Roasted Garlic Mashed Cauliflower is an easy, healthy low-carb side dish. This keto recipe is a lovely alternative to mashed potatoes, and comes together quickly!
If you’re a.) staying mindful of your carb intake, b.) love cauliflower in any form, c.) can’t eat nightshades (potatoes), or d.) just love clean food, this mashed cauliflower recipe is for you!
The only time-consuming part about this recipe is roasting the garlic, which can be done up to 1 week in advance! Because the garlic doesn’t require much oversight, you can multi-task while it is roasting.
Roasted garlic turns otherwise subtle-tasting cauliflower mash into a flavor fest. All we need is a few ingredients for the garlic mashed cauliflower. Check it out!
Ingredients for Creamy Mashed Cauliflower:
Cauliflower: The star of the show! When steamed and blended, cauliflower has a smooth consistency, similar to mashed potatoes. It is a fabulous low-carb substitute for potatoes, and mashed for an inviting side dish to any meal. One large head of cauliflower yields 3 generous servings of mashed cauliflower. If you’re serving more than 3, consider doubling the recipe!
Avocado Oil or Butter: Lending flavor and smooth texture, I add avocado oil, and/or melted butter or ghee to mashed cauliflower. Without the fat, cauliflower can taste pretty bland. Pick your fat of choice and add it to taste! I find 3 tablespoons of avocado oil or melted butter great!
Garlic: A whole bulb of roasted garlic goes into this recipe! If you’ve never roasted garlic before, no sweat…it’s super easy, and I show you how to do it below.
Sea Salt: Adding sea salt to taste brings out the flavor of the roasted garlic and also enhances the flavor of the butter/oil. If you taste the cauliflower mash and it seems bland, keep adding sea salt a little bit at a time until you’re satisfied. You can also add cider vinegar and/or grated cheese to make it even more enticing.
Optional Add Ins:
Looking to spruce up you mash even further? Here are some ideas on how to make it even more flavorful!
- Bacon (2 strips, cooked and chopped)
- Sour Cream (2 to 3 tablespoons)
- Parmesan Cheese (½ cup)
- Cider Vinegar (2 teaspoons)
- Chives (2 tablespoons, chopped)
How to Make Roasted Garlic Mashed Cauliflower:
Preheat the oven to 400 degrees F. Cut the top off of the garlic, exposing the tops of the cloves. Drizzle 1 to 2 teaspoons of avocado oil or olive oil over the exposed cloves and wrap the whole bulb in foil. Roast 50 to 75 minutes, until garlic is deeply golden-brown and soft.
While the garlic is roasting, chop the cauliflower and add it to a pot of water. Bring the pot to a full boil and cook until cauliflower is very soft, about 8 to 10 minutes.
Strain the cauliflower, then transfer it to a blender (note: if you have a potato masher, you can mash the cauliflower in the same pot you used for cooking instead of blending it).
Add the avocado oil (or butter), sea salt, and roasted garlic to the blender and blend everything until cauliflower reaches desired consistency. Note: You may need to stop the blender a few times, scrape the sides and re-start.
Taste the mashed cauliflower for flavor and add sea salt to taste.
If desired, serve mashed cauliflower with 2 tablespoons of melted butter on top and/or a sprinkle of dried parsley.
More Low-Carb Healthy Side Dishes:
- Creamy Cauliflower Casserole
- Healthy Green Bean Casserole
- Creamy Brussel Sprout Casserole
- Crispy Vegan Cheesy Roasted Broccoli
- Creamy Mashed Rutabaga with Caramelized Onions
- Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Creamy Mashed Cauliflower Recipe
Ingredients
- 1 bulb garlic roasted
- 1 large head cauliflower chopped into florets
- 3 Tbsp avocado oil or melted butter/ghee + more for serving
- 1/2 tsp sea salt to taste
Instructions
- Preheat the oven to 400 degrees F. Cut the top off of the garlic, exposing the tops of the cloves.
- Drizzle 1 to 2 teaspoons of avocado oil or olive oil over the exposed cloves and wrap the whole bulb in foil. Roast 50 to 75 minutes, until garlic is deeply golden-brown and soft.
- While the garlic is roasting, chop the cauliflower and add it to a pot of water. Bring the pot to a full boil and cook until cauliflower is very soft, about 8 to 10 minutes.
- Strain the cauliflower, then transfer it to a blender (note: if you have a potato masher, you can mash the cauliflower in the same pot you used for cooking instead of blending it).
- Add the avocado oil (or butter), sea salt, and roasted garlic to the blender and blend everything until cauliflower reaches desired consistency. Note: You may need to stop the blender a few times, scrape the sides and re-start.
- Taste the mashed cauliflower for flavor and add sea salt to taste.
- If desired, serve mashed cauliflower with 2 tablespoons of melted butter on top and/or a sprinkle of dried parsley.
Nutrition
It would have been nice to have some nutrition facts included with the recipe.
My husband was worried it would be too much garlic but it’s fantastic!
I’m so thrilled to hear it, Kara! xoxo