Creamy Mashed Cauliflower

February/March 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (696 votes)

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.

"This recipe is fantastic!! I used herb and garlic light cream cheese, skim milk or non fat milk. € Monique - Toronto, Canada "

32 Reviews for Creamy Mashed Cauliflower

Delicious, Easy & Low Calorie

Simple, Flavorful & Healthy. What more can you ask for in a recipe? I'll definitely be making this again.

Awesome and tasty

I loved this recipe; however, I made half the recipe with buttermilk, the other half without (due to lactose sensitivity). Then we used it as a side to our filet mignon. Using the rosemary and mushroom gravy (which was outstanding. Yet, we used half the rosemary and used some fresh thyme also). What a great and romantic early Valentine's dinner. We also had fresh green beans with Olive Oil (extra virgin) & salt/pepper to taste. Enjoyed a nice romantic candelight dinner with my husband who helped prepare the meal.

Easy, fast, not much to prep

This recipe is fantastic!! I used herb and garlic light cream cheese, skim milk or non fat milk. €

Monique - Toronto, Canada


Since I'd never tried pureed cauliflower, I made this as written, and using an immersion blender to mix everything right in the pan. We enjoyed it with Dover Sole and liked it quite a bit. Outside of adjusting to the natural sweetness of the cauliflower, it's something we'll probably enjoy regularly now instead of potatoes. It's much easier.


Delish! I recommend adding only half the buttermilk, pulsing/turning on the processor, then checking the consistency. I thought it might be too wet for my liking, and was correct. I only used 3/4 of the buttermilk the recipe calls for.

After processing, I added the puree to a gratin dish, drizzled with the reserved olive oil and put under the broiler until it developed a nice crust. Then plated, snipping fresh chives over the top of each serving.

Next time I think I'll add a panko/parmesan/olive oil topping before broiling to make it even more delectable.

Highly recommend this recipe (especially for vegetarians, and it could easily be made vegan)!!!

Comments (1)


dcizmadia wrote 5 years 22 weeks ago

Wanted to update my review. I've made this several times, without even using buttermilk. I suppose you could use regular milk, but it's really not needed.

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