Creamy Mashed Cauliflower

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

Your rating: None Average: 3.7 (695 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


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!

Well, I was going to say low cal, but I added a bunch of cheese to make it edible and it still wasnt
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.

Delicious and fluffy
Comments (1)


Anonymous wrote 1 year 24 weeks ago

Great that you liked your

Great that you liked your recipe, but it isn't this recipe.

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.

healthy, good garlicky taste
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!


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.


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