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
- 1 bulb garlic
- 1 tsp olive oil plus more for storage
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.