Creamy Mashed Cauliflower

32 Reviews
From: EatingWell Magazine February/March 2005

Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.

Ingredients 4 servings

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  • 8 cups bite-size cauliflower florets (about 1 head)
  • 4 cloves garlic, crushed and peeled
  • 1/3 cup nonfat buttermilk (see Tip)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • Snipped fresh chives for garnish

Preparation

  • Active

  • Ready In

  1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
  2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 107 calories; 7 g fat(1 g sat); 4 g fiber; 10 g carbohydrates; 5 g protein; 86 mcg folate; 3 mg cholesterol; 5 g sugars; 0 g added sugars; 54 IU vitamin A; 87 mg vitamin C; 41 mg calcium; 1 mg iron; 339 mg sodium; 294 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 1 1/2 fat

Reviews 32

December 09, 2014
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By: EatingWell User
Terrible!!!!! Dont get me wrong, I love garlic but I used 1/2 the amount it called for and it was totally overwhelming. The cauliflower never really got creamy as you think of mashed potatoes being creamy and the buttermilk and butter didnt really mix in, it just separated out and sat in the bottom of the food processor. And processing longer didnt make it any better. I tried adding cheese to my serving to make it edible, but that really didnt help so I just ate the cheese off the top and threw out the rest. I didnt want to waste my delicious cheese! Pros: Well, I was going to say low cal, but I added a bunch of cheese to make it edible and it still wasnt Cons: Clumpy(not creamy), watery, too garlicy(after using 1/2 the amount it called for)
September 01, 2014
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By: EatingWell User
Do not use a Blender or milk I prepared mine a different way without a blender of the use of milk. You can tweek your recipe to suit your taste. I simply boiled/steamed the cauliflower after I cut it into chunks. When tender I drained the water and put in a tablespoon of butter, tablespoon of sea salt and pepper, red pepper to taste, tablespoon of Fish sauce to taste, then I used a hand held potato masher instead and they came out perfect. You have to keep mashing and cooking on low to get all the water out so they will have that fluffy mashed potato consistency...keep tasting to make sure they are seasoned properly and not over salted. Pros: Delicious and fluffy Cons: None
January 22, 2014
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By: EatingWell User
Wasn't creamy as the title indicated I wouldn't make again, the texture was lumpy. I tried to add more milk and blend it longer to no avail. Pros: healthy, good garlicky taste Cons: not creamy, bad texture, lumpy
January 14, 2014
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By: EatingWell User
Try roasting the cauliflower in the oven with garlic Cooking the cauliflower by roasting it in the oven with garlic cloves for about 20 minutes deepens the flavor. I added a bit of EVOO to the food processor. Delicious! Pros: Delicious Cons: None
December 26, 2013
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By: Amber Schooley
okay Be forewarned: although this is good, it tastes nothing like mashed potatoes. It is pretty good, although it did need seasonings added to it. I used mostly basil and paprika, plus a little black pepper. Not really worth the time if you don't have either a food processor or an immersion blender. To get the creaminess I had to run it through my blender two cups at a time, and the blender was getting worn out by about halfway through. Pros: Healthy Cons: needs more seasoning, requires a food processor
September 17, 2013
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By: EatingWell User
Quick, healthy, easy AND tasty! This was delicious. I made a few small changes to the recipie but the basic method remains the same: - Instead of butter I used 1 tbsp of Ghee, toasted with black mustard seeds (1tsp) and cumin seeds (1tsp) for extra flavour. - 1/2 tbsp white pepper - A pinch of asfoetida - 1/2 cup buttermilk - Extra garlic (I like garlic!) - 30 mL extra virgin olive oil prior to blending - Fresh basil to stir through upon serving. The cauliflower and garlic steamed well in 15 minutes using a bamboo steamer atop a pot of boiling water. I used an electric hand blender to blend mine smooth and achieved a good consistancy with the quantities of ingredients given about. The end result was a delicious and smooth creamy soup with a mild pepperyness from the white pepper, cumin and mustard seeds.
July 08, 2013
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By: EatingWell User
Not as expected I thought I'd try this recipe to get more veggies into our meals. I do not have a food processor so I have to use a hand mixer, which was a terrible idea. I had to cook the cauliflower for about 25 minutes (microwave) and still did not get the fluffy consistency that was shown on the GMS. The taste is OK, but from now on we will eat our cauliflower raw. Pros: new spin on a veggie Cons: end results may vary
March 26, 2013
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By: EatingWell User
I WILL be making this again! I made this recipe almost as written, though I did not add in the extra EVOO at the end. I didn't think it was needed. Also, I don't have a food processor, so I used my immersion blender. I think it may have actually made it more smooth than it would have been with a food processor. When I started blending it I was afraid I'd added too much buttermilk, but in the end it was just right! This was so delicious, and it was quick to make. My 3-year-old loved GÇÿhelpingGÇÖ me make it, but sadly she didnGÇÖt like the taste. However, her father loved it! IGÇÖm thinking of making up a bunch of this and freezing it in batches for an even quicker side dish. Pros: Quick, yummy, healthy side dish Cons: Kiddo didn't care for it
March 03, 2013
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By: sunshine spirit
Delicious! This was my first time making mashed cauliflower, and it was awesome! I steamed my cauliflower in the microwave since I don't have a steamer basket, and it actually took quite a bit longer than suggested, I'd say about 10-12 minutes total until they were soft enough. The only changes I made were using non fat Greek yogurt instead of buttermilk (just threw in a spoonful), and I mixed in some fresh chopped rosemary along with the chives. I thought it was sooooo good, will definitely be making this again!!