Keto Mashed Cauliflower with Cream Cheese
This Keto Mashed Cauliflower with Cream Cheese and Asiago is the best mashed potato sub ever. Mashed Cauliflower is excellent to serve for weeknight dinners, holiday gatherings, and any other occasion that comes up. With roasted garlic to cover the cauliflower taste and plenty of cream cheese to make it creamy, this recipe won’t disappoint.
This keto diet mashed cauliflower is a definite on my Thanksgiving table every year, along with this amazing Smoked Turkey. It is the perfect side dish in place of a traditional mashed potatoes recipe.
Before You Get Started
Here are a few tips to help your keto mashed cauliflower turn out perfectly:
- Make sure the cauliflower is cooked until soft – You are less likely to have chunks when mashing tender cauliflower.
- Drain the cauliflower well – For thick mashed cauli make sure you use dried cauliflower.
- You can make this ahead – Prep a day or two ahead and bake when you want to serve.
Ingredients
- Cauliflower – I cheat a bit on this step and use steamable bags of frozen cauliflower florets. Just toss them in the microwave and they are ready in minutes. Just drain any excess water. If you want to use fresh cauliflower florets simply steam in a steamer basket until they are fork-tender.
- Garlic – Roasted fresh garlic cloves have an amazing sweet mild flavor that shines when used in low-carb cauliflower mash.
- Butter – You can use salted butter or unsalted butter since you will be seasoning this to taste anyway.
- Cream Cheese – Cream cheese helps keep the cauli-mash thick and creamy.
- Asiago Cheese – Asiago has a nice salty flavor but feel free to sub in another firm cheese such as shredded parmesan.
- Heavy Cream – This is optional. Use some for a thinner mash or omit it for the thickest mash.
- Sea Salt & Black Pepper – You can season to taste with both the salt and pepper.
See quantities in the recipe card.
How to Make Keto Mashed Cauliflower
1️⃣ Cook the Cauliflower and Garlic
Steam the cauliflower and roast the garlic. Make sure to drain the cauliflower well. If it is very wet dry with a paper towel.
👉 Can I Roast My Cauliflower Instead of Steaming It
Yes, you are welcome to use roasted cauliflower if you prefer the flavors to roasted. Steaming or microwaving will give you the softest texture, which leads to a creamier texture. But roasting your cauliflower will give your mashed cauliflower more depth in flavor.
👉 How Do You Roast Garlic in the Oven?
To roast your garlic, you will place your garlic slice head down so that the cloves are exposed. Then drizzle over olive oil and season with salt and pepper. Wrap your garlic in aluminum foil and place it on a baking sheet. Bake for about 30 minutes at 400 degrees. You want to have the garlic soft enough that if you squeeze the bulbs come out easily.
You can make your garlic ahead of time and store it in the fridge. Then warm in the microwave when ready to use it.
2️⃣ Puree the Filling
Puree the cauliflower with the seasonings in a food processor. This is a large batch recipe so this needs to be done in two batches.
👉 What if I don’t have a food processor?
If all you have is an immersion blender or a potato masher, you can use those, but it will be chunky. With a regular blender, you need to blend in small batches and scrape the sides often. This recipe works best in a food processor.
3️⃣ Assembly
Layer the cauliflower puree with the cheese.
4️⃣ Bake
Pop the creamy mashed cauliflower recipe into the oven and bake until hot, bubbly, and golden.
Storage
Place any leftovers in an airtight container and store in the refrigerator for 3-4 days.
You can also freeze any leftovers you might have. Place them in a freezer-friendly container and then store them in the freezer for up to three months. Thaw in the fridge the night before you want to serve it.
Then warm in the microwave or heat in the oven. If you heat it up in the oven, wrap it in aluminum foil, and heat it until it is cooked through.
Variations
- Green Onions – Finely slice and mix in before layering.
- Diced Bacon or Pancetta – Add real bacon bits along with the shredded cheese.
- Fresh Herbs – Mix chopped chives, rosemary, thyme, or even basil right into the puree.
- Rosemary or Parsley – Finely chop and mix into the pureed cauliflower.
- Parmesan Cheese – Add along with the shredded cheese.
- Cheese – Swap cheddar cheese in for the asiago. Or try using smoked gouda.
- Sour Cream – Stir in a spoonful or two of sour cream (or plain Greek yogurt) for a pleasant tang.
- Dairy Free – Try my dairy-free Keto Cauliflower Mash.
If you are looking for more great side dishes, try my Keto Green Bean Casserole and Baked Feta Spaghetti Squash.
Common Questions
Can I Make Mashed Cauliflower Ahead Of Time
Absolutely! I had made this the day ahead of when I wanted it, and then just reheated in the microwave, or cover with aluminum foil and bake in the oven! Just heat until it is warmed all the way through, and then serve.
It keeps the flavor from day one, so you don’t feel it lacks in flavor at all. Keto Mashed Cauliflower reheats very well.
How To Make A Thick and Creamy Cauliflower Mash
I have been making this cauliflower mash for a while now, and I have learned that if you use more florets instead of stems, you will get a creamier texture. I also only use cream cheese and butter and do not add any type of milk or cream.
What To Serve With Mashed Cauliflower
We eat this most often with hearty proteins such as my Sous Vide Pork Tenderloin, Keto Parmesan Crusted Pork Chops, or Ground Turkey Meatloaf.
It is also great under a saucy entree like Keto Mississippi Pot Roast or Keto Chicken and Broccoli Skillet.
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Keto Mashed Cauliflower Recipe
Ingredients
- 40 oz of frozen cauliflower microwaved or steamed until warm
- 1 head of roasted garlic ***
- 2 tsp salt
- 1/2 cup heavy cream OPTIONAL
- 3/4 cup unsalted butter
- 12 ounces cream cheese softened
- 1 cup shredded asiago cheese
Instructions
- Preheat oven to 400. Grease a 2 qt baking dish or extra deep pie plate.
- Put half of each of the first six ingredients in a food processor (the entire amount will not fit in a standard food processor). Process until smooth.
- Spoon into the baking dish. Top with half the asiago cheese. Repeat.
- Bake for 30 minutes or until golden, bubbly, and hot.
Notes
Nutrition
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Originally published November 22, 2016. Revised and republished October 29, 2025.
How much is a serving? I really like this but don’t see anywhere that it says what the serving size is.
It’s at the top of the recipe card near the times.
I’m just seeing “Serves 16”. Sixteen servings of how much? 1/4 cup? 1/2 cup?
I’m sorry, I don’t do that measurement. I just eye it up. The easiest way to figure it out is to weight your casserole dish before and after and then divide the weight by 16 for an exact serving.
Now a family favorite!
Made this tonight and it was AMAZING!!
I steamed each head of cauliflower florets separately because it doesn’t all fit in my pot. I then added all ingredient but cheese in a huge bowl and used my hand blender. Making sure to choose the garlic too. We like out stuff chunky! I then put it in a 9×11 dish and used hand blender again. Then topped with cheese. So delicious! Reminded me of au gratin potatoes! Everyone loved them!
I read the recipe over and over. You say to process the first 6 ingredients in batches then pour in baking dish and top with half the cheese, no where can I find what to do with the other half. Should it have been mixed in with the cauliflower or topped again after it comes out
“Put half of each of the first six ingredients in a food processor (the entire amount will not fit in a standard food processor). Process until smooth. Spoon into the baking dish. Top with half the asiago cheese. Repeat.”
The word repeat. You are just laying the cheese on top of half the cauliflower and then topping with the rest of the cauliflower and the rest of the cheese.
Would it be too salty if I used salted butter? That’s what I have and would love to be able to use that.
No, I normally do use salted. You can just salt it to taste.
I only use salted butter. I eat a keto diet and so have to use a little more salt than I’m used to doing. This recipe is soooooooo wonderful!!
Do you think this would work with ghouda cheese?
Yup!
There is a recipe in the Keto world called crack slaw. Well, this recipe could easily be renamed to crack cauliflower. I can’t stop eating it. The macros are fantastic. As a vegetarian on keto, this recipe has saved me many a night, coming home from work with nothing planned for dinner. Then I think, “Mashed Cauliflower in the freezer!!” And all is right with the world again. Thanks for sharing the recipe.
I’m so glad you like it! AND I’m so happy to hear it freezes well. Thank you, Sally!
Made this as a trial run for Christmas….OMG it is incredible!! I will make a huge batch for Christmas because I am sure it will go quicker than the mashed potatoes! Thank you for an amazing recipe!!
Is it necessary to squeeze water out of the cauliflower or does the baking take care of the extra moisture?
Thanks in advance! Looking forward to trying this!
I drain my cauliflower but don’t squeeze out additional water. You need liquid when pureeing it so having some of the liquid helps. That’s why I don’t add a lot of liquid to this recipe.
Thanks, Taryn!
How much fresh cauliflower? One head?
40 oz of cauliflower would probably be 2 unless they are huge. Or just use 1 and half the other ingredients.
Hello, this looks delish! Can I use fresh cauliflower instead of frozen?
Yes, just cook it until it is very soft.
Okay, I hate comments like “looks so good,” “can’t wait to try this.” :\ but here goes. I have to try your version with the asagio. Oh, yum! I just tried a similar recipe from another site that used fresh rosemary. That version didn’t call for the cream, but was so smooth, creamy, and flavorful, I personally will probably forego the added calories of that. Thank you so much for the inspiration.
Did you try this without the cream and butter? If so, how did it turn out?? I try to make low-carb stuff for my husband but I’m trying to cut calories as well. TYIA
This recipe sounds delicious, I can’t wait to make it.
Thanks for sharing!
I have a quick question. If you take out the cream cheese does that reduce the sugar intake?
Not really. None of the ingredients have added sugar. The cauliflower, garlic, and cream cheese have small amounts of natural sugars.