Yes. Freeze the mashed cauliflower in serving-sized portions in zip-top bags or airtight, freezer safe containers for up to three months. Thaw in the refrigerator overnight.
How to make this recipe step by step
Step 1: Start by briefly sautéing the minced garlic in butter or olive oil in a pot. You just want to cook until it’s fragrant, about 30 seconds. Don’t allow the garlic to brown if you can. This is a personal preference for flavor, if you do brown the garlic you can continue, it just tastes different.
Step 2: Next add the coconut cream or heavy cream along with the cauliflower and cook.
Step 3: When the cauliflower is finished, this is what it will look like. You can see the liquid has absorbed and evaporated to almost nothing, which makes the best creamy desired consistency (no need to drain). This is perfect for a nice and creamy, (never watery) cauliflower mash!
Step 4: Scoop the cooked cauliflower into a food processor and process until chunky or completely smooth. You can also hand mash the cauliflower florets, but it will be very chunky. Hand mashing with a potato masher doesn’t work very well with the riced cauliflower in my experience.
And the mixture is a bit thick for blenders. So if you choose to use your blender, be careful.
Ways to serve this
Cauliflower naturally contains more water content and less starch than potatoes. That’s why with this recipe you simmer the cauliflower together with the liquids in the recipe. You don’t want to boil the cauliflower before adding liquids to mash it, this is why cauliflower mashes tend to be so watery. Also If you steam the cauliflower then add liquids, it can get watery as well but it’s much better. But with my method below in the recipe, you’ll have a super creamy cauliflower mash!
You can store this mashed cauliflower in the refrigerator for up to 3 days, or you can freeze it in an airtight container for 1 month.
No! You definitely want mostly florets with a small amount of stem because you will end up with some tougher chewy bits in your final mash. There are 2 ways to help with waste, first, you can save the stems for something like soup. And secondly, you can use frozen riced cauliflower as mentioned and there’s no waste!
- To Store – place the leftovers into a sealed container and refrigerate for 3-4 days.
- Reheat – I reheat mine over low heat in a skillet on the stovetop stirring constantly. You can also microwave this too.
- Freeze – mashed cauliflower can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat.
- We make this with butter/ghee and coconut cream most of the time. But if you want to go all out, definitely try the heavy cream, it’s so tasty!
- You can also try adding different herbs here. I’ve used dried Italian seasoning, but I’ve also made this with chopped rosemary and also thyme. For fresh flavor, garnish this creamy mashed cauliflower with chopped parsley or chives.
- And finally, try adding some grated parmesan cheese or some grated cheddar, gouda, etc.
Creamy Mashed Cauliflower
FAQ
Can you freeze blended cauliflower?
How long does cauliflower puree last in the fridge?
Is it better to freeze raw or cooked cauliflower?
How to make cauliflower puree Gordon Ramsay?