Microwave Cauliflower Mash That’s Thick, Not Soggy
Sneak Peek: Microwave your way to thick, creamy cauliflower mash—without boiling, draining, or squeezing. This low-carb side dish skips the mush and delivers smooth, flavorful results every time.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Soggy cauliflower mash is a letdown. I’ve tested steaming, boiling, Instant Pot, and covered microwave methods. They all left too much moisture behind.
Why This Cauliflower Mash Stays Thick
I’ve tried steaming, boiling, using an Instant Pot, and even microwaving cauliflower with a cover. The problem is always the same: too much moisture. Even after draining or squeezing, the cauliflower often ends up waterlogged.
The solution is simple: cook the cauliflower uncovered in the microwave with no added water.
- Steam escapes instead of collecting in the bowl.
- No squeezing, draining, or steamer basket required.
- Large chunks cook perfectly well—no need to rice the cauliflower first.
The result is drier, more mashable cauliflower that blends into a thick, creamy side dish with a texture much closer to mashed potatoes.
How To Make Thick Mashed Cauliflower in the Microwave
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
- Don’t overcook: Cauliflower should be just fork-tender to avoid mush and strong odors.
- Use a food processor: It creates a smoother mash than a blender, mixer, or masher.
- Add flavorful fat: Try butter, garlic butter, or aged cheese like Parmesan or smoked Gouda for depth. Even a little bacon grease can be amazing.
- Use Greek yogurt or cream cheese: Either adds creaminess, but go easy—too much can thin the mash.
Microwave Cauliflower Mash That’s Thick, Not Soggy
Video
Ingredients
- 1 (575 g) medium head cauliflower
- 2 tablespoons (28 g) butter (or strongly-flavored cheese, unflavored Greek yogurt or cream cheese)
- ½ to 1 teaspoon seasoning salt
- freshly ground black pepper
Instructions
- Prep the cauliflower: Cut 1 (575 g) medium head cauliflower into 1-inch chunks and place in a 2-qt microwave-safe bowl. Do not add water or cover.
- Microwave uncovered: Cook on HIGH for 10–12 minutes. Stir, then cook 5–8 more minutes until fork-tender. Times vary by microwave and cauliflower size.
- Let steam escape: Transfer hot cauliflower to a food processor. Let steam release before blending.
- Blend and season: Process until smooth. Add 2 tablespoons (28 g) butter (or cheese), 1/2 to 1 teaspoon (½ to 1 teaspoon) seasoning salt, and freshly ground black pepper. Blend again and adjust seasoning.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
I discovered this method several years ago while experimenting with low-carb recipes. Since then, it has become my favorite way to cook cauliflower. The microwave and food processor do all the heavy lifting, leaving me with a side dish that fits just as comfortably beside a holiday roast as it does a weeknight chicken dinner.
If you need a menu idea to serve with this cauliflower, I suggest this Rosemary Roasted Chicken with a silky-smooth gravy that goes oh so well with this cauliflower.
For more microwave-friendly ideas, try my Microwave Cinnamon Apples or Microwave Pumpkin Butter.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Really excellent!
Excellent recommendation!! Thank you
Stephanie,
Thank you for the 5-star rating. Glad you liked it.
This was the best cauliflower mash that I’ve had. My husband is doing the keto diet (I am on it and off it, just low-carb lifestyle as my weight is OK). We were both getting sick of the watery, somewhat sulfurous-smelling cauliflower mash that I had been making. This recipe did the trick! I used riced cauliflower, which was ready in less time, and did a few tweaks; butter, parmesan, and a few dollops of cream cheese, as well as some garlic powder. The food processor was perfect to create that smooth, silky texture. OK, it didn’t taste like potatoes, but it is a stand-alone dish, a distinct creation, with a texture similar to creamy mashed potatoes. Even my daughter, who has a bit of an aversion to the dish, really enjoyed this variation and asked for a second scoop of it. Victory! Marvellous recipe! It would taste great with Old Cheddar. I might see if a blue cheese, like Stilton or Gorgonzola, would work in this dish. Well done!
Hi Jane,
Loved your response. You are my kind of cook–not afraid to make tweaks and try something different. I think the cheeses you mentioned at the end would make a tasty experiment.
Thank you for taking the time to come back and share your thoughts.
I processed in a 1/2 pkg cream cheese topped with chaddar & bacon bits. Delish
There’s no way your version can’t be delicious. Those three things would make anything better.
I tried your method for the first time and followed the instructions totally but mine still came out a little too moist and kind of yellow as opposed to white. I may have cooked it a bit too long in the microwave which might account for the moist mushiness – what can I add to it to firm it up a little (I actually thought of adding a wee bit of actual flour but trying not to go that route).
Hi Linda,
I’m sorry your cauliflower was too moist. Just checking that you didn’t cover the cauliflower when cooking it. That’s crucial. When cauliflower turns yellow, it can mean that it was harvested past its prime. Not much you can do about that unless you are the farmer. I don’t blame you for not wanting to add flour. I’ve never needed to add anything to mine except butter or sour cream, so I can’t advise you there. Thanks for writing.
Thanks for the advice, I’d been steaming my cauliflower in my instant pot and it was always too wet, even after a quick sauté. Will definitely be using your method going forward.
Hi Sharon,
Let me know what you think after you try it.
Made mashed cauliflower just now. I used 2 10oz packages of fresh riced cauliflower from the store to save time. I did as you suggested and did not use water and left off the cling wrap I’d planned on. 12 minutes in microwave and then used the food pro. I added ~ 4t of butter and 4oz of onion & chive cream cheese (no almond milk which I’d also planned as milk was always a go-to for mashed potatoes) s&p and when I tasted it I said OMG (several times!) I could eat this whole bowl! This is a keeper! Thanks for the inspiration and the tips for non-watery keto “mashed potatoes”
I’m so glad it worked for you, Donna. Thanks for coming back to say so.
Best cauli mash ever.
Thank you, Winnie.
Not soggy and has a smooth-as-silk texture. Glad you liked it.
The texture and creaminess of this recipe far surpassed other recipes I have tried which tend to be soupy. I used a flavored cream cheese (chive) instead of butter and couldn’t be more pleased with the results. This recipe is a keeper.
I just tried your recipe. I’ve been cooking for almost 55 years but always like to find better ways to make foods I enjoy. I had to microwave the cauliflower closer to 15+ mins and did find after processing the cauliflower that it was still more crumbly than I would have liked. I added butter as you stated and about 1 tablespoon of cream cheese plus about 1/4 cup of some homemade chicken broth I had on hand. The broth smoothed it out but it still had a thick consistency which I like. I will use this idea again as I too do not like runny mashed cauliflower. Thank you for sharing. This will taste great with the stuffed peppers I have in the oven.
Glad you liked it, Ellie. Regarding the time it took to cook the cauliflower, microwave ovens with lower wattage will take several minutes longer. Another huge variable is the size of your cauliflower. Also, how much of the core did you include? And one more variable, how good is your food processor? I find that I don’t have to cook my cauliflower quite as much as I used to because my food processor does such a good job of mixing it into a completely smooth pureé.
By the way, your additions sound delicious. Thanks for writing.
Love your site! You turnned me onto sauercraut and yogurt years ago and I’ve been hooked ever since. And now these genuis ideas for cauliflower!
I looked for the gravey recipe you mentioned in #5 above but couldn’t find it. Can you point me in the right direction?
TIA (my new buzz phrase–in case you didn’t know it means thanks in advance…lol)
Thanks Tere,
I fixed the link for the gravy. But here it is again.
To moderate the cauliflower taste I slightly overcook it. From experimenting just a few minutes past normal cooking lightens the taste.
Interesting observation Rob. Maybe that’s why I prefer mashed cauliflower over cauliflower rice.–a LOT! The mashed cauliflower needs to be well cooked while the cauliflower rice is a better texture if not cooked to death.
it’s taken me a while to come around to cauli in general, but i recently made a cauliflower soup with roasted garlic….. the leftovers thickened to point of mashed potatoes, what a surprise! i found that the roasted garlic covered the cauli-flavor enough for us.
love your blog, Paula! xoxo, buf
Love the garlic idea!
Hello Paula! Good to see your posts again! Love this recipe for the cauliflower!
I too tried it in the past and failed…I resorted to buying the frozen…I AM going to try your version. My husband liked the frozen…so now I will cook it and see if he likes it! Thanks for sharing this recipe!
Hi Cheryl, Thanks for writing. Good to be posting again.
I’ve never seen frozen mashed cauliflower. I’ve heard of the frozen cauliflower “rice” but have not seen it in stock. Interesting…
I have made this in the past but it’s been a while. Thank you for the recipe. I might try sauteing in a skillet because I don’t use a microwave anymore.
Hi Donna,
I have not tried sauteing. Hope it works for you. I have considered roasting but it takes too long and since I make this at least every other day, I feel a need for speed.
Paula,
How nice to see a post from you! I, too, have tried to eat mashed cauliflower with mixed results, and my husband wouldn’t touch it. I will certainly be trying your method. I hope you and yours have a wonderful 2017! Thanks again!
Thanks Becky. Good luck with the cauliflower….and your husband. Maybe my husband just felt sorry for me when he realized I wasn’t going to eat mashed potatoes so every time he ate them at home, I was fixing them special for him. Now, when I give him the choice, he says, “I’ll eat whatever you are having.” It took several months for him to come around.
I made the cauliflower last night, Paula, and while I loved it, my husband tolerated it. That’s good! He’ll come around. I think this is a genuis recipe. So simple, and yet it produces a great result. Thanks again!
Very good. Maybe you noticed my title says, “How I Got my Husband to Eat Mashed Cauliflower” not “How I Got Him to Love it.” That may take a little more time and familiarity. Have a great day.
I’ve tried mashed cauliflower in the past and have had the problem of it being too watery. I’m going to try it with your suggestions though- your mashed cauliflower looks fabulous! 🙂
Thanks Betty. I think the butter and pepper on top just like my mom used to serve mashed potatoes helps, too.