Roasted Garlic Mashed Cauliflower | Keto, Low-Carb, Vegan

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 cauliflower mashed potatoes recipe will give you super creamy pureed cauliflower that tastes just like mashed potatoes but are so much healthier for you and lower in carbs and calories!

RECIPE: https://www.evolvingtable.com/roasted-garlic-mashed-cauliflower/

INGREDIENTS:

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

INSTRUCTIONS:

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!

RECIPE NOTES:

Do NOT use a Vitamix or high-speed blender. You will end up with overly-blended and runny cauliflower mashed potatoes.

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