Roasted Garlic Cauliflower Mashed Potatoes is an easy low carb, gluten-free, vegan ready dish. This smooth and creamy mashed potato alternative is light and filled with fragrant roasted garlic topped with chives, butter and pepper.
At first glance, this definitely looks like mashed potatoes. Don’t be fooled. It’s a lighter version that’s ¼ of the calories and a fraction of carbs compared to potatoes. There is a special place in my heart for carbs but sometimes it’s good to switch it up. What I love about this recipe is that it only takes a few ingredients and can be ready in 20 minutes.
Ingredients
Cauliflower- 1 head of cauliflower to cut into small florets
Milk- to make mashed cauliflower a little creamy
Garlic- roasted to perfection and mixed to add flavor
Olive oil- key to roasting garlic
Salt/pepper- to season
Chives- for fresh herbs to sprinkle on top
Butter- a must for mashed potatoes
What you’ll need
Large knife
Cutting board
Large Pot
Colander
Tips for the best Cauliflower Mashed Potatoes
Make the roasted garlic ahead of time. Store in an air-tight container with olive oil for up to 2 weeks. Proceed to make the mashed cauliflower when you are ready.
If short on time use frozen cauliflower or pre-cut cauliflower florets. This recipe was made using an entire head of cauliflower as it’s usually the most cost-effective option to buy produce whole. To save on time use cauliflower that has been frozen or pre-cut. There won’t be much difference in preparation. Cook the cauliflower in a pot just like the recipe and proceed.
Drain excess water. The key to thick cauliflower mashed potatoes is to remove excess water.
Roasted garlic removes the nutty flavor of cauliflower. In general, cauliflower is mostly bland. When raw, it can definitely have a bitter after taste. Cooked cauliflower on the other hand can be slightly nutty in flavor. Roasted garlic not only smells delicious but it greatly enhances the taste and cuts out the nutty flavor.
There are several options for mashing cauliflower. For this recipe, I used a food processor. If you don’t have one you can substitute with a blender, immersion blender, or by hand using a masher.
Is this dish vegan?
This Roasted Garlic Cauliflower Mashed Potato dish is vegan friendly. Use non-dairy milk (like almond milk or cashew milk) and vegan butter.
How To Make Roasted Garlic Cauliflower Mashed Potatoes
Roast Garlic: Start by pre-heating the oven to 400°F. Take the garlic and cut ¼ inch from the top (cut the pointed end). Part of the garlic clove should be exposed. Begin to peel the outer layer off of the garlic. Make sure to leave the skin of the clove of garlic. Drizzle a little bit of olive oil over the garlic and exposed cut side. Use aluminum foil and wrap garlic. Place garlic on a baking sheet. Cook for 30-40 minutes or until garlic is soft when pressed and brown. Remove garlic from the oven and set aside.
Cook Cauliflower: Fill a large pot with water (enough to cover cauliflower) and bring to a boil. Add cauliflower to the pot and boil for 10-12 minutes. Once finished draining the cauliflower using a strainer or colander. Remove excess liquid by using a paper towel or napkin and press/pat cauliflower.
Blend: Transfer cauliflower to a blender. If using an immersion blender transfer cauliflower back to a large pot. Add milk and salt. Blend cauliflower for 1-2 minutes or until smooth. Top with chives, butter, and pepper as desired
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Roasted Garlic Cauliflower Mashed Potatoes
Roasted Garlic Cauliflower Mashed Potatoes is an easy low carb, gluten-free, vegan ready dish. This smooth and creamy mashed potato alternative is light and filled with fragrant roasted garlic topped with chives, butter and pepper.
Ingredients
- 1 bulb garlic
- 1 tablespoon olive oil
- 1 head of cauliflower stem removed, and cut into small chunks
- ¼ cup milk
- salt and pepper to taste
- 2 tablespoon chives chopped
- 1 tablespoon butter
Instructions
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Preheat oven to 400°F.Cut ¼ inch off the top of the garlic clove (cut the pointed side). The inside of the garlic clove should be exposed. Peel the outer layers of the garlic off. Make sure to leave the skin of the clove of garlic.
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Drizzle with olive oil and wrap in aluminum foil (place it cut side up). Transfer to pan and roast garlic cloves in the oven for 30-40 minutes. Cloves should be soft and brown. Remove from oven.
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Fill a large pot with water and bring to a boil. Add cauliflower to the pot and boil for 10-12 minutes. Once finished draining the cauliflower using a strainer or colander. Remove excess liquid by using a paper towel or napkin and press/pat cauliflower.
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Transfer cauliflower to a blender. If using an immersion blender transfer cauliflower back to a large pot. Add milk and salt. Blend cauliflower for 1-2 minutes or until smooth. Top with chives, butter, and pepper as desired.
Recipe Notes
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.