Roasted Garlic Mashed Cauliflower is one of the best vegan, keto, low-carb, Whole30, and Paleo side dish recipes that is sure to be a hit at your Christmas, Thanksgiving, or weeknight dinner table. This recipe will give you super creamy puréed cauliflower that tastes just like mashed potatoes but are so much healthier for you and lower in carbs and calories!
Roasted Garlic Mashed Cauliflower for Cozy Weather
With Fall in full swing here, it’s time for all things cozy, comforting, creamy, and secretly healthy?!… Yup, this cauliflower mashed potatoes recipe fits the bill.
I tell my husband all of the time how much Q4 (October-December, with a few extra days in September!) is my absolute favorite time of the year.
This time starts with my husbands birthday on September 23rd and ends with my birthday and New Year’s Eve.
The weather (finally!) starts cooling off a bit here in Texas and all things pumpkin spice and comforting start to appear on the table. And this cozy side dish is one of my go-to recipes to make.
One downside with these three months of the year is how much unhealthy food seems to surround us.
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.
Not only is this side super creamy and delicious (I swear, it tastes just as good as these Instant Pot Mashed Potatoes!) but it’s secretly low-carb, vegan, dairy-free, and Paleo!!
This recipe is made with a few simple to find ingredients that are all 100% gluten-free, vegan, Whole30, Paleo, keto, and low-carb.
- Cauliflower – Make sure you get a LARGE head to have enough cauliflower florets for the recipe.
- Roasted Garlic – Learn How to Roast Garlic and prepare it up to 3 days in advance before making this recipe.
- Herbs – Fresh rosemary and thyme are used in this recipe, but you can also try adding sage or tarragon.
- Oil – A good quality olive oil will add a large amount of the flavor to this side dish recipe.
- Milk – In order to get the right consistency, a touch of milk will be needed. Almond and cashew milk will work great!
How to Make
Making homemade mashed cauliflower is actually a rather quick and easy process and consists of the following steps:
- Roast Garlic in the Oven up to 3 days in advance.
- Prepare the cauliflower (read more about this below!)
- Add the cauliflower to a large food processor along with any seasoning ingredients. (In this recipe we use fresh herbs and roasted garlic!)
- Read more below about why a food processor is the best appliance to use!
- Puree until JUST smooth. Be careful not to over puree or it will get too liquidy.
- Optional: reheat in a pot over medium-low heat. Serve and enjoy!
Preparing the Cauliflower
Before you can make the vegan and keto cauliflower mash you will need to prepare this cruciferous vegetable.
- First, cut a large head into florets. Make sure you cut them into similarly sized pieces so they cook at the same rate. (step 1 above)
- Next, boil the cauliflower florets in a large pot of boiling water for 10-12 minutes. (step 2 above)
- Cook’s Tip: It’s OK if you err on the side of cooking longer, but just make sure not to undercook the cauliflower! If you do, you will end up with an overly bitter flavor.
- Lastly, drain all of the excess water from the pot and dry THOROUGHLY. This is a very important step. If you do not remove ALL of the water from the cauliflower you will end up with a soupy mess instead of creamy side dish. (step 3 above)
Best Kitchen Utensil to Use
As mentioned previously, the best kitchen appliance to use when pureeing the cauliflower for this recipe is a large, 10-12 cup food processor .
A food processor will give you the most control over the consistency while giving you plenty of room to add all of the ingredients in one batch.
You can also use a Vitamix or High-Speed Blender, but you need to pay super close attention so you do not end up with overly-blended and runny texture.
Mashed Potatoes versus Cauliflower Mashed Potatoes
For those of you with super acute taste buds, you may be able to tell the difference between regular mashed potatoes and this roasted cauliflower version.
However, those of you with not-so-picky palates will hardly be able to taste the difference. But I can promise you this… your waistline will be able to tell!
Coming in at a mere 111 calories and 3 net carbs per serving… this dish has become a new favorite Paleo, low-carb, keto and Whole30 side in our family.
Serving, Storing, and Reheating
Serving: After you finish puréeing the cauliflower you will want to check the temperature of it. If it is not warm enough, add it back to the pot over Medium-Low heat and heat up to your desired temperature.
Serve with a drizzle of olive oil, a sprinkle of fresh herbs, and additional roasted garlic cloves.
Storing: You can prepare this recipe up to 3 days in advance. Just note that the cauliflower will begin to separate from the liquid and will need to be stirred before serving.
Freezing: It can be stored in a freezer safe bag or container for up to 4-6 months.
What to Serve with it?
Roasted Garlic Mashed Cauliflower | Vegan, Paleo, Keto Side Dish
Roasted Garlic Mashed Cauliflower is the best vegan, keto, low-carb, Whole30, and Paleo side dish recipe for cauliflower mash.
- 1 head cauliflower cut into florets
- ¼ cup milk almond or cashew milk
- 3 Tbsp. olive oil
- 1 ½ tsp. rosemary fresh
- 1 ½ tsp. thyme fresh
- 3-4 cloves roasted garlic
- ¾-1 tsp. salt to taste
- 1 pinch black pepper
Roast a head of garlic in the oven. You can do this up to 3 days in advance and store in the refrigerator until ready to use.
Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
Drain water and place cauliflower on a towel and dry cauliflower completely before proceeding.
In the bowl of a food processor combine cauliflower, milk, olive oil, rosemary, thyme, roasted garlic cloves, salt, to taste, and a pinch of black pepper.
Puree for 1-2 minutes or until mashed cauliflower is completely smooth. Be sure to scrape down the sides of the bowl every 20-30 seconds to ensure even pureeing.
If mashed cauliflower has cooled too much, return it to the pot and heat it to your desired temperature.
Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy!
- Do NOT use a Vitamix or high-speed blender. You will end up with overly-blended and runny cauliflower mashed potatoes.