Paula Deen’s Mashed Cauliflower

Name: Paula Deen’s Mashed Cauliflower
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 large head cauliflower (cut into florets); 2 tbsp butter (or ghee for dairy-free); 2 oz cream cheese (softened (or dairy-free version)); ¼ cup heavy cream (or coconut cream); 1 clove garlic (minced (optional)); Salt and black pepper (to taste); 1 tbsp grated Parmesan (optional); Fresh parsley or chives (for garnish)

If you’re craving the comforting creaminess of mashed potatoes but want to keep things light and low-carb, Paula Deen’s Mashed Cauliflower is the perfect side dish for you. It’s smooth, buttery, and rich—everything you love about traditional mashed potatoes—but made with cauliflower for a fraction of the carbs.

This dish has quickly become one of my go-to sides for weeknight dinners and holiday feasts alike. It’s so flavorful and velvety, you might just forget it’s made with cauliflower!

Why You’ll Love This Recipe

What makes Paula Deen’s version stand out is its simplicity and richness. The secret is using cream cheese and butter to achieve that luscious, creamy texture, and seasoning it perfectly with salt, pepper, and a touch of garlic. It’s pure comfort food that’s keto-friendly, gluten-free, and ready in under 20 minutes. Whether you’re serving it alongside roasted chicken, steak, or turkey, it fits seamlessly into any meal.

Ingredients You’ll Need

1 large head of cauliflower, cut into florets
2 tablespoons butter (or ghee for dairy-free)
2 ounces cream cheese, softened (or use dairy-free cream cheese)
¼ cup heavy cream (or coconut cream for dairy-free)
1 clove garlic, minced (optional, but adds great flavor)
Salt and black pepper, to taste
1 tablespoon grated Parmesan (optional, for extra richness)
Fresh parsley or chives, for garnish

Step-by-Step Instructions

Step 1: Steam or Boil the Cauliflower

Cut the cauliflower into small florets and steam them in a steamer basket for about 10–12 minutes, or until fork-tender. You can also boil them in a large pot of salted water for 8–10 minutes—just be sure to drain them well to avoid excess moisture.

Step 2: Drain Thoroughly

Once tender, drain the cauliflower and pat it dry with paper towels. This step is key to avoiding watery mashed cauliflower.

Step 3: Blend Until Creamy

Transfer the cauliflower to a food processor or blender. Add butter, cream cheese, and garlic. Blend until completely smooth, scraping down the sides as needed.

Step 4: Add Cream and Season

Pour in the heavy cream a little at a time until you reach your desired consistency. Season generously with salt and pepper, then add the Parmesan if using. Blend once more until everything is silky and well combined.

Step 5: Serve Warm

Scoop the mashed cauliflower into a serving bowl and top with a small pat of butter and a sprinkle of fresh herbs for a restaurant-worthy finish.

@tastythin

Tips for the Creamiest Mashed Cauliflower

Drain well: Moisture is the enemy of creamy mash, so make sure your cauliflower is as dry as possible before blending.
Use a food processor: Hand mashing works but tends to leave a chunkier texture. A blender or food processor gives that whipped, potato-like creaminess.
Add cheese sparingly: Too much can make the mash heavy. Just a little Parmesan or cream cheese goes a long way.
Warm ingredients blend better: Let your butter and cream cheese soften before mixing for smoother results.

Substitutions and Variations

Dairy-Free Version: Use vegan butter, dairy-free cream cheese, and coconut cream.
Garlic-Lover’s Mash: Roast a few cloves of garlic and blend them in for a deep, savory flavor.
Cheesy Twist: Stir in shredded cheddar, Gruyère, or mozzarella for a richer, more indulgent side.
Herb Infusion: Mix in fresh thyme, rosemary, or dill for extra fragrance and flavor.

Serving Suggestions

Paula Deen’s Mashed Cauliflower pairs beautifully with:

Roast chicken or turkey
Grilled steak or pork chops
Creamy mushroom sauce or brown gravy
Keto meatloaf or slow-cooked ribs

You can also use it as a topping for low-carb shepherd’s pie or serve it as a base for saucy dishes like beef stroganoff.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove over low heat, adding a splash of cream or butter to bring back the silky texture. You can also freeze mashed cauliflower for up to 2 months—just thaw overnight in the fridge and reheat gently before serving.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Prepare the mashed cauliflower a day in advance, store it in the fridge, and reheat it before serving. It tastes just as good the next day.

Can I use frozen cauliflower?
Absolutely. Steam or boil it according to package instructions, then drain very well before blending.

How do I make it thicker?
If your mash turns out runny, return it to the pot and cook on low heat for a few minutes to evaporate excess moisture. You can also mix in extra cream cheese.

Can I use a hand mixer instead of a blender?
Yes, though the texture will be slightly chunkier. For ultra-smooth results, a food processor works best.

Is this recipe keto-friendly?
Definitely! It’s low-carb, high in healthy fats, and makes a great substitute for mashed potatoes on a ketogenic diet.

A Southern-Inspired Low-Carb Comfort

Paula Deen’s Mashed Cauliflower is the kind of side dish that proves healthy food doesn’t have to mean sacrificing comfort or flavor. Every spoonful is rich, buttery, and perfectly seasoned — the ideal complement to any main course. Whether you’re watching your carbs or just looking to lighten up a classic favorite, this recipe brings that down-home Southern comfort straight to your table, with a wholesome twist that everyone will love.