Roasted Garlic Mashed Cauliflower | Vegan, Paleo, Keto Side Dish

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Roasted Garlic Mashed Cauliflower | Vegan, Paleo, Keto Side Dish

55 minutes
Calories 110kcal


  • 1 head garlic
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 head cauliflower (cut into florets)
  • 1/4 cup almond milk
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons rosemary (cut into florets)
  • 1 1/2 teaspoons thyme (cut into florets)
  • 4 garlic cloves (cut into florets)
  • 3/4 teaspoon salt (cut into florets)
  • 1 pinch black pepper


  • Preheat oven to 400 degrees.
  • Cut off end of garlic head.
  • Drizzle 1 tablespoon olive oil and sprinkle with a pinch of salt.
  • Wrap garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes, or until cloves become soft.
  • Remove 3-4 garlic cloves by scooping them out with a spoon.
  • For the Mashed Cauliflower: Bring a large pot of water to a boil.
  • Boil cauliflower for 10-12 minutes.
  • Drain water and place cauliflower on a towel and let cool for 10 minutes before handling.
  • Dry cauliflower completely before proceeding.
  • In the bowl of a food processor combine cauliflower, almond milk, 3 tablespoons olive oil, rosemary, thyme, 3-4 roasted garlic cloves, ¾ - 1 teaspoon salt and a pinch of black pepper.
  • Puree for 2-3 minutes or until mashed cauliflower is completely smooth.
  • Be sure to scrape down the sides of the bowl every 30-45 seconds to ensure even pureeing.
  • Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy.


Calories: 110kcal

Originally posted 2019-02-20 18:52:21.

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