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Creamy Roasted Garlic Cauliflower Mashed Potatoes (Low-Carb)

creamy roasted garlic cauliflower mashed potatoes - featured image
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A creamy, low-carb alternative to traditional mashed potatoes made with roasted garlic and cauliflower. This comforting dish is perfect for those watching their carbs or anyone craving a delicious, guilt-free side.

Ingredients

Scale
  • 1 large head of cauliflower (about 2 pounds or 900g), cut into florets
  • 1 whole head of garlic
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/4 cup cream cheese, softened
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh chives or parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Slice off the top quarter-inch of the head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with olive oil, and wrap it up tight. Roast for 40-45 minutes, until the cloves are soft and golden.
  2. While the garlic roasts, cut the cauliflower into florets of roughly the same size. Rinse well and drain. Fill a large pot with about an inch of water, bring to a boil, then add a steamer basket with the cauliflower. Cover and steam for 10-12 minutes, until a fork slides in easily.
  3. Drain the cauliflower and let it cool for a few minutes. Take small handfuls and wrap them in cheesecloth or a clean kitchen towel. Squeeze firmly over the sink to remove as much moisture as possible.
  4. Remove the roasted garlic from the oven and let it cool. Squeeze the bottom of the bulb to release the softened cloves. Mash them with a fork until they form a paste.
  5. In a food processor, combine the squeezed cauliflower, roasted garlic paste, softened cream cheese, butter, heavy cream, salt, and pepper. Pulse a few times to break everything up, then process continuously for about 30 seconds. Stop and scrape down the sides, then process for another 15-20 seconds until completely smooth and creamy. Taste and adjust seasoning.
  6. Transfer to a serving bowl and garnish with fresh chives or parsley if desired. Serve immediately while warm.

Notes

Squeezing out the moisture from the cauliflower is the most important step to avoid a watery mash. Roast the garlic up to 3 days ahead and store in the fridge. For dairy-free, use vegan butter, coconut cream, and vegan cream cheese. Do not over-process the cauliflower to avoid a gummy texture.

Nutrition

Keywords: low-carb, keto, cauliflower mash, roasted garlic, vegetarian, gluten-free, comfort food, healthy side dish

Find it online: https://vexifood.com/creamy-roasted-garlic-cauliflower-mashed-potatoes-low-carb/