These Creamy Roasted Garlic Mashed Cauliflower is packed with flavor and nutrients that honestly give mashed potatoes a run for their money. If you know me, that is saying a lot because I would consider potatoes one of my very favorite foods.
This recipe was created in partnership with Heinen’s
Creamy Roasted Garlic Mashed Cauliflower
I have to be honest, I have been known to say that I like cauliflower as cauliflower, and nothing else. I had yet to try a mashed cauliflower that I enjoyed as much as mashed potatoes. This recipe changed my mind (and my grandma’s, who sent me a photo of two empty bowls after sending her some leftovers).
This side dish is great for catering to many dietary needs while being delicious enough to enjoy by those who don’t have any! It can be adjusted to be vegan or Whole30/paleo and is naturally low in carbs and free from gluten.
Dietary Notes
These Sweet Potato Tots are made with real ingredients and fit seamlessly into the following dietary needs:
- gluten free
- grain free
- lactose free
- paleo
- Whole30
- refined sugar free
- vegetarian
- vegan (sub vegan butter for ghee)
Hungry for more?
If you’re looking for more fun veggie-focused side dish ideas, be sure to check on these next!
- Fried Green Tomatoes (gluten free, grain free, lactose free, paleo, Whole30, refined sugar free, vegetarian)
- Buffalo Cauliflower Bites (gluten free, grain free, lactose free, paleo, Whole30, refined sugar free, vegetarian)
If you’d like an immune-supporting gluten free gravy to pair with your mashed cauliflower, you have to try my easy:
- Gluten Free Gravy (gluten free, grain free, lactose free, paleo, Whole30, refined sugar free)
Finally, if you’re looking for a mashed potato dish, try either of my dairy free recipes:
- Dairy Free Mashed Potatoes (gluten free, grain free, lactose free, paleo, Whole30, refined sugar free, vegetarian)
- Garlic & Chive Mashed Potatoes (gluten free, grain free, lactose free, paleo, Whole30, refined sugar free, vegetarian)
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Ingredients
Equipment
Method
- Preheat your oven to 425°.
- Cut cauliflower into florets and slice off the top end of the garlic bulb then spread out evenly on a baking sheet.
- Coat cauliflower and garlic in the olive oil and use your hands to ensure it is evenly spread out. Sprinkle a bitof salt and pepper over the top.
- Roast cauliflower and garlic for 20-25 minutes or until edges are brown, but not burnt.
- Transfer cauliflower and garlic into a high-powered blender or food processor (depending on the size, you made need to do this in two batches). Add in 3 tbsp melted butter (microwave for about 10 seconds), ½ cup coconut milk, ¼ cup nutritional yeast and salt and pepper and blend untilsmooth. If you did this step in batches, add in the rest of your cauliflower and additional ¼ cup of coconut milk.
- Give your cauliflower a quick taste and add more salt, pepper, milk, etc. based on your taste preferences and desired consistency.
- Add the mashed cauliflower to a bowl and top with additional ¼ tbsp of melted butter, finely chopped chives and salt and pepper.
I was amazed by how easy this is to make! I served it to my family who doesn’t eat much cauliflower but they loved this! So savory and delicious!
Ah, that is so exciting to hear! So happy the fam loved it. 🙂