Cauliflower Mashed Potatoes

If you're craving a side dish change, skip the spuds and try these Cauliflower Mashed Potatoes. It's an easy way to eat more veggies and they taste almost as good as the real thing!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings (3/4 cup) servings

Calories 131kcal

Author Meggan Hill

Ingredients

3 pounds cauliflower about two medium heads, cut into florets (see note 1)
3 cups water
Salt and freshly ground black pepper
1/4 cup heavy cream
1/4 cup butter cut into 1/2" cubes (1/2 stick)
1 tablespoon minced fresh thyme (or 2 teaspoons dried thyme)

US Customary - Metric

Instructions

In a large saucepan, add cauliflower florets , water, and 1 tablespoon salt. Bring to a boil, reduce heat, cover, and simmer until easily pierced with a knife, about 15 minutes.
Drain well and return cauliflower pot. Mash well, then stir in heavy cream, butter, thyme, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).

Video

Notes

Cauliflower: You can use fresh or frozen cauliflower in this recipe.
Yield: This recipe makes 6 cups of Cauliflower Mashed Potatoes, enough for 8 servings, 3/4 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The cauliflower can be chopped and stored in the refrigerator a few days in advance.

Nutrition