The Best Mashed Cauliflower

With steamed cauliflower, garlic and onion powder, butter and chives… low-carb, keto, paleo and gluten-free.
Course Side, Side Dish, Veggie
Cuisine American
Keyword Mashed Cauliflower
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 74 kcal
Author Holly Sander


  • pounds Cauliflower (3 heads)
  • 2 cups water
  • 3 tablespoons salted butter (2 melted and 1 for garnish) (Use Ghee or clarified butter if following a paleo diet)
  • teaspoons salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon chopped chives


  1. Wash the head of cauliflower. Then remove the leaves and the hard stem and break or cut it into florets.
  2. Add a steamer insert to a large soup pot. Then add 2 cups of water, cover, and bring the water to a boil over high heat. Add the cauliflower and steam until fork tender (13-15 for 1-2 heads, or 17 minutes if you are using 3 heads).

  3. Remove the cauliflower from the pot and let it cool enough to handle. You can discard any of the steaming liquid that is left.
  4. Add the steamed cauliflower florets to a thin cotton kitchen towel and give it 5 good squeezes to remove some of the liquid. This will make the texture more like real mashed potatoes.
  5. Add the cauliflower to a food processor then pulse and puree until nice and smooth.
  6. Next, add the melted butter, salt, pepper, garlic powder and onion powder and blend until well combined. You may need to stop and scrape the sides and bottom of the food processor to make sure everything is well incorporated.
  7. Stir in the chopped chives and add a slice of butter on top.

Recipe Notes

You can also store in an air-tight container in the refrigerator for up to 4 days. Reheat in the microwave.