Garlic Brown Butter Mashed Cauliflower Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
122 kcal
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Course
Side Dish
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Cuisine
North American
Garlic Brown Butter Mashed Cauliflower Recipe
Description
The Garlic Brown Butter Mashed Cauliflower Recipe begins by roasting large pieces of cauliflower in the oven until they are soft and starting to brown, developing a mild roasted flavor and tender texture. Concurrently, salted butter is browned in a pan until small brown specks appear, signaling nutty, caramelized notes. Freshly grated garlic and thyme leaves are stirred into the warm brown butter, gently cooking in residual heat to distribute aroma without burning.
Once roasted, the cauliflower is transferred to a food processor and blended until smooth, creating a creamy base. The garlic brown butter mixture is then incorporated, adding richness, complexity, and herbal warmth from the thyme. The final mashed cauliflower offers a smooth, buttery texture, accented by the savory garlic and the subtle earthiness of fresh herbs.
Often a tablespoon of extra brown butter is reserved to drizzle over the top before serving, adding flavor and sheen. If the puree is too thick during processing, a splash of chicken or vegetable stock may be added to achieve the desired consistency. This side dish pairs well with a range of main courses, providing a lower-carb alternative to mashed potatoes with distinctive roasted and buttery notes.
Ingredients
- 2 large cauliflower chopped into large pieces, heads
- ⅓ cup butter salted
- 2 cloves garlic grated with a Microplane or very finely minced
- 2 teaspoons thyme fresh leaves
- salt to taste, sea salt
Instructions
- Set your oven to 350 degrees Fahrenheit. Place the chopped cauliflower on a baking sheet and pop it into your oven. No need to wait for the oven to preheat. Let the cauliflower roast for about a half hour, turning once, until it is soft and starting to brown.
- While the cauliflower is roasting, make the garlic brown butter. Place the butter in a small frying pan over medium-high heat. Let it melt then reduce the heat to medium and keep it on the heat, without stirring it, for about 5 minutes. The butter will froth then settle down. Once you start seeing a few brown specks on the froth you can stir it to see how brown it is. You want quite a few specks of brown. Remove the pan from the heat and stir in the garlic and thyme. The residual heat from the butter will cook the garlic.
- When the cauliflower is soft, remove it from the oven and transfer it to your food processor. Blend until smooth, stopping to scrape the sides of your food processor as needed. See notes. Add the brown butter and blend again. Salt to taste. (Note: just like with regular mashed potatoes, mashed cauliflower also needs a good amount of salt.)
Notes
- Keep a tablespoon of brown butter aside to drizzle on the mashed cauliflower before serving for added richness.
- If the food processor struggles to form a creamy mash, add a little chicken or vegetable stock to loosen the texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 122kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 421mg | 18% |
| Potassium | 636mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 102mg | 113% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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