Cauliflower mash is a delicious low-carb alternative to regular mashed potatoes. However, cauliflower on its own can result in a thin, watery mash. Luckily, there are several ingredients you can add to cauliflower to help thicken and bind the mash for a creamy, smooth texture.
Quick Answers
Here are some quick answers to what you can add to cauliflower to thicken mash:
- Cheese – Grated parmesan, cheddar, or cream cheese helps thicken cauliflower mash.
- Sour cream or Greek yogurt – The fat and protein in these dairy products bind the mash.
- Milk or cream – Adding some dairy boosts the creaminess.
- Mascarpone cheese – This soft Italian cheese makes cauliflower mash extra rich.
- Nutritional yeast – This veggie cheese substitute lends flavor and thickness.
- Eggs – Beaten eggs act as a binder when folded into cauliflower mash.
- Almond flour – The fiber soaks up moisture for a thicker texture.
- Xanthan gum – Just a sprinkle of this powerful thickener goes a long way.
Cheese
One of the most popular and effective ways to thicken cauliflower mash is by adding cheese. The fat and proteins in cheese help bind the mash, improving the texture and making it creamier. You can use a variety of different cheeses depending on your tastes and what you have on hand.
Here are some great options for thickening cauliflower mash with cheese:
- Parmesan Cheese – Finely grated parmesan is a classic choice. The salty, nutty flavor pairs perfectly with cauliflower. Use a couple tablespoons per head of cauliflower.
- Cheddar Cheese – For a comfort food feel, sharp cheddar adds great flavor. Grate or cube the cheddar before mixing in.
- Cream Cheese – Just a couple ounces of full-fat cream cheese whipped in makes cauliflower mash super rich and smooth.
- Blue Cheese – For a kick, crumbled blue cheese adds tang along with thickness.
- Monterey Jack – This melty cheese blends easily into the mash.
- Mozzarella – Fresh mozzarella adds stretch, moisture, and mild flavor.
The possibilities are endless when choosing a cheese to thicken cauliflower mash. Go with an option that fits your recipe or tastes. Combining two cheeses, like cheddar and parmesan, works well too.
Dairy Products
In addition to cheese, other high-fat dairy products like sour cream, Greek yogurt, milk, and cream can help achieve a thicker cauliflower mash. The proteins and fats in these ingredients bind with the cauliflower, resulting in a richer, creamier puree. They add moisture and flavor as well.
Here’s how to use different dairy products to thicken cauliflower mash:
- Sour Cream – Fold in a few tablespoons to impart a tangy flavor and creamy texture.
- Plain Greek Yogurt – For a protein boost, substitute Greek yogurt for up to half the butter or cream.
- Whole Milk – Splash in a little milk when blending the cauliflower for extra creaminess.
- Heavy Cream – Swap out some of the butter or oil for heavy cream to enrich the mash.
- Mascarpone – This soft triple cream cheese makes cauliflower mash decadent.
- Cream Cheese – Whip in a couple ounces for a smooth, thick texture.
When adding dairy products, start with small amounts like 1-2 tablespoons and increase to taste. You want just enough to achieve a creamy mash without excess moisture.
Nutritional Yeast
Nutritional yeast is a great vegan option for thickening and flavoring cauliflower mash. Nutritional yeast has a cheesy, savory taste that mimics parmesan cheese. It contains protein and B vitamins as well.
When added to hot mashed cauliflower, the flakes of nutritional yeast melt and incorporate into the mash, binding it together. The yeast gives body and thickness without extra fat or calories. Use 2-4 tablespoons per head of cauliflower.
Nutritional yeast adds a boost of nutrients while giving a dairy-free cauliflower mash richness and creaminess. It also makes the mash naturally gluten free and vegan. Sprinkle on some extra nutritional yeast at the end for flavor and texture.
Eggs
For a truly decadent cauliflower mash, you can incorporate eggs. Eggs act as an emulsifier and binder to thicken and enrich the cauliflower puree. They add protein and nutrients as well.
Here are two methods for using eggs:
- Whole Beaten Eggs – Separate 1-2 eggs, reserving the whites. Beat the yolks and fold them into the hot cauliflower mash until combined. Then whip the whites until fluffy peaks form and gently fold them in too.
- Just Egg Yolks – For a rich mash, beat 2-3 egg yolks and briskly whip them into the hot cauliflower. The yolks quickly thicken the puree.
Make sure the cauliflower mash is hot when adding the eggs so they cook properly and safely. Eggs make the texture smooth, dense, and ultra creamy.
Almond Flour
For a nutty flavor and fluffy texture, stir a couple tablespoons of almond flour into cauliflower mash. The fiber in the almond flour soaks up moisture, thickening the mash so it’s not watery.
Almond flour naturally contains healthy fats that enhance the creaminess of the cauliflower as well. Start with 1-2 tablespoons almond flour per head of cauliflower when blending.
You can use almond flour to thicken cauliflower mash whether or not eggs or dairy are included. It works for paleo, vegan, or dairy-free cauliflower mash recipes. The slightly sweet nuttiness pairs perfectly with cauliflower.
Xanthan Gum
Xanthan gum is a powerful thickener and emulsifier. Derived from fermented sugars, just a tiny bit of xanthan gum can bind ingredients together and create a thicker consistency.
For cauliflower mash, use just 1⁄4 to 1⁄2 teaspoon xanthan gum sprinkled in with the cauliflower before blending. A little goes a long way. Xanthan gum instantly thickens and helps suspend the solids, making the mash creamy and smooth.
Xanthan gum is especially helpful for making dairy-free or vegan cauliflower mash without sacrificing texture. It mimics the thickness that dairy would provide. Xanthan gum has no flavor so it won’t impact the taste.
Other Thickening Options
In addition to the ingredients above, there are a few other ways to bind and thicken cauliflower mash:
- Gelatin – Sprinkling in some unflavored gelatin allows the mash to hold together.
- Ground Flax or Chia Seeds – These become gel-like and boost thickness.
- Silken Tofu – Blended tofu adds body and protein to vegan mashes.
- Vegetable Starches – Potato, arrowroot, or tapioca starch thicken the mash.
- Riced Vegetables – Adding riced carrot or butternut squash makes the mash denser.
- Cauliflower Stems – Blend some chopped cauliflower stems for extra texture.
Feel free to get creative and experiment with ingredients on hand to customize the thickness of your cauliflower mash. The possibilities are endless!
Tips for Making Thick Cauliflower Mash
Aside from adding thickening ingredients, here are some useful tips for achieving a rich, creamy cauliflower mash consistency:
- Make sure to cook the cauliflower thoroughly until very soft. Undercooked cauliflower leads to grainy mash.
- Drain the cauliflower well and let excess moisture steam off before mashing.
- Use a food processor, blender, or ricer for a smoother puree texture.
- Mash the cauliflower when still hot so any additions melt and fully incorporate.
- Mix in fats like butter, olive oil, or cream cheese while blending.
- Season well with salt and pepper to balance the flavor.
- Add hot liquid (milk, broth, cream) slowly to reach the desired consistency.
Taking these steps helps coax out the natural thickness of the cauliflower and ensures your mash turns out perfectly creamy every time.
Conclusion
Cauliflower mash makes a fabulous low-carb stand-in for mashed potatoes. With a few simple additions, you can easily thicken cauliflower puree into a lush, smooth mash the whole family will love.
Ingredients like cheese, Greek yogurt, eggs, almond flour, and xanthan gum all help bind the mash so it’s not watery. Mix and match options to suit your recipe and dietary needs. With the right techniques, you’ll be whipping up delectable creamy cauliflower mash in no time.
