I’m really into turning vegetables into something they’re not.
It’s definitely a thing.
Haven’t you seen those two ingredient “pancakes?” Ya know, egg + banana = pancake. But not really. Or oatmeal (minus the oats part) made from nuts, nut butter and nut milk. It’s alllllll about the nuts.
And lookie here, I’m a victim of turning an innocent broccoli floret into little broccoli bits and calling it rice for lack of a better word even though let’s face it, it’s nothing like rice. But it’s tasty, so who cares.
This week I’m turning cauliflower into wannabe potatoes. Potatoes with quotation marks around them since they’re not potatoes at all. You’d be shocked at how much these taste like good ol’ mashed taters, though. The Greek yogurt makes these super rich as if they were made with loads of sour cream and the roasted garlic takes the flavor to a whole other level. These babies are straight up off the charts.
Click here to learn how to roast garlic. It’s really simple and I explained it briefly in the recipe directions, but reading a whole post on it doesn’t hurt either. A whole bulb of garlic may sound like a lot, but roasting the garlic brings out that delicious sweetness, so don’t worry–your wannabe mashed potatoes won’t make you smell like garlic for days. Roasted garlic makes pretty much any savory dish a bazillion times better.
Just like hot sauce.
Roasted Garlic Cauliflower Mashed “Potatoes”
Roasted Garlic Cauliflower Mashed “Potatoes”
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 3 1x
Ingredients
- 1 bulb of garlic
- 2 tsp olive oil
- 1 head of cauliflower
- 1/2 cup unsweetened almond milk + more to thin (or milk of choice)
- heaping 1/4 cup plain Greek yogurt
- 1 tbsp butter, melted
- 1/2 tsp salt
- pepper to taste
- 1/4 green onions, chopped
Instructions
- Pre-heat oven to 400 degrees.
- Slice off the top of the garlic bulb and wrap bulb in foil. Drizzle with 1 tsp olive oil.
- Chop cauliflower into florets. Spread out on baking sheet in an even layer. Drizzle with remaining 1 tsp olive oil and toss to coat.
- Roast cauliflower and garlic bulb for about 35 minutes, stirring cauliflower halfway through cooking.
- Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
- In a food processor, blend together roasted garlic, cauliflower, milk, yogurt, melted butter, salt and pepper until smooth and mashed potato-like. Season with more salt and pepper to taste.
- Fold in chopped green onions and serve.
It wouldn’t be weird if you doused these in hot sauce, either. Just sayin’.
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I don’t have a food processor. I only have a stick blender, but I really want to try these! Will the cauliflower be soft enough for my stick blender to do the trick?? Thanks!
Hey, Jen! It would probably still be chunky and not smooth without a blender or food processor. It would prob still taste good, though!
What’s up, yes this post is really good and I have learned lot of things from
it concerning blogging. thanks.
This is such a wonderful side item isn’t it?! Love cauliflower, but usually I just boil it. Now i’m thinking to myself…BORING. Definitely going to try roasting it! Great recipe girl! Enjoy the weekend 🙂
I just made this and oh my god. I am practically drowning in it. I can’t believe I’ve never roasted cauliflower. WHAT WAS I DOING?!?!?
★★★★★
OMG You must be a new person!!! Life changing, right??
What are the calories and fat grams per serving?
I don’t have the nutrition information for this recipe, but feel free to use Sparkrecipes or a similar site if you’d like to calculate the nutrition stats!
I plan on making this tonight! Here’s the breakdown per serving (using Fage 0% greek yogurt). Calculated using myfitnesspal.
Calories 162
Fat (g) 5.6
Saturated Fat (g) 2.5
Polyunsaturated Fat (g) 0.2
Monounsaturated Fat (g) 1.4
Trans Fat (g) 0
Cholesterol (mg) 20
Sodium (mg) 309.2
Potassium (mg) 545.9
Carbs (g) 10.9
Fiber (g) 4.2
Sugars (g) 0.8
Protein (g) 2.1
Vitamin A (%) 5
Vitamin C (%) 154
Calcium (%) 13.6
Iron (%) 4.4
Thanks for finding those numbers, Troy!
I tried these as an alternative to Mashed Potatoes since I am on a Potassium restricted diet (Renal). I love them. The roasted garlic is a MUST!! I bought some Black Truffle & Salt and thought I might finish them of with a sprinkle of that to see how it is. : )
Awww that makes my day, Mari! That black truffle & salt must have made them BEYOND incredible!
I am doing Atkins and wanted to know could I use Heavy Cream instead of the almond milk and sour cream instead of greek yogurt?
OH. MY. GOD. THESE. ARE. AH. MAZING.
I don’t know how I’ve lived before having tried this! THANK YOU
★★★★★
Yayyyy! Thanks so much for your sweet comment, Anna! SO glad you enjoyed them 🙂
Made this tonight. Absolutely fabulous. I roasted some broccoli along with the cauliflower and I used coconut milk. Next time I will add some sage or rosemary. The possibilities are endless. Thank you for the great recipe 🙂
★★★★★
Hey, Lucy! I’m so glad you enjoyed the recipe. Great idea to add broccoli! I bet the coconut milk made them extra creamy, too.
Yum. I got a big bag of garlic heads from Costco and I’ve been roasting a lot more garlic since then. I have not yet tried cauliflower ‘mashed potato’ but seeing your recipe is a big nudge in that direction, looks great!
I hadn’t tried them before this recipe, either! It was a fluke that ended up tasting super yummy 🙂
These need a little cheese 🙂
the only way you could get me to eat mashed potatoes when I was young (or even now) is if they were INFUSED and I mean totally infused with garlic! This recipe looks so amazing babe!
These babies are TOTALLY infused, I promise!!
Er definitely trying this over the weekend. Maybe it’s the optimist in me but this sounds really yummy! Have you tried cauliflower crust pizza? I was very pleasantly surprised at how well it turned out. And just for the record, those 2-ingredient pancakes are pretty damn legit :)!
They’re ridiculously delish, seriously. I don’t totally hate the 2 ingredient pancake shenanigans but I can’t lie, I much prefer good old whole-wheat ones–with almond butter and berries, obviously 🙂
These look so amazing! Roasted garlic is one of my all time favorite ingredients. Ill have to try these. Love how the picture turned out too 🙂
Ahhhh thanks, Katie! I wish you could have tried them last night!
Hi Alexis!!
I actually came across your blog through Ohio State CHAARG, and I’m obsessed! I’m all about eating healthy while on a college budget.
Tofu was new to me last year, but now I love eating it in scrambled eggs and pudding!
Keep up the great work 🙂
Hey, Erica! So glad you found me! Eating healthy on a budget isn’t always super easy, but it’s definitely possible! I love using silken tofu in pudding, too. Yummm! Where exactly did you find my blog through CHAARG? I would be interested to know where it was mentioned! Thanks 🙂
They have this weekly wednesday subscription where they post a few articles of food/fitness they tried out and love. Yours was in the April 3 Re-CHAARG newsletter for your avocado lentil enchiladas. I will forward you the email you received:)
Awesome! Thanks, Erica 🙂