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!
Roasted Garlic Cauliflower Mash
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Featured in my new book, Beyond Simply Keto, these are classic “faux-tatoes” revamped and now dairy free!
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.
You can add a litle softened cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don't need more than about ¼ teaspoon per head of cauliflower.
If your mashed cauliflower is too watery: Try adding in more cooked cauliflower to offset the liquid. You can also place the pot over medium-low heat and try to cook off some of the excess liquid. Stir frequently to prevent the mash from burning.
Yes.Freeze the mashed cauliflower in serving-sized portions in zip-top bags or airtight, freezer safe containers for up to three months. Thaw in the refrigerator overnight.
Mashed Cauliflower Nutrition (per cup of mash): Calories: 57, Fat: 0g, Carbohydrates: 11g, Fiber: 4g, Protein: 4g. Recipe Notes: One head of cauliflower makes roughly 2 cups of mash, which only serves about 2 in my household.
Cream or Milk: Incorporate heavy cream, half-and-half, or whole milk to add creaminess to mashed cauliflower. Gradually add small amounts until you achieve the desired thickness.
Butter: Butter contributes richness and helps achieve a smoother texture. ...
When you're cooking your cauliflower florets, make sure they're fork-tender before removing them from the pot. If the cauliflower isn't cooked long enough, it can make your mashed cauliflower grainy.
Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.
Once the riced cauliflower has been cooked (or thawed), transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot-- let it cool before handling.)
One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
We'd strongly recommend blanching cauliflower first, otherwise the high water content in the veg will turn it mushy if you freeze raw. To prevent deterioration of texture and nutritional value, it is best to partly cook (blanch) cauliflower florets before freezing. Wash the cauliflower and chop into equal size florets.
Potatoes and cauliflower can both be solid choices to add to your regular diet. However, when it comes to cauliflower versus potato, cauliflower has some advantages including be lower in calories and carbs. Plus, cauliflower generally comes out ahead with versatility and nutrients profile.
Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.
How many net carbs are in Mashed Cauliflower? For each half-cup serving there are 6 grams total carbs and 2 grams fiber, giving a total 4 grams net carbs each. Is Cauliflower Mash Keto friendly? Yes this cauliflower mashed potatoes recipe is keto friendly.
Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates and 2 grams of dietary fiber.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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