Roasted Garlic Mashed Cauliflower Recipe

Roasted Garlic Mashed Cauliflower is a wonderful vegan, ketogenic, low-carb, and Paleo cauliflower mashed potatoes recipe.  They are super creamy, loaded with garlic flavor, and are sure to be a hit at your dinner table.

For some reason, much of our culture tends to associate comfort food with unhealthy food… but it doesn’t have to be that way!



This roasted garlic mashed cauliflower is the perfect example of how eating healthy can also make you feel all warm and cozy inside.

For those of you with super acute taste buds, you may be able to tell the difference between regular mashed potatoes and this roasted garlic mashed cauliflower.

Roasted Garlic Mashed Cauliflower is a wonderful Paleo, vegan, ketogenic, low-carb, and healthier alternative to mashed potatoes.  They are super creamy, loaded with garlic flavor, and are sure to be a hit at your dinner table.  Roasted Garlic Mashed Cauliflower is a healthy Thanksgiving side dish to add to your menu this Fall.

Roasted Garlic Mashed Cauliflower Recipe
Roasted Garlic Mashed Cauliflower is a wonderful Paleo, vegan, ketogenic, low-carb, and healthier alternative to mashed potatoes.  They are super creamy, loaded with garlic flavor, and are sure to be a hit at your dinner table.

Ingredients
Roasted Garlic:

  • 1 head garlic

  • 1 Tbsp olive oil

  • Pinch of salt


Mashed Cauliflower:

  • 1 head cauliflower cut into florets

  • ¼ c. almond milk

  • 3 Tbsp olive oil

  • 1 ½ tsp rosemary fresh

  • 1 ½ tsp thyme fresh

  • 3-4 roasted garlic cloves

  • ¾-1 tsp salt to taste

  • 1 pinch black pepper


Instructions

  1. Preheat oven to 400 degrees.

  2. Cut off end of garlic head. Drizzle 1 tablespoon olive oil and sprinkle with a pinch of salt.

  3. Wrap garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes, or until cloves become soft.

  4. Remove 3-4 garlic cloves by scooping them out with a spoon.

  5. For the Mashed Cauliflower:

  6. Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.

  7. Drain water and place cauliflower on a towel and let cool for 10 minutes before handling. Dry cauliflower completely before proceeding.

  8. In the bowl of a food processor combine cauliflower, almond milk, 3 tablespoons olive oil, rosemary, thyme, 3-4 roasted garlic cloves, ¾ - 1 teaspoon salt and a pinch of black pepper.

  9. Puree for 2-3 minutes or until mashed cauliflower is completely smooth. Be sure to scrape down the sides of the bowl every 30-45 seconds to ensure even pureeing.

  10. Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy.


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