Once you try this easy recipe for whipped cauliflower you might just forget all about mashed potatoes…it’s that delicious!
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Why we love this recipe 🥰
Once upon a time, the Southern husband and I went on the Atkins diet, which banishes all the fun carbs from your life. No bread. No pasta.
All the bacon you can eat (which is what lured me in, because UNLIMITED BACON) but after being on it for about a half hour, I developed an overwhelming nostalgic yearning for anything the included the word carbohydrate.
But my mama didn’t raise any quitters, so I hung on for the month or so it took to lose what I wanted to lose, and part of what got me through was this whipped cauliflower.
Which I am here to tell you…brace yourself…is just as good as mashed potatoes. I promise.
And part of my proof positive is that the notoriously picky, mashed potato-loving Southern daughter asks me to make them on a regular basis.
Because they are just as good as mashed potatoes. And by the way, a little easier to make, what with no peeling and all the mashing being done in the food processor.
I know, it’s crazy in all the good ways! So grab yourself a head of cauliflower…
…and let’s make it!
Ingredients you need 🧈
Ingredient notes and substitutions
- Cauliflower: We highly recommend fresh cauliflower for this recipe but in a pinch you can use defrosted frozen cauliflower.
How to make this recipe 👩🏻🍳
See the recipe card for full information on ingredients and quantities and nutritional information.
STEP 1: Cut up a head of cauliflower into pieces (2-3 inch pieces are just fine) and steam it up until it is nice and tender, about 10-12 minutes.
STEP 2: Drop it into the food processor with a little butter, a little cream cheese and a little salt, and let the processor rip. You want nice smoothness, with little or no no chunks. I usually let it go for a full minute.
And…that’s it! Taste it and add a little more salt if you think it needs it.
Recipe FAQs 🧐
Cut up your lovely cauliflower into pieces, about two to three inches in size. Fill a large pot with about an inch of water, and then put a colander in the pot. Add your cauliflower pieces to the colander, cover the pot and turn it on high and let the cauliflower steam until it is tender, about 10 minutes or so. You can check it by piercing one of the pieces with a paring knife…it should go in easily.
No steamer? No worries! Pop your cauliflower florets in a pot, cover them with water and bring it all to a boil. Now turn the heat down to medium and let the cauliflower simmer for about 10 minutes (a knife should slide in easily). Drain it and you are all set!
Pull or cut off any of those green leaves, and then cut your cauliflower in half right down the middle, and then in quarters. Now you should be able to break off those cute little cauliflower florets, and you can use a knife to cut off any stubborn ones.
Still not sure about cutting it up? I’m here for you. Or actually, the amazing Elise at Simply Recipes is here for you – check out her step-by-step guide with pictures!
I love fresh the best because it has such nice flavor, but in a pinch you definitely can use a bag of frozen cauliflower. Just follow the package directions for cooking it up, and the proceed with the pureeing!
It can! When it gets to be dinnertime, simply warm it up either in the microwave (about two to three minutes, stirring a few times in between) or by putting it in a 350 degree oven for about 30 minutes. You can also put it in a slow cooker on low and let it warm up for about an hour.
Drop your question in the comments and I promise to answer pronto!
And if you want to melt a little more butter on top, I won’t tell, although I am perfectly happy just grinding some black pepper on top and calling it a day.
Did I mention that whipped cauliflower is just as good as mashed potatoes? (Nothing against mashed potatoes mind you…I love them with my whole heart!)
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Steamer Pot: We love this pot for steaming cauliflower, broccoli and (seriously not kidding) the seriously scrumptious Steamed Cheeseburgers!
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
Other cauliflower recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Whipped Cauliflower
Once you try this easy recipe for whipped cauliflower you might just forget all about mashed potatoes…it’s that good!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 head cauliflower, leaves and stem removed and cut into 2–3 inch pieces
- 2 tablespoons butter
- 2 tablespoons cream cheese
- 1/2 teaspoon salt
- Fresh ground pepper
Instructions
- Steam cauliflower until very tender, about 10-12 minutes. A paring knife should slip into the cauliflower easily.
- Put cauliflower into food processor with butter, cream cheese and salt. Process until completely smooth, about 1 minute.
- Taste and add salt if needed. Place in serving dish, grind fresh pepper on top and serve.
Notes
Cauliflower: We highly recommend fresh cauliflower for this recipe but in a pinch you can use defrosted frozen cauliflower.
Charlie says
Kate: I have to ask. Does this have a grainy texture?
I have a real problem with the texture of cauliflower.
Hi Charlie! It really doesn’t, if you cook the cauliflower until it is super tender and really process it until it is smooth – I let it go for at least a minute in the food processor, stopping here and there to scrape down the edges. I get what you mean about texture – I have tried this method with broccoli and it does still retain some of the grain. But this comes out smooth (the butter and cream cheese also help!). Hope this helps!
Charlie says
Thanks, Kate.
Jill Nolan says
I’m curious why you choose cream cheese rather than sour cream? I’m going to have to try this.
Hi Jill! You could definitely use sour cream, but we love the cream cheese texture and taste in our regular mashed potatoes, so I figured it would work well with this recipe too. Sour cream would give them a little more tang, but that would be delicious too! :)
Jill Nolan says
Thank you for your comment! I can’t wait to make this. I may have to try the cream cheese with it. :)
Of course! Hope you love it as much as we do. :) :)
Ann says
How would you cook the cauliflower that is broken up in little pieces, already packGed
Hi Ann! You can still steam the packaged pieces – you will just need a little less time for steaming – probably 10 minutes or so.
Allison says
I added some garlic salt and it tastes sooooo good!
GREAT idea on the garlic salt – I have to try that next time!
Joanne says
I could never SERIOUSLY low carb it, but I can moderate carb it with the best of them! And such a diet definitely involves this whipped cauliflower!
Ha! Moderate carb it – that’s pretty much me too.
Mindy says
For some insane reason, our kids don’t get excited about mashed potatoes. But they will tear up mashed cauliflower like it’s their job. Go figure. I generally do half and half these days…equal amounts of each. Makes the cauliflower go further and with a family of five, every little thing helps. Delicious.
Mindy, you are raising those kids RIGHT! Love that there are so many little mashed cauliflower lovers out there in the world. :)
Carrie says
Have you ever tried this with roasted cauliflower instead of steamed? I’m a huge fan of roasted cauliflower, and this recipe sounds fabulous… just thinking a mashup of the two might be in order… :-)
Hey Carrie! You know, I haven’t, but the more I think about it the more I love the idea. It would need to be roasted to the same degree of tenderness so that it would whip up okay, and we still might get little roasted bits in it…but that would not be bad at ALL. :)