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    Culinary Lion » Recipes » Ricotta Cauliflower Mash with Cremini Mushroom Gravy

    Ricotta Cauliflower Mash with Cremini Mushroom Gravy

    by Frank Campanella 6 Comments

    Jump to Recipe
    Ricotta Cauliflower Mash with Mushroom Gravy

    This Low Carb Cauliflower Mash made with ricotta is the only recipe Ive ever tried that truly made me forget about classic mashed potatoes.

    If you want to stay low carb and still enjoy some creamy comforting deliciousness than this Mashed Cauliflower is the perfect recipe

    Ricotta cauliflower mash on a thanksgiving plate with mushroom gravy

    Tips for Perfectly Cooked Cauliflower Mash

    There is a lot of debate on the best way to cook cauliflower for recipes. Because cauliflower has a high water content it can make recipes soupy and watery. You can roast cauliflower but I find that it dries out and becomes crunchy and fibrous.

    That’s great for Cauliflower Mac n Cheese Recipes but not what you want for a creamy cauliflower mash. If you’re able to steam your cauliflower that’s probably your best method. It will give you tender soft cauliflower but not add too much moisture to your recipe.

    A trick I’ve picked up when cooking cauliflower is to leave the head of cauliflower in large pieces or even cook whole. I boiled my cauliflower but quartered it to fit in my pot instead of cutting it down into small florets.

    This prevents the cauliflower from becoming waterlogged. Once the cauliflower is fork tender remove it from the pot then be sure to drain for 5-10 minutes even patting dry to remove excess moisture.

    Keto Cauliflower Colcannon


    Why adding Ricotta Makes this Recipe the Best

    Most mashed cauliflower recipes you will find use a mixture of cream cheese and heavy cream. I elected to use whole milk ricotta instead because of its light creamy texture.

    Ricotta cheese doesn’t have a lot of flavor on its own but adds velvety smooth texture to any recipe. It’s actually my secret ingredient in my Italian Meatloaf Recipe for amazing melt in your mouth meatloaf.

    If you don’t have ricotta on hand softened cream cheese will work but I find the texture of the ricotta fat superior. I hope you give it a try and let me know what you think.

    pouring mushroom gravy on to mashed cauliflower

    Ingredient List

    • 2 heads Cauliflower about 8-10 Cups (leave in large pieces)
    • ¼ cup Butter ½ Stick
    • 4 oz Ricotta Cheese
    • 3 tsp Real Salt
    • 1 tsp Garlic Powder
    • 1 tsp Onion Powder
    • ½ tsp White Pepper

    Cooking Instructions

    • Quarter 2 heads of cauliflower and place in a pot, fill with just enough water to cover then add 2 tsp of real salt and bring to a boil.
    • Cook cauliflower until fork tender, about 15 minutes then drain for 10 minutes until completely dry. Pat dry if needed.
    • Place cauliflower back into pot along with remaining ingredients. Then begin mashing cauliflower using a stick blender. Purée until smooth.
    • Let cool for 5 minutes before serving. If mash is not thick enough add a few tablespoons of grated Parmesan or shredded mozzarella.
    Mashed Cauliflower with mushroom gravy stuffing muffins turkey breast and cranberry sauce

    Cremini Mushroom Gravy

    Ingredients

    • ½ cup Diced Onion
    • ½ cup Diced Cremini Mushrooms
    • ½ cup Diced Celery
    • ¼ cup Diced Carrots
    • 1 Qt Turkey Stock
    • 4 oz Cream Cheese
    • 2 tbsp Butter
    • 1 tbsp Unflavored Gelatin Powder
    • ½ tsp White Pepper
    • ½ tsp real Salt
    • ½ tsp Thyme

    INSTRUCTIONS:

    • Dice carrots, onion, celery and mushrooms then add to a saucepan along with butter. Simmer on medium low stirring frequently caramelizing the veggies until soft. About 15-20 minutes 
    • Next add half of the turkey stock and seasoning continuing to simmer for 10 more minutes 
    • Add remaining turkey stock along with cubed softened cream cheese. Using a stick blender purée the gravy until completely smooth. About 2 minutes. 
    • Finally whisk in gelatin and stir for 10 minutes then remove from heat. Let cool for 10-15 Minutes before serving.
    Ricotta Cauliflower Mash with Mushroom Gravy

    More Low Carb Holiday Sides

    • Jalapeno Cranberry Sauce Cream
    • Chipped Beef Green Bean Casserole
    • Sausage Green Bean Casserole
    • Cauliflower Mushroom Risotto
    • Cauliflower Mac & Cheese
    Ricotta Cauliflower Mash with Mushroom Gravy

    Ricotta Cauliflower Mash

    Culinary Lion
    This Ricotta Cauliflower Mash with Cremini Mushroom Gravy will be a part of your new KETOFIED thanksgiving
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Side Dish
    Cuisine American
    Servings 12
    Calories 76 kcal

    Ingredients
      

    • 2 heads Cauliflower about 8-10 Cups
    • ¼ cup Butter ½ Stick
    • 4 oz Ricotta Cheese
    • 3 tsp Real Salt
    • 1 tsp Garlic Powder
    • 1 tsp Onion Powder
    • ½ tsp White Pepper

    Instructions
     

    • Quarter 2 heads of cauliflower and place in a pot, fill with just enough water to cover then add 2 tsp of real salt and bring to a boil.
    • Cook cauliflower until fork tender, about 15 minutes then drain for 10 minutes until completely dry. Pat dry if needed.
    • Place cauliflower back into pot along with remaining ingredients. Then begin mashing cauliflower using a stick blender. Purée until smooth.
    • Let cool for 5 minutes before serving. If mash is not thick enough add a few tablespoons of grated Parmesan or shredded mozzarella.

    Notes

    Serving Size ½ Cup

    Nutrition

    Calories: 76kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 652mgPotassium: 299mgFiber: 2gSugar: 2gVitamin A: 160IUVitamin C: 46mgCalcium: 42mgIron: 1mg
    Keyword cauliflower, Cauliflower Mash, ricotta
    Tried this recipe?Let us know how it was!
    Ricotta cauliflower mash on a thanksgiving plate with mushroom gravy

    Cremini Mushroom Gravy

    Culinary Lion
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Condiment
    Cuisine American
    Servings 12
    Calories 85 kcal

    Ingredients
      

    • ½ cup Diced Onion
    • ½ cup Diced Cremini Mushrooms
    • ½ cup Diced Celery
    • ¼ cup Diced Carrots
    • 1 Qt Turkey Stock
    • 4 oz Cream Cheese
    • 2 tbsp Butter
    • 1 tbsp Unflavored Gelatin Powder
    • ½ tsp White Pepper
    • ½ tsp real Salt
    • ½ tsp Thyme

    Instructions
     

    • Dice carrots, onion, celery and mushrooms then add to a saucepan along with butter. Simmer on medium low stirring frequently caramelizing the veggies until soft. About 15-20 minutes
    • Next add half of the turkey stock and seasoning continuing to simmer for 10 more minutes
    • Add remaining turkey stock along with cubed softened cream cheese. Using a stick blender purée the gravy until completely smooth. About 2 minutes. 
    • Finally whisk in gelatin and stir for 10 minutes then remove from heat. Let cool for 10-15 Minutes before serving.

    Notes

    Serving Size ⅓ Cup

    Nutrition

    Calories: 85kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 263mgPotassium: 138mgFiber: 1gSugar: 2gVitamin A: 650IUVitamin C: 1mgCalcium: 16mgIron: 1mg
    Keyword Gravy, mushroom
    Tried this recipe?Let us know how it was!
    Ricotta Cauliflower Mash Mushroom Gravy

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    Reader Interactions

    Comments

    1. Mandy

      December 16, 2019 at 2:12 am

      5 stars
      Thank you SO much for this! Prepared this way makes cauliflower an awesome replacement and I can’t wait to try this out on my baby boy. Thanks again!

      Reply
      • Culinary Lion

        December 16, 2019 at 4:24 pm

        thats fantastic!!! so glad you liked it, I love this recipe!! thanks for sharing!!

        Reply
    2. Deanna

      April 21, 2022 at 9:58 pm

      5 stars
      The BEST cauliflower mashed I've ever had!

      Reply
      • Frank Campanella

        April 25, 2022 at 11:44 am

        thanks so much!!! the ricotta makes it for me!!

        Reply
    3. Kathryn Gregory

      July 08, 2023 at 12:17 am

      5 stars
      This is, best mash I've had! You nailed the texture of mashed potatoes and the taste is fantastic!!! Can't wait to try more of your recipes.

      Reply
      • Frank Campanella

        August 23, 2023 at 8:08 pm

        Awesome, thank you so much!!

        Reply

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

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