The Best Mashed Cauliflower

The Best Mashed Cauliflower, EVER! This recipe is so delicious, ULTRA creamy and just about perfect.

Course Side Dish

Cuisine American

Diet Gluten Free

Difficulty Easy

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings servings

Calories 134kcal

Author Nora

30 oz frozen cauliflower OR 1 large head, cut into florets
1/2 teaspoon fine sea salt
1/4 cup sour cream use low fat or fat free for a FP
1 tablespoon cold butter reduce to 1/2 tablespoon for a FP
1/8 teaspoon ground nutmeg you can use more if you like the tase, but be careful not to overdo it
salt and pepper to taste
1/3 cup shredded cheese I used a cheddar blend - use 1 tablespoon for a FP

Cook cauliflower: Place cauliflower in a large pot and cover with water and 1/2 teaspoon salt. Boil until buttery-tender. Drain very well. Place back in the pot over medium-low heat. Stirring from time to time (don't burn it!), steam off all the excess water (about 3-4 minutes). Take off the heat.
Make the mash: Place the cauliflower in a large food processor with the blade attachment. Add all other ingredients and process until thick and smooth.
Serve warm topped with extra butter and chives, if you like.

Cauliflower: Either fresh or frozen cauliflower can be used in this recipe. I buy whatever is available at a good price. And having a couple of bags stashed in the freezer always helps when I can’t get to the store!
Sour cream: A reader recently asked if this recipe was possible with Greek yogurt in place of the sour cream, and I just tested it to report back. Yes, it works! You can use full fat sour cream for a higher fat version, or low fat sour cream/fat free Greek yogurt for a lower fat version. I let the yogurt sit at room temperature while the cauliflower was cooking to keep it from splitting.
Cheese: I like a cheddar blend best here. The orange cheddar helps to ad a yellow hue to the mashed cauliflower, making it look even more like potatoes. Parmesan or Romano cheese are really delicious here too, though.

make sure you steam off all the excess water, or you’ll end up with watery mashed cauliflower
use a food processor for the smoothest cauliflower mash!
don’t skip the sour cream, it adds a nice creaminess you’ll otherwise miss