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Twice Baked Mashed Cauliflower

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Donna Urso

Have you started making mashed cauliflower? Mashed cauliflower has become a popular alternative to traditional mashed potatoes in recent years, and for good reason! 

Not only is it a healthier option, but it is also incredibly delicious and easy to make. 

Cauliflower Mash Recipe: Twice Baked and Delicious

A pan of Baked Mashed Cauliflower

While many think of mashed cauliflower as a potato alternative we believe it stands on its own, especially when you make this twice-baked mashed cauliflower recipe. 

If you've never been a fan of mashed cauliflower I encourage you to try this mashed cauliflower recipe.  I've made it much the same as my twice-baked potatoes. You won't mistake the cauliflower for baked potatoes but you will love the creamy richness, cheesy goodness, and punch of garlic flavor.

Reasons to Love Mashed Cauliflower

It's a healthy side dish alternative. Mashed cauliflower is a low-carb, low-calorie alternative to mashed potatoes. It's a great way to get in some extra veggies while still enjoying a delicious side dish.

Mashed cauliflower is versatile. Mashed cauliflower can be seasoned and flavored in many different ways, making it a great side dish for any meal.

It's easy to make. Mashed cauliflower requires just a few ingredients and can be made in under 30 minutes. You'll also love the easy preparation of this cauliflower mash recipe with the help of your food processor.  

Tips for Making Mashed Cauliflower

Be careful not to overcook the cauliflower. Overcooked cauliflower will become mushy and watery, making it difficult to mash. Cook the cauliflower until it is fork-tender but still has some texture. Steaming the cauliflower in a steamer basket is best to keep it from absorbing water.  The pot and basket you see me use in the video are no longer available.  I have linked some other options for you.

Drain the cauliflower well. Make sure to drain the cauliflower well before mashing it. This will help prevent the mashed cauliflower from becoming watery.

Cook the garlic cloves with the cauliflower in the steamer basket. They'll be tender and will process easily. The garlic will disappear into the dish and add amazing flavor.

For best results, the cauliflower should still be hot when you put it into the food processor.

You can make this dish ahead and keep it in you your refrigerator for a day or two before baking and serving.

Mashed cauliflower well.  Save the extra cheese and green onion to add before baking.

Add flavorings to taste. Make this dish your own. Mashed cauliflower can be flavored in many different ways. Feel free to experiment with different herbs, spices, and cheeses until you find your perfect flavor combination. 

Frequently Asked Questions

Can I make mashed cauliflower ahead of time?

Yes, you can make mashed cauliflower ahead of time and reheat it when ready to serve. Store the mashed cauliflower in an airtight container in the refrigerator for up to 3 days.

Can I freeze mashed cauliflower?

Yes, you can freeze mashed cauliflower. Store it in an airtight container or freezer bag for up to 2 months. When ready to eat, thaw the mashed cauliflower in the refrigerator overnight and reheat it in the microwave or stovetop.

Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower instead of fresh. Just be sure to thaw and drain the cauliflower well before mashing it. I prefer fresh cauliflower because it is easier to keep it from being waterlogged.

Does mashed cauliflower taste like mashed potatoes?

No.  They are not the same. This recipe is the closest I have ever had.  I hope you'll try it because I think you will love it.

How to Make Delicious, Cheesy Mashed Cauliflower

Bring a large pot of salted water to a boil. Add the cauliflower florets and cloves of garlic, and cook until fork-tender, about 10-15 minutes. For best results use a steamer basket so your cauliflower isn't covered in water.

Drain the cauliflower well and transfer it to your food processor. A food processor isn't essential but you'll have a beautiful creamy texture if you use one.

Add the sour cream, butter, and 3/4 of the cheddar cheese to the bowl and process the cauliflower until it reaches your desired consistency.

Season with salt and pepper to taste. Transfer the mixture to your baking dish.  Top with chopped green onion and the remaining cheddar cheese. Bake for 15-20 minutes until the cheese is melted and starts to brown.

The Twice-Baked Mashed Cauliflower Recipe

cauliflower, low-carb, keto side dish
side dish
American
Yield: 8 servings
Author: Donna Urso
Twice Baked Mashed Cauliflower Recipe

Twice Baked Mashed Cauliflower Recipe

A fabulous cauliflower side dish that will remind you of twice-baked potatoes.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

Instructions

  1. Remove the leaves from a large head (2 lbs or more) of cauliflower. Cut the cauliflower into florets.
  2. Place the florets into a steamer basket with the garlic cloves. Place the basket in a large pot with a couple of inches of water in the bottom of the pan.
  3. Steam the cauliflower until a fork easily penetrates the largest pieces.
  4. Drain the cauliflower in a colander. You want all of the water to drain so your cauliflower mash won't be watery.
  5. Transfer the cauliflower and garlic to a food processor while it is still hot. Add the butter, sour cream, Parmesan cheese, 3/4 of the cheddar cheese, salt, and pepper. Process until smooth.
  6. Taste for seasoning and adjust.
  7. Pour the mashed cauliflower into a baking dish. Top with sliced green onion, if desired, and the remaining cheddar cheese.
  8. Bake in a preheated 350 degrees F oven, until the cheese is melted and starting to brown on the edges, about 25 minutes.

Notes

-It's best to steam the cauliflower in a steamer basket to keep it from absorbing water.

-Cook the garlic cloves with the cauliflower in the steamer basket. They'll be tender and will process easily.

-For best results, the cauliflower should still be hot when you put it into the food processor.

-You can make this dish ahead and keep it in you your refrigerator for a day or two before baking and serving.

-This dish freezes well. Save the extra cheese and green onion to add before baking.


Recommended Products:

2 Quart Pot with Steamer Basket
1 Quart pot with steamer insert
Calphalon 3-1/2 Qt Anodized Aluminum Steamer Insert

Nutrition Facts

Calories

161.74

Fat (grams)

11.8 g

Sat. Fat (grams)

6.73 g

Carbs (grams)

7.72 g

Fiber (grams)

2.19 g

Net carbs

5.54 g

Sugar (grams)

2.42 g

Protein (grams)

7.84 g

Sodium (milligrams)

397.43 mg

Cholesterol (grams)

33.53 mg

Nutritional information is approximate.

©Just One Donna


Serve hot and enjoy!


Comments

  1. AnonymousMarch 2, 2023 at 7:26 PM

    Delicious and very easy to make. Will definitely be a favorite side dish. Served it with bacon wrapped pork tenderloin and caramelized onions. Lots of leftovers!!

    ReplyDelete

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