Ranch Mashed Cauliflower Casserole

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This easy Ranch Mashed Cauliflower Casserole is a unique, healthy side dish that your family will devour! Only 93 calories per serving!

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Why Make This Recipe?
Ingredient Notes
Step by Step Photos
FAQs and Expert Tips
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Why Make This Recipe?

close up view of mashed cauliflower topped with cheese and parsley with spoon scooping out

It's a healthy, sneaky way to add more vegetables to your (or your family's) diet! This ranch mashed cauliflower casserole is only 93 calories per serving!
It pairs well with everything. Whether you need a side for salmon, chicken, or steak, this casserole can mesh well with any of them!
Leftovers last for 3-5 days and reheat well in the microwave so you can have an easy, meal prepped side dish ready to go for busy weeknights!

Ingredient Notes

ingredients laid out on black chalkboard with names of each written in chalk

You'll need one large head of cauliflower (check out this produce guide for tips on choosing a good one!)
Sour cream is the glue that holds this ranch mashed cauliflower casserole together. I used ½ C light sour cream and prefer using Daisy brand.
You can use any type of cheese you prefer but I like using shredded sharp cheddar cheese. You'll need ½ C to mix in with the cauliflower plus an extra ¼ C for topping. Freshly shredded cheese is always best but if you're short on time pre-shredded is fine!
To add in the ranch flavor, you'll need 1 teaspoon of Hidden Valley dry ranch salad dressing mix (the one that comes in a box, not the salad dressing!)
For seasoning I used about ½ teaspoon garlic powder and ½ teaspoon onion powder but feel free to adjust to your taste! I also added some freshly chopped parsley once baked.
Finally, you'll need 1 tablespoon butter, cut into small pieces. This can be salted or unsalted, whichever you prefer.

For tips on choosing and storing the produce items used in this recipe, check out my Monthly Seasonal Produce Guides! (These also include multiple recipe ideas from fellow bloggers if you need some ideas for any leftover ingredients! 🙂 )

Step by Step Photos

collage of 4 images showing how to make mashed cauliflower

Place a Vegetable Steamer Basket into a large pot and fill with water until it just barely reaches the bottom of the basket. Bring the water to a boil. Meanwhile, cut a head of cauliflower into small florets. Once the water is boiling, add the cauliflower and cover. Allow to steam until tender, about 15 minutes.
Preheat oven to 350 degrees. Once the cauliflower is steamed, mash with a potato masher and strain out any excess liquid. (I like to finish mashing it in a fine mesh strainer to get as much liquid out as possible.) Add in ½ C sour cream, ½ C shredded cheddar cheese, 1 teaspoon Hidden Valley dry ranch salad dressing mix, ½ teaspoon garlic powder and ½ teaspoon onion powder and mix together.
Pour into an oven-safe dish and top evenly with 1 tablespoon of butter cut into small pieces.
Top your casserole off with ¼ C of shredded cheddar cheese then bake for 30-45 minutes, or until bubbling. Garnish with parsley and enjoy!

FAQs and Expert Tips

side zoomed in view of mashed cauliflower topped with cheese and parsley

Shopping: Check out this produce guide for tips on choosing a good head of cauliflower! The dry ranch seasoning mix is typically found in the baking aisle.
Substitutions: You can substitute the fresh cauliflower for frozen if you prefer, you just may need to adjust the cooking time until it is tender. I would recommend using frozen riced cauliflower as it will cook faster and make mashing even easier! You can also substitute the cheddar for a different type of cheese and add in any types of seasonings you prefer!
Prep: Prep work for this cauliflower casserole is simply cutting the cauliflower into small florets.
Cooking: The trick to good mashed cauliflower is getting rid of as much moisture as possible. That is why I use a vegetable steamer basket instead of boiling and finish the mashing process in a fine mesh strainer. If you don't have a steamer basket or pot, you can boil the cauliflower by just barely covering with water, you just may have to strain a few times to remove as much water as possible.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days.
Freezing: I don't recommend freezing this ranch mashed cauliflower casserole because dairy doesn't freeze well. You can, however, freeze the steamed, mashed cauliflower on its own, thaw overnight and finish the recipe when ready to serve. I recommend allowing the mashed cauliflower to cool completely then transfer it into a freezer safe container or zip-loc bag. Mashed cauliflower will stay good in the freezer for up to 3-4 months.
Reheating:
- If fresh: You can reheat leftover ranch mashed cauliflower casserole in the microwave for 30 second intervals or on the stovetop over low heat until warmed through.
- If frozen: Transfer the frozen cauliflower to the refrigerator to thaw overnight. Remove any excess water and continue recipe as directed.

close up view of cauliflower casserole in cast iron skillet

How do I keep mashed cauliflower from being watery?

Mashed cauliflower is typically watery or runny because there was too much water left prior to mashing. To avoid this, I recommend using a vegetable steamer basket rather boiling (so excess moisture drains through). You an also finish mashing your cauliflower in a fine mesh strainer or wrap it in a clean dish towel or cheese cloth and squeeze out any excess water.

Is mashed cauliflower healthier than mashed potatoes?

Aside from the additions (such as sour cream, cheese, butter, etc.), mashed cauliflower is healthier than mashed potatoes because cauliflower has less calories and carbs but more nutrients than potatoes.

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

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