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Roasted Garlic Cauliflower Mash

This recipe is one from my new book, Beyond Simply Keto.

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. You’ll find that this recipe will leave you with some extra roasted garlic, which you can use to make aioli, mix with butter to spread over veggies, streak, or chicken, or you can chop it and add it to a salad dressing.

 

Roasted Garlic Cauliflower Mash

Roasted Garlic Cauliflower Mash

Featured in my new book, Beyond Simply Keto, these are classic “faux-tatoes” revamped and now dairy free!
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 people
Calories: 71kcal

Ingredients

Roasted Garlic

  • 1 bulb garlic
  • 1 tsp olive oil plus more for storage

Cauliflower Mash

  • 1 large head cauliflower
  • 6 cloves roasted garlic from above
  • 2 tbsp olive oil
  • 1/4 cup unsweetened almond milk
  • 1 tsp dried parsley or 1 tbsp chopped fresh parsley. plus more for garnish
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • chopped fresh parsley for garnish

Instructions

Make the Roasted Garlic

  • Preheat the oven to 400ºF.
  • 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 for 40 minutes, until the cloves are golden brown and tender. When the garlic has been in the oven for 20 minutes, begin preparing the cauliflower mash.
  • Use a small spoon to gently scoop out the roasted garlic. Set aside 6 cloves for use in this recipe.

Make 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 and cook until tender, about 20 minutes. Drain, then set on a paper towel and pat dry.
  • Put the cooked florets along with the rest of the mash ingredients in a high-powered blender or food processor and blend just until smooth. Garnish with fresh parsley.

Notes

Instant Pot Method: Core the cauliflower and cut the florets into 3 to 4 large sections. Pour 1 cup of water into the Instant Pot and place the large cauliflower pieces inside. Lock the lid, then turn the steam knob to the " sealed" setting. Press the vegetable steam button. Once complete, transfer the steamed cauliflower to a colander to drain, then set on a paper towel and pat dry. Complete from Step 3 above to make the mash.

Nutrition

Serving: 0.5cup | Calories: 71kcal | Total Carbs: 6g | Protein: 2g | Fat: 5g | Fiber: 3g | Net Carbs: 3g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

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1 Comment

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    Sim
    November 27, 2019 at 2:20 pm

    Nom Nom Nom! Cauliflower is so versatile but have never considered mashing it before – it will totally fill that gap! Adding some garlic too will add a totally different flavour to it – the perfect roast accompaniment!

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