White Cheddar Cauliflower Mash
Creamy, cheesy cauliflower mash with white cheddar powder. Easy stovetop recipe, low carb, ready in about 25 minutes.
Creamy and cheesy, this mashed cauliflower a perfect comfort food.
Submitted by: Lonnie R. from Chicago, IL
Yield: 4 servings
- Boil cauliflower until very tender, drain well, then mash with butter, milk, and white cheddar powder for a creamy texture.
- To avoid a watery result, drain and return cauliflower to the hot pot to let excess steam evaporate before adding milk.
- Swap ingredients for diet needs: use plant milk and vegan butter with nutritional yeast for a dairy-free version, or roast cauliflower for more flavor.
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Preparation Instructions:
Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower florets and boil for 15 minutes, or until the cauliflower is soft.
Drain the cauliflower, then return to the pot.
Add the butter, salt, and milk to the cauliflower.
Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
Add pepper and the white cheddar powder and stir to combine.
Add the chives and mix.
Serve while hot.
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More About This Recipe
This cauliflower mashed potatoes recipe takes the comfort classic of mashed potatoes and turns it into a healthy serving of vegetables with lower carbs but all of the flavor.
Is Cauliflower Mash Keto?
Yes! This cauliflower mash is creamy and cheesy and will leave you feeling satisfied without the heaviness of regular mashed potatoes. Because cauliflower is low-carb, it’s a keto friendly staple in many households.
Frequently Asked Questions
Can I use frozen cauliflower for this mash?
Yes. Thaw and drain frozen cauliflower first, or cook it from frozen until very tender. Drain thoroughly and return to the hot pot to let excess moisture evaporate before mashing.
How do I make the mash smoother and creamier?
For a silkier texture, use an immersion blender or food processor after mashing. Add a splash more milk or a spoon of cream cheese while blending. Work in small amounts so you do not make it too thin.
Can I make this dairy free or vegan?
Yes. Replace butter with vegan butter or olive oil, use unsweetened plant milk, and swap white cheddar powder for nutritional yeast or a vegan cheese powder. Note that many cheddar powders contain dairy, so check labels.
How do I prevent the mash from becoming watery?
Drain the cooked cauliflower well and return it to the hot pot for a minute to let steam escape. Use only the milk needed for creaminess and avoid adding liquid all at once. Pat thawed florets dry before cooking.
Can I use shredded white cheddar instead of powder?
Yes. Shredded cheese will melt into the hot cauliflower but may add more moisture. Reduce the milk slightly and stir shredded cheese in while the mash is hot so it melts evenly.
Is roasting the cauliflower an option?
Absolutely. Roast florets at about 425 F until browned and tender. Roasting concentrates flavor and reduces water, giving a richer, less watery mash.
How long can I store leftovers and how do I reheat them?
Store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk, stirring often. The texture may change slightly after freezing.
What are simple ways to boost flavor?
Add garlic powder, roasted garlic, cream cheese, sour cream, fresh herbs like chives or parsley, grated Parmesan, crispy bacon, or a drizzle of truffle oil for extra depth.
Can I use frozen cauliflower for this mash?
Yes. Thaw and drain frozen cauliflower first, or cook it from frozen until very tender. Drain thoroughly and return to the hot pot to let excess moisture evaporate before mashing.
How do I make the mash smoother and creamier?
For a silkier texture, use an immersion blender or food processor after mashing. Add a splash more milk or a spoon of cream cheese while blending. Work in small amounts so you do not make it too thin.
Can I make this dairy free or vegan?
Yes. Replace butter with vegan butter or olive oil, use unsweetened plant milk, and swap white cheddar powder for nutritional yeast or a vegan cheese powder. Note that many cheddar powders contain dairy, so check labels.
How do I prevent the mash from becoming watery?
Drain the cooked cauliflower well and return it to the hot pot for a minute to let steam escape. Use only the milk needed for creaminess and avoid adding liquid all at once. Pat thawed florets dry before cooking.
Can I use shredded white cheddar instead of powder?
Yes. Shredded cheese will melt into the hot cauliflower but may add more moisture. Reduce the milk slightly and stir shredded cheese in while the mash is hot so it melts evenly.
Is roasting the cauliflower an option?
Absolutely. Roast florets at about 425 F until browned and tender. Roasting concentrates flavor and reduces water, giving a richer, less watery mash.
How long can I store leftovers and how do I reheat them?
Store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk, stirring often. The texture may change slightly after freezing.
What are simple ways to boost flavor?
Add garlic powder, roasted garlic, cream cheese, sour cream, fresh herbs like chives or parsley, grated Parmesan, crispy bacon, or a drizzle of truffle oil for extra depth.
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