Roasted Garlic Mashed Cauliflower is the best vegan, keto, low-carb, Whole30, and Paleo side dish recipe for cauliflower mash.
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.
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!