Cauliflower mashed "potatoes"

Gluten Free

This potato substitute tastes and looks like mashed potatoes. Your guests won’t guess they’re eating a lower-carb option!


2 medium heads cauliflower, broken into small florets
(You can also use frozen cauliflower florets.)
1/2 cup evaporated milk
3 tablespoons unsalted butter
2 teaspoons salt
1/2 teaspoon ground black pepper


  1. Place cauliflower florets in a large pot. Add water until covered. Bring to a boil, reduce heat and simmer (covered) for 12 to 15 minutes, until florets are well-cooked.
  2. Place florets in a colander. Drain well.
  3. Place florets in a large mixing bowl. Add evaporated milk and butter. Mash. Season with salt and pepper.
  4. Serve warm.

 Makes 8 servings 

Recipe contains: milk

Carb choices per serving: 1/2

First Published: 11/19/2014
Last Reviewed: 11/19/2014

If you like garlic mashed potatoes, try adding a little minced garlic or garlic powder to this dish.

cauliflower mashed potatoes label