This cauliflower mash is made from a mix of steamed and roasted cauliflower resulting in an incredibly creamy, fluffy texture and a nutty savory flavor. Mashed potato lovers will be amazed by this luxurious lower carb alternative, and cauliflower lovers will be delighted by this new way to enjoy their favorite vegetable.
I can’t remember when I first heard about cauliflower mash, but I’m not going to lie to you. I had zero interest.
I just had no idea it would be this good.
Maybe you’re skeptical too but trust me: I love mashed potatoes and I love carbs, but there is room out there for all kinds of different mashed concoctions.
Like white bean mash, I was slow to try cauliflower mash, but then I loved it. I bet you will too!
Cauliflower mash is a delicious dish in its own right and not just a potato substitution reserved for specialty keto and paleo diets.
For those (like me) who do not follow these diets (or even understand them), just forget that association altogether.
This is just another insanely delicious way to enjoy cauliflower.
Making Roasted Cauliflower Mash
One of my reservations with cauliflower mash was the fact that I just love my cauliflower to be roasted. I had zero motivation for boiling or steaming it.
Enter Roasted Cauliflower Mash… In this recipe we get to enjoy a smooth, pureed cauliflower mash with the roasty toasty flavor of roasted cauliflower. No compromise needed.
You will steam half the cauli and roast the other half.
And then blend them together in a food processor or with an immersion blender, starting with the steamed cauli and then adding in the roasted.
And then mix in some butter and cheddar cheese (optional but soooo tasty).
The genius of this recipe is not just in the resulting flavor, but the texture too. Cauliflower mash can be a little watery and blah, but by roasting half of it we can limit how much water ends up in there.
The steamed cauli has the moisture that helps keep the end result super duper creamy, while the roasted cauli is a lot drier and will help keep it fluffy and floury.
Can you seeeeee how creamy and fluffy and amazing that is?
You have got to try it.
Some Tips for the Perfect Cauliflower Mash
I do think it’s important to steam, not boil, the cauliflower, to avoid it being too watery. Even with the roasted cauliflower being added, boiled cauliflower can leave it too wet for my liking.
Reserve some of the steaming water, or have some milk to hand, just in case you find it too dry.
I find that an immersion blender does the job of pureeing the cauliflower very nicely, but you can certainly use a large food processor. You’ll need one or the other for this. A masher, mixer or potato ricer may work when it’s just steamed or boiled cauli in the mix, but they wouldn’t cut it with the roasted half.
Adding generous amounts of butter and cheese really brings this recipe to life. I like to use a couple handfuls of strong vintage cheddar which complements cauliflower so nicely.
If you’re making this vegan, you could add a little coconut or olive oil and some nutritional yeast.
Making this ahead and storing in the fridge works perfectly.
How to serve your roasted cauliflower mash
Any way you would serve mashed potatoes!
- As a side dish for a larger meal or holiday dinner. This is a perfect addition to the table if you have a friend or family member who limits their carbohydrates. They will appreciate it so much!
- Take them to a potluck – it keeps really well.
- Make a lighter version of vegetarian Bangers & Mash.
- Serve with a vegetarian pot pie for comfort in a bowl.
I would suggest going a little lighter on the gravy than with mashed potatoes, because it’s still got that little bit more moisture to start with.
Roasted Cauliflower Mash
- 1 large cauliflower, or 2 small
- 5 whole garlic cloves
- 2 Tbsps of butter, to taste
- 1 cup (115 g) of grated cheddar cheese, optional
- Preheat your oven to 200C / 390F.
- Chop up your cauliflower head into small pieces. Divide into two.
- Toss half of the cauliflower with olive oil, and roast on a baking tray in the oven for 20-25 minutes, until it is starting to crisp up.
- Meanwhile place the other half of the cauliflower in a steaming basket with the garlic cloves, and steam for 25 minutes until soft.
- In a food processor (or using an immersion blender in the pan you steamed the cauliflower in) puree the steamed cauliflower and garlic cloves first. Once smooth, add the roasted cauliflower and puree until smooth.
- Stir in the the butter and cheese, over a low heat, until it’s melted in.
- Serve and amaze!