This Whipped Cauliflower Mash recipe is a great way to incorporate more healthy vegetables into your diet. You won’t even miss regular old mashed potatoes.
The first time I had cauliflower mash was at my sister Julie’s house when she had me over for dinner and I could hardly believe my taste buds. To me they were perfection. Super creamy and luscious but without all the starchy carbs. Translation: I can eat two helpings guilt-free. High-five!
Since dinner at my sisters, I couldn’t stop thinking about this cauliflower mash, so much that I rearranged my dinner menu so I could make them. So suddenly on the dinner menu was meatloaf, salad and whipped cauli.
Since I was feeding my family, I made a double batch. So I started with two cauliflower heads. One cauliflower head would probably feed four smaller portions, but I knew I would want leftovers.
Okay so there’s that AND the fact I literally went through several spoons dipping into the bowl before dinner, hazards of the job I guess?
Or my lousy excuse for making a double batch.
Trim off the leafy bits.
Then start trimming off the cauliflower pieces.
Keep going…
Until you have this thing… now discard it.
Trim the larger pieces of cauliflower into florets.
Throw them onto a colander…
And give them a good rinse under water.
Meanwhile, I filled a pot with a little bit of water, just enough so the water level is below my steamer basket and then brought it to a boil.
I added my washed cauliflower to my steamer basket and set it into my pot.
Then I let the steam do its thing and cook the cauliflower for about 15-20 minutes.
Or until the cauliflower is knife tender.
Remove the cauliflower and carefully add it to the bowl of your food processor.
Then measure and add in two tablespoons of bacon fat {I know you keep a jar in your fridge! If not… you better start now!}, 1-1/4 teaspoon of kosher salt and 1/2 teaspoon of both garlic powder and black pepper.
Secure the lid and let that baby rip.
Scrape down the sides…
Taste -check! Ahhhhh yesssss.
Replace the lid and keep puree-ing until velvety smooth.
Annnd that my friends is just how easy it is.
When my youngest (the picky-of-pickiest eaters) came home from school I told her to try my “mashed potatoes”. I know, I know… I fibbed and I should feel bad, yet I really don’t because she’s all like “Ooooh Mom I like them!” and I was like “Fooled ya!” and I then I had to confess to her that it was cauliflower and she didn’t even know what to say. Mom – 1, picky-daughter – a big fat ZERO.
Go on and serve these wherever mashed potatoes are required; next to baked chicken, meatloaf or on top of your shepherd’s pie.
This whipped cauliflower mash is low carb, healthy and delicious which essentially means you can eat as much as you want… and you will. Trust me.
Enjoy! And if you give this Whipped Cauliflower Mash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Creamy Whipped Cauliflower Mash
Ingredients
- 2 heads cauliflower, trimmed into florets (do not use frozen cauliflower)
- 2 tablespoon bacon fat, or butter
- 1½ teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
Equipment
Instructions
- Place the cauliflower florets into a colander and rinse under cool water.
- Place them into a steamer basket and set into a pot of simmering water. Cover and steam for 15-20 minutes or until the cauliflower is tender. I pierced mine with a knife to check, when it glides in without meeting any resistance the cauliflower is done.
- Add the steamed cauliflower to the bowl of your food processor, or high-powered blender and add in the bacon fat, salt, pepper and garlic powder.
- Puree until smooth, scraping down the sides every-so-often.
- Serve immediately or keep warm under foil.
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Ok, I need to get me some bacon fat!
Now I’m curious about how the bacon fat flavors the cauliflower. I cook with butter although I try to be careful about how much, but I thought bacon fat was downright evil these days. No milk in this? I always use milk in creamed potatoes along with a little butter. I’ll have to give this recipe a try.
Hi Beth! What? Bacon fat evil? No way! Well, not if you buy quality bacon (but that’s a personal preference). 🙂 I’m not sure the bacon adds too much flavor, because this recipe doesn’t taste bacon-y. But it does add a lusciousness without having to go the butter route.
The creaminess comes just by pureeing and I’m sure a little from the bacon fat too, but milk is definitely not needed unless you want it ultra smooth and more loose mashed cauliflower. Thanks for stopping by 🙂
-L
You’d never guess it’s not potatoes. Total genius!
I love cauliflower prepared this way. Such a versatile veggie and your step by step pics are beautiful.
I am proud to say, that I am on the cauliflower-craze wagon! I totally love mashed cauliflower over mashed potatoes (pause for reaction). It doesn’t make me feel as bad for eating it, and the texture is identical to mashed potatoes! Thanks for sharing your version of the recipe. Sure takes a lot less time than my manual-mashing ways!
Love cauliflower mashed! Such a great healthy alternative…we will just ignore the bacon fat! LOL.
I love mashed cauliflower! This looks great!
Thanks Katrina!
How long does bacon fat last in the fridge?? So after I am done baking my bacon in the oven for Sun morning breakfast I just pour the drippings into a jar?? I am intrigued….
Hi Jaime! Bacon fat keeps in the fridge for a really long time! I use it instead of butter in lots of recipes, like sauteing or roasting vegetables, browning meat etc. It’s a great dairy free option for those who need to avoid it.
You can either pour it straight into a jar. I strain mine through a mesh strainer first, let it cool and then store it in the fridge.
bacon fat keeps forever! I use it when making my homemade pinto beans. this sound really good! I just pour the drippings into a custard cup and then stick in the fridge.
Yum! I’m going to have to try this. My oldest loves mashed potatoes but, I’d love to see him eat more veggies & this is a good exchange!
Thank you for all that you do!
Pinned,
K-
I’ve been meaning to try this mashed cauliflower craze. Have you reheated leftovers? How was the texture? I mean, I know reheated mashed potatoes aren’t as good as fresh, but they are far better than no mashed potatoes. ;^)
Love these potatoes! Thank you for sharing them. I have a cauliflower soup that reminds me of this dish a lot. Quick question though: what’s an alternative to bacon fat? I have Chron’s disease and sometimes fats like bacon are really hard to digest. Can you suggest an alternative? Thanks!
This is a great recipe! So simple, and so delicious. They are like mashed potatoes, but lighter, which is nice so I can eat more 🙂
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I gave this a try since I had some cauliflower to use up, and tastes really good! I probably couldn’t tell they weren’t potatoes unless I was told but they taste lighter somehow. Nicely done.
Thanks Rosemary! I’m so glad you enjoyed the recipe 🙂
I want to try this recipe but I am a vegetarian. Could I use butter instead of Bacon Fat? Or something else perhaps? Thanks!
I have frozen cauliflower that I wanted to use. Would I be able to use it in this recipe or will it result in watery mashed cauliflower? If I can use it then how would I go about defrosting the cauliflower?
Hi Kelly! I would do one of two things… defrost in the microwave and drain or heat in a pan until thawed and drain off any excess water. I personally haven’t tried it with frozen cauli, so I’m not sure how it would turn out. But, if you do decide to make it, let me know how it turns out! Enjoy!
I made this dish using frozen cauliflower that I had in the freezer and I wouldn’t recommend the frozen cauliflower. I had it blending for about 20 minutes but it still turned out a little stringy and not smooth like in the pictures. It also had a strange after-taste. I tried adding more seasonings to cover the after-taste but it didn’t help. I ought to try it next time with fresh cauliflower. Hopefully it will turn out better.
What if you don’t have a food processor is there an alternative?
Yes! If you have a pretty good blender it should work. Save a smidgen of the liquids from steaming and add it to the blender if needed. Enjoy!
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Hi Laurie,
Now THIS I’d buy that looks like mashed potatoes!
I tried your recipe from the book last night (I’m getting more and more into the book, although I don’t want to get it all greasy since it’s so beautiful!), which is a variation of this, in that it uses oven roasted cauliflower and roasted garlic. Delicious as it turned out, that does NOT look like mashed potatoes, obviously because of the caramel color. I stress that it was delicious with all the twists I gave it:
– used olive oil instead of bacon fat
– used chicken instead of vegetable stock
– added some butter at the end and upped the salt intake a bit
But… you’d be proud of me, as I overcame my roasted garlic fear, roasted them myself and turns out, it was delicious!
Am planning to try this one tonight. Speaking of “the book”, we’ve also been enjoying the “grandma’s Greek dressing” as a chicken marinade. I marinate it for like half an hour plus, then brown the chicken, then place it back in the marinade and into the oven on low, covered. It’s quite nice!
Sending hugs and thank you’s your way from up north!
E
I’m so happy to hear it E! Roasted garlic is the BEST!!! And I always enjoy reading your comments, thank you for taking the time! Xo! <3