Low‑carb cauliflower mash
Silky, low‑carb cauliflower mash — creamy, garlicky and ready in 30 minutes. Perfect as a potato-free side for midweek dinners or a roast.
This low‑carb cauliflower mash is your fastest route to comforting, creamy 'mash' without turning to potatoes. It’s garlicky, lemon‑bright and luxuriously smooth thanks to cream cheese and double cream.
Make it for midweek dinners, as a roast accompaniment, or whenever you want a lower‑carb swap that still feels indulgent. Ready in about 30 minutes and forgiving to make — just watch the steaming and the processing.
Ingredients
- 800 g cauliflower
- 50 g butter
- 60 ml double cream
- 50 g cream cheese — full‑fat for best texture
- 2 garlic cloves — peeled
- 15 ml lemon juice
- 5 ml fine sea salt
- 5 ml ground black pepper
- 15 g fresh chives — finely chopped
- 15 ml extra virgin olive oil — for finishing
Equipment
- food processor or hand blender
- steamer basket or large saucepan with lid
Instructions
Trim the cauliflower, cut into even florets so they cook at the same rate. Roughly chop any very large pieces.
Set a large saucepan with a steamer basket over a couple of centimetres of simmering water. Add the cauliflower to the basket, cover and steam until very tender and easily pierced with a fork, about 12 minutes.
Tip the cooked cauliflower into a large bowl and leave, uncovered, for 2 minutes to let excess steam escape and some moisture evaporate.
Meanwhile, finely crush the garlic and melt the butter in a small frying pan over a low heat. Gently sweat the garlic in the butter for 60–90 seconds until fragrant but not browned, then remove from the heat and cool for 30 seconds.
Put the steamed cauliflower into a food processor or use a hand blender in a deep bowl. Add the cooled garlic butter, cream cheese, double cream, lemon juice, fine sea salt and ground black pepper. Pulse in short bursts, scraping down the bowl once, until smooth and silky — about 45–60 seconds total. Stop and check texture; over‑processing can make the mash gluey.
If the mash is too thick, stir in an extra tablespoon (15 ml) of double cream or a little warm water, a tablespoon at a time, until you reach the desired consistency. Adjust seasoning to taste.
Spoon the mash into a warmed serving bowl, scatter over the chopped fresh chives and finish with a light drizzle of extra virgin olive oil. Serve immediately.
Tips
- Steam rather than boil — steaming keeps the cauliflower drier so the mash won’t become watery.
- Process in short pulses and scrape the bowl down; running a food processor non‑stop can make a gluey, gummy texture.
- Gently sweat the garlic in butter rather than adding it raw for a milder, creamier garlic flavour.
- Make ahead: the mash keeps in the fridge for 2 days. Reheat gently on the hob with a splash of cream or water to loosen.
- To make the mash ultra‑silky without a processor, push the hot cauliflower through a coarse sieve or use a potato ricer and then mix in the fats.
Substitutions
cream cheese → mascarpone, same quantity (50 g)
Stays closedouble cream → single cream, same quantity (60 ml) — results will be slightly looser and less rich
Noticeably differentbutter → extra virgin olive oil, 15 ml, gently warmed with the garlic
Stays close
Nutrition
Per serving · estimated
- 300
- Calories
- 7 g
- Protein
- 11 g
- Carbs
- 25 g
- Fat
- 4 g
- Fibre
- 6 g
- Sugar
- 420 mg
- Sodium
FAQ
Can I make this vegan?
Not as written. Swap butter and dairy for 50 g silken tofu plus 30–45 ml olive oil and a pinch of nutritional yeast — the result will be lower in fat and a little less creamy.
Can I freeze cauliflower mash?
Yes, but texture softens after freezing. Freeze in portions for up to 2 months and reheat gently from frozen, adding a little cream or water to restore creaminess.
Why did my mash turn gluey?
Over‑processing cauliflower releases starch and water, creating a gluey texture. Process in short bursts, scrape down frequently and avoid overheating the machine.
Is this suitable for a keto diet?
This dish is low in carbohydrates and can fit many ketogenic plans, but check the portion carbs against your personal daily target.
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