Keto Mashed Cauliflower Recipe

You can use a head of cauliflower to make this recipe if you prefer. When trying out new recipes I have found that most keto cauliflower recipes call for it but that doesn’t make it necessary. Over the years, I have tried several ways to make this keto mashed cauliflower recipe and have found a few different options. I usually choose which to use depending on how much time I have and what is on sale. Using frozen is usually the quickest way to make keto cauliflower mash.

Yes. Using cauliflower rice is especially helpful when you do not have a food processor to help break down the cauliflower. The rice breaks up easier and is available in a steamtable version in the freezer section.

Yes. I use cauliflower florets from the freezer section as well as fresh from my garden. I love being able to cook with fresh ingredients when possible but sometimes the frozen version is best, especially in the winter months.
You can pick up a head of cauliflower in the produce section, but I have found this not only to be expensive at times but not worth the extra trouble.
The steamtable bags go for around a dollar most of the time, so this is usually my go-to when buying cauliflower.

As with most of my healthy recipes, this recipe is prepared much like I would prepare the traditional version of mashed potatoes.
I start with boiling and end with mixing the ingredients together before serving just like my favorite mashed potato recipes.
The only difference is that I add in things like parmesan cheese, heavy cream, and sour cream to help make this recipe as delicious as the real thing.
If you want an extra burst of flavor you can add in green onions, onion powder, garlic powder, or even make a cheese sauce to create the ultimate low-carb-friendly comfort food.

While it isn’t necessary to use a food processor to make mashed cauliflower, I find that it is the only way to deliver the creamy texture that makes this recipe so much like the real thing.
If you don’t have a food processor but have a blender, this may be a good way to deliver similar results.
I have found the stand mixer or a potato masher just doesn’t break up the cauliflower. So although I love using my stand mixer, this recipe turns out best when you can use a food processor.

This recipe comes together with simple ingredients like parmesan cheese, butter, sour cream, heavy cream, cream cheese, black pepper, and a bit of salt.
This is one of my favorite recipes to make because it uses a lot of keto staples that I already have on hand. Plus, frozen cauliflower is easy to store when the craving hits.

It’s an easy recipe to alter for a variety of side dishes. I often make a keto cauliflower mac using the basic steps from this cauliflower recipe.
I add a few more ounces of cream cheese and sprinkle sharp cheddar on top then bake in a casserole dish.
Be sure to use a long, shallow baking dish and stir in some extra cheese for the perfect side dish full of cheesy goodness.
Once all of the ingredients are in the baking dish, cook on medium heat until half of the cheddar cheese is melted.
Then switch to a higher heat to give the top layer a nice crisp.

When making this recipe using a head of cauliflower, start by cutting into florets, and removing most of the stems.
I have found that leaving out the stems yields the creamiest cauliflower mashed potatoes.
You can steam the florets or boil them, both methods of preparing the cauliflower are acceptable.
Be sure to drain the excess water using a flour sack or paper towel.  Add the cauliflower, parmesan cheese, butter, sour cream, salt, and heavy cream to a food processor.
Pulse until smooth. This step will depend on how long you cooked the cauliflower, and which type you used to make this recipe.
Steamed cauliflower seems to yield the best results when using frozen or fresh.