Cauliflower Mash (Kounoupeedee Poure)

10 min Cook
Scroll to recipe

I have searched high and low and have never really been able to reproduce the perfect keto-friendly mashed potatoes.  Either the texture, the taste, or both were off.  It wasn’t until a few cooking experiments and reading many articles that I was able to perfect my Greek mashed potatoes (made from cauliflower).  

Many Greek dishes, from Souzoukakia (Tomato Meatballs), Lemonato Kreas (Lemon Braised Beef), to Kreas Kokinisto (Beef Ragout), all require a nice layer of mashed potatoes.  The gravy mixed with this cauliflower mash is out of this world. 

Start with a nice fresh head of cauliflower. 

raw cauliflower

Fresh cauliflower head

Try it with my Lemon Braised Filet Mignon served with its rich gravy over my velvety smooth cauliflower mash. 


Cauliflower Mash (Kounoupeedee Poure)

Cauliflower Mash (Kounoupeedee Poure)

This is probably the closest thing to mashed potatoes that I have ever tried making. The secret is squeezing the water out of the cauliflower after it has steamed. Although painstaking, well worth it.
prep time
10 min
cooking time
10 min
total time


  • Mixing bowl

  • Tea towel

  • Food processor

  • Rubber Spatula


  • 1 medium head cauliflower

  • 2 Tbsp butter soft

  • 2 Tbsp cream cheese soft

  • 50 Grams Feta cheese

  • 2 Tbsp heavy cream

  • 2 cloves of garlic

  • 1 tsp freshly grated pepper

  • 1 tbsp nutritional yeast (optional)


Cut the cauliflower removing most of the stems and leaving the florets.
Put the cauliflower in a microwave-safe bowl with ¼ cup water and microwave for 8 minutes (on high) until florets are soft.
Take the cauliflower and put it in a tea towel and try to strain as much of the water out, as possible.
Transfer the cauliflower florets to a food processor, add the heavy cream, butter, cream cheese, and Feta cheese.

Blend until smooth and creamy. Scrape the sides of the bowl a few times and continue blending until well blended. Serve warm immediately.
Enjoy! Bon Appetit! Kali Orexi!


If there are leftovers, cut them into 1-inch pieces and toss with crumbled Feta and balsamic vinegar for a delicious cold and refreshing salad.

Leave a Reply

Your email address will not be published. Required fields are marked *