Garlic Mashed Cauliflower Recipe
Healthy Roasted Garlic Mashed Cauliflower is the best low-carb side dish recipe! Serve this comforting keto and vegan dish on a busy weeknight, or along with your holiday favorites.
Servings: 6 servings
Ingredients
- 1 head cauliflower cut into florets
- ¼ cup milk almond or cashew milk
- 3 Tbsp. olive oil
- 1 ½ tsp. rosemary fresh
- 1 ½ tsp. thyme fresh
- 3-4 cloves roasted garlic
- ¾-1 tsp. salt to taste
- 1 pinch black pepper
Instructions
- Roast a head of garlic in the oven. Trim the ends, drizzle on 1 tablespoon of oil, sprinkle with salt, wrap in foil and then bake at 400 degrees for 40-50 minutes. You can do this up to 3 days in advance and store in the refrigerator until ready to use.
- Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes. Drain water and place cauliflower on a towel and dry cauliflower completely before proceeding.
- In the bowl of a food processor combine cauliflower, milk, olive oil, rosemary, thyme, roasted garlic cloves, salt, to taste, and a pinch of black pepper.
- Puree for 1-2 minutes or until mashed cauliflower is completely smooth. Be sure to scrape down the sides of the bowl every 20-30 seconds to ensure even pureeing.
- If mashed cauliflower has cooled too much, return it to the pot and heat it to your desired temperature.
- Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy!
Video
Notes
- Do NOT use a Vitamix or high-speed blender. You will end up with overly-blended and runny cauliflower mashed potatoes.
- To Store: Place leftovers in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: Seal tightly in a freezer-safe airtight container and freeze for up to 4-6 months.
Nutrition
Calories: 111kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin C: 65.6mg | Calcium: 37mg | Iron: 0.5mg