Roasted Garlic Cauliflower Mash

I love the addition of sweet and creamy roasted garlic to a basic cauliflower mash. This is the perfect side to any meal, but festive enough to serve for Thanksgiving, too. It may not seem like Thanksgiving without mashed potatoes but you won’t miss them. This creamy, flavorful mash is just as delicious! This recipe also takes classic “faux-tatoes” and revamps them to make an entirely dairy-free side to enjoy with any meal. This recipe is one from my new book, Beyond Simply Keto.

This mash will be on the table in less than an hour, with only 10 minutes of prep time. You’ll start by roasting the garlic. Cut the top off the bulb of garlic, about one-third of the way down, exposing the insides of most of the cloves. Place the bulb of garlic on a piece of aluminum foil, drizzle the olive oil over the top, and loosely wrap with the foil. Roast the bulb for 40 minutes, until the cloves are golden brown and tender. Once done, use a small spoon to gently scoop out the roasted garlic. Set aside 6 cloves for use in this recipe.

When the garlic has been in the oven for 20 minutes, begin preparing the cauliflower mash. Core the cauliflower and chop the florets into small pieces. Bring a large pot of salted water to a boil. Add the cauliflower. Cook until tender, about 20 minutes. Drain, then set on a paper towel and pat dry.

Put the cooked florets along with the garlic and the rest of the mash ingredients in a high-powered blender or food processor and blend just until smooth. Garnish with fresh parsley.

You’ll find that this recipe will leave you with some extra roasted garlic. Use it to make aioli, or mix with butter to spread over veggies, streak, or chicken. You can also chop it and add it to a salad dressing, or to the top of a keto pizza. Yum!