Do you eat a lot of mashed cauliflower? I do. But no SOGGY cauliflower is allowed in this house. If you have been looking for a better way, check out this Mashed Cauliflower recipe. My secret starts with a microwave but does NOT involve the grueling task of squeezing out moisture.
In case you’re wondering…
“No.” I haven’t always loved mashed cauliflower or any kind of cauliflower for that matter.
When I first started making and eating mashed cauliflower, I wondered how Khloé Kardashian could eat what she calls “Magic Mash-up” every day. But after experimenting with a Keto diet some time back, I came to enjoy it when I figured out the best way to make it.
Why is my mashed cauliflower mushy?
In my search for non-soggy mashed cauliflower, I’ve tried several methods and many recipes including my Instant Pot, steaming on the stove, and cooking in the microwave with a cover.
All these methods have one thing in common. They cause the cauliflower to retain too much moisture.
Some recipes call for adding additional liquid when mashing. This only makes matters worse.
The trick to non-soggy but creamy and smooth mashed cauliflower:
Cook the cauliflower in a microwave WITHOUT a cover or any liquid added to the bowl. No cover means the moisture can evaporate as the cauliflower cooks. No need for an extra step to squeeze out excess water.
Conveniently, cauliflower cooked this way does not need to be “riced” or finely chopped. Large 1-inch chunks will suffice.
Seven Ways To Make Your Mashed Cauliflower More Delicious
Don’t overcook your cauliflower.
Poke a knife into the cauliflower. If it pulls out easily, you should be good. Overcooking can cause mushiness and intensify the “cabbage family” flavor.
Use a food processor to mash the cauliflower.
A food processor works fastest and leaves no lumps when mashing cauliflower. I’ve tried a blender and was utterly frustrated. Same with an immersion blender. A stand mixer will work but it’s hard to eliminate all lumps.
Use good butter or other fat you enjoy.
Adding fat helps the flavor. I like Kerrygold, but any good butter will work. Bacon grease is fabulous, but my conscience won’t allow it too often.
Try adding cheese instead of butter.
An intensely flavored cheese such as aged Cheddar, Parmesan, or smoked Gouda will help cover the strong-ish cauliflower flavor. I’ve tried adding sour cream, but it thins the cauliflower a bit too much for my taste. I want my cauliflower to be thick!!
This next one is important for people who aren’t crazy about the taste of cauliflower.
Serve it with gravy.
If the gravy or sauce has enough flavor, you won’t taste the cauliflower. In case you’re thinking gravy would defeat the whole purpose of trying to eat more healthfully, check out this grain-free gravy and this “instant” gravy.
Use mashed cauliflower instead of rice in spicy soups.
When eating spicy soups, especially those with a thick consistency (e.g., gumbo and chili) I will often place a big scoop of mashed cauliflower into the bowl. Then, I pour the soup on top in the same way I used to do with rice.
I promise you won’t taste the cauliflower but you will fill up faster and get your veggies at the same time.
This last idea is just my opinion.
Don’t try to trick adults or kids into eating mashed cauliflower.
I label the mashed cauliflower on a buffet or somehow let everybody know that what looks like mashed potatoes is, indeed, mashed cauliflower. Giving a heads-up is generally appreciated by all.
Can I make this mashed cauliflower ahead of time?
Yes. The mashed cauliflower will keep covered and stored in the refrigerator for up to three days.
I have tried freezing this recipe. Unfortunately, the texture changed slightly and the cauliflower flavor intensified so I’m not a fan.
How to make non-soggy mashed cauliflower in the microwave:
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 1 medium head cauliflower
- 2 tablespoons butter (or strongly-flavored cheese, unflavored Greek yogurt or cream cheese)
- 1/2 to 1 teaspoon seasoning salt
- Freshly ground black pepper
- Remove cauliflower florets from tough core. Place in microwave-safe glass dish. I always use my two-qt Pyrex glass measuring bowl. Do not add water. Do not cover.
- Microwave on HIGH for 10 minutes. Stir and continue on HIGH for 8-10 more minutes until cauliflower is soft throughout. Microwave ovens and cauliflower size vary hugely and will affect cooking times. If you have an older oven it may take several minutes more. A larger than average cauliflower will also take longer. Check often if you are new to this method. A few scorched spots on the cauliflower is not a big deal.
- Pour steaming cauliflower pieces into a food processor and allow it to sit until the steaming stops. Puree until smooth. Add butter, salt and lots of pepper.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 510mgCarbohydrates: 8gFiber: 4gSugar: 5gProtein: 9g