Roasted Garlic Cauliflower Mashed Potatoes
Description
Cauliflower florets and a whole head of garlic roasted together at 400°F for 30–35 minutes, then blended in a food processor with olive oil and coconut milk until smooth and creamy. A low-carb, Paleo-friendly alternative to mashed potatoes with a rich, nutty roasted flavor that stands on its own.
Ingredients
Instructions
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Preheat oven to 400°F.
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Chop cauliflower into florets and place in a large baking dish.
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Cut the top off the head of garlic to expose the cloves. Drizzle with a bit of olive oil and wrap tightly in foil.
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Roast both cauliflower and foil-wrapped garlic at 400°F for 30–35 minutes until golden.
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Remove from oven. Place roasted cauliflower in a food processor.
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Squeeze roasted garlic cloves out of the head into the food processor.
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Pulse until cauliflower and garlic begin to form a paste. Add olive oil and coconut milk.
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Process to preferred texture, adding more coconut milk for a smoother result.
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Season with salt and pepper to taste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 3g15%
- Sodium 55mg3%
- Total Carbohydrate 12g4%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Squeeze the roasted garlic head firmly over the food processor — the cloves will pop right out. A fork helps with stubborn ones.
For a smoother result, add more coconut milk a tablespoon at a time. For a chunkier texture, pulse less.
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