I think I may have cried with joy the first time I made mashed cauliflower. I became serious with low-carb eating in 2010, and it didn’t take long before I realized that cauliflower was basically the low-carb mascot. You can use it to make pizza crust, rice, couscous, etc., and it’s an awesome alternative to mashed potatoes. I promise, even your friends and family that get the heebie-jeebies at the thought of eating veggies will devour this stuff. It’s that good. …
I have to admit, I take a shortcut nearly every time I make mashed cauliflower these days. My old way of making it was so unnecessarily complicated that it was comical. I would boil water in a saucepan, boil raw “riced” cauliflower, squeegee the heck out of it with a dish towel, try to remove the towel fibers, and then collapse on the kitchen floor in exhaustion and cry. Today, now that I’m older and wiser and lazier, I buy frozen cauliflower and prepare it vis-à-vis: the microwave. No chopping, dicing, slicing, or crying.
What makes this dish truly heavenly and majestic is the addition of roasted garlic. Now, let me stop you in your tracks for a hot minute. I use two entire heads of garlic in this recipe. Yes, two heads. Dos. But, for the love of Kanye, you have to roast them! Not only because it’s the right thing to do, but two heads of raw garlic would probably annihilate your palate, not to mention any nearby vampire colonies. Roasting the garlic completely transforms it into nutty, creamy goodness that will totally transform your cauliflower.
When it comes to mashing, nothing beats an immersion blender. I don’t love using a standing blender for this because it tends to come out too soupy, but a food processor would work here, too. Combine all the ingredients together and blend away until you have fluffy mashed cauliflower. I garnished with some parsley, but thyme or fresh chives would be delicious, too. If you are looking for a dairy option, try adding in some goat cheese or sour cream. Enjoy!
- Preheat oven to 425 degrees F.
- Peel off the outer papery layers of the entire garlic bulb. Slice off about 1/4" off the top of the head to expose the individual cloves. Drizzle 1-2 teaspoons of olive oil over exposed cloves and wrap garlic bulb in a small piece of aluminum foil, cut side down. Repeat with second head of garlic.
- Roast in oven for approximately 30 minutes, or until cloves are soft and caramelized.
- While garlic roasts, prepare cauliflower. Microwave cauliflower for 12 minutes. In a large mixing bowl, combine cauliflower, butter, coconut milk, and salt. Once garlic is ready, squeeze roasted garlic cloves out of their skins and add to cauliflower mixture.
- Using an immersion blender, blend cauliflower until well-pureed, making sure there are no large pieces left.
- Add pepper after blending and garnish with parsley before serving.