Mashed Cauliflower with Roasted Garlic
User Reviews
4.4
Mashed Cauliflower with Roasted Garlic
Description
Mashed Cauliflower with Roasted Garlic begins by roasting a garlic bulb wrapped in foil after trimming its top and drizzling with olive oil, softening the cloves. Meanwhile, cauliflower florets are steamed until easily pierced with a knife.
The steamed cauliflower is transferred to a food processor where softened roasted garlic cloves and fresh chopped thyme are added. The mixture is pulsed until smooth and lump-free, resembling mashed potatoes. Seasoning with kosher salt and freshly ground black pepper balances the flavors.
This side dish offers a lower-starch, vegetable-based alternative to mashed potatoes, with a creamy texture and delicate herbal and roasted garlic notes. It pairs well with a wide range of main dishes that benefit from a mild but flavorful accompaniment.
The cauliflower’s lack of starch means it can withstand thorough blending without becoming gluey, allowing for a smooth, creamy consistency without risk of over-processing.
Ingredients
- 1 cauliflower whole head, separated into florets
- 1 garlic whole bulb
- 1 teaspoon olive oil
- 2 teaspoons thyme fresh chopped
- 1/4-1/2 teaspoon kosher salt or to taste
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat oven to 400 degrees.
- Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it.
- Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes.
- Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it's smooth like mashed potatoes. This may take a few minutes.
- Season with salt and pepper to taste. Can garnish with extra sprinkle of thyme and a drizzle of good olive oil to serve.
Notes
- Cauliflower’s low starch content means the mash can be processed thoroughly without becoming gluey, resulting in a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 189mg | 8% |
| Potassium | 441mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 71mg | 79% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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