These 4-ingredient Healthy Garlic Mashed Cauliflower Potatoes are a vegan, gluten-free, and low-carb side dish. Even the kids will love them!
Eating “faux” food is usually something I’d consider a faux pas.
But cauliflower mashed potatoes? Definitely not a faux pas! I know, people can be very particular about their mashed potatoes—at least they are in my house. Mr. FFF insists they should be made with loads of butter. In my family, we’ve always been team “cream cheese.” Some people might prefer mashed sweet potatoes. But one thing that rarely comes to mind when thinking of a steamy bowl of mashed potatoes is cauliflower.
Rich, creamy, and indulgent, mashed potatoes aren’t just a great side for almost any meal—they’re a must at our Thanksgiving table. If you’re looking for a lower-carb option to traditional mashed potatoes, don’t worry! I’ve got the perfect recipe to save the day. Meet garlic-mashed cauliflower potatoes. They’re just as creamy and dreamy, but made with cauliflower, ditching the potatoes and all the carbs that come with them. This recipe is packed with flavor and destined to become a family favorite!
Are Garlic Mashed Cauliflower Potatoes healthy?
They sure are! Not only is this recipe relatively low in fat, calories, and carbs, but cauliflower is a good source of fiber, vitamins, minerals, and antioxidants. The roasted garlic, which adds intense flavor, is also said to be anti-inflammatory. This rich, creamy dish is dairy-free and suitable for vegans or those who are lactose intolerant.
Dressing Up Your Mashed Cauliflower
There are plenty of ways to make these mashed cauliflower potatoes even more delectable. Add fresh herbs such as dill, chives, or parsley, or sauté some shallots until caramelized and stir them through the mash. A few drops of truffle oil would infuse the dish with incredible aroma. For color and a touch of Mediterranean flair, stir in some chopped black olives or sun-dried tomatoes. Want to make these cauliflower mashed potatoes a little naughty? Crumbled crispy bacon, a handful of grated sharp cheddar, and chopped scallions should do the trick!
How to Make Ahead And Store
I recommend storing any leftover mashed cauliflower in an airtight container in the fridge. It will last up to 5 days this way, and it makes for fabulous leftovers! The mashed cauliflower can also be frozen in Ziploc bags for up to 3 months.
Serving Suggestions
Now that you have your cauliflower mash all ready to enjoy, it’s time to think of some dishes that would pair well with it. I recommend serving it as part of a traditional, all-American meal with a hearty slice of Meatloaf, a side of crisp and delicious Instant-Pot Green Beans, and for dessert, either a slice of homemade Apple Pie or some gooey Instant-Pot Brownies. Don’t forget a scoop of vanilla ice cream on the side!
Recipe
Ingredients
- 1 head garlic
- 1 teaspoon extra-virgin olive oil
- 5 cups cauliflower florets
- 1/4 cup dairy-free cream cheese (or regular)
- 1/2 teaspoon salt or to taste
- Pinch black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Slice off 1/4 inch from the top of the head of garlic, peeling off the excess papery skin, and trying to keep the head intact.
- Place the garlic on a piece of tinfoil and drizzle with the oil, rubbing it into the top and sides of the garlic. Close the tinfoil to make a packet around the garlic (remember to put the shiny side in!) and roast until the center of the garlic is very soft, about 40 minutes.
- While the garlic cooks, bring a large pot of water to the boil. Then, add the cauliflower florets into the boiling water, cover and cook until fork tender, about 8-10 minutes.
- Drain the cauliflower and spread it on a clean, thin kitchen towel. Allow to cool for 10 minutes.
- Wrap the cauliflower in the kitchen towel and ring out as much excess moisture as you can. Really put some muscle into it, as this gives you thick and creamy cauliflower potatoes, not thin, soupy ones!
- Once you've gotten ALL the moisture out, place the cauliflower into a large food processor, along with the cream cheese, salt and pepper. Squeeze half the softened garlic cloves out of the head and then add them into the food processor.
- Blend everything together until smooth and creamy, stopping to scrape down the sides of the food processor as necessary. You'll need to let it run a few minutes to get everything super smooth!
- Taste and adjust seasoning as needed. For a more garlicky flavor, add the rest of the softened cloves and blend until smooth.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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