Mashed Cauliflower
This post may contain affiliate links. Read my full disclosure policy. This mashed cauliflower recipe tastes so much like mashed potatoes, you’ll do a double-taste—comforting, delicious, and healthier, too! This mashed cauliflower recipe is creamy and comforting—and it tastes remarkably like mashed potatoes. Maybe it’s just my eyes playing tricks on me, but it really does! Plus, it’s easier to make, healthier, and lower in carbs. But don’t make it solely for those reasons​; this purée is delicious in its own right. When my friend Heather tested the recipe, she texted me, “OMG so good, just licked the bowl of my Cuisinart.” This cauliflower purée makes a fantastic side dish to many comfort foods—think classic meatloaf or turkey meatloaf, onion-braised beef brisket, or easy BBQ boneless short ribs. Table of Contents What You’ll Need To Make Mashed CauliflowerStep-by-Step InstructionsMake-Ahead & Freezing InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Mashed Cauliflower Step-by-Step Instructions Make-Ahead & Freezing Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Mashed Cauliflower Cauliflower – Choose a firm, white head free from blemishes for the freshest flavor. Chicken broth – Adds depth and helps cook the cauliflower until tender. Salt and freshly ground black pepper – Enhances and balances all flavors in the purée. Unsalted butter – Adds richness and a creamy texture. Fresh thyme – Lends a subtle woodsy and earthy flavor. Jump to the printable recipe for precise measurements Cauliflower – Choose a firm, white head free from blemishes for the freshest flavor. Chicken broth – Adds depth and helps cook the cauliflower until tender. Salt and freshly ground black pepper – Enhances and balances all flavors in the purée. Unsalted butter – Adds richness and a creamy texture. Fresh thyme – Lends a subtle woodsy and earthy flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth. Process until smooth and creamy, then taste and adjust seasoning with salt and pepper. Add the chopped thyme and process until evenly mixed. Transfer to a bowl and serve. Make-Ahead & Freezing Instructions Prepare the mashed cauliflower as directed, then cool and refrigerate in an airtight container for up to 3 days. When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally, or microwave in a covered dish, stirring every minute. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating. You May Also Like RecipeComments (339)Add Comment Recipe Comments (339) Add Comment Ingredients 1 head cauliflower (about 2 lbs.), cut into ½-inch pieces 1 cup chicken broth 1 teaspoon salt, plus more to taste 3 tablespoons unsalted butter, cut into chunks 1 teaspoon chopped fresh thyme Freshly ground black pepper, to taste 1 head cauliflower (about 2 lbs.), cut into ½-inch pieces 1 cup chicken broth 1 teaspoon salt, plus more to taste 3 tablespoons unsalted butter, cut into chunks 1 teaspoon chopped fresh thyme Freshly ground black pepper, to taste Instructions In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined. Make-Ahead & Freezing Instructions: Prepare the mashed cauliflower as directed, then cool and refrigerate in an airtight container for up to 3 days. When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally, or microwave in a covered dish, stirring every minute. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating. In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined. Make-Ahead & Freezing Instructions: Prepare the mashed cauliflower as directed, then cool and refrigerate in an airtight container for up to 3 days. When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally, or microwave in a covered dish, stirring every minute. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating. Nutrition Information Powered by Per serving (4 servings) Calories: 151 Fat: 10g Saturated fat: 6g Carbohydrates: 13g Sugar: 5g Fiber: 4g Protein: 6g Sodium: 731mg Cholesterol: 25mg Per serving (4 servings) Calories: 151 Fat: 10g Saturated fat: 6g Carbohydrates: 13g Sugar: 5g Fiber: 4g Protein: 6g Sodium: 731mg Cholesterol: 25mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: HolidaysMost PopularVegetables & SidesAmerican Holidays Most Popular Vegetables & Sides American