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Cauliflower Mash

Yields 1 1/2 cups
Course Breakfast, Sides/Salads/Veggies
Cuisine Keto, Low Carb, NSNG, Paleo, Vegetarian


  • 2 16-ounce bags cauliflower rice or cauliflower pearls
  • 2 tablespoons salted butter (or dairy free butter)
  • 2 tablespoons heavy cream (or coconut cream for dairy free)
  • 2 tablespoons sour cream or cream fraiche (or non dairy yogurt)
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 1/4 cup grated gruyère,manchego, gouda, or cheddar cheese (or dairy free cheese)


  • Snip and discard one corner of each of the bags of cauliflower rice. Microwave both bags standing up for 5 minutes. Cauliflower will be steaming hot in the bags, so be careful. Lay a clean dry kitchen towel out on the counter. Pour cauliflower out of bags evenly onto the towel. Roll up cauliflower and press the excess water out. Let sit for 5-10 minutes to to cool while prepping pancetta and eggs for Egg In A Jar.
  • When ready, using a Vitamix or food processor, carefully pour in cauliflower pieces. Then add butter, cream, sour cream, garlic powder, and season with salt and pepper. Pulsing the Vitamix or food processor, mash the cauliflower into a firm purée. In the Vitamix, you will need to use the tamper to mash down the contents towards the blades. Open the lid and taste the mash, add grated cheese, close the lid and pulse a few more times to blend in the cheese. Add salt and pepper to taste one additional time, if needed. Cauliflower Mash is now ready to serve.
Keyword celiac, thanksgiving
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