Paula Deen’s Mashed Cauliflower
Creamy, buttery, and rich — this low-carb mashed cauliflower brings all the comfort of mashed potatoes with a lighter twist. So smooth and flavorful, you’ll forget it’s cauliflower!
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
Instructions
- Steam or boil cauliflower florets until fork-tender (8–12 minutes).
- Drain thoroughly and pat dry to remove moisture.
- Transfer to a food processor or blender.
- Add butter, cream cheese, and garlic. Blend until smooth.
- Gradually add heavy cream until creamy and fluffy.
- Season with salt, pepper, and Parmesan (if using).
- Spoon into a serving bowl and top with butter and fresh herbs.
Notes
Drain well — excess water makes the mash runny.
Use a food processor for the smoothest, potato-like texture.
For a cheesy twist, mix in shredded cheddar or Gruyère.
Make ahead: Store up to 4 days in the fridge or freeze up to 2 months.
Perfect with roast chicken, steak, or turkey dinners.