This Roasted Garlic Mashed Cauliflower is likely to become a new dinner staple! It’s flavorful, it’s creamy and it’s surprisingly filling. Plus it’s a healthy side dish that the whole family can enjoy.
I never thought I’d see the day when I’d be making mock mashed potatoes. But here we are and I’m actually kind of obsessed – it must be that roasted garlic.
Don’t get me wrong though I’m definitely not giving up Mom’s Mashed Potatoes, I was just looking for something else to add to the rotation to switch things up.
These are great if you are on a low carb diet and have been missing mashed potatoes. While they don’t have the exact same flavor and texture of mashed potatoes they are still oh so satisfying!
They aren’t as heavy as mashed potatoes and I love the addition of parmesan and herbs that’s more fitting with cauliflower.
And that roasted garlic is like candy to me. Whenever there’s roasted garlic making an appearance at the dinner table we all know things are going to be good.
I love it here because cauliflower has a mild flavor so it gives it that special something. Along with the few dabs of butter of course.
Olive oil would work too for a healthier option but let’s face it butter is best.
One other way I’d like to try these is by roasting the cauliflower as well. I’m all about that roasty toasty flavor.
Serve this with oven roasted chicken or pan seared steak for a delicious meal!
More garlic recipes you might like:
Roasted Garlic Mashed Cauliflower
This Roasted Garlic Mashed Cauliflower is a great low carb alternative to mashed potatoes. It's creamy, flavorful and filling. A great side dish for chicken or steak.
- 1 medium head garlic
- 1 tsp olive oil
- 1 (2 1/2 lb) head cauliflower, cut from core, cut into florets
- 1/3 cup finely shredded parmesan cheese
- 2 Tbsp butter
- 2 Tbsp plain Greek yogurt or sour cream
- 1 tsp finely minced fresh thyme
- Salt and freshly ground black pepper
- Minced fresh parsley, for garnish (optional)
Preheat oven to 400 degrees.
Cut top 1/2-inch of garlic head to expose cloves. Lay garlic on a sheet of foil, drizzle with olive oil and wrap to enclose.
Roast garlic in preheated oven until cloves have softened and are just lightly golden brown, about 40 - 45 minutes.
Bring about 1/2-inch of water to a boil in a large pot. Place a steamer basic in pot then place cauliflower on basket and steam until very tender, about 10 - 13 minutes.
Remove garlic from skin (just squeeze each one upward to remove), place in a large food processor. Add cauliflower, parmesan, butter, Greek yogurt, thyme and season with salt and pepper to taste.
Cover food processor with lid and remove center insert of lid (since you're working with a hot mixture). Process mixture until smooth, about 1 minute, while scraping down sides as needed.
Serve warm with parsley if desired.
Recipe source: Cooking Classy