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.
- 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
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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.
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