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Roasted Garlic Cauliflower Mashed “Potatoes”

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I’m really into turning vegetables into something they’re not.

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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.

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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.

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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”

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Roasted Garlic Cauliflower Mashed “Potatoes”

★★★★★ 4.4 from 7 reviews
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 3 1x
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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

  1. Pre-heat oven to 400 degrees.
  2. Slice off the top of the garlic bulb and wrap bulb in foil. Drizzle with 1 tsp olive oil.
  3. Chop cauliflower into florets. Spread out on baking sheet in an even layer. Drizzle with remaining 1 tsp olive oil and toss to coat.
  4. Roast cauliflower and garlic bulb for about 35 minutes, stirring cauliflower halfway through cooking.
  5. Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
  6. 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.
  7. Fold in chopped green onions and serve.

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It wouldn’t be weird if you doused these in hot sauce, either.  Just sayin’.

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Comments

  1. 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 :)

    Reply

    • 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 :)

      Reply

      • 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:)

        Reply

  2. 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 :)

    Reply

  3. 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 :)!

    Reply

    • 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 :)

      Reply

  6. 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!

    Reply

  7. 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 :)

    ★★★★★

    Reply

  8. OH. MY. GOD. THESE. ARE. AH. MAZING.
    I don’t know how I’ve lived before having tried this! THANK YOU

    ★★★★★

    Reply

  9. 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?

    Reply

  10. 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. : )

    Reply

    • 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!

      Reply

    • 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

      Reply

  15. 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!

    Reply

  17. I have a question! I’ve been on a cauliflower mash kick for the last few weeks and I found yours and it looks AMAZING! I’ve only made them by steaming them first then mashing w/ food processor. Does your way of roasting them still allow them to be soft enough to FEEL like mashed potatoes once they are blended?

    Thanks for your help! yum! :)

    ★★★★★

    Reply

  18. Made these tonight and the garlic was too much. I love garlic, but it felt like I was just eating straight garlic. Maybe my cauliflower was small or my garlic big, but it was so strong that we couldn’t finish it.

    ★

    Reply

  20. I happened to have all the ingredients on hand for this recipe, plus the time to make it. I’ll admit I was a little skeptical that this would taste wonderful, but it tastes amazing! Can’t wait to try more of your recipes. Very happy I found your website. Thanks for sharing your recipes and health tips.

    ★★★★★

    Reply

Trackbacks

  5. […] most popular recipes on this site are pretty much always my Hearty Lentil, Kale and Potato Soup, Roasted Garlic Cauliflower “Mashed Potatoes,” and Skinny Vegan Lasagna. #Kale and #vegan are buzzwords, fo sho. What can I […]

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  7. […] most views this year were actually posts from 2013, including Hearty Lentil, Kale, and Potato Soup, Roasted Garlic Cauliflower Mashed Potatoes, Skinny Vegan Lasagna, and Double Chocolate Avocado Ice Cream. Without further adieu, here […]

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  11. […] Pomegranate This fascinating red fruit’s season runs late September to January, and last a surprising long time once you’ve brought them home (up to two months in the fridge!). Tangy and sweet, these little red jewels are excellent sources of potassium and vitamin C. Recipe to try: Sweet Potatoes with Coconut, Pomegranate and Lime Cauliflower Cauliflower is all the rage these days—and with good cause! This typically inexpensive veggie is easy to find, offers up lots of vitamin K and is part of the cancer-fighting group of cruciferous veggies. One of the big reasons it’s so popular: It’s a healthy substitute for starch! Recipes to try: Cauliflower Breadsticks or Roasted Garlic Cauliflower Mashed “Potatoes” […]

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