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Baked Mashed Cauliflower with Parmesan Topping

Baked Mashed Cauliflower is a great vegetable dish for a crowd because it’s not only delicious and everyone loves it, but it also happens to be gluten-free, keto and low-carb.

This is actually a recipe from my 4th cookbook and I’ve been wanting to share it with you here for a long time! I make it most often around the holidays, especially since the first time I brought it to my sister’s, she let me know I needed to bring it every year after. And I have!

Baked Mashed Cauliflower Recipe

Baked Mashed Cauliflower Ingredient Notes

Cauliflower – Fresh anything, including fresh cauliflower, is almost always best but frozen cauliflower florets will work too.

Butter – Just like with buttery mashed potatoes there really are no substitutes. Use real butter that is unsalted to control the amount of salt added. If you use salted butter just forgo the salt or add to taste.

Bouillon Cubes – I’ve made this with chicken or vegetable bouillon and both taste great, so use what you prefer. I also love the umami flavor of Better Than Bouillon, so if you have that on hand you can use that too. 1 bouillon cube equals 1 teaspoon of Better Than Bouillon. This recipe has been tested using both.

Parmesan Cheese – Fresh Parmesan is best for this recipe and feel free to add other cheeses such as cheddar, Swiss, smoked gouda, asiago, pimento or provolone.

Other Ingredients – Heavy cream, egg yolks, parmesan cheese, coarse salt.

Refer to the mashed cauliflower recipe card below for the complete ingredients list with measurements.

How to Make Mashed Cauliflower

  1. Boil: Cook until the cauliflower is very tender.
  2. Blend: Add the ingredients together and puree until it’s smooth.
  3. Add Parmesan Cheese & Butter: Stir in the Parmesan cheese and pour melted butter on top.
  4. Bake: Bake until it’s lightly browned on the top and bubbling slightly at the sides.
Easy Cauliflower Mashed Potatoes

Variations, Substitutions, and Cooking Tips

Puree Options – I use an immersion blender but a regular blender or food processor will work just fine. For a chunkier texture use a potato masher.

Cauliflower rice – Skip the boiling step and use steamed cauliflower rice until fork tender.

50/50 Mashed Potatoes & Cauliflower – If you’re just not quite ready to forgo potatoes try combining mashed potatoes with this recipe.

Storage – Refrigerate in an airtight container for up to 3 days or store in a freezer safe container for up to 3 months.

Reheat – Mashed cauliflower can be reheated at a medium-low heat on a stovetop until warmed through. Optionally, add milk to get to desired consistency.

Creamy Mashed Cauliflower Potatoes

Mashed Cauliflower Add-Ins

This simple recipe stands on its own but that doesn’t mean you can’t make them better or personalized to your liking. Here are some favorite ways to upgrade your cauliflower mashed potatoes. 

  • Bacon
  • French or green onions
  • Chives
  • Jalapeños, hot sauce or cayenne pepper
  • Salsa
  • Carrots, broccolini, peas, mushrooms or beets
  • Corn or creamed corn
  • Caramelized or fried onions
  • Sun dried tomatoes
  • Kale, collard greens
  • Garlic powder or roasted garlic
Baked Mashed Cauliflower with Parmesan

Baked Mashed Cauliflower with Parmesan

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

These Cauliflower Mashed Potatoes are a great vegetable dish for a crowd because it's not only delicious and everyone loves it, but it also happens to be gluten-free and keto.


  • 8 cups cauliflower florets (about 2 1/2 lbs)
  • 6 tbsp unsalted butter, softened, divided
  • 1/3 cup heavy cream
  • 2 Chicken or Vegetable Bouillon Cubes
  • 3 egg yolks
  • Cooking spray
  • ½ cup grated parmesan cheese
  • 2 tsp coarse salt e.g. Kosher or sea salt


  1. Place the cauliflower in a steamer basket set inside a pot of boiling water, then cover the pot. Cook until the cauliflower is very tender, about 8-10 minutes. Drain the cauliflower and allow it to cool until it’s warm and cool enough to handle.
  2. Preheat your oven to 375°F.
  3. Place your cauliflower in a large mixing bowl. Add 2 tbsp tablespoons of the softened butter, the egg yolks, and the cream. Using an immersion blender or regular blender, puree the cauliflower until it’s smooth (alternatively, you can use a potato masher if you like a chunkier consistency). Add the coarse salt and stir it well to incorporate.
  4. Grease an 11x7” baking dish with cooking spray. Pour the cauliflower puree into the baking dish, spreading it out evenly.
  5. Melt the remaining butter in a small bowl in the microwave.
  6. Stir in the parmesan cheese. Pour the mixture over the cauliflower puree, then spread it gently spread it over the top.
  7. Bake for 30 minutes or until it’s lightly browned on the top and bubbling slightly at the sides.


Steaming the cauliflower until it’s soft, mashing it until it’s smooth as silk then baking it with a buttery parmesan topping makes this cauliflower dish worthy of your fanciest dinner parties!

To substitute with Better than Bouillon chicken or vegetable base use 2 tsps in place of 2 cubes of bouillon.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 109mgSodium: 720mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 5g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo
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