This mashed cauliflower recipe makes the most perfect, creamy, flavorful batch of mashed cauliflower you’ll ever make. All in one pot, this recipe will be a favorite your family asks for again and again!
When made correctly, mashed cauliflower can be ALMOST as good as mashed potatoes.
Try using mashed cauliflower instead of potatoes on your Shepherd’s Pie.
Now way in heck will I say AS GOOD. I just can’t. Carbs always wins over cauliflower.
But in a world where we would like to pack as many nutrients into our food as quickly as possible without sacrificing flavor…mashed cauliflower is a massive win!
There ARE a few tricks to perfect mashed cauliflower that you probably didn’t know and could be why you have been ending up with watery, grainy cauliflower.
Why is my mashed cauliflower always watery?
Your mashed cauliflower is always watery because you aren’t letting it hang out in the pan after you drain off the water. It needs to sit there and rest a bit so it doesn’t continue to leech water even after you’ve beaten it. Just give it 10 minutes…it’ll make all the difference!
This same reason is why your mashed cauliflower isn’t creamy, by the way!
Do I have to add cream or butter? I’m diary-free.
Me too!! Ghee works great for this and feel free to use almond milk (I always do) or your favorite substitute.
Can I use frozen cauliflower?
Heck yes! The same cooking method applies, boil it until fork tender, drain it off, let it hang out for 10 min, and then move on.
P.S. about 2 pounds of frozen cauliflower equals a head
Give this recipe a try and see if I might have convinced you to give mashed cauliflower a try.
Perfect Mashed Cauliflower
- cauliflower head
- 4 tbsp butter
- 3 cloves garlic
- 1/4 cup milk
- Set a large pot of water to boiling.
- Cut the florets off of a head of cauliflower and put into the boiling water.
- Boil for about 10 minutes or until soft. (just stick a fork in it to test. If it goes in easily…you are golden!)–don't overcook it!
- Drain the water off the cauliflower. (make sure to drain well) Leave cauliflower in pot, cover, and let it sit there while you get out the food processor and move on to the next steps.
- After 10 minutes, move the cauliflower aside, place 4 tablespoons butter and the garlic into the pan and allow to melt and coming to fragrant, stirring often. optionally, you could do the butter and garlic in another pan while the cauliflower cools–depends on the time you have.
- As soon as the garlic is fragrant, take it off the heat and, in batches if needed, add to your food processor, returning to the pan when finished.
- Add 1/4 cup of milk, and salt and pepper as desired.