This creamy keto mashed cauliflower comes together with just a handful of ingredients and is made in a food processor. It is paleo, low carb, keto, and can be made Whole30, too!
Creamy Keto Mashed Cauliflower
I've been making some version of mashed cauliflower for years and years.
I knew I wanted to try my hand at making a keto version. I don't like adding cheese to mine, but I know you can incorporate some cheddar or parmesan if you'd like.
I am simply not eating cheese right now and since Sophie doesn't eat dairy either, I figured I'd leave it out so we could enjoy it together.
Although the mash does still have butter, grass-fed butter doesn't have the same effect on us as cheese does.
If you'd like to keep this Whole30, simply use ghee instead of butter.
How to make keto mashed cauliflower
Fill a large saucepan or pot with enough salted water to reach right below a steamer basket fitter over it. Bring this water to a boil.
Place the cauliflower florets into the steamer basket and secure it on top of the pan. Cover the steamer basket completely with a lid.
Reduce the heat to a simmer and cook, covered, for about 12-15 minutes, until the cauliflower has become fork tender and quite soft.
Place cooked cauliflower into a food processor with the rest of the ingredients. Puree for 1-2 minutes, until smooth, scraping down the sides as necessary.
Be careful not to over-process it, as it can become gummy with too much time processing.
Taste for additional salt and pepper.
Garnish with fresh parsley and/or chives, if desired. Feel free to drizzle with some melted butter or extra virgin olive oil, too if you’d like.
Tip
For the creamiest mash, be sure to use as many florets as possible, and not the stems. The florets get a lot creamier.
How many carbs are in a cup of mashed cauliflower?
There are approximately 8 grams of net carbs in (1) cup of mashed cauliflower. How awesome is that?
I would imagine that (1) cup of cauliflower mash would be the perfect side dish for many meals.
Is cauliflower good for keto?
Absolutely!
As long as you aren't eating an entire head of it 😉
But really, I love how nutrient-dense and filling it is. Cauliflower and broccoli are my favorite vegetables to use as a keto friendly side.
Why This Recipe
I absolutely love and adore mashed potatoes. I wanted to make a cauliflower version that tasted just as good as the real deal, but without all of the carbs!
Can you make keto mashed cauliflower ahead of time?
You sure can. It'll keep well in an airtight container for up to 3-4 days.
You can even freeze it if you'd like. Simply re-heat it, and put back into the food processor to whip it up when you are ready to serve.
What to serve with mashed cauliflower:
Mashed cauliflower tastes delicious with a variety of main dishes.
Here are some of my favorites to pair alongside it:
Keto Mozzarella Stuffed Meatballs
Easy Buffalo Chicken Meatballs
One Pan Creamy Chicken Piccata
Looking for more great cauliflower recipes? Try these:
Chicken and Cauliflower Gnocchi Soup
Cauliflower Nuggets with Honey Mustard
Whole30 Cauliflower Fried Rice
Creamy Keto Mashed Cauliflower
Equipment
- Food processor
Ingredients
- 2 pounds cauliflower florets see notes
- 1/4 cup grass-fed butter or ghee see notes
- 1/4 cup canned coconut cream see notes
- 6-8 garlic cloves minced
- 1/4 cup homemade paleo mayonnaise
- kosher salt to taste
- black pepper to taste
Instructions
- Fill a large saucepan or pot with enough salted water to reach right below a steamer basket fitter over it. Bring this water to a boil.
- Place the cauliflower florets into the steamer basket and secure it on top of the pan. Cover the steamer basket completely with a lid.
- Reduce the heat to a simmer and cook, covered, for about 12-15 minutes, until the cauliflower has become fork tender and quite soft.
- Place cooked cauliflower into a food processor with the rest of the ingredients. Puree for 1-2 minutes, until smooth, scraping down the sides as necessary.Be careful not to over-process it, as it can become gummy with too much time processing.
- Taste for additional salt and pepper. Garnish with fresh parsley and/or chives, if desired. Feel free to drizzle with some melted butter or extra virgin olive oil, too if you’d like.
Notes
- Cauliflower florets: Do your best to use more florets than stems. They produce the creamiest consistency!
- Grass-fed butter: Feel free to use ghee instead to make this recipe Whole30 compliant.
- Coconut cream: Coconut cream is the cream that has risen to the top of a can of coconut milk after it's been refrigerated for 24+ hours.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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