Roasted Garlic Mashed Cauliflower

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Lolita Carricohttp://ketology.net
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

Cauliflower gets a bad rap as a low carb alternative to potatoes and other high carb options, however this mashed cauliflower recipe with smooth and smokey roasted garlic pairs perfectly with gravy and is a near perfect dupe for mashed potatoes.

mashed cauliflower recipe

Roasted Garlic Mashed Cauliflower

I always make a few extra heads of roasted garlic because it's delicious to spread on low carb toast or crackers.
5 from 1 vote
Course Side Dish
Cuisine American
Servings 1
Calories 697 kcal

Ingredients
  

  • 1 head cauliflower
  • 1 head garlic
  • 2 tsp avocado oil
  • 2 Tbsp heavy cream
  • 1 Tbsp grass-fed butter
  • salt and pepper to taste
  • 2 ounces shredded cheddar cheese optional

Instructions
 

TO ROAST THE GARLIC:

  • Preheat over to 400℉
  • Peel the thin, paper-like outer layers from your head of garlic, but keep the bulb and a skin of the individual cloves on.
  • Cut about 1/3 inch off the top of the cloves and place in the cup of a muffin tin (you can roast more than one head of garlic and use it for garlic bread or other items).
  • Drizzle with avocado oil.
  • Cover with aluminum foil and bake for 30 – 40 minutes.
  • Let cool before removing cloves from the skins.

FOR THE MASHED CAULIFLOWER:

  • Wash the cauliflower well and trim the stalks. Cut into bit sized pieces – florets and stems. Just get rid of any really rough parts.a
  • Place in a large glass (or other microwave-safe bowl) with the heavy cream and butter.
  • Microwave on high for six minutes. Do not cover and even if it starts to make popping noises, leave it be.
  • After six minutes, remove and stir the cauliflower up to make sure it is coated in the butter and cream.
  • Microwave another six minutes.
  • Remove from the microwave and put into a high speed blender or food processor along with the roasted garlic cloves until smooth.
  • Season with salt and pepper and top with a pat of butter.

Nutrition

Calories: 697kcalCarbohydrates: 20gProtein: 28gFat: 52gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 131mgSodium: 641mgPotassium: 1913mgFiber: 12gSugar: 12gVitamin A: 1362IUVitamin C: 286mgCalcium: 609mgIron: 3mg
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