Mashed Cauliflower with Roasted Garlic
A healthy, low-carb alternative to mashed potatoes. My husband actually prefers this to potatoes, they're light and creamy with a sweet, nutty note from the garlic and fresh pop of herbs.
Servings 4
Calories 69kcal
Ingredients
- 1 cauliflower whole head, separated into florets
- 1 whole head of garlic
- 1 teaspoon olive oil
- 2 teaspoons thyme fresh chopped
- ¼-½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat oven to 400 degrees.
- Slice about ¼" off the top of a 1 whole head of garlic and drizzle 1 teaspoon 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 1 cauliflower. Cover the pot and bring the water to a boil. Cook the florets until very tender (pierce them with a knife; the cauliflower is done if it goes in and comes out easily without sticking), about 10 minutes.
- Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add 2 teaspoons 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 ¼-½ teaspoon kosher salt and ¼ teaspoon black pepper to taste. Garnish with an extra sprinkle of thyme and a drizzle of good olive oil before serving.
Video
Notes
The nice thing about cauliflower is it has no starch, so there's no worry about over-processing -- they don't become gluey. Yay!
Nutrition
Calories: 69kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 189mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 71mg | Calcium: 38mg | Iron: 1mg