How To Thicken Cauliflower Mash? Easy Guide To Thicken Mashed Cauliflower

You can substitute mashed cauliflower for mashed potatoes because it has fewer calories. This is because the cauliflower is cooked for it to become soft.

In this article, you will know the answer to the query “How To Thicken Cauliflower Mash?“.

A thick puree is made of soft cauliflower once it has been blended, mashed, and pureed. Cauliflower is delicious on its own or accompanied by gravy.

Cauliflowers take a long time to cook, so get them started several hours before you need them.

A caramelized flavor will be produced in the end.

It’s important to use an immersion blender or a food processor when making mashed cauliflower to make it smooth and creamy.

If you do not like the texture of small pieces, you can pass the puree through a sieve.

Cauliflower mash isn’t always dry and can sometimes be a bit watery, however, which can detract from its overall impact.

You don’t have to worry though… Because we’ve got a great trick for making your Cauliflower Mash thick.

As a result, you’ll not only enjoy an amazing texture, but you’ll also feel satisfied and full for a long time.

How to Make a Perfect Mashed Cauliflower?

Vegetables such as cauliflower are very versatile and can be prepared in whatever way you prefer.

When you make the mashed cauliflower, mix in some gravy you have in the fridge.

Add sprouts that make and seeds to this dish to make it even healthier.

The mashed cauliflower recipe can be found in many variations.

When you use this nutritional vegetable, you can create an abundance of new recipes.

Listed below is one easy recipe you can use to get started.


  • Serve with 2 heads of cauliflower (reserve 1/4 of the florets for garnish).
  • One cup of milk.
  • Half a cup of chicken broth.
  • Add salt and pepper to taste.


  • Preheatthatmake the oven to 400 degrees F (205 degrees C).
  • On a baking sheet lined with parchment or aluminum foil, cut the cauliflower into florets and place it. Sprinkle the salt and pepper generously over the florets after you rub the oil on them. Then, cook the florets in the oven for 10 minutes.
  • Immediately after cooking the cauliflower, puree it in a food processor or blender with 2 cups of water. Blend the cauliflower puree until it is smooth and then add the milk and chicken broth. Once blended, taste, adding salt and pepper as necessary. Continue blending for about 30 seconds.
  • Using a medium saucepan, cook the puree over medium heat, stirring frequently. You’re now ready to serve your cauliflower mac and cheese.

A sprig of rosemary or a sprig of fresh herbs can be garnished on this dish.

Vitamin C and manganese are among the nutrients found in cauliflower.

A low-calorie food, it is also the perfect option for someone trying to shed some pounds.

You can, however, serve the cauliflower mash less blended if you prefer a chunkier cauliflower mash.

Common Mistakes When Making Cauliflower Mash

The process of making cauliflower mash can be extremely simple.

You might need to try our foolproof method if your mashed cauliflower seems to be too watery.

Here are some mistakes people tend to make when cooking this dish:

1. Not Roasting the Cauliflower First

Cauliflower mash can be incredibly watery, which is one of its biggest downsides.

Avoid skipping the roasting process if you want your cauliflower mash to be thick.

About 20 minutes should be enough time to cook the cauliflower.

Alternatively, if you want a softer baked good, you can put a lid on the baking tray.

2. Adding Milk First

Cauliflower mash will develop different textures depending on when milk and chicken broth are mixed into the puree.

Add milk and chicken broth to your mashed cauliflower before blending to make it creamier.

3. Going Straight to a Smooth Consistency.

With an immersion blender, the mashed cauliflower will become a smooth consistency immediately.

For a more chunky, textured dish, blend the cauliflower until it is only small pieces and mix in the liquids.

4. Not Using Enough Salt or Black Pepper

Make sure your cauliflower mash is properly seasoned if you want it to taste good.

In cooking, cauliflower has a subtle flavor which should be enhanced.

Salt can enhance the taste of your dish, so making sure that you don’t overuse it is important.

5. Using the Wrong Pot for Cauliflower Mash

You can pretty much use any pot that can hold all the ingredients for cauliflower mash since it is such an easy dish.

You should also keep in mind that smaller pots cook food faster than larger ones.

Cauliflower mashes tend to have a lot of liquid in them, which is why you should cook them in a pot large enough to hold them and plenty of water.

6. Not Stirring Enough During Cooking or Overcooking It

If you don’t stir the cauliflower while it’s cooking, it will produce mash with lumps leftover from the vegetable’s different parts.

The liquid will be absorbed in different levels by each part, and it will be released at various times.

The overcooked texture of this dish is also due to overcooking.

Why is Cauliflower Mash Watery?

Mashes of cauliflower that are too watery are one of the most common problems.

Cooking methods can cause this to happen, so it’s important to note this.

There is a problem with cauliflower mash in that it often contains a lot of water.

Since the vegetable must be thoroughly washed and properly cooked before being served, this makes sense.

When cooking the dish, you’ll want to constantly stir it to avoid overcooking it, which can result in mushy cauliflower.

While it may seem straightforward, avoiding this outcome will decrease the liquid content of your cauliflower mash.

If you don’t want this to happen, you can simply add some chicken broth to compensate.

Cauliflower mash is best made with vegetable stocks since they contain plenty of salt and spices that are appropriate for this dish.

How to Thicken Cauliflower Mash (Mashed Cauliflower)?

Adding Cauliflower Mash to your menu is a great way to get the right balance of comfort and health.

How do you thicken mashed cauliflower, a question that comes up again and again?

We don’t want to eat raw or undercooked cauliflower, nor do we want to eat a dish that is runny and does not satisfy our hunger.

The following are a few ways you can do it:

1. Add Cornstarch

A cornstarch-like thickener can be used to make cauliflower mash velvety if you want a thick texture.

You should mix a teaspoon of cornstarch with a couple of tablespoons of water until you form a slurry, which you should add to your cauliflower mash and cook until it boils and reduces by half.

You should be able to finish this process in about 5 minutes.

2. Create a Roux

A roux is a thin mixture of fat, flour, and liquid that eventually thickens your dish.

If you want to reduce the cauliflower mash’s water content and improve its flavor, do this after you have cooked it for 20 minutes.

Over medium heat, combine 1 tablespoon butter with 1 tablespoon all-purpose flour, then slowly pour in about 1 cup chicken broth.

Continually stir this mixture and cook it for 3 minutes, then pour the thickened mixture into your cauliflower dish.

3. Add Tapioca Flour

To make your mash creamier, add one tablespoon of tapioca flour.

It needs to be cooked for about 5 minutes over medium heat until the mixture becomes thick.

It’s important to remember that this type of flour is starchy and will contribute a slightly sweet flavor to your recipe, making it perfect for making cauliflower mash as a side dish for seafood, chicken, or pork.

4. Use Less Milk

It is possible to make your mashed potatoes runny instead of thick by using too much milk in your recipe.

As cauliflower contains very little starch to thicken it, using less liquid is the best way to avoid this problem.

Also, your cauliflower mash should be cooked longer so that the liquid mostly evaporates and only very little liquid remains.

If the dish needs to be thickened later, doing this will simplify the process.

5. Add More Cauliflower

Adding more cauliflower to your mashed potatoes is also an interesting way to thicken the mash.

For your purposes, two cups of cauliflower florets ought to be enough to obtain the desired result.

A low-fat or low-cal recipe will provide you with a relatively high level of nutrition while also being low in fat and calories.

Approximately four cups of florets can be found from one head of cauliflower, so all your problems will be a thing of the past.

6. Add Tougher Vegetables

If the dish needs more substance and bulk, consider adding carrots or potatoes. Doing so will result in a thicker and creamier dish.

Cauliflower mash can be eaten every day without affecting the taste, and the nutrient-rich smashed potatoes could even be used as a weight-loss solution.

7. Add Cream Cheese

Finally, if you are having trouble making your cauliflower mash thicker, you can add cream cheese.

Adding seasoning or other ingredients should be done after the moisture in the dish has been reduced.

You should, however, keep in mind that this method may result in a higher fat content in your dish, making it a bad choice for people who are on a diet.


It is clear from this that there are numerous methods to make your cauliflower mash thicker.

It is best to simply boil the ingredients, and then only add ingredients such as cornstarch or potatoes once the liquid has evaporated.

You can accomplish this by adding to your dish a great deal of flavor and texture. Meanwhile, keep everything natural and healthy.

To make your mashed potatoes more interesting, cook them longer until they reach the consistency you desire, then flavor them with any seasoning or other ingredients you like.

If you want to read more about cooking, read here: Cooking Tips and Tricks.

Ayub Khan

Ayub Khan is an accomplished culinary author with a passion for cooking and 6 years of experience. His creative ideas and valuable tips inspire readers to explore new flavors and take their culinary skills to the next level.

Rehmat Dietitian

Rehmat is a certified food dietitian having experience of 10 years in reviewing and practicing on foods different aspects.

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