Four-Ingredient Keto Cheesy Cauliflower Mash

Name: Four-Ingredient Keto Cheesy Cauliflower Mash
Prep time: 10 min
Cook time: 15 min
Yield: 6

keto low-carb four ingredient cauliflower cheese butter cream cheese side dish

Appetizers

This ultra-creamy cauliflower mash rivals traditional mashed potatoes with the rich addition of cream cheese, butter, and sharp cheddar, creating the perfect keto side dish with just 5g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 15

Ingredients

1 large (900g)1 large (2 lbs) cauliflower head, cut into florets
115g4 oz cream cheese, softened
45g3 tbsp unsalted butter
115g1 cup sharp cheddar cheese, shredded

Instructions

Place 1 large (900g)1 large (2 lbs) cauliflower head florets in a large pot and cover with salted water by 2.5cm (1 inch). Bring to a boil over high heat.
Cook for 12-15 minutes until cauliflower is very tender and easily pierced with a fork.
Drain cauliflower thoroughly in a colander, then return to the pot over low heat for 1-2 minutes to evaporate any remaining moisture.
Using a potato masher or immersion blender, mash cauliflower until smooth. For ultra-smooth texture, use an immersion blender or food processor.
Add 115g4 oz cream cheese and 45g3 tbsp unsalted butter, mixing until melted and incorporated.
Fold in 115g1 cup sharp cheddar cheese until melted and creamy. Season generously with salt and white pepper to taste.
Serve immediately while hot and creamy.

Ingredients

id: cauliflower_head metric: 1 large (900g) imperial: 1 large (2 lbs) name: cauliflower head, cut into florets
id: cream_cheese metric: 115g imperial: 4 oz name: cream cheese, softened
id: unsalted_butter metric: 45g imperial: 3 tbsp name: unsalted butter
id: sharp_cheddar metric: 115g imperial: 1 cup name: sharp cheddar cheese, shredded

Instructions

Place {cauliflower_head} florets in a large pot and cover with salted water by 2.5cm (1 inch). Bring to a boil over high heat.
Cook for 12-15 minutes until cauliflower is very tender and easily pierced with a fork.
Drain cauliflower thoroughly in a colander, then return to the pot over low heat for 1-2 minutes to evaporate any remaining moisture.
Using a potato masher or immersion blender, mash cauliflower until smooth. For ultra-smooth texture, use an immersion blender or food processor.
Add {cream_cheese} and {unsalted_butter}, mixing until melted and incorporated.
Fold in {sharp_cheddar} until melted and creamy. Season generously with salt and white pepper to taste.
Serve immediately while hot and creamy.

Tips

Cauliflower Cooking: Cook until very tender to ensure the smoothest mash. Undercooked cauliflower will create a grainy texture.

Moisture Removal: The brief return to heat after draining removes excess water that would make the mash watery and thin.

Cheese Temperature: Add cheese off the heat or on very low heat to prevent it from becoming stringy or separating.

Texture Options: For rustic texture, use a potato masher. For restaurant-smooth results, use an immersion blender or food processor.

Seasoning: White pepper maintains the clean appearance, but black pepper works too. Taste and adjust seasoning generously.

Consistency Control: If too thick, add a splash of heavy cream. If too thin, cook uncovered over low heat to evaporate moisture.

Carb Count: Each serving contains approximately 5g net carbs, making this an excellent keto substitute for mashed potatoes.

Make-Ahead: Can be made up to 2 hours ahead and kept warm in a slow cooker on low, or reheated gently with a splash of cream.