Recipes,  Vegetables

Roasted Cauliflower Mash

It took me years to really understand why anyone would make pretend mashed potatoes. The real ones were just so good and cauliflower was so bland. Two things happened to change my mind. First, I got older and my metabolism started to slow down. Suddenly the idea of not eating carbs at night seemed to make a lot of sense. Second, as I began to roast more and more vegetables I added cauliflower into the mix. Cauliflower is not my kids favorite veg, but they will eat it, especially when it’s combined on a tray with broccoli. Roasting cauliflower, alongside a head of garlic, turns a boring mash into a savory delight. This recipe makes a lot, but if I’m making the effort I would rather go big, and Jeff and I will eat from one batch all week long. This recipe is an essential part of our pre-vacation prep!

Low-carb heaven!
All you need is two sheet pans and some aluminum foil. The garlic roasts right alongside.
Roasted Cauliflower Mash
Author: Kate Wagner
Serves: 8-10
I don’t know about your children, but mine don’t like to eat anything mushy. So – while cauliflower is not their first choice, they would much rather eat the roasted cauliflower than the mash, so if your kids feel the same way, reserve some cauliflower to feed your kids for dinner. A food processor makes quick work of this side, but you can use a potato masher and get equally great results. Happy cooking!
  • 2 heads of Cauliflower, trimmed into bite-size florets
  • 1 head of Garlic, the top trimmed off to expose the cloves
  • 1 tsp Kosher salt, divided plus 1 1/2 tsp Kosher salt, divided
  • 1/2 cup Olive oil, divided
  • 4 tbsp Butter, unsalted, divided
  • 1 cup Greek yogurt, whole milk, divided
  • 1/2 cup Sour cream, divided
  1. Preheat oven to 425 and line two sheet pans with aluminum foil.
  2. Make a small rectangular packet for the garlic and place the garlic in the center.
  3. Divide cauliflower evenly between the two baking sheets. Drizzle olive oil evenly between the baking sheets, adding a teaspoon or so to the garlic. Close up garlic packet.
  4. Sprinkle baking sheets with the 1 tsp Kosher salt divided and using your hands, make sure the olive oil and Kosher salt are well combined with the cauliflower.
  5. Roast for 15 minutes, then rotate trays in the oven to cook for an additional 15 minutes.
  6. Reduce oven temperature to 375 and continue to cook for 10 additional minutes, or until cauliflower is tender and slightly browned.
  7. Remove both trays from the oven and carefully open the garlic packet.
  8. In a food processor or a large bowl, carefully slide the cauliflower off the first baking sheet (you want the olive oil in there too!) Add 3/4 tsp Kosher salt, 2 tbsp Butter, 1/2 cup Greek yogurt and 1/4 cup sour cream.
  9. Prepare a 2 quart baking dish and spray with canola spray. Preheat oven to 350 degrees.
  10. Pulse or mash cauliflower mixture until smooth. Transfer to the baking dish.
  11. Now, for the second sheet pan. Repeat all instructions above with the addition of adding the garlic. Once cooled to the touch, carefully squeeze it directly into the food processor or large bowl. Pulse or mash to combine.
  12. Transfer second batch to the prepared baking dish and gently mix to blend the flavors (you want that roasted garlic flavor spread throughout)!
  13. At this point you can cover the baking dish with plastic wrap and refrigerate for up to 2 days. Let come to room temperature for 30 minutes before continuing.
  14. Bake uncovered for 30 minutes.



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