Recipe by catiebrooke
"For those of us low-carb peeps who like to pretend that we are eating mashed potatoes. Serve with butter if desired."
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cauliflower, cut into florets
whipped cream cheese
seasoned salt (such as LAWRY'S®), or to taste
I made half the recipe, steamed the cauliflower for 3 minutes in the microwave, and used my immersion blender to mash the cauliflower (easy cleanup). The whipped cream cheese makes this incredibly "creamy," and this is so easy to make. This is the first mashed cauliflower recipe that I would consider an honest-to-goodness replacement for mashed potatoes. It's not only healthy for you, but it tastes wonderful.
Followed the recipe exactly except I used regular salt and 1/4 of the garlic. Mine was a little soupy, patting the cauliflower dry was not enough, the water needed to be squeezed out inside a kitchen towel. Also the texture was gummy, just like when you overwork regular mashed potatoes. The flavor was ok, I felt the cream cheese overpowered the dish. The last recipe I tried for these called for roasting the cauliflower in the oven which I think is the better way to go. I like the flavor better and you don't have to ring the water (and the vitamins) out of the cauliflower. Also the food processor was overkill, that lead to the bad texture. Stick with a potato masher.
Really good! I used part skim ricotta to lighten it up a bit and I would recommend this recipe for sure.
Interesting recipe. I did not have whipped cream cheese, so I subbed 4 light laughing cow garlic and herb wedges. I slightly undercooked the cauliflower and the mashed blend was a bit grainy which is easily corrected by cooking slightly longer. It paired well with a baked tilapia loin (seasoned with a hint of grated parm. cheese and some of the Lawry's seasoning salt) and a hodgepodge blend of frozen vegetables from Trader Joes. We will have again when we're in the mood for something different.
Very tasty! I would never have thought to make cauliflower this way. It even looks like mashed potatoes on the plate! We had it with a sirloin roast and a stir-fry medley of veggies, and it was great with or without the gravy. I streamlined it a bit: put the whole head of cauliflower into the pressure cooker for about 10 minutes on high, let cool a bit, then cored and simply mashed it smooth with a potato masher. I had an 8 oz. container of garlic-and-herb whipped cream cheese and put half of it in, tasted it and dumped the rest in. Sooo good! I did then whip with my hand blender, but I don't think that it was necessary and won't bother to next time. And that was it. No need for more garlic or any salt, it was already perfect. I did add some black pepper--but then I usually pepper everything. Next time my (grown) kids are here, I will make this without saying anything and see if they even notice - especially since I always put parmesan in my mashed potatoes : )
I have to admit I put off fixing mashed cauliflower because I thought it would never be able to measure up to potatoes. NOT SO!! This recipe was delicious and I definitely will not hesitate to fix this over and over. YUM!
After halving the amount of cream cheese and using regular versus whipped, my family loved this recipe! I will definitely be making it again as it is such an easy way to get my five-year-old to eat cauliflower. I also steamed the cauliflower instead of boiling. Incredibly easy and very tasty side dish!
I love this recipe....have tried it with sour cream instead of the cream cheese and added some chopped onion to the pot....and it's still awesome. As a low carber myself, I thank you Catie!
* Percent Daily Values are based on a 2,000 calorie diet.
Low-Carb Mashed Cauliflower
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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