ROASTED GARLIC CAULIFLOWER MASH - to try

 

ROASTED GARLIC CAULIFLOWER MASH

Posted on November 21, 2019

THANKSGIVING

 

I love the addition of sweet and creamy roasted garlic to a basic cauliflower mash. This is the perfect side to any meal, but festive enough to serve for Thanksgiving, too. It may not seem like Thanksgiving without mashed potatoes but you won’t miss them. This creamy, flavorful mash is just as delicious! This recipe also takes classic “faux-tatoes” and revamps them to make an entirely dairy-free side to enjoy with any meal. This recipe is one from my new book, Beyond Simply Keto.

This mash will be on the table in less than an hour, with only 10 minutes of prep time. You’ll start by roasting the garlic. Cut the top off the bulb of garlic, about one-third of the way down, exposing the insides of most of the cloves. Place the bulb of garlic on a piece of aluminum foil, drizzle the olive oil over the top, and loosely wrap with the foil. Roast the bulb for 40 minutes, until the cloves are golden brown and tender. Once done, use a small spoon to gently scoop out the roasted garlic. Set aside 6 cloves for use in this recipe.

When the garlic has been in the oven for 20 minutes, begin preparing the cauliflower mash. Core the cauliflower and chop the florets into small pieces. Bring a large pot of salted water to a boil. Add the cauliflower. Cook until tender, about 20 minutes. Drain, then set on a paper towel and pat dry.

Put the cooked florets along with the garlic and the rest of the mash ingredients in a high-powered blender or food processor and blend just until smooth. Garnish with fresh parsley.

You’ll find that this recipe will leave you with some extra roasted garlic. Use it to make aioli, or mix with butter to spread over veggies, streak, or chicken. You can also chop it and add it to a salad dressing, or to the top of a keto pizza. Yum!

Roasted Garlic Cauliflower Mash

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Featured in my new book, Beyond Simply Keto, these are classic “faux-tatoes” revamped and now dairy free!

Calories71kcal

Fat5g

Net Carbs3g

Protein2g

Serving Size 0.5 cup

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• 
• 🔪 Prep 10 mins
• 🔥 Cook 40 mins
• ⏱ Total 50 mins
• 🍽 Yield 6 people

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Equipment

• Instant Pot (optional)

Ingredients

 

6 people

 

Roasted Garlic

• 1 bulb garlic
• 1 tsp olive oil plus more for storage

Cauliflower Mash

• 1 large head cauliflower
• 6 cloves roasted garlic from above
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk
• 1 tsp dried parsley or 1 tbsp chopped fresh parsley. plus more for garnish
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• chopped fresh parsley for garnish

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Instructions

9 steps

Make the Roasted Garlic

• Preheat the oven to 400ºF.
• Cut the top off the bulb of garlic, about one-third of the way down, exposing the insides of most of the cloves. Place the bulb of garlic on a piece of aluminum foil, drizzle the olive oil over the top, and loosely wrap with the foil. 
• Roast for 40 minutes, until the cloves are golden brown and tender. When the garlic has been in the oven for 20 minutes, begin preparing the cauliflower mash.
• Use a small spoon to gently scoop out the roasted garlic. Set aside 6 cloves for use in this recipe.

Make Cauliflower Mash

• Core the cauliflower and chop the florets into small pieces.
• Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 20 minutes. Drain, then set on a paper towel and pat dry.
• Put the cooked florets along with the rest of the mash ingredients in a high-powered blender or food processor and blend just until smooth. Garnish with fresh parsley.

Notes

Instant Pot Method: Core the cauliflower and cut the florets into 3 to 4 large sections. Pour 1 cup of water into the Instant Pot and place the large cauliflower pieces inside. Lock the lid, then turn the steam knob to the " sealed" setting. Press the vegetable steam button. Once complete, transfer the steamed cauliflower to a colander to drain, then set on a paper towel and pat dry. Complete from Step 3 above to make the mash.
https://ketokarma.com/garlic-cauliflower-mash-keto-recipe-thanksgiving/#wprm-recipe-container-2926

Crispy Smashed Brussels Sprouts - to try

 

• 1 ½ lbs medium to large Brussels sprouts, trimmed (16-18)
• 2 Tbsp avocado oil
• 2 Tbsp grated Parmesan cheese
• 2 tsp everything bagel seasoning
• Zest from 1 large lemon

Directions

Instructions Checklist

• Preheat oven to 425°F. Fill a large bowl with ice water.

• Bring a large saucepan of lightly salted water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes. Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean dish towel and pat dry.

• Spread the sprouts on a large rimmed baking sheet. Drizzle with oil; toss to coat. Space the sprouts evenly on the pan then flatten them with the bottom of a mason jar or sturdy glass. Roast for 10 minutes. Gently flip the flattened sprouts and sprinkle with Parmesan, seasoning and lemon zest. Return to the oven and bake until the cheese has melted, about 5 minutes more.

Nutrition Facts

Serving Size: About 4 Brussels Sprouts

 

Per Serving:

 

154 calories; fat 8g; cholesterol 2mg; sodium 248mg; carbohydrates 16g; dietary fiber 7g; protein 7g; sugars 4g; niacin equivalents 1mg; saturated fat 1g; vitamin A: 1308 IU

https://www.eatingwell.com/recipe/7887813/crispy-smashed-brussels-sprouts/

Sheet Pan Chicken Fajitas - to try

 

Jingle Bell Brussels Sprouts - to try

 

Eggs, Avocado, Cauliflower Bread, Sweet Potato Chips - to try

 

Use enough coconut oil to cover the bottom of a frying pan, sprinkle in the turmeric and pepper and fry the eggs, salting them as you like. I used a mandolin on the sweet potatoes to make the "chips," then used some olive oil and pepper to coat and season. Depending on the thickness of the sweet potato slices, you can cook in a 400-degree oven for about 20 minutes or so, flipping them occasionally until they're done the way you like.

Dairy Free Bulletproof Coffee *****

 

Dairy Free Bulletproof Coffee

Skip the dairy and charge up your brain with a steaming hot mug of dairy-free bulletproof coffee. This drink is just as good, if not better than the original version. Recipe from the book, The Keto Beginningby Leanne Vogel of Healthfulpursuit.com.

 

 

• 1 cup coffeebrewed
• 1 Tbsp MCT oil start with 1 tsp 
• 1/4 cup coconut milk,unsweetened
• 1/4 tsp vanilla
• 2 drops liquid stevia

Instructions

• Blitz in a high speed blender or with a hand-held (immersion) blender for 1 minute.
• Pour and drink hot!

Nutrition Facts

Dairy Free Bulletproof Coffee

Amount Per Serving

Calories 149Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 15g75%

Sodium 21mg1%

Potassium 245mg7%

Vitamin A 165IU3%

Calcium 150mg15%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

https://www.appetiteforenergy.com/dairy-free-bulletproof-coffee/?fbclid=IwAR2IK4v6iwESNiUAe2rsQDHLtZmJ4myogUBphSm7Btt6MChMARo3oX9oT_I