Cauliflower is a great alternative to traditional starchy potatoes, as they are an anti-inflammatory food in the cruciferous family of vegetables. Cauliflower is an excellent source of antioxidants, and studies have shown that it aids in preventing cardiovascular and other chronic diseases. This recipe is Paleo, gluten free, Whole 30 and Keto friendly!
My Roasted Garlic Mashed Cauliflower recipe is a tasty low carb side dish, and it takes very minimal time to prepare! All you need is the ingredients below and 10 minutes of your time. I will serve this alongside grilled or roasted chicken over a bed of lightly sautéed spinach.
This year I used this dish as a side to our Christmas and Thanksgiving meals and it was delicious. I was able to make it the day before, and then I pulled it out and put it back into the oven to reheat for 8-10 minutes at 350 degrees. When I make this on weeknights I stick to the recipe for the serving size, but if I make it for a holiday or celebration then I will double or triple as needed.
First, I turn on the oven to 425 degrees and place 2 tablespoons of avocado oil in a ramekin dish with 2 whole unpeeled garlic cloves covered with tin foil. I’ll let the garlic roast for 10 minutes while I prepare the cauliflower.
Next, I will grab a 16 oz bag of frozen organic cauliflower and place it in a medium sized frying pan with a 1/4 cup of water over medium to high heat. I will lightly blanch the cauliflower for about 7 minutes. Once it is fork tender I will drain the water and place the cauliflower into my food processor. Then, I will peel the garlic and add it to the processor along with the remaining avocado oil left in the ramekin. Next, measure and toss in the sea salt and ghee. Lastly, turn the processor on and let it go until the mixture is smooth and creamy. For some extra garnish sprinkle some fresh thyme on top and you are good to go!
Roasted Garlic Mashed Cauliflower
- 2 whole unpeeled garlic cloves
- 2 tablespoons of avocado oil
- 1 16 oz. bag of frozen organic cauliflower
- 1 tsp of sea salt
- 2 tbsp of ghee (you can use Kerrygold Butter if Keto)
- Fresh thyme
- Pepper to taste
- Preheat your oven to 425 degrees
- Add the garlic and avocado oil to a small ramekin or baking dish and cover it. Once the oven is preheated roast the garlic in the over for 10 minutes.
- Meanwhile, put the cauliflower in a frying pan over medium to high heat with a 1/4 c of filtered water and blanch until fork tender for about 7 minutes
- Drain extra water from the pan and toss the cauliflower into a food processor
- Peel the garlic when it is finished roasting and add it to the processor along with the remaining avocado oil, ghee, and salt
- Turn the processor on and let it go until the mixture is smooth and creamy
- Transfer the mixture into a serving dish and garnish with some fresh thyme. You can serve this immediately or make it ahead and store it in an oven proof baking dish. This can keep good in the fridge for up to 3 days. On the day you are wanting to eat it place it into a preheated oven at 350 degrees and let it roast for about 10 minutes.