Garlic Roasted Cauliflower Mash
Whether you're looking to cut down on carbs or simply want to try something deliciously different, my roasted mashed cauliflower is sure to impress. What sets this recipe apart from the rest? It's all in the roasting.
Ingredients
- 3 lb Cauliflower Florets fresh or frozen
- 3-4 glugs Olive Oil
- 1 ½ tablespoon Johnny's Garlic Spread and Seasoning Mix or sub homemade garlic salt mix (read notes)
- 4 tablespoon Butter plus more for serving. Feel free to swap in vegan butter if needed.
- ¼ - ½ C Cream you can use half-n'-half, whipping cream, heavy cream, or vegan cream. Alternatively, use whole milk or oat milk to cut back on calories.
- Kosher Salt and Pepper to taste
Instructions
- Line sheet pan with parchment or silpat. Preheat oven to 450F.
- Place cauliflower florets on prepared sheet pan in a single layer. Drizzle with olive oil and sprinkle with Johnny's Garlic Seasoning. Toss thoroughly and return to a single layer.
- Roast for 10 minutes, then shake or flip pieces with a spatula and return to oven for another 10 minutes.
- Add roasted cauliflower to pitcher of blender (in multiple batches if necessary). Add cream and butter, then blend until creamy but still thick.If blender blades are catching, try using manufacturer's plunging stick to move the stuck pieces. Add any extra cream 1 tablespoon at a time to loosen cauliflower mix just enough to get blades turning.
Notes
Expert Tips
- Shop smart. I personally prefer to buy my cauliflower from Costco, where I can get a 3-pound bag that’s already cut into florets. When I bought three heads of cauliflower from Aldi, they required butchering and yielded the same amount as one bag from Costco for twice the price.
- To make mashed cauliflower from frozen, buy 3 pounds of frozen cauliflower florets. Toss with olive oil and seasoning as directed, then roast according to the recipe directions, adding about 2-3 minutes more to the total roasting time.
- Is your blender blade getting stuck? Add small amounts of cream at a time to help loosen the mixture. You don't want it to become too loose, so just add about a tablespoon at a time. If the blade can move and the contents of the blender are in action, you don't need to add anymore cream.
- No blender? No problem! Simply swap in your trusty food processor.
- If you accidentally oversalted your mashed roasted cauliflower, not all is lost! You can easily soak up some of the extra seasoning by adding some plain instant potato flakes. They won’t be as low-carb if you do, but they WILL be delicious and creamy, and you’ll still get a serving of veggies!
- To freeze your mashed garlic cauliflower, I suggest dolloping it out into ¼ cup portions on a parchment-lined sheet pan. Once frozen, pop the portions into a freezer-safe container or zip-top bag. Then, when a craving for mashies strikes, simply pull out a couple of pucks and microwave to perfection! You can also reheat on the stovetop in a saucepan.
Nutrition
Calories: 220kcalCarbohydrates: 12gProtein: 5gFat: 18gSaturated Fat: 11gCholesterol: 54mgSodium: 190mgPotassium: 707mgFiber: 5gSugar: 4gVitamin A: 539IUVitamin C: 109mgCalcium: 73mgIron: 1mg
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