Creamy Mashed Cauliflower

"This is a low-carb stand-in for mashed potatoes. The spices and cream that are added to steamed and pureed cauliflower give this dish the taste, texture and appearance of mashed potatoes. Serve this up with any entrée that goes well with mashed potatoes, and I swear you'll never miss the spuds."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by PaulaG photo by PaulaG
Ready In:
50mins
Ingredients:
9
Serves:
3
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ingredients

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directions

  • Divide a head of cauliflower into florets that are all roughly the same size.
  • Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender.
  • Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.
  • When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water.
  • Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
  • Pour all of the pureed cauliflower into a medium sauce pan.
  • Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower.
  • Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir.
  • Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

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Reviews

  1. This was so good. I had only ever had mashed cauliflower at Ruby Tuesday(how sad is that) But I was determined to find a recipe that was the same as Ruby Tuesdays. This was super super good. Only problem with the recipe was you neglected to mention I would eat so much by myself, I should haev bought two heads of cauliflower.
     
  2. I'm so glad I tried this recipe! I've been watching the craze over mashed cauliflower rage since this whole lo-carb fade came in to play and admit that I've been mildly intrigued. DH and I are not cauliflower lovers at all, but thought I'd try this as a once-in-a-while substitute to the real thing. I'll be honest and say they do have the consistency of grits and do not taste anything like real mashed potatoes but they do have a nice flavor to them and I'll definitely be making this again. I used skim milk and just had to cook until it thickened up. Thanks for posting KelBel!
     
  3. Mashed potatoes who? I think this just might be my new favorite mashed cauliflower recipe. I normally think they're too watery, but this recipe changed my outlook on it. The cornstarch is the trick!
     
  4. I think this has potential, but like some of the reviewers wrote, this comes out very runny. I made it exactly as the recipe states. I will try this again, but next time I probably won't use the water and just puree the cauliflower with the cream. I also only used about half the sugar and found that it was still too sweet.
     
  5. Generaly something with Sugar in it is not considered Low carb
     
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Tweaks

  1. mmm wow, this was great. I used soy milk instead of heavy cream and mashed it as someone else had suggested. I tried adding butter to some of it, and I think it tastes just as good without. Thanks!
     
  2. Great recipe! I substituted soy milk for the heavy cream to make it non-dairy and Splenda for the sugar. After stirring in the spices (step 8) I poured everything into a oven safe 9x5 gass casserole, sprinkled with chives, and baked at 300 degrees for 45 minutes while I was cutting my turkey and making gravy. Firmer this way.
     
  3. This was the first time we tried cauliflower mashed and we loved it! I feel this has more flavor than mashed potatoes and will certainly make this again! (Instead of heavy cream I used 1% milk and no cornstarch. Next time I'll use the cornstarch. It was still great without it though!)
     
  4. I love Ruby Tuesday's Mashed Cauliflower, and modified this recipe to be a bit healthier. Instead of the Heavy Cream, used 1/3 C Skim Milk & Mixed in nonfat Powdered Milk. I did have to add a bit more cornstarch than they called for. Instead of the spices, used Pampered Chef Dill Spice & Pepper & Paprika. Also substituted Splenda for sugar.
     
  5. This is really good and satisfying. Instead of the 1/2 cup of water, I used chicken stock and in place of the heavy cream, milk fortified with a couple of tablespoons powdered milk. It was lightly sprinkled with paprika when serving.
     

RECIPE SUBMITTED BY

I live in Texas with my wife and four boys. I love collecting and trying new recipes. When I'm not working, cooking, or playing with my four boys, I enjoy television, movies, reading and surfing the Internet. Since I work the off-shifts (9:00 PM to 8:00 AM) I need fast easy breakfast/lunch type recipes. When I find a new recipe that I think that everyone would enjoy, I will make it. This backfires on me about 90 percent of the time. My cooking challenge is picky eaters (all five of them).
 
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