This is my favorite creamy mashed cauliflower that you can make in under 20 minutes! Our recipe is so easy, even easier than mashed potatoes (no peeling required!), and results in light, fluffy, and irresistibly creamy cauliflower.
This mashed cauliflower recipe started as a replacement for our favorite mashed potatoes, but then it took a turn. We fell in love!
My mashed or “smashed” cauliflower is super simple to make. Our recipe only requires a few ingredients and tastes so good! For more cauliflower recipes, see our cauliflower steaks and this herby cauliflower rice!
Key Ingredients
- Cauliflower: I usually pick up medium-to-large heads of cauliflower for this mash. When shopping for cauliflower, look for creamy white, compact clusters of florets, and pass on spotted or dull-colored cauliflower. For more tips, see how to buy and cut cauliflower.
- Cream Cheese: I like a little extra creaminess, and cream cheese does the trick. Other options are mascarpone cheese or another soft cheese like Boursin.
- Spices: I keep this mashed cauliflower super simple and stick with salt, pepper, and a tiny pinch of nutmeg, making it taste more interesting. If you have some in the fridge, a scattering of chopped green onion is nice, too.
How to Make Mashed Cauliflower
Mashed cauliflower is such a simple side dish. The trick is to not overcook your cauliflower. I simmer it in water for about 10 minutes, which. You’ll know it’s ready when your fork glides right through. After draining, pop it back into the warm pot, cover it up, and let it steam for a few minutes. This little trick keeps your mash from getting watery—trust me, it makes a difference!
I do not like extra dishes, so I skip the food processor and go straight for the potato masher. It gives the mash a bit of texture, which I prefer. If you like super smooth cauliflower puree, a food processor or blender is the way to go.
I mash in the cream cheese and spices and then serve. You can add some extras if you want. Think of it like mashed potatoes. Anything goes! Add your favorite herbs, a garlic or chili oil drizzle, crispy shallots, or shredded cheese.
Easy Mashed Cauliflower
- PREP
- COOK
- TOTAL
Mashed cauliflower is light, fluffy, and creamy. Our recipe calls for some cream cheese, which adds extra creaminess. You can omit or substitute it for butter, plant-based butter, or mascarpone cheese.
Watch Us Make the Recipe
You Will Need
1 medium cauliflower or 4 cups cauliflower florets
3 tablespoons (45g) cream cheese
Salt and fresh ground black pepper
Pinch ground or grated nutmeg
1 tablespoon sliced green onion, optional
Directions
1Bring a large pot of salted water to a boil.
2Cut the cauliflower into florets, add them to the boiling water, and cook for 8 to 10 minutes or until a fork can easily pierce through them.
3Drain the cauliflower, then throw it back into the hot pot (off the heat) and cover with a lid. Let stand for 2 to 3 minutes.
4Add the cream cheese, a pinch of salt, and freshly ground black pepper to the cauliflower. Then, use a potato masher to smash the cauliflower. Finish with a pinch of nutmeg. (If you have whole nutmeg, grate a little over the cauliflower using a Microplane).
5Stir, then serve with sliced green onions on top.
Adam and Joanne's Tips
- Storing: Leftover mashed cauliflower lasts in an airtight container in the fridge for up to 5 days.
- Make it vegan: This is a vegan-friendly recipe, just leave out the cream cheese and replace with vegan butter. A sprinkle of nutritional yeast is also a nice touch and will add a bit of “cheesy” flavor to the cauliflower.
- The nutrition facts provided below are estimates.
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Very Nice! I really appreciated the tip about putting the cauliflower back in the pan and letting it sit for a few minutes. What a game changer. I didn’t have nutmeg so I used mace. I also didn’t have cream cheese so I used some grated cheese and butter. I used my food processor for a slightly creamier texture. I am very pleased. I don’t normally eat cauliflower so this was a delightful surprise.
Your adaptations sound incredible! So resourceful to use mace and grated cheese – definitely proves how versatile this recipe can be. Wonderful to hear you enjoyed it even if cauliflower isn’t your usual favorite!
This was just oerfect. Thank you.
Just made this to accompany your turkey meatloaf (thanks for the link, exactly what I was looking for!) Very yummy and easy to make, added a little Parmesan for extra flavor too. And I cooked the whole head of cauliflower in my instant pot, 2 mins in a steamer basket with a cup of water in the bottom just for speed’s sake. Will be making again, thank you!
It’s a winner. omitted the nutmeg cuz i didn’t have it. didn’t have cream cheese so i used some other soft cheese i had. also didnt have onion so i just put 1 tbls parmesan cheese insted. so yummy and so easy. loved it
My boyfriend turned up his nose at the idea of mashed cauliflower. I ignored this and made these anyway and didn’t tell him what it was til he was “mmm-mmming”. I made this as a side to your juicy pan pork chops. He was really impressed. Made for a romantic dinner without being too heavy. Thanks!
Can this recipe be made in advance and then warmed up in oven or microwave?
Yes, definitely. Just keep it covered in the refrigerator until you are ready to reheat.
I’ve always wanted to try mashed cauliflower but also always thought it was gonna be difficult. This recipe is SUPER easy and it is delicious! I added 1/2 cup of shredded cheese at the end and that gave me my cheese fix! Highly recommended!
Best mashed cauliflower I have ever had. Thank you!! Wouldn’t change a thing!
Five stars! Made it with frozen florets, low boil for 12 minutes. Other than those changes I followed the recipe. It was yummy! Not quite the texture of mashed potatoes but close enough! I served it with pork chops, gravy and corn. Mixed it with my corn just like I would mashed potatoes! This recipe is a keeper!