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

4 Reviews

🖨 Print 🎉 Leave a review

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

💗 Loving this recipe?

Please consider sharing it with your friends

Save

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

---

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

---

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

Lemon Bars - to try

 

Bredesen Protocol Approved 

Plant Paradox Approved

Keto

Paleo

Dairy Free

Gluten Free

Grain Free

CRUST

1 1/2 c Almond Flour

4 Tbsp Coconut Oil or Ghee, Softened

1/2 tsp Pure Monk Fruit

1 tsp Vanilla Extract

1/4 tsp Sea Salt

FILLING

4 Eggs

Zest of 1 Lemon

1/2 c Lemon Juice

3 Tbs Almond Flour

1 Tbs Psyllium Husk

1/3 tsp Monk Fruit

1/8 tsp Turmeric Powder

PREP

1. Preheat oven to 350ºF. Grease or line an 8 x 8” pan with parchment paper.

2. Combine all the crust ingredients together in a food processor or a large bowl. Process or mix manually until a dough forms.

3. Using your hands, form one large ball with the dough. Transfer the ball into the center of your prepared pan.

4. Flatten the ball with your hands to cover the surface area of the pan. Using a roller or spatula, even out the thickness of the crust throughout.

5. Bake for 10-12 minutes, until edges begin to golden.

6. While your crust is in the oven, prepare your filling: whisk the eggs in a large bowl. Add the remaining filling ingredients and whisk again, until the mixture is consistent and smooth.

7. After you remove the crust from the oven, pour the filling on top of the crust. Do not let the crust cool before adding the layer of filling on top.

8. Place back in the oven and bake for an additional 20 minutes.

9. Remove from the oven and let sit for 10-20 minutes. Then, transfer to the fridge for at least 2 hours to let the custard set.

10. Optional: Dust your lemon bars with sifted coconut flour or shredded coconut flakes to achieve that powdered sugar look.

11. Cool completely before cutting to ensure that the crust is sturdy enough to serve.

https://www.siabrainhealth.com/post/lemon-bars