18 Creamy Mashed Cauliflower Recipes Ever

Craving the comfort of creamy mashed potatoes but want a lighter twist? Say hello to mashed cauliflower—your new go-to side dish that’s just as velvety, flavorful, and downright delicious! Whether you’re whipping up a quick weeknight dinner or prepping a cozy holiday spread, these 18 irresistible recipes prove that low-carb doesn’t mean low on taste. Get ready to dig in—your fork (and your taste buds) will thank you!

Garlic Parmesan Mashed Cauliflower

This creamy, garlicky mashed cauliflower is the ultimate low-carb comfort food—so rich and flavorful, no one will miss the potatoes!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/3 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Steam the cauliflower florets in a large pot with 1 inch of boiling water for 8–10 minutes, until fork-tender. Drain well and pat dry.
2. In a small skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
3. Transfer the steamed cauliflower to a food processor. Add the garlic butter, Parmesan cheese, heavy cream, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
4. Taste and adjust seasoning if desired. Serve warm, garnished with fresh parsley.

The secret here? Blending while hot ensures a silky texture—no grittiness! It’s a game-changer for cauliflower skeptics.

Tip: For extra richness, stir in an extra tablespoon of butter just before serving.

Cheesy Broccoli Mashed Cauliflower

This creamy, veggie-packed mash is the ultimate comfort food with a healthy twist—loaded with melty cheese and tender broccoli for a side that steals the show.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 2 cups small broccoli florets
• 3 tbsp unsalted butter
• 1/3 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Steam cauliflower florets for 10–12 minutes until fork-tender. Drain well and transfer to a large bowl.
2. While cauliflower cooks, sauté broccoli florets in 1 tbsp butter over medium heat for 4–5 minutes until bright green but still crisp. Set aside.
3. Mash cauliflower with remaining 2 tbsp butter, milk, garlic powder, onion powder, salt, and black pepper until smooth (or leave slightly chunky for texture).
4. Fold in shredded cheddar and sautéed broccoli until cheese melts. Serve warm.

The secret? Sautéing the broccoli first keeps it vibrant and adds a satisfying bite to the velvety mash—no mushy veggies here!

Tip: For extra richness, swap the milk for half-and-half or stir in a spoonful of cream cheese.

Spicy Jalapeño Mashed Cauliflower

This creamy, low-carb mash packs a punch with fresh jalapeños and garlic—perfect for spicing up your weeknight sides!

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 jalapeño, seeded and finely minced (keep seeds for extra heat)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Steam cauliflower florets for 10–12 minutes until fork-tender. Drain well and pat dry.
2. In a skillet over medium heat, melt butter. Add minced jalapeño and garlic; sauté for 2 minutes until fragrant.
3. Transfer cauliflower to a food processor. Add jalapeño-garlic mixture, heavy cream, salt, pepper, and Parmesan. Blend until smooth, scraping down sides as needed.
4. Taste and adjust salt if needed. Serve warm with a sprinkle of extra Parmesan.

The jalapeño adds a slow-building heat that pairs perfectly with the rich Parmesan—no one will miss the potatoes! Tip: For a smokier flavor, char the jalapeño on a gas burner before mincing.

Herbed Lemon Mashed Cauliflower

This light and creamy mashed cauliflower gets a bright lift from fresh herbs and zesty lemon—perfect for when you want comfort food with a fresh twist.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp unsalted butter
• 1/4 cup whole milk or heavy cream
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Steam the cauliflower florets in a large pot with 1 inch of boiling water for 8–10 minutes, until very tender when pierced with a fork. Drain well.
2. Transfer the cauliflower to a food processor. Add the butter, milk, lemon juice, lemon zest, garlic powder, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
3. Pulse in the parsley and chives just until combined (don’t overblend—you want flecks of herbs). Taste and adjust salt if needed.

The lemon and herbs cut through the richness beautifully, making this feel indulgent yet surprisingly light. Serve it as a side to roasted chicken or grilled fish!

Tip: For extra fluffiness, pat the steamed cauliflower dry with a towel before blending to remove excess moisture.

Bacon Cheddar Mashed Cauliflower

This creamy, cheesy mash is the ultimate low-carb comfort food—packed with smoky bacon and sharp cheddar, it’s so good no one will miss the potatoes!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 4 slices bacon, chopped
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. In a large pot, steam cauliflower florets for 10–12 minutes until very tender. Drain well and transfer to a food processor.
2. While cauliflower cooks, fry chopped bacon in a skillet over medium heat for 5–6 minutes until crispy. Drain on paper towels, reserving 1 tbsp bacon fat.
3. Add heavy cream, butter, garlic powder, salt, and black pepper to the food processor with the cauliflower. Blend until smooth, scraping down the sides as needed.
4. Stir in shredded cheddar and reserved bacon fat until cheese melts. Fold in half the crispy bacon.
5. Transfer to a serving bowl, top with remaining bacon and chives, and serve warm.

The secret? Blending while hot ensures an ultra-silky texture, and that bacon fat adds a smoky depth you won’t get from butter alone.

Tip: For extra tang, swap half the cheddar for pepper jack cheese!

Creamy Ranch Mashed Cauliflower

This lighter twist on mashed potatoes packs all the creamy, herby goodness of ranch dressing—without the guilt!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp unsalted butter
• 1/3 cup sour cream
• 1/4 cup whole milk
• 1 (1-oz) packet ranch seasoning mix
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Chopped fresh chives (for garnish)

Instructions:

1. Steam cauliflower florets in a large pot with 1 inch of boiling water for 8–10 minutes until fork-tender. Drain well.
2. Transfer cauliflower to a food processor. Add 3 tbsp unsalted butter, 1/3 cup sour cream, 1/4 cup whole milk, 1 packet ranch seasoning, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Blend until smooth, scraping down sides as needed.
3. Season to taste with extra salt only if needed (ranch mix is salty!). Serve warm, topped with fresh chives.

The ranch seasoning gives this dish a punchy, savory flavor that’ll make you forget it’s veggie-packed—perfect for sneaking in nutrients for picky eaters!

Tip: For extra richness, swap the milk for buttermilk and add a sprinkle of shredded cheddar.

Roasted Garlic Mashed Cauliflower

This creamy, garlicky mashed cauliflower is the ultimate low-carb comfort food—so rich, you won’t miss the potatoes!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 1 whole garlic bulb
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp heavy cream (or whole milk for lighter texture)

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top of the garlic bulb to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Squeeze cloves out once cooled.
2. Cook the cauliflower: Toss florets with remaining 2 tbsp olive oil, 1/2 tsp salt, and pepper. Spread on a baking sheet and roast at 400°F for 20 minutes, stirring once, until tender and lightly browned.
3. Blend: Transfer roasted cauliflower and garlic to a food processor. Add Parmesan, butter, and cream. Pulse until smooth but slightly textured, scraping sides as needed. Season with extra salt if desired.

The roasted garlic adds a deep, caramelized sweetness that balances the cauliflower’s earthy flavor—no bland “diet food” here!

Tip: For extra richness, stir in a spoonful of cream cheese before serving.

Savory Mushroom Mashed Cauliflower

This creamy, low-carb twist on mashed potatoes gets a rich umami boost from sautéed mushrooms—perfect for cozy weeknights or impressing guests!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter, divided
• 2 cloves garlic, minced
• 1/3 cup heavy cream
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese

Instructions:

1. Steam cauliflower florets for 10–12 minutes until very tender. Drain well and transfer to a food processor.
2. Meanwhile, melt 2 tbsp butter in a skillet over medium heat. Add mushrooms and cook for 5–6 minutes until browned. Stir in garlic and 1/2 tsp salt, cooking 1 minute more. Set aside.
3. To the food processor, add 1 tbsp butter, heavy cream, 1/4 tsp pepper, and Parmesan. Blend until smooth, scraping sides as needed.
4. Fold in the mushroom mixture and thyme leaves. Season with additional salt if desired.

The secret? Blending the cauliflower while hot ensures a silky texture, while the mushrooms add a meaty depth that’ll make you forget it’s veggie-centric!

Tip: For extra decadence, top with a pat of butter and crispy fried shallots right before serving.

Curry-Spiced Mashed Cauliflower

This creamy, aromatic mash swaps potatoes for cauliflower but keeps all the comfort—with a warm curry kick that’ll have you going back for seconds.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp unsalted butter
• 1/3 cup heavy cream
• 1 1/2 tsp curry powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Steam cauliflower florets in a large pot with 1 inch of boiling water for 10–12 minutes, until fork-tender. Drain well.
2. Return cauliflower to the pot over low heat. Add 3 tbsp butter, 1/3 cup heavy cream, 1 1/2 tsp curry powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or blend with an immersion blender until smooth.
3. Stir in 1 tbsp cilantro (if using) and taste for seasoning. Serve warm.

The curry powder caramelizes slightly as it cooks, adding a toasty depth that pairs perfectly with the cauliflower’s natural sweetness.

Tip: For extra richness, swap the butter for ghee and drizzle with a touch of coconut milk before serving.

Truffle Oil Mashed Cauliflower

This creamy, luxurious mashed cauliflower is a low-carb dream—rich with truffle oil and garlic for a side dish that feels indulgent but comes together in minutes.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/3 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp white truffle oil
• 1 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Steam cauliflower florets for 10–12 minutes until very tender when pierced with a fork. Drain well and transfer to a food processor.
2. In a small saucepan over low heat, melt 3 tbsp unsalted butter. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Pour garlic butter, 1/3 cup heavy cream, 1/2 tsp kosher salt, and 1/4 tsp black pepper into the food processor with the cauliflower. Blend until smooth, scraping down the sides as needed.
4. Drizzle in 1 tbsp white truffle oil and pulse once more to combine. Taste and adjust seasoning if needed.
5. Transfer to a serving bowl and top with 1 tbsp chopped fresh chives if using. Serve warm.

The truffle oil adds earthy depth without overpowering, turning humble cauliflower into a showstopper worthy of holiday dinners or date nights at home.

Tip: For extra fluffiness, pat the steamed cauliflower dry with a towel before blending—this keeps the mash from becoming watery.

Spinach and Artichoke Mashed Cauliflower

This creamy, veggie-packed mash is like the love child of spinach-artichoke dip and mashed potatoes—minus the carbs!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chopped fresh spinach
• 1/2 cup chopped marinated artichoke hearts, drained
• 1/4 cup shredded mozzarella cheese

Instructions:

1. Steam cauliflower florets for 10–12 minutes until very tender. Drain well and pat dry.
2. In a skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
3. Transfer cauliflower to a food processor. Add garlic butter, Parmesan, sour cream, salt, and pepper. Blend until smooth.
4. Fold in spinach, artichoke hearts, and mozzarella. Heat in the same skillet over low for 3–4 minutes until spinach wilts and cheese melts.

The tangy artichokes and gooey cheese make this mash irresistible—plus, it’s sturdy enough to hold up as a dip with chips or veggies!

Tip: For extra richness, swap sour cream with cream cheese or Greek yogurt.

Smoked Paprika Mashed Cauliflower

This creamy, smoky twist on mashed potatoes is so flavorful, you won’t miss the carbs—perfect for cozy weeknights or impressing guests!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp unsalted butter
• 1/3 cup whole milk or heavy cream
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Steam the cauliflower florets in a large pot with 1 inch of boiling water for 8–10 minutes, until very tender when pierced with a fork. Drain well.
2. Return the cauliflower to the pot over low heat. Add 3 tbsp unsalted butter, 1/3 cup whole milk, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
3. Taste and adjust seasoning if needed. Garnish with 2 tbsp chopped fresh chives if using.

The smoked paprika adds a deep, almost bacon-like richness that makes this dish feel indulgent—yet it’s secretly light and veggie-packed!

Tip: For extra silkiness, swap the milk for full-fat coconut milk and use vegan butter.

Caramelized Onion Mashed Cauliflower

This creamy, savory mash swaps potatoes for cauliflower but keeps all the comfort—thanks to sweet caramelized onions and a hint of garlic.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup whole milk or heavy cream

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-low heat. Add the onion and cook, stirring occasionally, for 20–25 minutes until deeply golden. Stir in the garlic and cook for 1 minute. Remove from heat.
2. Meanwhile, steam the cauliflower florets for 10–12 minutes until fork-tender. Drain well.
3. Transfer cauliflower to a food processor. Add the caramelized onions, Parmesan, butter, salt, pepper, and milk. Blend until smooth, scraping down the sides as needed.
4. Taste and adjust seasoning, then serve warm.

The caramelized onions add a rich sweetness that makes this mash feel indulgent—no one will miss the potatoes! Tip: For extra depth, swap the butter for browned butter and garnish with fresh thyme.

Sun-Dried Tomato Mashed Cauliflower

This creamy, savory mash swaps potatoes for cauliflower but keeps all the comfort—with a punch of umami from sun-dried tomatoes.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp butter
• 1/3 cup chopped oil-packed sun-dried tomatoes, plus 1 tbsp of their oil
• 1/3 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Steam cauliflower florets for 10–12 minutes until very tender. Drain well and pat dry with a towel.
2. In a skillet over medium heat, melt butter with 1 tbsp sun-dried tomato oil. Add minced garlic and sauté for 1 minute until fragrant.
3. Transfer cauliflower to a food processor. Add the butter-garlic mixture, sun-dried tomatoes, Parmesan, heavy cream, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
4. Taste and adjust salt if needed. Serve warm with an extra sprinkle of Parmesan.

The sun-dried tomatoes add a chewy texture and deep richness that makes this mash feel indulgent—yet it’s secretly veggie-packed!

Tip: For extra tang, stir in a spoonful of cream cheese before blending.

Pesto Mashed Cauliflower

This creamy, garlicky twist on mashed potatoes swaps in cauliflower for a lighter side dish that’s packed with herby flavor.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp unsalted butter
• 1/4 cup whole milk or heavy cream
• 1/4 cup prepared basil pesto
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese

Instructions:

1. Steam cauliflower florets in a large pot with 1 inch of boiling water for 8–10 minutes, covered, until fork-tender. Drain well.
2. Return cauliflower to the pot. Add butter, milk, pesto, garlic powder, salt, and black pepper. Mash with a potato masher or blend with an immersion blender until smooth but slightly textured.
3. Stir in Parmesan cheese. Taste and adjust salt if needed.

The pesto adds a vibrant, fresh kick to the mild cauliflower, while the Parmesan gives it a savory depth—no one will miss the potatoes!

Tip: For extra richness, swap the milk for cream and stir in an extra tablespoon of butter at the end.

Buffalo Blue Cheese Mashed Cauliflower

This creamy, tangy mash is a lighter twist on classic comfort food—packed with bold buffalo flavor and just the right amount of blue cheese crumble.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp unsalted butter
• 1/3 cup hot sauce (like Frank’s RedHot)
• 1/2 cup crumbled blue cheese
• 1/4 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Steam cauliflower florets in a large pot with 1 inch of boiling water for 8–10 minutes, until fork-tender. Drain well and pat dry.
2. In a small saucepan over low heat, melt butter with hot sauce, garlic powder, onion powder, and salt, stirring until combined (about 2 minutes).
3. Transfer cauliflower to a food processor. Add the hot sauce mixture, blue cheese, and milk. Blend until smooth, scraping down the sides as needed.
4. Garnish with chives and extra blue cheese crumbles if desired. Serve warm.

The secret here? Blending while the cauliflower is hot ensures a silky texture—no grittiness—while the blue cheese mellows the buffalo kick just enough.

Tip: For extra tang, stir in an extra tablespoon of hot sauce after blending and taste for heat.

Chive and Sour Cream Mashed Cauliflower

This creamy, garlicky mashed cauliflower is the ultimate low-carb comfort food—fluffy, tangy, and packed with fresh chive flavor.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tbsp unsalted butter
• 1/3 cup sour cream
• 2 tbsp chopped fresh chives
• 1 clove garlic, minced
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Steam the cauliflower florets in a large pot with 1 inch of boiling water for 8–10 minutes, covered, until very tender when pierced with a fork. Drain well.
2. Transfer the cauliflower to a food processor. Add 3 tbsp unsalted butter, 1/3 cup sour cream, 1 minced garlic clove, 3/4 tsp salt, and 1/4 tsp black pepper. Blend until smooth, scraping down the sides as needed.
3. Fold in 2 tbsp chopped fresh chives, reserving a pinch for garnish. Taste and adjust salt if needed.

The sour cream adds a subtle tang that balances the earthy cauliflower, while the chives give it a pop of color and freshness—no one will miss the potatoes!

Tip: For extra richness, swap the sour cream for full-fat Greek yogurt or stir in a handful of grated Parmesan.

Roasted Red Pepper Mashed Cauliflower

This creamy, vibrant mash swaps potatoes for cauliflower but keeps all the comfort—with a smoky-sweet kick from roasted red peppers.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 2 tbsp olive oil, divided
• 1/2 cup jarred roasted red peppers, drained and patted dry
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Roast the cauliflower: Toss cauliflower florets with 1 tbsp olive oil and spread on a baking sheet. Bake at 425°F for 25 minutes, flipping halfway, until tender and lightly charred.
2. Sauté the garlic: In a small skillet, heat remaining 1 tbsp olive oil over medium. Add minced garlic and cook for 1 minute until fragrant.
3. Blend it all: In a food processor, combine roasted cauliflower, roasted red peppers, sautéed garlic, Parmesan, butter, salt, black pepper, and smoked paprika. Pulse until smooth but slightly textured.
4. Adjust and serve: Taste and add another pinch of salt if needed. Transfer to a bowl and swirl with a spoon to create peaks.

The roasted peppers lend a subtle sweetness that balances the nutty Parmesan, while the smoked paprika ties it all together with a whisper of campfire warmth.

Tip: For extra silkiness, replace the butter with cream cheese—it’ll make the mash even more indulgent.

Conclusion

With 18 creamy mashed cauliflower recipes, there’s a delicious option for every taste—whether you’re keeping it simple or adding bold flavors. We hope you find a new favorite! Give one (or a few!) a try, then let us know which you loved in the comments. Don’t forget to share this roundup on Pinterest so fellow home cooks can enjoy these tasty low-carb swaps too. Happy cooking!