Wednesday, October 16, 2019

Roasted Garlic Mashed Cauliflower - Paleo, Keto and Low-Carb
Roasted Garlic Mashed Cauliflower is one of the best recipes for vegan garnish, keto, low-carb, Whole30 and Paleo that will surely be a hit at your Christmas dinner, Thanksgiving or on weekdays. This cauliflower mashed potato recipe will give you a super creamy mashed cauliflower that tastes just like mashed potatoes but is much healthier for you and low in carbohydrates and calories.

Roasted Garlic Mashed Cauliflower


Cauliflower Puree for a Cozy Climate


With Fall in full swing here, is it time for everything cozy, comforting, creamy and secretly healthy? ... Yes, this recipe for mashed potatoes with cauliflower fits perfectly.

I always tell my husband how much Q4 (October-December, with a few extra days in September!) is my absolute favorite time of year.

This time it starts with my husband's birthday on September 23rd and ends with my birthday and New Year's Eve.

The weather (finally!) starts to get a little chilly here in Texas and all the pumpkin spice and comforting things start to appear on the table. And this cauliflower puree is one of my favorite recipes to make.

Healthy alternative to cauliflower mashed potatoes


A disadvantage of these three months of the year is the amount of unhealthy food around us.

For some reason, much of our culture tends to associate comfort foods with unhealthy foods... but it doesn't have to be that way!

This cauliflower with roasted garlic puree is the perfect example of how eating healthy can also make you feel warm and cozy inside.

This cauliflower puree is not only super creamy and delicious (I swear, it tastes as good as these instant mashed potatoes!) but it's secretly low in carbohydrates, vegan, no dairy and Paleo!

Then you'll learn what ingredients you'll need for this cauliflower puree recipe, how to make cauliflower puree, preparing cauliflower, the best kitchen appliance for making cauliflower puree, storage and meal preparation tips, as well as a few dishes that taste great served with cauliflower puree.

Mashed cauliflower ingredients


This cauliflower puree recipe is made with some easy-to-find ingredients that are 100% gluten-free, vegan, Whole30, Paleo, keto and low-carbohydrate.


  • Cauliflower - Make sure you get a BIG cauliflower head to have enough cauliflower florets for the recipe.
  • Roasted Garlic - Learn how to roast garlic and prepare it up to 3 days in advance of making this recipe.
  • Herbs - Fresh rosemary and thyme are used in this recipe, but you can also try adding sage or tarragon.
  • Oil - A good quality olive oil will add a great deal of flavor to this side dish.
  • Milk - To get the right consistency, you'll need a touch of milk. Almond and cashew milk will work great!


How to make cauliflower puree


Making homemade cauliflower mashed is actually a fairly quick and easy process and consists of the following steps:


  1. Garlic roasted in the oven up to 3 days in advance.
  2. Prepare the cauliflower (read more about this below!)
  3. Add the cauliflower to a large food processor along with any seasoning ingredients. (In this recipe we use fresh herbs and roasted garlic!)
  4. Puree until smooth. Be careful not to mash too much or the mashed cauliflower will become too liquid.
  5. Optional: reheat mashed cauliflower potatoes in a saucepan over medium-low heat. Serve and enjoy!


Preparing cauliflower


Before you can make vegan cauliflower and keto puree, you'll need to prepare this cruciferous vegetable.


1. First cut a large head of cauliflower into florets. Be sure to cut them into pieces of similar size so that they cook at the same pace.
2. Then boil the cauliflower flowers in a large pot of boiling water for 10-12 minutes.
Cook's tip: It's okay if you're wrong to cook longer, but be sure not to overcook the cauliflower! If you do, you'll end up with a mashed cauliflower that's too bitter.
3. Finally, drain all excess water from the pot and dry the cauliflower COMPLETELY. This is a very important step. If you do not remove ALL the water from the cauliflower, you will end up with a thick mess instead of mashed potatoes with cauliflower.


The best kitchen utensil for mashing cauliflower


As mentioned above, the best kitchen appliance to use when making cauliflower puree for a cauliflower puree is a large food processor of 10-12 cups.

A food processor will give you the most control over the consistency of cauliflower puree while giving you enough room to add all the ingredients in one batch.

You can also use a Vitamix or a high-speed blender, but you need to be very careful not to end up with too much mixed and liquid cauliflower mashed potatoes.

Mashed potatoes versus cauliflower Mashed potatoes


For those of you with super-acute taste buds, you can tell the difference between regular mashed potatoes and this cauliflower with roasted garlic mash.

However, those of you with not-so-demanding palates will hardly notice the difference. But I can promise you this... your waist will be able to tell!

With only 111 calories and 3 net carbohydrates per serving ... this cauliflower with roasted garlic puree has become a new favorite garnish, paleo, low-carb, keto and Whole30 in our family.

Read also: Low-Carb Keto American Pancakes Peanut Butter Recipe

Serving, storing and reheating


Service: After you finish mashing the cauliflower, you'll want to check the temperature. If it is not hot enough, add it back to the pan over medium-low heat and heat to desired temperature.

Serve cauliflower puree with a pinch of olive oil, a pinch of fresh herbs and additional roasted garlic cloves.

Storage: You can prepare this recipe up to 3 days in advance. Just keep in mind that the cauliflower will begin to separate from the liquid and must be stirred before serving.

Freezing: Cauliflower puree can be stored in a freezer-proof bag or container for up to 4-6 months.

What to serve with cauliflower puree?


Pretzel Pecan Honey Chicken

Honey-Balsamic Chicken

Recipe Filet Mignon

Honey Oven Roasted Broccoli With garlic

Roasted Garlic Cauliflower Puree | Vegan, Paleo, Keto Accompaniment


Cauliflower with Roasted Garlic Puree is the best vegan garnish, keto, low-carb, Whole30 and Paleo recipe for mashed cauliflower.

Ingredients



  • 1 head of cauliflower cut into florets
  • ¼ cup almond milk or cashew milk
  • 3 tablespoons olive oil
  • 1 ½ teaspoon fresh rosemary
  • 1 ½ teaspoon fresh thyme
  • 3-4 cloves roasted garlic
  • ¾-1 teaspoon salt to taste
  • 1 pinch of black pepper


Instructions



  1. Roast a head of garlic in the oven. You can do this up to 3 days in advance and store in the refrigerator until ready to use.
  2. Bring a large pot of boiling water. Boil cauliflower for 10-12 minutes.
  3. Drain the water and place the cauliflower in a towel and dry the cauliflower completely before continuing.
  4. In food processor bowl, combined cauliflower, milk, olive oil, rosemary, thyme, toasted garlic cloves, salt, to taste and pinch of black pepper.
  5. Puree for 1-2 minutes or until cauliflower puree is completely smooth. Be sure to scrape the sides of the bowl every 20-30 seconds to ensure an even puree.
  6. If cauliflower puree has become too cold, return to pot and heat to desired temperature.
  7. Serve cauliflower puree with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy!





Read also: 10 Slimming Nordic Vegetarian Diet Recipes


Roasted Garlic Mashed Cauliflower

Recipe Notes


DO NOT use a Vitamix or high-speed blender. You will end up with a mashed cauliflower potato too mixed and liquid.