This creamy Roasted Garlic Mashed Cauliflower tastes like mashed potatoes! The garlic gives the dish tons of savory flavor, and it’s the perfect side dish for chicken, beef, and more.
Cauliflower isn’t usually my go-to vegetable. Broccoli, salad greens, kale—those all make the weekly rotation. But cauliflower is a rarity. Though I’m pleased to say, that’ll probably change after making this Roasted Garlic Mashed Cauliflower!
It’s soft and creamy, packed full of vitamins, and dare I say tastes nearly identical to mashed potatoes, with a lot fewer carbs.
I made the recipe with golden cauliflower from a local farmer’s market, though a white cauliflower works great, too. Avoid using purple cauliflower, as the mash will turn an unappetizing shade of gray!
- White or golden cauliflower is the base of this recipe. You’ll be surprised at how creamy it gets!
- You’ll need a whole bulb of garlic, which gives the mash an incredible flavor.
- Chicken stock or veggie stock helps the cauliflower turn into a creamy mash.
- Two tablespoons of butter add even more flavor.
How to roast garlic
Start by cutting about ¼ inch off the top of a garlic bulb.
Drizzle one teaspoon of olive oil over the top, wrap it completely in foil, and place it in a 375°F oven for 45–60 minutes. Check it at 45 minutes to see if it’s completely soft. If not, put it make in the oven for another 15 minutes. roast it.
That’s it! Your home will smell heavenly while it’s roasting.
The end result is garlic cloves that turn a gorgeous deep shade of brown. You squeeze them out of the paper-like skin, and you have roasted garlic! If you’re looking for a shortcut, I have seen roasted garlic cloves sold at Whole Foods Market, too.
Low-carb and paleo friendly
Roasted Garlic Mashed Cauliflower tastes SO similar to mashed potatoes. I could have totally fooled my husband. You can eat a huge scoop for a lot fewer carbs than a similar scoop of mashed potatoes.
And it’s paleo-friendly, too! Just substitute olive oil for the butter.
Roasted Garlic Mashed Cauliflower
- 1 bulb of garlic
- 1 teaspoon olive oil
- 1 large head cauliflower (I used a golden cauliflower variety, white cauliflower works great, too)
- ¾ cup vegetable or chicken stock
- 2 tablespoons butter
- ¾ teaspoon kosher salt
- For garnish: fresh chopped parsley
- Preheat oven to 375°F.
- Slice ¼ inch off the top of the garlic bulb. Place the bulb, cut side up, on a 12x12 inch piece of aluminum foil, folded in half. Pour the olive oil over the top of the cut garlic bulb. Pull the edges of the foil around the garlic bulb to enclose the garlic in foil.
- Place in the oven and roast for 45–60 minutes, or until the garlic cloves are deep brown. Squeeze the roasted garlic out of the skin.
- Meanwhile, cut the cauliflower into large florets. Place the florets and ¾ cup of chicken stock in a saucepan over medium heat. Bring the stock to a boil, cover, and cook for 10–12 minutes, or until the cauliflower is tender.
- Use a slotted spoon to place the steamed cauliflower into the bowl of a food processor, along with ¼ cup of the remaining chicken stock. Add the roasted garlic, butter, and kosher salt.
- Cover the food processor, leaving a vent for steam, and process until smooth. If necessary, add more of the chicken stock to create a smooth texture.
- Place in a serving dish, garnish with parsley, and serve.