Description
This Roasted Garlic and Cauliflower Mash is a creamy, flavorful, and healthier alternative to mashed potatoes. The roasted garlic adds a rich, savory depth of flavor, while the cauliflower provides a smooth, velvety texture. Perfect as a side dish for any occasion, this low-carb, vegan, and gluten-free recipe is sure to impress. Easy to make and full of nutrients, it’s a great option for anyone looking for a lighter twist on a classic comfort food.
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 bulb of garlic, peeled and separated into cloves
- 1 tbsp olive oil
- 1/2 cup unsweetened plant-based milk (such as almond or oat milk)
- 1 tbsp vegan butter or olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Roast the garlic: Preheat your oven to 400°F (200°C). Place the garlic cloves (peeled) on a small piece of aluminum foil, drizzle with a little olive oil, and wrap them tightly. Roast in the oven for 20-25 minutes, or until soft and caramelized.
- Cook the cauliflower: While the garlic is roasting, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes, or until fork-tender.
- Mash the cauliflower: Drain the cauliflower and return it to the pot. Add the roasted garlic cloves (squeezed out of their skins) along with the plant-based milk and vegan butter. Use a potato masher or an immersion blender to mash the cauliflower until smooth and creamy.
- Season to taste: Stir in salt and pepper to taste. Add more plant-based milk if you prefer a creamier consistency.
- Serve: Spoon the mashed cauliflower into a serving bowl and garnish with chopped fresh parsley.
- Enjoy: Serve as a side dish with your favorite vegan or plant-based meals.
