By Marjory Pilley Published · Updated
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Make easy, creamy, low-carb Frozen Cauliflower Mash using a bag of cauliflower from your freezer!
Those packages you buy on the freezer aisle aren't just for Parmesan Cauliflower Bites and Roasted Cauliflower Rice. Make the best healthy, low-carb mashed cauliflower "potatoes" too!
Puree cauliflower florets (or rice) with cream cheese, sour cream and seasonings just like you do to make popular slow cooker mashed potatoes. The big difference is this keto-friendly dish is ready in only 20 minutes and you don't have to peel anything.
And, it's not just a comfort dish alternative. This version stands alone as a vegetable side dish that everyone will beg you to make because the taste and texture is amazing!
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Ingredients and Variations
Here's what you'll need to make it. We've outlined some popular modifications below too.
- Cauliflower florets- frozen or fresh. We used 30 ounces of frozen florets. Florets from 2 heads of fresh cauliflower or frozen cauliflower rice may be used instead.
- Butteror plant-based alternative.
- Cream Cheese of choice. We used full-fat to have the creamiest result.
- Sour cream of any type.
- Onion powder (or garlic powder) - we used the dried spice because it's easier to thoroughly distribute!
Salt and pepper must be added to the recipe too. We used a minimal amount and suggest adding the remainder to taste upon serving.
Optional garnishes
- Chives
- Crumbled bacon
- Shredded or grated cheeses, such as cheddar, Parmesan.
- Caramelized onions
- Roasted garlic
- Fresh Herbs, such as basil and parsley
You can even mix in wilted cabbage or kale like we did to make Cauliflower Colcannon!
Directions with Pictures
We steamed 2 packages of frozen cauliflower in the microwave and combined everything in a plastic bowl with an immersion blender. So easy!!! Other options for cooking and preparing are described below.
- Cook cauliflower and thoroughly drain it.Follow the directions on the package to either steam it in the microwave or boil it on the stovetop. Drain off any excess liquid.
- For fresh cauliflower, bring a large pot of water to boiling and cook cauliflower until tender when poked with a fork, 6-7 minutes.
- Combine cauliflower, cream cheese, sour cream, butter, onion powder, salt, and pepper in a large bowl.
- If you boiled the cauliflower, then add everything to the pot after you drain the cauliflower.
- If you will be using a food processor to blend, then add all of the ingredients directly to the food processor.
- Use an immersion blender or food processor to process.
- Puree until smooth and creamy or desired texture. Salt and pepper to taste.
Note:Make the consistency creamier if desired by adding a little more butter, cream cheese, sour cream, reserved liquid from cooking the cauliflower or vegetable broth. If it's too thin, then additional cauliflower or cream cheese can be added to thicken.
FAQ
Does cauliflower mash taste like potato?
No. It tastes like cauliflower! However, the texture and consistency approximates mashed potatoes when it's pureed with ingredients to make it creamy.
Can you use cauliflower rice to make this recipe?
Yes. Substitute 30 ounces of cauliflower rice.
Why is my cauliflower mash watery?
The final dish may be watery if you don't drain the cooked cauliflower after steaming or boiling.
How do you thicken frozen mashed cauliflower?
Add a little extra cream cheese or cauliflower to thicken the final dish if desired.
Can you mash cauliflower with a potato masher or with a hand mixer?
Yes! These are really good options if you don't mind a texture that's a little chunky and not completely smooth. It will still have the same delicious taste!
Storage and Reheating
- Store- Place leftovers, in an airtight storage container in the refrigerator for up to 3 days.
- Reheat- Warm leftovers in a pot over medium-high heat until hot. You can also reheat this dish in the microwave until warmed through, which will only take a few minutes.
- Freeze- Leftovers may be frozen in an airtight storage container. Store up to 3 months. May be microwaved from frozen or defrosted overnight in the refrigerator and then warmed.
Perfect Pairings
Cauliflower mash is worthy for celebratory dinners like Thanksgiving and Easter. But, it's equally welcome at dinners that include:
- Meatloaf - that's our cheesy ground chicken meatloaf in the picture below!
- Steak
- Turkey or our easy turkey tenderloin recipe.
- Ham
- Topping for Shepherd's Pie
Recipes Using Frozen Cauliflower
We love the convenience of recipes that can be made with frozen florets or riced cauliflower. Some favorites are below and you'll find even more in Frozen Cauliflower Recipes.
- Mexican Street Style Cauliflower {Low-carb Elote Recipe}
- Cheesy Cauliflower Grits and Shrimp
- Cajun Cauliflower Rice with Andouille Sausage
If you love this recipe, please give it 5 stars!★★★★★
📋 Recipe
Frozen Cauliflower Mash
Make easy, creamy, low-carb Frozen Cauliflower Mash using a bag of cauliflower from your freezer!
4.80 from 15 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 6
Author: Marjory Pilley
Equipment
Ingredients
- 30 ounces frozen cauliflower florets or cauliflower rice or 2 heads of cauliflower
- 2 ounces cream cheese softened
- ¼ cup sour cream
- 2 Tablespoons butter softened, more to taste
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder or garlic powder
Instructions
Cook frozen cauliflower following the directions on the package. Thoroughly drain.
Place cooked cauliflower in a large bowl (if steamed in the microwave) or return to the pot (if boiled on the stovetop.) Add cream cheese, sour cream, butter, salt, pepper, and onion powder and puree with an immersion blender until smooth and creamy.
Alternatively, pulse all of the ingredients in a food processor until mashed to desired consistency. For a less smooth consistency, use a potato masher or hand mixer.
Remove to serving dish, garnish if desired. Salt and pepper to taste.
Notes
You'll find more expert tips and step by step pictures above!
To cook fresh cauliflower, bring a large pot of water to boiling and cook cauliflower until tender when poked with a fork, 6-7 minutes.
Storage and Reheating
- Store - Place leftover Cauliflower Mash, in an airtight storage container in the refrigerator for up to 3 days.
- Reheat- Warm leftovers in a pot over medium-high heat until hot. You can also reheat this dish in the microwave until warmed through, which will only take a few minutes.
- Freeze- Leftovers may be frozen in an airtight storage container. Store up to 3 months. May be microwaved from frozen or defrosted overnight in the refrigerator and then warmed.
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Nutrition
Calories: 120kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 308mg | Potassium: 454mg | Fiber: 3g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 68mg | Calcium: 53mg | Iron: 1mg
Nutritional and Food Safety Disclaimer
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Reader Interactions
Comments
John
Excellent! Made it to exact recipe and we loved it. I’ve done mashed cauliflower before but didn’t use the cream cheese and sour cream. It was a great side dish! I’m thinking of adding a little cheddar next time just to see. Thanks, great recipe!Reply
Shea
Very good recipe. My family loved it.
Reply
Diane
I want to make these for Thanksgiving, but I have no idea how many ounces or part of a cup the serving is. I don't want to make them and then have to weigh them and then divide that by 6 to figure out the above. Can you give me an actual serving size measurement?
Reply
Marjory Pilley
Thank you so much for your question. The serving size is 1/2 cup. Enjoy!
Reply
Izzy
These lived up to the hipe. I loved them and so did my kids, which is reallly saying something.Reply
Marjory Pilley
I'm so glad you enjoyed the recipe!
Reply
Aida
I used both Garlic and Onion powder and added smoked paprika. Delicious!Reply
Marjory Pilley
I'm so happy you enjoyed it! Thanks for your kind review.
Reply
John
Made half a batch just using one 14 ounce frozen cauliflower. Cut everything in half except butter lol. They taste exactly like mashed potatoes. The is like stated elsewhere and that is squeezing all the water out. Thanks, I love these!Reply
Karen
I've made this recipe several times already and it has turned out great every time. I use cauliflower rice and usually a little bacon too. Even the kids eat it which doesn't happen oftne.Reply
Marjory Pilley
I'm so happy everyone enjoyed it. Thanks for sharing.
Reply
Carolyn S
my cauliflower just would not cream up. so, it turned out lumpy.Reply
Marjory Pilley
I'm so sorry it turned out that way. It's hard to tell what may have gone wrong without more information, but I'm happy to help you troubleshoot the problem. If it's watery, you can add additional cooked cauliflower to thicken it.
Reply
Johanna
Best tip I ever learned for this, squeeze out your cooked cauliflower in a kitchen towel (non-textured). If you get all of the moisture out, you will have a much better finished product. I hated mashed cauliflower, until I tried this trick. Thank me later! =))
Reply
Sarah
I've tried about 4 mashed cauliflower recipes and this one was both the easiest and the best flavor. I used 2-12 oz bags of riced cauliflower and I had to substitute mascarpone which I had on hand for the cream cheese. Really drained the cauliflower well with a sieve over microwaving
Will def be making this again.Reply
Marjory Pilley
I'm so glad you enjoyed it. Mascarpone sounds delightful!
Reply
Angie
I used cauliflower rice to make this. Added bacon and cheddar cheese for a loaded version. My kids gobbled it up which was quite unusual. Thanks for recipe.Reply
Sanders215
I've tried lots of variations of this recipe but this is truly the creamiest. I did use garlic powder instead of onion powder because that's what I had on hand. I did not try to pass it off as a potato, but the bowl was polished off! Thanks for recipe!Reply
Marjory Pilley
I'm so glad everyone enjoyed them! Truly just a great way to use a bag of frozen cauliflower!
Reply
