Paleo diet basics

GARLIC-ROASTED MASHED CAULIFLOWER

I really believe that you could make a great batch of mashed cauliflower and serve it to someone without mentioning what it is, and they would probably assume it was mashed potatoes—that’s how awesome cauliflower is. You can boil it and then mash it the way you would with potatoes, but for this recipe we first roast it with garlic to get some beautiful browning action. Then it goes into a bowl with butter and some chicken broth before being blended into the most comforting of side dishes. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 45 minutes

1 large head cauliflower, cut into florets

1 to 2 tablespoons (30 ml) extra-virgin olive oil

Salt

Freshly ground black pepper

½ head garlic

¼ cup chicken broth, plus more if necessary

2 to 3 tablespoons (45 ml) grass-fed butter

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, spread out the cauliflower florets, and drizzle with the olive oil. Season with salt and pepper, and mix it all up with your hands. Slice the top off the head of garlic, and peel the outer skin off to leave the cloves exposed. Wrap the garlic with aluminum foil before placing it on the baking sheet with the cauliflower. Bake for 30 to 40 minutes, or until the cauliflower begins to brown. Remove from the oven.
3. Meanwhile, in a large saucepan over medium heat, warm the chicken broth. Transfer the cauliflower and roasted garlic to the saucepan, and carefully blend with an immersion blender or hand mixer. If it’s too dry, add another splash or two of chicken broth.
4. Add the butter, and mix it in until melted. Season with salt and pepper, and serve.

VARIATION 1 TRUFFLE MASHED CAULIFLOWER: Prepare the mashed cauliflower according to the original recipe, and add a tiny drizzle of truffle oil (no more than ¼ or ½ teaspoon) once you’ve removed the pan from the heat. Truffle oil is expensive, but it’s super strong, so you only need a tiny bit; even a small bottle will last a long time.

VARIATION 2 NON-ROASTED MASHED CAULIFLOWER: Instead of roasting the cauliflower, cook it in boiling water for 10 to 12 minutes, or until fork-tender. Drain and return it to the pan, where you’ll continue with the recipe as written (minus the garlic).

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Garlic-roasted mashed cauliflower is the creamy, buttery side dish that makes you forget about potatoes entirely. Roasting the cauliflower and a whole half-head of garlic first brings out a nutty sweetness you can't get from boiling, and the mash comes together right in the saucepan with an immersion blender. Silky, rich, and ready in 30 minutes.

Pro Tips

• Roast the garlic in its skin alongside the cauliflower until the cloves are golden and jammy — squeeze them out soft and sweet straight into the pot.
• Warm the chicken broth before blending; cold liquid makes the mash gluey and dulls the flavor.
• An immersion blender is the easiest tool here, but a food processor works in short pulses — over-blending turns cauliflower mash gummy.
• If the mash seems watery, let it sit uncovered for a couple of minutes to steam off, or thicken with a spoonful of almond flour.

Frequently Asked Questions

Can I make mashed cauliflower ahead?

Yes — refrigerate it for up to 3 days and rewarm gently with a splash of broth, whisking to restore the creaminess.

Why is my cauliflower mash watery?

Usually the florets weren't drained well enough or the mash was blended too long. Roasting (rather than boiling) also avoids excess water in the first place.

Is mashed cauliflower actually Paleo?

Completely — cauliflower, olive oil, roasted garlic, broth, and butter (or ghee for dairy-free). No cream or flour needed.

What can I use instead of butter?

Ghee works identically for most Paleo eaters, or add another tablespoon of olive oil and a pinch of salt for richness.

Recipe Card

Stav Kogan

GARLIC-ROASTED MASHED CAULIFLOWER

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 large head cauliflower, cut into florets
• 1 to 2 tablespoons extra-virgin olive oil
• ½ head garlic
• ¼ cup chicken broth, plus more if necessary
• 2 to 3 tablespoons grass-fed butter
• On a large baking sheet, spread out the cauliflower florets, and drizzle with the olive oil. Season with salt and pepper, and mix it all up with your hands. Slice the top off the head of garlic, and peel the outer skin off to leave the cloves exposed. Wrap the garlic with aluminum foil before placing it on the baking sheet with the cauliflower. Bake for 30 to 40 minutes, or until the cauliflower begins to brown. Remove from the oven.

Method

 

1. Preheat the oven to 400°F.
2. Meanwhile, in a large saucepan over medium heat, warm the chicken broth.
3. Transfer the cauliflower and roasted garlic to the saucepan, and carefully blend with an immersion blender or hand mixer. If it’s too dry, add another splash or two of chicken broth.
4. Add the butter, and mix it in until melted.
5. Season with salt and pepper, and serve.

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