Purple Cauliflower Mash

Add a pop of color to your dinner with this Purple Cauliflower Mash With Roasted Spiced Cauliflower! Topped with extra roasted spiced cauliflower, melted butter, and fresh cilantro, it takes your everyday cauliflower mash to new levels.

This rich and creamy recipe is keto, low-carb, and gluten-free. Its vibrant purple hue will make it a popular choice at the dinner table next to stuffed chicken thighs or pork chops. As if it couldn’t get any better, this cauliflower mash recipe takes less time to prepare than mashed potatoes and doesn’t skip on the flavor.

Topped with tender and spiced roasted cauliflower, this side dish is unique, healthy, and perfect for spring or summer. It’s delicious on its own or served next to more colorful keto side dishes like Butter Lettuce Salad and Beet Terrine.

What is purple cauliflower?

Cauliflower can turn purple when it’s exposed to a lot of heat or sunlight. This heat activates something called “anthocyanin” which also gives blackberries, red cabbage, and blueberries their signature colors. 

Purple cauliflower is safe to eat and completely natural. Plus, the flavor isn’t affected and tastes the same as white cauliflower.

Ingredients you need to make purple mashed cauliflower

• Purple cauliflower – Cauliflower is in season here in the US around April and May through July. You should be able to buy purple cauliflower at grocery stores, health food stores, or at your local farmer’s market when it’s in season.
• Butter – Because you can’t have creamy mashed cauliflower without the butter!
• Cream cheese – This helps with the mash’s texture while lending a touch of tangy flavors.
• Parmesan cheese – Freshly grated parmesan is best.
• Seasonings – Smoked paprika and garlic powder will season the roasted cauliflower, adding smoky and savory flavors to the mash’s garnish.
• Garnishes – Top your mash with more melted butter and fresh cilantro for a beautiful presentation.

How to make creamy cauliflower mash

1. Roast the cauliflower: Begin by roasting some of the cauliflower florets. They’ll be added on top of the finished purple cauliflower mash.
2. Steam the rest of the cauliflower: Place a steaming basket over a large pot filled with water. Boil the water and add the cauliflower florets into the basket. Cover with a lid and cook until fork tender.
3. Make the cauliflower mash: Add the steamed cauliflower, cream cheese, salt, and butter to a food processor and puree. Finish by pureeing the mash with the parmesan and a pinch of salt.
4. Season and serve: Add the mash to a large serving bowl, top with the roasted cauliflower and your garnishes, then serve.

Recipe tips and variations

• Steam the cauliflower for the creamiest results. Boiling it in water will make the florets wet and mushy. Cauliflower that’s been steamed will absorb moisture as it cools.
• Let the cauliflower sit in a colander or strainer after it’s done steaming. This will help the florets retain their heat and moisture, and prevent the mash from being watery.
• Can’t find purple cauliflower? You can make this recipe with white cauliflower instead.
• If you don’t have a food processor, make the mash using an immersion blender or a regular blender. If you like a bit more texture, use a potato masher instead.
• Add more savory toppings or mix-ins, like fresh chives, bacon, caramelized onions, herbed mushrooms, or roasted garlic.

Making cauliflower mash ahead of time

You can easily prepare the cauliflower mash ahead of time. Prepare the cauliflower by separating the florets away from the head days ahead of time. When you finish the mash, just keep it in your fridge for up to 3 days before serving.

Storing, freezing, and reheating

I recommend freezing the mash before you’ve added the cream cheese, otherwise the texture won’t be the same once it thaws. Make a separate batch without the cream cheese and freeze in a ziploc bag. After it thaws, you can mix in the cream cheese by pureeing it all in a food processor.

Any leftover mash and roasted cauliflower can be stored separately in airtight containers in the fridge. They’ll both stay fresh for up to 3 days, or can be frozen for up to 3 months.

Reheat the roasted cauliflower in a 350ºF oven for about 15 to 20 minutes to retain its texture. The mash can be reheated for a few minutes in the microwave or in a skillet over low heat on the stovetop.