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Creamy Roasted Garlic Mashed Cauliflower (Easy Low-Carb Recipe)

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This creamy roasted garlic mashed cauliflower is a low-carb side dish that’s so delicious it converts even the biggest cauliflower skeptics. Roasted cauliflower and garlic are mashed with cream cheese and parmesan for a rich, savory comfort food that’s keto-friendly and gluten-free.

Ingredients

Scale
  • 1 large head of cauliflower (about 2 pounds or 900g), cut into florets
  • 1 whole head of garlic
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 4 ounces cream cheese (113g), softened
  • ¼ cup grated parmesan cheese (25g)
  • 2 tablespoons unsalted butter (28g), softened
  • 2–3 tablespoons reserved roasting liquid or chicken broth (30-45ml)
  • Additional salt and pepper to taste
  • Fresh chives or parsley, chopped (optional garnish)
  • Extra parmesan cheese (optional garnish)
  • A drizzle of olive oil or melted butter (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the cauliflower head and cut it into florets about 1 to 1½ inches in size. Place them on the prepared baking sheet in a single layer.
  3. Slice off the top ¼ inch of the garlic head to expose the cloves. Drizzle the cut surface with about ½ teaspoon of olive oil and wrap the head in aluminum foil. Place it on the baking sheet with the cauliflower.
  4. Drizzle the cauliflower florets with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat evenly.
  5. Roast for 25-30 minutes, flipping the florets halfway through, until golden brown and tender. The garlic should be soft and squeezable. Let the garlic cool in its foil for about 5 minutes.
  6. Once the garlic is cool enough to handle, squeeze the roasted cloves out from the bottom and mash them with a fork into a paste.
  7. Transfer the roasted cauliflower to a food processor. Add the roasted garlic paste, softened cream cheese, grated parmesan, and softened butter.
  8. Pulse 5-6 times to break everything up, then process continuously for about 30 seconds. Scrape down the sides, then process for another 15-20 seconds.
  9. If the mixture is too thick, add 1 tablespoon of reserved roasting liquid or chicken broth at a time, pulsing after each addition, until desired creaminess is reached.
  10. Taste and adjust seasoning with additional salt and pepper as needed.
  11. Transfer to a serving bowl, garnish with fresh chives, extra parmesan, and a drizzle of olive oil or melted butter if desired. Serve immediately.

Notes

Don’t skip the roasting step—boiling makes cauliflower waterlogged. Dry the cauliflower well before roasting to ensure caramelization. Avoid over-processing to prevent a gummy texture. Season in layers for best flavor. Keep the dish warm in a 200°F (95°C) oven if not serving immediately. For dairy-free, use vegan cream cheese and nutritional yeast instead of parmesan.

Nutrition

Keywords: mashed cauliflower, roasted garlic, low-carb, keto, gluten-free, vegetarian, side dish, cauliflower recipe

Find it online: https://spoonmira.com/creamy-roasted-garlic-mashed-cauliflower-easy-low-carb-recipe/