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Roasted Garlic Cauliflower Mashed Potatoes

These Roasted Garlic Cauliflower Mashed Potatoes are a healthy side dish the whole family will love. Gluten-free, paleo friendly recipe and vegan friendly as well, using dairy-free alternatives.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 180 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1/2 large head cauliflower 4 cups medium-large florets
  • 3 cloves garlic
  • 1/2 TBSP olive oil
  • 2 lbs Yukon gold potatoes or yellow
  • 2 TBSP thick yogurt Greek style, Skyr or dairy-free variety
  • 2 TBSP butter divided (vegan butter also works)
  • 4-5 tablespoons unsweetened cashew milk or milk of choice, as needed
  • 1/2 tsp salt to taste
  • 1 TBSP freshly chopped chives

Instructions

    Cup of Yum
  1. Prepare the potatoes: Bring a large pot of water to boil. Peel and chop potatoes into medium cubes and place in pot once water is boiling. Reduce heat to low-medium and allow potatoes to simmer for about 12-15 minutes, or until tender. Drain pot and allow potatoes to sit for 2-3 minutes.
  2. Meanwhile, prepare the cauliflower: Preheat oven to 375ºF and line baking sheet with parchment paper or foil. Cut head of cauliflower in half and then chop into medium-large florets, measuring out about 4 cups. Place cauliflower florets and garlic cloves on lined baking sheet and drizzle with olive oil; use hands to fully coat. Roast for about 15-20 minutes, until lightly golden. Once cauliflower is cooked, transfer to food processor with S-blade, pulse a few times then add 1 tablespoon butter and 2 tablespoons yogurt. Pulse again and scrape down sides of the bowl as necessary. Cauliflower should be broken down into very tiny bits.
  3. Make mashed cauliflower potatoes: Add drained potatoes to large bowl with cauliflower bits, remaining butter and salt; begin mixing on low speed, or use potato masher. Add in milk slowly, 1-2 tablespoons at a time while you continue to mash or mix on low speed. Only use as much milk as needed for desired consistency – I used 5 tablespoons. Taste test and add more salt if desired; mix in fresh chives.
  4. Transfer cauliflower mashed potatoes to serving dish, garnish with more chives and slice of butter if desired. Best enjoyed warm!

Notes

  • . Be sure to use dairy-free and vegan-friendly alternatives if needed.
  • I prefer roasting the cauliflower to boiling or steaming it, as it won't hold as much moisture and your cauliflower mashed potatoes will stay thick and creamy instead of liquidy.

Nutrition Information

Serving 1/6th Calories 180kcal (9%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 10mg (3%) Sodium 207mg (9%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 180

% Daily Value*

Serving 1/6th
Calories 180kcal 9%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 207mg 9%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.