Paula Deen Mashed Cauliflower

Paula Deen mashed cauliflower turns one head of cauliflower, warm chicken broth and a little sour cream into a creamy, smooth side dish in 10 minutes. Try this easy low-carb mashed cauliflower for weeknight dinner or Sunday dinner, since it's microwave-quick, lighter than potatoes and great for busy nights.

Cook the cauliflower until it is completely tender, because that is what lets it puree silky smooth. Underdone florets leave the mash grainy and watery, no matter how long you run the food processor.

Paula uses warmed chicken broth instead of milk or butter, which adds savory flavor without weighing the cauliflower down. Steaming it in the microwave with just a little water also keeps it from getting soggy, so you skip the pot of boiling water.

Paula Deen Mashed Cauliflower

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

40

kcal

Microwaved cauliflower pureed with warm broth and a spoonful of sour cream turns fluffy and spoonable, a lot like mashed potatoes. A scatter of fresh chives on top adds a mild, oniony bite.

Ingredients

• 1 medium head cauliflower
  

• 1/3 cup warmed chicken broth
  

• 2 tablespoons reduced fat sour cream
  

• salt
  

• Pepper
  

• Fresh chives, thinly sliced, for garnish
  

Directions

• Microwave the cauliflower: Place the cauliflower florets in a microwave-safe bowl with 1/4 cup water and cover it with plastic wrap. Microwave for 3 to 5 minutes, or until the cauliflower is completely tender.
• Puree until smooth: Move the cooked cauliflower to a food processor, then add the 1/3 cup warmed chicken broth, 2 tablespoons reduced fat sour cream, salt and pepper. Puree until smooth, stopping to scrape down the sides if you see any lumps.
• Garnish and serve: Spoon the mashed cauliflower into a serving bowl while it is still warm. Then top it with thinly sliced fresh chives for a fresh finish.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make mashed cauliflower without a food processor?

A blender works too, though you may need to add a splash more broth to keep the blades moving. An immersion blender or a potato masher also works if you don't mind a slightly chunkier texture.

Why is my mashed cauliflower watery?

Cauliflower holds a lot of water, so overcooking it or leaving too much water in the bowl will thin out the puree. Drain the florets well after microwaving, and add the broth a little at a time so you control how loose it gets.

Can I make mashed cauliflower ahead of time?

Yes, you can make it a day or two ahead and keep it in an airtight container in the fridge. Reheat it gently in the microwave, stirring halfway through, and add a spoonful of broth if it has thickened.

What can I use instead of sour cream?

Plain Greek yogurt is the easiest swap and gives you the same slight tang. Cream cheese also works if you want a richer, creamier mash, though it changes the lighter feel of this version.

Can I use frozen cauliflower?

Frozen florets work in a pinch, but they release more water as they cook. Microwave them without the added 1/4 cup water, then drain them well before pureeing so the mash doesn't turn runny.