This garlic cauliflower mash recipe takes classic “faux-tatoes” and revamps them to make an entirely dairy-free side to enjoy with any meal.
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4.75 from 4 votes

Roasted Garlic Cauliflower Mash

Featured in my new book, Beyond Simply Keto, these are classic “faux-tatoes” revamped and now dairy free!
Prep Time10 mins
Cook Time40 mins
Servings: 6 people
Calories: 71kcal



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


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.


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.


Serving: 0.5cup | Calories: 71kcal | Total Carbs: 6g | Protein: 2g | Fat: 5g | Fiber: 3g | Net Carbs: 3g