There’s a trend going on in TikTok and Instagram recipe circles where as soon as someone hears a recipe uses cauliflower as a substitute, the viewer runs the other way. Cauliflower can get a bad rap. I know. But I actually love it and I PROMISE you, this low carb, keto mashed cauliflower recipe is so creamy and satisfying, that you honestly will barely be able to tell the difference. Because really, mashed potatoes come down to flavor and texture. Flavors come from butter and seasonings, texture comes from pureeing the perfectly cooked cauliflower — and, making sure NOT to overcook the cauliflower so you don’t end up with a gluey texture in your cauliflower mashed potatoes keto recipe.
This recipe will be part of my upcoming Keto Thanksgiving Dinner Menu – I’ll be posting all the recipes soon however this, with a side of turkey gravy will be a hit! I also make this creamy keto mashed cauliflower when we make steaks…it’s the perfect side dish with creamed spinach – high class steakhouse at home baby!
I love this cauliflower recipe just pure – with butter and salt and pepper – but you can also add a couple of handfuls of shredded cheese to make cheesy mashed cauliflower that also has a cheesy bite and some extra flavor. I’ll do the cheesy version with chicken drumsticks or ‘fried’ chicken and stick with the pure format for steak and big family or holiday meals where we have lots of other competing side dishes.
Also – as you’ve probably gathered from my other cauliflower-based recipes, I am a fan of frozen riced cauliflower. This is not the recipe for that – for the best results, you must start with a fresh head of cauliflower and put in the work. It’s worth it – I promise!
"I Can't Believe It's Not Potatoes" Mashed Cauliflower Recipe
- 1 head of cauliflower
- 2 Tbsp heavy cream
- 1 Tbsp grass-fed butter
- salt and pepper to taste
- 2 ounces shredded cheddar cheese optional
- Wash the cauliflower well and trim the stalks. Cut into bit sized pieces - florets and stems. Just get rid of any really rough parts.
- Place in a large glass (or other microwave-safe bowl) with the heavy cream and butter.
- Microwave on high for six minutes. Do not cover and even if it starts to make popping noises, leave it be.
- After six minutes, remove and stir the cauliflower up to make sure it is coated in the butter and cream.
- Microwave another six minutes.
- Remove from the microwave and put into a high speed blender or food processor along with the cheese, if using. Puree until smooth and no lumps remain.
- Season with salt and pepper.
- Top with a pat of butter.