Cauliflower mash is one of my absolute favorite “healthy swaps”. I actually prefer it to mashed potatoes now that I’ve learned to make it creamy and delicious.
Is cauliflower mash healthy?
Yes! Cauliflower is a healthy low-carb vegetable that’s packed with nutrients. Cauliflower mash is basically a puree of cauliflower with added broth, butter, and salt. As far as side dishes go, cauliflower mash is a very healthy choice!
Can cauliflower mash be frozen?
Yes, you can freeze cauliflower mash. To freeze cauliflower mash, let it cool completely after cooking. Once cooled, add it to a Ziploc bag or other airtight container, seal and freeze. It will stay good in the freezer for about 3 months.
Can cauliflower mash be made ahead?
Yes! I almost exclusively eat cauliflower mash that has been made ahead. It is very easy to meal prep and reheat.
Cauliflower Mash Ingredients
- Water or Broth
How To Make Cauliflower Mash
The first step to making cauliflower mash is separating your cauliflower into florets and washing them.
Next, you need to steam them. If you have a steamer basket you can use that with water or broth underneath. If you don’t have a steamer basket, you can put the cauliflower in a saucepan directly on top of about an inch of water or broth.
After they’ve been steamed and are soft enough for a fork to easily pierce through, they are ready to be “mashed”. You can do this a few different ways. Using a food processor will yield the creamiest cauliflower, so it is my preferred method.
How To Mash Cauliflower In A Food Processor
To make your cauliflower mash in the food processor, simply add your steamed cauliflower florets and pulse until you reach the desired consistency.
How To Make Cauliflower Mash Without Food Processor
You can still make cauliflower mash if you don’t have a processor. You can also use a blender, as well as a potato masher or potato ricer to make cauliflower mash.
How to Thicken Cauliflower Mash
There are a few things you can do to ensure your cauliflower mash turns out thick and creamy rather than watery and runny.
- If you steamed your cauliflower directly in the water or broth, be sure to drain any leftover liquid before mashing
- If you want your cauliflower mash really thick, you should squeeze the steamed cauliflower with a cheesecloth to remove any excess liquid. This works best if you’re using the food processor method to mash it.
Cauliflower Mash Recipe
5 Cups Cauliflower Florets, rinsed (this is about 1 large head of cauliflower or 2 smaller heads)
Water or Broth
Salt, to taste
1 – 2 Tbsp Butter (optional)
1 Tbsp Chives (optional)
Make sure your cauliflower has been rinsed and separated into bite-sized florets.
Place about 1″ water or broth in a saucepan. If you have a steamer basket you can place it on top and use it to steam the cauliflower, if not, add the cauliflower florets directly on top of the liquid. Steam over high heat for 12 to 15 minutes, until cauliflower is soft enough for a fork to easily pierce through.
Once cauliflower has been steamed, place in a food processor and pulse until the desired consistency is reached. If you don’t have a food processor, you can use a blender, potato masher, or potato ricer. * See notes in the post above on how to make the thickest cauliflower mash
Return cauliflower mash to saucepan on medium heat and add butter (if desired) and salt to taste. Serve immediately or allow to cool completely then store in air tight container that is kept in either the refrigerator or freezer.