This roasted garlic mashed cauliflower is just five ingredients and a perfectly healthy comfort food. It’s an easy side dish that’s SCD, Paleo, Whole30, and low carb. It’s gluten free, grain free, dairy free, and soy free.
I am ALL ABOUT comfort food, and to me nothing screams comfort quite like mashed potatoes!
This roasted garlic mashed cauliflower is just as comforting as traditional mashed potatoes but more forgiving on your waistline!
How to roast a head of garlic?
Begin by preheating your oven to 400F, then cut 1/4 inch off the top of the head of garlic (photo 1).
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Use your fingers to remove most of the papery layers from the head of garlic, making sure that the head stays intact (photo 2). Rub olive oil over the exposed garlic cloves before wrapping in aluminum foil and roasting for about 40 minutes (photos 3 & 4).
The roasted garlic can be stored covered in the refrigerator for a few weeks before using!
Can I use frozen cauliflower?
Absolutely and the best part, you don’t need to defrost it! Drizzle olive oil over the frozen florets and roast! Depending on your oven it may take 5 to 10 minutes longer than roasting fresh cauliflower florets.
What if I don’t have a food processor?
I like using a food processor when making mashed cauliflower since it turns the cauliflower smooth without making it soupy.
If you don’t have a food processor, a blender will work, just be sure not to over blend.
Another option is to use the back of a fork to mash the cauliflower and roasted garlic together. It will still be delicious, just a bit chunkier in texture.
What to serve with roasted garlic mashed cauliflower?
There are SO MANY options but here are a few of my favorites!
- Cuban Picadillo
- Turmeric Meatloaf Cupcakes
- Apple Cider Marinated Chicken Breasts
- Easy Whole Roast Chicken
- Baked Chicken Bruschetta
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Roasted Garlic Mashed Cauliflower
- 1 head of garlic
- 1 large head of cauliflower, florets removed
- 1 Tablespoon olive oil (plus 1 teaspoon)
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 2 teaspoons fresh chopped thyme (optional)
- Preheat oven to 400F. Place the cauliflower florets in a single layer on a lined baking sheet and drizzle with 1 Tablespoon of olive oil. Use your hands to rub the olive oil over each floret.
- Cut about 1/4 inch off the top of the garlic head, then use your fingers to remove some of the loose papery skin (make sure to leave enough that the head stays together). Drizzle 1 teaspoon of the olive oil over the exposed garlic cloves and use your fingers to rub it in. Tightly wrap the head of garlic in aluminum foil and set on the same baking sheet as the cauliflower.
- Roast for 30 to 40 minutes until the cauliflower is fork tender and lightly browned.
- Place the roasted cauliflower into a food processor along with the salt, ground black pepper, and the optional chopped thyme.
- Once the head of garlic is cool enough to handle, gently squeeze it over the food processor. The softened garlic cloves should pop right out. If not, use a small for or spoon to gently remove them. (DO NOT place the papery outer layers of the garlic head in the food processor!)
- Process on high until the mashed cauliflower is smooth. Give a taste test and adjust flavors as needed.
- Store in an airtight container for 3 to 4 days in the refrigerator or up to 3 months in the freezer.
- 24 ounces of frozen cauliflower florets can be used in place of fresh cauliflower. Simply rub olive oil over the florets and roast 5 to 10 minutes longer.
- The garlic can be roasted up to a week in advance and stored in the refrigerator.
- A blender can be used instead of a food processor, just make sure not to over blend or it will turn soupy.