“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

Yield: 2 cups

Serving Size: 1/2 cup

“Better than Potatoes” Cheesy Cauliflower Puree

Creamy and delicious, you’ll never miss mashed potatoes again!

Ingredients

  • 1 head of cauliflower
  • 2 Tbl heavy cream
  • 1 Tbl butter
  • 2 ounces dubliner or other sharp cheese
  • salt and pepper to taste

Instructions

  • Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high. Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

Notes

Approx nutrition info per serving: 148 calories, 11g fat, 4g net carbs, 6g protein

*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. Kelly the Happy Texan
    Kelly the Happy Texan01-05-2012

    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. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-05-2012

    Bacon! Holy Toledo why didn’t I think of that!? Sounds yummy – if you post it send me a link to the recipe! I’m working on cauliflower tater tots next I think!

  3. Heidi @ Food Doodles
    Heidi @ Food Doodles01-05-2012

    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
      Anonymous07-03-2012

      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:)

  4. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-05-2012

    Hey Heidi! The microwaving thing really works for a nice thick texture – of course the cheese doesn’t hurt! Cheese makes everything better! Well almost everything! :)

  5. maxivida
    maxivida01-05-2012

    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!

  6. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-05-2012

    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!!

  7. Anonymous
    Anonymous01-05-2012

    Sounds delicious, but certainly not low in fat/calories…close to 900!

    • Anonymous
      Anonymous09-24-2012

      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.

      • melissa vrell
        melissa vrell01-02-2014

        nicely put!
        I’m thinking a vintage white cheddar and chives, omg

    • Anonymous
      Anonymous11-13-2012

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

    • Mellissa Sevigny
      Mellissa Sevigny11-18-2012

      Thanks but that wasn’t me! Some other knowledgeable person (probably from r/keto) added that tidbit which I appreciated very much!

  8. erin
    erin01-05-2012

    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.

  9. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-05-2012

    Thanks for the feedback Erin! More cheese + bacon added?? I’m in! Glad you liked it!!

  10. Peggy
    Peggy01-05-2012

    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!

  11. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-06-2012

    Thank YOU Peggy! I love getting feedback on the recipes and I’m so glad you loved it! :)

  12. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-06-2012

    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
      Paula10-15-2012

      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
        helene03-13-2014

        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
        Allyson03-23-2014

        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
          helene03-23-2014

          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.

  13. Murlene Brown Watkins
    Murlene Brown Watkins01-07-2012

    I have made mashed potatoes using equal parts potatoes and cauliflower (I think it was a WW recipe) to cut the starch in half, but have never tried eliminating the potatoes altogether! Must try!

  14. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-07-2012

    I’ve done that too Murlene! No good for a low carb diet unfortunately which is what led me to the all cauliflower recipe. So glad it did though because I love it! Hope you will too!

  15. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-08-2012

    Great Tina! Let us know how you and your husband liked it! And check back, I made the cauliflower tater tots this week and will be posting it soon – they. are. Awesome!

  16. KeatingAround
    KeatingAround01-09-2012

    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!

  17. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-09-2012

    Yay! I love new followers! Thanks KA and welcome to IBIH! The cheese definitely takes the mash over the top – hope you like it! and the Cauli-tots! :)

  18. NativeDallasite
    NativeDallasite01-09-2012

    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.

  19. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-09-2012

    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!

  20. Anonymous
    Anonymous01-09-2012

    I used goat cheese and a little ricotta and it was amazing!!

  21. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-10-2012

    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!

  22. Anonymous
    Anonymous01-10-2012

    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!

  23. Anonymous
    Anonymous01-10-2012

    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!

  24. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-11-2012

    Yay! So glad you loved it! I do love it most with the dubliner cheese too when I can find it!

  25. Anonymous
    Anonymous01-11-2012

    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.

  26. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-11-2012

    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
      Anonymous05-31-2012

      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 :)

      Michelle

      • Maggie
        Maggie06-21-2014

        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.

  27. It's Just Me
    It's Just Me01-14-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-14-2012

      Thanks for the comment! Glad it worked for you even in a low fat version! I wondered if it was all the fat that made it taste so good – good to know it’s still delicious even without it! :)

  28. Jessica C.
    Jessica C.01-15-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-16-2012

      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! :)

  29. Anonymous
    Anonymous01-16-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-16-2012

      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!

  30. SanLynn
    SanLynn01-16-2012

    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)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-16-2012

      SanLynn so glad you liked it! I’m going to try the low fat version since a lot of people say it’s great – definitely wouldn’t mind reducing the calories some! Thanks for the feedback!

  31. Kimberli
    Kimberli01-18-2012

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-18-2012

      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!

  32. Leroy Kettleford
    Leroy Kettleford01-18-2012

    My kids loved this, as did my wife. Thanks for posting this recipe.

  33. Anonymous
    Anonymous01-19-2012

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-19-2012

      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! :)

  34. Crystal N.
    Crystal N.01-22-2012

    Awesome! Just made this and love it! I think it could replace my mashed potato urges. Thank you!

  35. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-22-2012

    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!

  36. themickeyd
    themickeyd01-22-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-23-2012

      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!

  37. Amber
    Amber01-27-2012

    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

  38. Jacqueline
    Jacqueline01-28-2012

    Just tried some at a friend’s house the other day and they were runny! Sounds like something I will have to try. Saw this on Pinterest

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-28-2012

      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!

  39. Tina L.
    Tina L.01-30-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-30-2012

      Hey Tina, I’m happy you found me too! So glad your husband is enjoying the recipes! Let me know if the cauliflower made the cut! :)

  40. Paul Halliday
    Paul Halliday02-01-2012

    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!

    https://picasaweb.google.com/107179421315824659117/Cuisine#5704280259374449314

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-01-2012

      The pictures looked interesting! Some of my favorite ingredients in that mash so I can only imagine it’s delicious! Totally trying that next time I buy avocados! Thans for the idea!

  41. Meg
    Meg02-02-2012

    So yummy I made it with yogurt spread and 2% milk – tasted awesome thanks for the idea!

  42. Janelle Hermann
    Janelle Hermann02-02-2012

    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!!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-03-2012

      Glad you guys liked it Janelle and thanks for sharing your “hacks” with us! Pepper jack cheese sounds like it would be awesome in there – totally trying that in my next batch! :)

  43. Anonymous
    Anonymous02-06-2012

    Mellissa,
    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,
    Anna

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-07-2012

      Anna I’m so glad you are enjoying it! I still eat it at least several times a week – the ultimate low carb comfort food! Let me know how you like the other recipes! Thanks!

  44. amorette
    amorette02-06-2012

    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…

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-07-2012

      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!

  45. Stacie
    Stacie02-08-2012

    IT WAS FABULOUS !!! WE ALL LOVED IT!!! Thanks

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-11-2012

      Laughed at the all caps – guess you guys really DID like it! :) Thanks for the feedback – I’m glad it was a hit!

  46. Bernadette
    Bernadette02-08-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-11-2012

      Awww…you think I’m witty?! *sniff* Thanks Bernadette! :) Horseradish!!?? Why didn’t I think of that??? I just bought a huge hunk of it for cocktail sauce and I a totally grating some up and throwing it into my next batch! I’ve been planning to make some braised short ribs and I’m going to have it with that! Thanks for the great idea!

    • Paul Halliday
      Paul Halliday02-11-2012

      On the back of this, something I used to put into real mashed potato was cheddar cheese (check) and English mustard (the yellow stuff). You got a real kick there. Pep up that green avocado cauli mash I presented above with some wasabi?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-11-2012

      I like the wasabi idea, yum!

  47. Shirley Williams
    Shirley Williams02-11-2012

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-11-2012

      Thanks for the feedback Shirley, glad you guys liked it! chopped parsley sounds good too – I love fresh herbs in my potatoes so I bet this is yummy!

  48. karen j. white
    karen j. white02-13-2012

    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 !!!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-14-2012

      Good for you Karen – hope you rock it! Also hope you like the cauli and it helps you stay on track! I eat it a LOT and it feels like cheating even though it isn’t! :)

  49. Shannon
    Shannon02-15-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-17-2012

      Thanks so much Shannon! I’m glad you and your son are enjoying the recipes! Stay tuned, I’ve got a lot more low carb recipes in the works! :)

  50. Sugar
    Sugar02-15-2012

    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!!! :)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-17-2012

      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! :)

    • Sugar
      Sugar02-25-2012

      :) 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!
      http://www.LysaDavis.com
      http://www.Masterjam.us

  51. shirlbenn
    shirlbenn02-17-2012

    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!

  52. Erica / Parker
    Erica / Parker02-17-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-18-2012

      Thanks Erica, glad you liked it! I agree that it needs some fat even if it’s much less than this recipe because the fat also mellows the natural sulfur in cauliflower that gives it that skunky taste I don’t like!

  53. AR
    AR02-19-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-19-2012

      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!

  54. Shannon
    Shannon02-20-2012

    How many servings were you able to get out of this? And how big were they?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-20-2012

      Its different every time depending on how big the cauliflower is but on average I probably get about 2 cups so four 1/2 cup servings. Or two 1 cup servings. Or one 2 cup serving. Or eight 1/4 cup servings. Or thirty-two 1 Tablespoon servings.

    • Shannon
      Shannon02-21-2012

      LOL! :)

      And thank you!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-21-2012

      You’re welcome! :)

    • Sharon Collins
      Sharon Collins11-21-2012

      I’m so glad I found Shannon’s question (& Mellissa’s answer) in the comments! This recipe (which I found on Pinterest) looks utterly perfect, and I meant to try it out once before taking the leap to make it for my family’s Thanksgiving feast tomorrow, but it completely slipped my mind, & I was just afraid of messing up serving amounts. THANK YOU!! :)

    • Mellissa Sevigny
      Mellissa Sevigny11-22-2012

      Sharon you can never have too much of this, trust me! Hope your guests love it!!!

  55. Mariah
    Mariah02-21-2012

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-21-2012

      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
        Pamela Rose07-15-2014

        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?

        • Mellissa Sevigny
          Mellissa Sevigny07-15-2014

          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!

  56. Lacey
    Lacey02-21-2012

    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.
    Lacey

  57. Pablo
    Pablo02-22-2012

    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.

    • Val
      Val02-25-2012

      This is TOTALLY LUSH!!

    • Sugar
      Sugar02-26-2012

      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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-26-2012

      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!

  58. Sherry
    Sherry03-03-2012

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-04-2012

      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!

  59. Anonymous
    Anonymous03-04-2012

    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!!

  60. Carol
    Carol03-09-2012

    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!!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-14-2012

      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!

  61. Anonymous
    Anonymous03-14-2012

    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…

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-14-2012

      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

  62. Anonymous
    Anonymous03-18-2012

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-19-2012

      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!

  63. Mel
    Mel03-21-2012

    I can’t wait to try this – looks AMAZING! BTW, you know that the word is “smorgasbord”, right? :D

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-21-2012

      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! ;)

  64. babychirps
    babychirps03-23-2012

    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

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-24-2012

      Hooray that your kids are eating it! Cauliflower is surprisingly healthy for you which I only recently learned so it’s great when we can get our kids to eat it. Thanks for the comment!

  65. Noodles14
    Noodles1403-29-2012

    Sweet heaven, these ARE bliss. Thank you!

  66. Anonymous
    Anonymous03-29-2012

    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!!!

  67. Barb
    Barb04-06-2012

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-07-2012

      Thanks Barb, I hope you like them! I’ve tried a lot of cheeses with good results but the Dubliner is still my favorite. Welcome to IBIH and I hope you enjoy the recipes! :)

  68. Kristen
    Kristen04-10-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-11-2012

      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
      Kristen04-16-2012

      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!

  69. P.Ramaeker
    P.Ramaeker04-15-2012

    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.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-16-2012

      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!

  70. P.Ramaeker
    P.Ramaeker04-15-2012

    (That said, I’m saving this recipe and looking forward to trying it!)

  71. Annette
    Annette04-18-2012

    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!

  72. Pamela R
    Pamela R04-19-2012

    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?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-23-2012

      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!

  73. Jill Smith
    Jill Smith04-22-2012

    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. :)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-23-2012

      Thanks Jill! I don’t blame you for being skeptical – I’ve yet to have really good ones in a restaurant yet! Glad you guys liked these!

  74. guylaine rondeau design
    guylaine rondeau design04-24-2012

    thank you so much for sharing such a delicious recipe! we cooked the cauliflower the old-fashion way… and even if a bit grainy, we totally loved it. this is a keeper. cheers to you!

  75. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)04-26-2012

    Thanks Guylaine, glad you guys liked them! I still get a grainy batch every once in awhile and it doesn’t really bother me either!

  76. Dr. Tai
    Dr. Tai04-27-2012

    Let me just say, this is heavenly! I could eat this every day!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-27-2012

      Thanks Doc! For my first couple of weeks doing low carb, I practically DID eat this every day! Just made a batch last night, still love it!

  77. Elana
    Elana05-17-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-17-2012

      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!

  78. Yvette
    Yvette05-24-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-26-2012

      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. :)

  79. Adi.CC
    Adi.CC06-05-2012

    I don’t have a microwave–anyone try this boiled or steamed and have advice?? Thanks! Can’t wait to try it!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-08-2012

      Adi I would try steaming as opposed to boiling, just because it preserves the nutrients and won’t be as waterlogged and soupy when you puree it.

  80. Artistry by Tiffany
    Artistry by Tiffany06-06-2012

    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!!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-08-2012

      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! :)

  81. Anonymous
    Anonymous06-07-2012

    Ditch the cream and use lite philly, garlic and rosemary. Yum. Lo carb and lo fat.

  82. Anonymous
    Anonymous06-18-2012

    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!

  83. loweryHCG
    loweryHCG06-26-2012

    How many servings does one batch make?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-26-2012

      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!

  84. TJ
    TJ07-02-2012

    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!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-09-2012

      Thanks TJ so glad you guys liked it – especially your “veggie despising” husband! I can totally relate as my husband is the same way! :) I love goat cheese, have to try that in mine next time!

  85. Bety
    Bety07-06-2012

    I will surely try this!

  86. Anonymous
    Anonymous07-07-2012

    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

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-09-2012

      Right??? I love them! I have a head of cauli in my fridge right now and I think I’m going to make some for my dinner tonight! :) Glad you liked it!

  87. Christina
    Christina07-09-2012

    You can also add almond meal to thicken them up. That makes them really good too.

  88. Selena
    Selena07-15-2012

    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! :)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-22-2012

      Thanks Selena and welcome! Just the words slow cooking brisket made me hungry! Glad you liked the cauli mash – sounds like an amazing dinner!

  89. The Thrifty Granny
    The Thrifty Granny08-16-2012

    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!

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      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! :)

  90. Lisle
    Lisle08-17-2012

    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.

  91. Pelaymi
    Pelaymi08-20-2012

    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!

    • Mellissa Sevigny
      Mellissa Sevigny08-24-2012

      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! :)

  92. Divadragon
    Divadragon08-21-2012

    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

    • Mellissa Sevigny
      Mellissa Sevigny08-24-2012

      Thanks so much Diva! Love your word “awesometastic” – might have to steal that one! ;)

  93. Marge Burkell
    Marge Burkell08-25-2012

    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!

    • Mellissa Sevigny
      Mellissa Sevigny09-01-2012

      I agree with you on the chicken broth Marge! Hope you liked these – let me know how they came out!!!

    • Anonymous
      Anonymous09-16-2012

      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!!

    • Mellissa Sevigny
      Mellissa Sevigny09-18-2012

      Glad you were able to get it by the kids – this is still one of the few dishes that I can’t get my husband to eat! The hatred of cauliflower is strong in that one! :)

  94. Lindsey Ashton
    Lindsey Ashton09-24-2012

    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 :)

    • Mellissa Sevigny
      Mellissa Sevigny09-25-2012

      I agree Lindsey! I eat this all the time and in many combinations – never gets old! :)

  95. Unknown
    Unknown09-24-2012

    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.

  96. MediaBaron
    MediaBaron09-27-2012

    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.

  97. Heidi
    Heidi10-03-2012

    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

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      That video by Big Red Kitchen was so awesome – I use her method all the time for other cauliflower recipes! Glad you liked it and I hope that your husband did too! :)

  98. Anonymous
    Anonymous10-10-2012

    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

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      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!

  99. cweb
    cweb10-29-2012

    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’??

    • Mellissa Sevigny
      Mellissa Sevigny11-02-2012

      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!

  100. 2 sassy girls
    2 sassy girls11-07-2012

    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!

    • Mellissa Sevigny
      Mellissa Sevigny11-10-2012

      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! :)

  101. Anonymous
    Anonymous11-10-2012

    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!”
    Mary

    • Mellissa Sevigny
      Mellissa Sevigny11-18-2012

      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!!!

  102. Anonymous
    Anonymous11-15-2012

    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!

  103. Darcy
    Darcy11-17-2012

    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.

    • Mellissa Sevigny
      Mellissa Sevigny11-18-2012

      Hope you liked this Darcy! The redesign is coming along and will have a print feature and also a way to save the recipes in a folder. Stay tuned!

  104. Amie
    Amie11-21-2012

    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.
    Thanks!

    • Mellissa Sevigny
      Mellissa Sevigny11-22-2012

      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!

  105. rachel
    rachel11-23-2012

    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?

  106. maddy
    maddy01-03-2013

    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!

  107. Tracy
    Tracy01-05-2013

    going to try them with Blue Cheese and a tablespoon of Laughing Cow Cheese

  108. Shannon
    Shannon01-11-2013

    Can you use low fat plain yogurt instead of cream? Anyone?

    • Mellissa Sevigny
      Mellissa Sevigny01-11-2013

      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!

  109. Barb
    Barb01-26-2013

    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!

    • Mellissa Sevigny
      Mellissa Sevigny01-28-2013

      So glad you’re enjoying it Barb, I bet the cream cheese adds a nice thick texture!

  110. Sarah
    Sarah01-27-2013

    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
      Sarah02-01-2013

      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!

  111. Amy
    Amy01-29-2013

    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!!

  112. Janet
    Janet01-31-2013

    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.

  113. Yvette
    Yvette02-18-2013

    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!!

    • Mellissa Sevigny
      Mellissa Sevigny02-18-2013

      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!

  114. vanessa
    vanessa02-24-2013

    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!

  115. Angela
    Angela02-26-2013

    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.

    • Mellissa Sevigny
      Mellissa Sevigny02-27-2013

      I love your jalapeno idea Angela, can’t wait to try it – thanks for sharing!

  116. Becky
    Becky03-03-2013

    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!

  117. leslie
    leslie03-20-2013

    Any advice on baking the cauliflower? No microwave. Thanks! Can’t wait to try a non-micro version.

  118. Trace
    Trace04-14-2013

    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!

  119. C Dickershaid
    C Dickershaid04-16-2013

    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.

  120. Jodi
    Jodi05-02-2013

    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

    • Mellissa Sevigny
      Mellissa Sevigny05-06-2013

      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! :)

  121. Daniella
    Daniella05-09-2013

    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!

  122. Courtney
    Courtney06-03-2013

    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!
    Courtney

  123. Kimberly
    Kimberly06-13-2013

    Can you boil the cauliflower instead of putting it in the microwave?

    • Mellissa Sevigny
      Mellissa Sevigny06-13-2013

      Yes but you have to drain it really really well or it will be soupy and not really thick and starchy like real potatoes.

  124. Emily
    Emily06-19-2013

    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:)

  125. Diana
    Diana06-29-2013

    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!!!

    • Mellissa Sevigny
      Mellissa Sevigny06-29-2013

      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! :)

  126. Miranda
    Miranda08-26-2013

    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!

  127. Jaime
    Jaime09-21-2013

    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.

    • Mellissa Sevigny
      Mellissa Sevigny09-21-2013

      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!

  128. Angela
    Angela10-29-2013

    Does a food processor work as well as the magic bullet or should I invest in a magic bullet?

    • Mellissa Sevigny
      Mellissa Sevigny10-29-2013

      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! :)

  129. Liza
    Liza11-05-2013

    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:)

  130. Liza
    Liza11-05-2013

    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. :)

  131. CARISSA
    CARISSA11-07-2013

    Would frozen cauliflower work for this recipe and if so, any changes in directions?

    • Mellissa Sevigny
      Mellissa Sevigny11-07-2013

      Frozen cauliflower will work fine Carissa, just be sure to get as much moisture out of it as possible to get a nice thick texture!

  132. Sarah Bucko
    Sarah Bucko11-24-2013

    I love these “potatoes”!! I admit I did add a little cream cheese too and they were delish!

    • Mellissa Sevigny
      Mellissa Sevigny11-26-2013

      Can you believe I’ve never gone the cream cheese route? MUST TRY because I love the stuff. Maybe this weekend! Glad you enjoyed them and thanks for commenting! :)

  133. Laura
    Laura12-03-2013

    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.

  134. Susan
    Susan01-13-2014

    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!!!

    • Mellissa Sevigny
      Mellissa Sevigny01-13-2014

      Thanks Susan, never thought of using an immersion blender for this! Great idea! Glad you liked them!

  135. Andrea
    Andrea01-19-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      I LOVE the bubble and squeak! It’s been ages since I’ve made it – let me know what you think if you try it!

  136. Rachel
    Rachel01-20-2014

    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!

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2014

      My magic bullet works great to get it nice and smooth too Rachel – and that’s definitely the BEST!!!

  137. phil
    phil01-22-2014

    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

    thanks
    Phil

    • Mellissa Sevigny
      Mellissa Sevigny01-22-2014

      You’ll find the serving size at at the top of each recipe under the title for future reference – on this one it’s 1/2 cup! Enjoy!

  138. Leslie
    Leslie01-26-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      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! :)

  139. Lesley
    Lesley01-30-2014

    Is it possible to freeze the puree as there is only one of me and its difficult to make a small batch

  140. Krissy McLean
    Krissy McLean02-07-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      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! :)

  141. Rosine
    Rosine02-12-2014

    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! :)

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      I have definitely used other cheeses when I don’t want it as strong – I use the mozzarella for the pepperoni pizza casserole, and the colby jack for the jalapeno popper casserole! Pretty much any cheese works – you can alter the flavor in so many ways and even add some chopped herbs to further enhance it! Have fun and be sure to share any of your awesome experiments with the rest of us! :)

    • Rachel
      Rachel02-13-2014

      Cream cheese works really well for mild flavor.

      • Rosine
        Rosine02-13-2014

        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!! :)

  142. Jan
    Jan02-17-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny02-21-2014

      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! :)

  143. Mark Teleha
    Mark Teleha02-27-2014

    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.

  144. Alicia Thibaudet
    Alicia Thibaudet03-04-2014

    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.

  145. Tony
    Tony03-06-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny03-08-2014

      Thanks for the feedback Tony, sorry this wasn’t a hit with your family. How fortuitous that you had a backup plan!

  146. Dawn
    Dawn03-10-2014

    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

  147. Ashlee
    Ashlee03-12-2014

    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.

  148. Prue Morton
    Prue Morton04-14-2014

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

    • helene
      helene04-14-2014

      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!

  149. Cara M.
    Cara M.04-16-2014

    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! :)

    • Mellissa Sevigny
      Mellissa Sevigny04-17-2014

      I love garlic oil in regular potatoes and I can image that it tasted awesome in this as well! So glad to have made you guys cauliflower mash believers! :)

  150. Dawn Miller
    Dawn Miller04-27-2014

    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
      helene04-27-2014

      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.

  151. nequalone
    nequalone05-19-2014

    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.

  152. Nykii
    Nykii05-22-2014

    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!

  153. Ellie
    Ellie07-06-2014

    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.

  154. Melody
    Melody07-14-2014

    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!

  155. Megan
    Megan07-14-2014

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

  156. Nicole
    Nicole07-22-2014

    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!

  157. Amanda
    Amanda08-06-2014

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

  158. Tina K.
    Tina K.08-19-2014

    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!

    • Mellissa Sevigny
      Mellissa Sevigny08-21-2014

      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! :)

  159. Kim from FW
    Kim from FW08-25-2014

    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! :)

  160. Rachel
    Rachel08-31-2014

    These were great. I actually ate all four servings, which probably defeats the purpose, but oh well!

  161. Jacqui
    Jacqui09-09-2014

    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.

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