Looking for the best vegan mashed cauliflower recipe? Mashed Cauliflower with Roasted Garlic is easy to make and tastes indulgent. A great mashed potato substitute and naturally low carb, keto friendly and gluten-free, this simple cauli mash will keep you in your skinny jeans! Perfect for the holidays, too.
Tops on Pinterest – mashed cauliflower with roasted garlic
This cauliflower mash is one of my most popular recipes on Pinterest. I think that’s because people want comfort foods without paying the price for them… We love it because it’s not just cauliflower… nope. This easy recipe also includes a whole head of sweet roasted garlic. You know when garlic is roasted it gets soft and tender, but the bigger news is how mild and soft the flavors become. That’s how you can use a whole head in this low carb mashed cauliflower recipe. Roasting the garlic is easy to do, but you do need to plan ahead because it takes some time in the oven.
How to roast a head of garlic
- Trim the pointy end of the garlic so that the individual cloves are revealed.
- Drizzle olive oil over the exposed cloves and wrap the head of garlic in aluminum foil.
- Bake at 400° for 40-50 minutes or until the garlic is soft, buttery and fragrant.
This mashed cauliflower is all that with the bonus of being low-carb and low calorie. I frequently make this to go with my favorite braised lamb shanks or grilled steaks. This easy mashed cauliflower recipe delivers flavor, but only has 2 grams of carbohydrates — that’s practically a negative food, right? Love it!
Ingredients for roasted garlic mashed cauliflower
- Head of Garlic
- Olive Oil
How to cook cauliflower:
- Separate the head of cauliflower into individual florets. (You can use the stems too, just discard the green leaves and the tough base of the head of cauliflower.
- Transfer the florets to a steamer basket or pot with a steamer insert.
- Cook the cauliflower until it’s very tender. You can tell when it’s done by piercing a large piece with a sharp knife. If the knife slips right out, it’s done. If the knife holds in the cauliflower, you’ll want to let it cook for a few more minutes.
I prefer steaming over boiling because it holds in all the nutrients and the cauliflower doesn’t get watered down, which would be bad for the cauliflower mash.
How to remove garlic cloves from the peel
So you might be wondering how you get the garlic out of the head once its been roasted. It’s easy. You’ll want to let the garlic rest until it’s cool enough to handle. When it is, split the head open so you have individual cloves of garlic, then press on the end (opposite the opening) and squeeze out the tender garlic.
The best way to mash cauliflower florets
I find that a food processor is the best way to puree the cauliflower mixture. A high powered blender can actually be TOO POWERFUL. I’ve tried this in my VitaMix and instead of a cauliflower mash, I had more of a soup consistency.
- Add the cauliflower to the food processor along with the roasted garlic, herbs and seasonings and pulse to break down the cauliflower.
- You will need to stop and scrape down the sides several times, before the cauliflower really starts to get creamy. It generally takes me between 3 and 5 minutes before the cauli mash is silky smooth.
- Taste the purée and adjust seasonings to your tastes.
This is the best mashed cauliflower, hands down. I like it just This basic low-carb mashed cauliflower can be dressed up in all sorts of ways. Yes, you could add shredded cheese, or top it with your favorite pan gravy. For a “cheesy vegan option” stir in a few teaspoons of nutritional yeast to give it that umami flavor.
Try mashed cauliflower with roasted garlic instead of potatoes.
I think this one qualifies as healthy and crave worthy. It gets a floral boost from freshly chopped thyme but the kicker for me is the garlic. A whole head of sweet oven roasted garlic, mashed into a paste and blended into the puree. It has the mouth feel of mashed potatoes and none of the guilt. It would be perfect with chicken or pork or any braised meat dish.
More healthy side dishes you might like:
- Homemade McIntosh Applesauce
- Snappy Moroccan Spiced Carrots
- Savory Oven Roasted Root Vegetables
- Oven Roasted Butternut Squash
Mashed Cauliflower with Roasted Garlic
- 1 cauliflower whole head, separated into florets
- 1 garlic whole bulb
- 1 teaspoon olive oil
- 2 teaspoons thyme fresh chopped
- 1/4-1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper freshly ground
- Preheat oven to 400 degrees.
- Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it.
- Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes.
- Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it's smooth like mashed potatoes. This may take a few minutes.
- Season with salt and pepper to taste. Serve.
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