Smooth, buttery cauliflower mash is just the perfect comforting side dish. Whether it’s Thanksgiving dinner or a simple weeknight meal, you can’t go wrong with this gluten free and low carb dish.
The idea of cauliflower mash is quite a genius one. Let me start by saying that no, this is not exactly the same as mashed potatoes nor is it trying to be. I think if you’re following a low-carb diet, this makes a perfectly good substitution for good old mash but for me, it shouldn’t be treated as a “diet dish for those who can’t enjoy the proper thing”. Cauliflower mash or cauliflower mashed potatoes as some call it, is absolutely delicious and the fact that is in low in carbs and gluten free and very good for you just happens to be the cherry on top.
How do you make mashed cauliflower?
With cauliflower mash, you have to be quite careful not to get the cauliflower too wet because once you start mashing, all that moisture will come out and you will be left with cauliflower purée. I steam the cauliflower and then allow it to air-dry for around 10 minutes before mashing it with a knob of butter. This results in a ‘firmer’ cauliflower mash, more akin to mashed potatoes.
Can you make mashed cauliflower without a food processor?
Yes, you can. You can use a regular potato mashed, a hand blender or a jug blender to make cauliflower mash.
Can you make cauliflower mashed potatoes ahead of time?
Yes. You can make the entire dish up to three days ahead of time and keep tightly sealed in the refrigerator. Re-heat over low heat and add more butter or a splash of cream if needed.
What to serve with mashed cauliflower?
- Lemon herb roast chicken
- Mayonnaise grilled rosemary garlic steak
- Beef shin stew
- Slow cooked lamb ragu
- Pan roasted chicken with lemon garlic butter
- Salt and pepper pork belly with crispy crackling
- Sticky honey soy pork chops
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Smooth, buttery cauliflower mash is just the perfect comforting side dish. You can't go wrong with this gluten free and low carb dish.
- 1 large head of cauliflower trimmed into florets, stems roughly chopped
- 1-2 tablespoons butter
- salt & pepper to taste
Steam the florets and stems until cooked through.
Allow to dry on a roasting tray/chopping board for 10 minutes before mashing with the butter.
Season to taste and serve.