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Donna R. Luis

Creamy Keto Cauliflower Mash

A smooth, creamy cauliflower mash made with steamed cauliflower, butter, cream cheese, Parmesan, and sea salt. Fresh dill provides a simple finishing touch, while the food processor creates the recipe’s signature silky texture.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cauliflower florets or 1 large head of cauliflower
  • 5 tbsp unsalted butter divided and cut into smaller chunks
  • 3 oz cream cheese cut into smaller chunks
  • 2 cups freshly grated Parmesan cheese
  • 3/4 tsp sea salt plus more to taste
  • 2 tbsp dill chopped, for garnish

Equipment

  • Large pot or pan
  • Steamer basket with lid
  • Food processor
  • Knife
  • Cutting board
  • Measuring spoons
  • Grater

Method
 

  1. Prepare the Cauliflower: If using a whole head of cauliflower, remove the florets and cut them into similarly sized pieces so they cook evenly.
  2. Set Up the Steamer: Add water to a large pot or pan, filling it to just below the steamer basket fitted over the top, then bring the water to a boil.
  3. Steam the Cauliflower: Place the cauliflower florets in the steamer basket and cover with the lid.
    Lower the temperature to maintain a simmer and cook, covered, for about 10 minutes, or until the cauliflower is fork-tender.
  4. Load the Food Processor: Transfer the steamed cauliflower to a food processor and add 3 tablespoons of the butter, the sea salt, and the cream cheese.
  5. Puree Until Smooth: Process the mixture on high for a few minutes until smooth, scraping down the sides as needed, then continue blending until the cauliflower is fully pureed.
  6. Blend in the Parmesan: Add the freshly grated Parmesan cheese and blend until it is fully incorporated into the cauliflower mixture.
  7. Adjust the Seasoning: Taste the mash and add more sea salt if needed.
  8. Finish the Mash: Sprinkle the chopped dill over the top, or use another fresh herb of your choice. If desired, add the remaining 2 tablespoons of butter on top.
  9. Serve Hot: Serve the cauliflower mash hot.

Notes

  • If using a whole cauliflower, separate the florets and cut them into similar-sized pieces before steaming.
  • Steam the cauliflower until fork-tender so it blends smoothly in the food processor.
  • Scrape the sides of the food processor as needed while pureeing to ensure the mixture becomes fully smooth.
  • Taste the mash after adding Parmesan and adjust the sea salt to your preference.
  • For make-ahead preparation, the cauliflower florets can be separated from the head several days in advance and stored until ready to use.
  • The source notes that the mash can be refrigerated for a few days or frozen.
  • For freezing, prepare the mash without the cream cheese, as the source notes that the dairy can affect the texture after thawing.