Roasted Garlic Mashed Cauliflower
Creamy roasted garlic mashed cauliflower are so similar to potatoes, you might not even miss the starch!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- Small head of cauliflower about was 11 oz
- 1 T. olive oil if roasting garlic
- 4 C. Chicken broth
- 2 T. butter
- 1 T. roasted garlic
- 1 T. Greek yogurt or sour cream
- 1 t. black pepper
- Salt to taste
Cut off a small amount of the top of the garlic head, making sure to expose each clove.
Pour 1 T. of olive oil over the exposed clove and wrap the head in aluminum foil.
In an oven at 350 degrees, roast garlic for 20-30 minutes, or until fragrant.
Let cool, and then push out the contents of the clove out of the dry garlic wrapping.
Mash with a fork, and set aside for later use.
Cut cauliflower off the head into florets.
On medium heat, bring chicken broth to a boil.
Add in cauliflower and boil for about 20 minutes, or until florets separate when poked with a fork.
Spoon cauliflower into a food processor (not including broth). Blend until smooth.
While it’s whizzing, cut in butter, yogurt, and garlic. When well combined, taste and add salt and pepper accordingly.
Time reflects garlic already pre-roasted, as an ingredient.
Naturally Gluten Free and can be modified to vegetarian if using vegetable broth.