Whole30 mashed cauliflower is a creamy, savory, and low-carb alternative to mashed potatoes. It has a smooth, thick texture achieved by boiling cauliflower florets and blending them with ghee, dairy-free cream cheese, and almond milk. Added chopped chives takes this creamy mashed cauliflower side dish over the top! They may not even know its not mashed potatoes! We also have the best Whipped Mashed Potatoes recipe for you to try!
Why You’ll Love This Recipe
Healthier Alternative: It’s a guilt-free way to enjoy a creamy, comforting side that is low-carb, and nutrient-dense.
Ideal for Meal Prep: This Whole30 mashed cauliflower reheats well for leftovers, making it perfect for quick weekday lunches or dinners.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Cauliflower: is a cruciferous vegetable that is nutrient-dense, high in fiber and vitamins.
Ghee: adds a rich, nutty flavor. I love Fourth and Heart ghee.
Dairy-free cream cheese alternative: This is a plant-based alternative known for its smooth texture and rich flavor, offering a dairy-free option that rivals traditional cream cheese.
Dairy-free sour cream: is a dairy free alternative that is usually made from nuts, lemon juice or vinegar and water.
Chives: add a subtle oniony flavor and a touch of freshness.
Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.
Instructions
Remove the leaves from the cauliflower: cut into florets with stems.
Boil the cauliflower: until tender, drain and cool until you can safely handle.
Place the cauliflower into a straining bag: and squeeze out as much liquid as you can. (do not skip this step as it will make your mashed cauliflower creamy and not watery).
Return cauliflower to a pot: turn heat to medium-low. Add the ghee, dairy-free cream cheese, dairy-free sour cream, salt and pepper.
Immersion blend: or use a hand mixer blending until smooth and creamy.
Fold in: freshly chopped chives.
Enjoy!
Recipe Tips and Tricks
Blending well: is the key to getting that creamy mashed potato texture.
Fresh chives: really add more flavor and a more tender consistency over dried chives.
Recipe Variations
Fresh parsley: is a nice alternative to the chives. Chop it finely before adding.
Greek yogurt: can be used instead of dairy-free sour cream if you are not concerned about keeping this recipe Paleo or Whole30 friendly.
Cream cheese: is a good alternative for the dairy-free cream cheese alternative. Again, if you are not concerned about the recipe being Paleo or Whole30.
Storage Tips
You can store this Whole30 Mashed Cauliflower in the fridge for 5 days when placed in an airtight glass container.
FAQ’s About Whole30 Mashed Cauliflower
Can I roast the cauliflower?
Yes, roasted cauliflower works well in this recipe, however, avoid letting the cauliflower get to brown or crispy as it will create brown bits in your finished dish.
What is the best blending method?
I like to use an immersion blender for the best consistency but a hand blender or food processor works well too.
What other seasoning can I add?
Garlic powder and onion powder can be added.
Whole30 Mashed Cauliflower
Ingredients
Method
- Remove the leaves from the cauliflower and cut it into florets and chop the stems.
- Boil the cauliflower until tender, drain and let cool until you can safely handle it.
- Place the cauliflower into a straining bag and squeeze out as much liquid as you can. (do not skip this step as it will make your mashed cauliflower creamy and not watery).
- Return the cauliflower to a pot and turn the heat to medium-low. Add the ghee, dairy-free cream cheese, dairy-free sour cream, salt and pepper.
- Immersion blend or use a hand mixer blending until smooth and creamy.
- Fold in freshly chopped chives.
- Enjoy!
