Mashed Cauliflower with Roasted Garlic
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Mashed Cauliflower with Roasted Garlic
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Mashed Cauliflower with Roasted Garlic is absolutely incredible. Serve this and your guests will swear that it's the best mashed potatoes they've ever had! So good!
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Ingredients
- 1 head garlic cut the end off
- 1 tablespoon olive oil
- 2 heads cauliflower cored and cut into medium florets, about 8 cups
- 4 tablespoon unsalted butter ½ stick
- ¾ cup vegetable broth or chicken broth/stock
- 1 cup Parmesan Cheese grated
- 1 tablespoon kosher salt
- 1 teaspoon black pepper ground
- ¼ teaspoon cayenne optional
- 1 tablespoon chives chopped, for garnish
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Instructions
Make the Roasted Garlic
- Preheat oven to 350°F.
- Place cut garlic in foil and drizzle oil over the top. Wrap completely in foil and place in the preheated oven. Cook for 1 hour. Let cool enough to handle (can be made 1 day in advance).
Make the Mashed Cauliflower
- Steam the chopped cauliflower for about 20 to 25 minutes, until very soft.
- Place the steamed cauliflower into a large food processor or mixer. Squeeze the garlic from the skins onto the cauliflower. Add the butter, Parmesan cheese, broth, cayenne (if using), salt, and pepper. Puree, or mix, until very smooth, about 15 to 25 seconds.
- Add the puréed cauliflower to the serving dish and garnish with a slice of butter and chopped chives.
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Notes
- The roasted garlic can be made up to 2 days in advance. Squeeze the roasted garlic from the skins of each clove and place in an air-tight container and keep in the fridge until ready to use.
- You can use bagged pre-cut cauliflower found in the produce section. We don't recommend frozen cauliflower because the texture will be a little too soupy, but the taste will still be good, just we feel the texture won't be right.
- You'll need about 8 to 10 cups of florets, this usually comes from 2 medium-sized heads of cauliflower.
- The mashed cauliflower can be made up to 1 day in advance, and then gently reheated on the stove over medium-low heat. We have found that when made in advance, or when reheating leftovers, the roasted garlic taste becomes somewhat more pronounced.
- To make this completely vegan, use almond butter in place of the butter and Parmesan cheese.
Nutrition Information
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Calories
210kcal
(11%)
Carbohydrates
12g
(4%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
1106mg
(46%)
Potassium
617mg
(18%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
485IU
(10%)
Vitamin C
94mg
(104%)
Calcium
253mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 1106mg | 46% |
| Potassium | 617mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 94mg | 104% |
| Calcium | 253mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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