirling away until it looked to be about right. I ended up needing to heat it back up in that same pot, which is when I could have added the cheese, but I like how it was so smoothly incorporated in the food processor. Was so yummy! This is going to be my new go to! But next time I’ll try cheddar. So delicious! Thanks again.

  125. Tricia says

    I’m on day 3 of keto and all I could think about today was mashed potatoes–one of the things I miss the most when doing lo carb. This recipe saved my life! Or at least it got me through the afternoon, ha ha. I used sharp white cheddar and they were fabulous! Thank you, thank you, thank you!

  126. Susan says

    I made this last night – 2nd awesome cauliflower recipe that fooled my cauliflower-hating husband! Next time I might cut back a bit on the cheese and add in some chives or spring onions or something, as suggested by some of the other commenters. I’m off to find the next recipe to try :-)

  127. Azure says

    Just made this tonight…so glad I have leftovers, even though I want to eat the whole thing! So good!! Why haven’t I been eating this for years??

  128. bleu says


    I have made mashed cauliflower before quite a few times and always I was missing the creaminess. OMG this is amazing. I did do 3 times of 6 minutes for mine but my cauliflower head was really large. I added colby cheese as it was all I had, but it was mild and just added to the creaminess. I ended up putting in another tablespoon of cream while it was in the food processor. This is just revelatory for me. THANKS AGAIN!

  129. Elise Wormuth says

    Made it fr the first time tonight — and everyone (including the dog who needed a little fiber) loved it! I think my head of cauliflower was a little larger than normal, because I wound up adding a little more cream and butter while I was processing it. But not a touch of wateriness at all. Thanks — great recipe!

  130. Tami says

    OMG made these for dinner tonight. I am in Heaven!!! Thick and flavorful. I can hardly wait
    to make them again. And no more sitting around the table at holiday time wishing I could eat the mashed potatoes. Why did I not try this sooner?

  131. Barb Young says

    My daughter and I had the pureed cauliflower last night for dinner. I’m the one on the low carb diet but she loved them!! I also want to mention she’s a very picky eater so that’s testament to your excellent cooking skills! The only thing is she doesn’t like cheese so I made half with and half without cheese. I also took my leftovers for lunch today and you’re correct – they’re tasty re-heated too. New favorite side dish for us. Thank you, thank you!!

  132. Christa Wagner says

    THANK YOU! THANK YOU! THANK YOU! I was getting so discouraged trying to find a good “Cauliflower Mash” and this is it!!! It is soooo very close the the real thing! LOVE IT!

  133. says

    I’m new to this – only nine days into it and I finally found something that’s low carb that I LOVE and I can make easily. I’m not much of a cook, so I was delighted to find this. I made mine with 2/3 cauliflower and 1/3 broccoli and it was DELICIOUS!

  134. Rachel Horowitz says

    I’m making this for the third time now, and I’ve got to say, I LOVE this recipe. It’s tasty, and the easiest method of making a cauliflower mash that I have ever come across. This is actually the second time this week that I am preparing this. Right now, it’s to go along with your Beef Stroganoff Meatballs that I made last night. I doubled the Stroganoff recipe, after making it once, and kicking myself for not making a double batch then. (I despise the process of frying meatballs, but the recipe is really yummy, LOL)

    The first time I made this mash, I used a sharp white cheddar, but this week I have Dubliner cheese to use. Wow, the Dubliner is awesome — it’s like cheddar and parmigiana reggiano had a baby, LOL.

  135. Nicky says

    I make this a lot since first coming across the recipe over a year ago. Last night, my fiance asked if we could change the seasoning of it; I usually use a medium to shard cheddar in it. We bought smoked Gouda and used that. It came out better than with the cheddar! He loved it, and when we were cleaning up, he said about the bowl used to puree everything, “I just want to smell this all night”. lol.

  136. Mandy says

    Oh yum!!!! I have been doing a ketosis diet for a few months and stumbled across this. I am in heaven. I live in UK and couldn’t get dubliner so used good old cheddar. My 2 sons also tried it and wow they liked it. What’s even more wow is that my 16 yr old does not like mashed potatoe but he really liked mashed cauliflower . Yippeeeeee!

  137. Stephanie C says

    First of all, I never review any recipe, ever…. With that said, I simply had to write this review.. I have tried many mashed cauli recipes and this is by far the best mash I have ever had. I used frozen cauli, added a half tablespoon more of heavy cream, and used cabot extra sharp white cheddar. I threw it into my ninja and oh my goodness.. I wanted to eat all of it right then, but I made it for your bangers and mash… I never in my wildest dreams thought that “dieting” could be so fulfilling and yummy…Thank You!!

  138. Kelsie says

    This was by far the BEST cauliflower mash I’ve EVER had!!!!!!! I have a big family to feed so I doubled the recipe, and what I did was for the first batch I microwaved it the second time around for only 4 minutes and after putting it in the processor it was like a lumpy consistency. The second batch I made I pureed and the texture was peeeerfect! Just like the best mashed potatoes ever without the calories…my Dad is a super picky picky man and him AND my husband RAVED about them! I have converted our house officially!! Thanks for sharing! :)

  139. Richard Kennedy says

    Great recipe indeed. I had to simmer mine in a pan with the cream and butter as the microwave went to heaven last weekend. I added some freshly grated parmesan and nutmeg and used a potato masher and it was DEVINE ! Thank you so much for the recipe :)


  1. […] Wow. Cauliflower Mash is yummy. Made it last night with roast chicken and a delicious salad and it was the most delicious meal. You simply break up a cauliflower into florets and  boil it until soft, add butter and cream and a little nutmeg, salt and pepper and mash / puree with a hand held beater which is what I did. Tastes as satisfying as mash potatoes and low carb!!! This is going to be another winner – real comfort food! Found this great blog post just about yummy mashed cauliflower – nect time I’m adding cheese for sure! http://www.ibreatheimhungry.com/2012/01/better-than-potatoes-cheesy-cauliflower.html […]

  2. […] Spaghetti Squash Bolognese (from Practical Paleo, if you don’t own the cookbook, any spaghetti sauce recipe will work) Shrimp with Mustard Cream Sauce + zucchini noodles (make the night you plan to eat it, not as good when served as leftovers) Steak & Veggie Rollups + sauteed kale (I made this meal day of, could be made ahead if desired). Roast chicken + roast veggies (I didn’t follow a recipe for this, but if I did I’d use this one) Sausage & Veggie Saute + salad (made without the shrimp and 4 uncooked sausage links) Thai Turkey Meatballs + mashed cauliflower […]

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