Garlic Mashed Potatoes doesn’t have potatoes in it, but cauliflower: the low-carb magical substitute vegetable we all rely on. When I’ve made mashed cauliflower before I usually just boiled it (like I would potatoes), then mash it up with butter and salt in a blender. Snooze-fest but it did the job and I had my, albeit, boring side dish to accompany my lunch or dinner. But now after a bit of research for some exciting options – I’ve jazzed it up a bit. Now guilt-free mashed cauliflower can be exciting!
- 1 whole head cauliflower
- 1 large whole head garlic, chopped (or 1 T of pre-chopped jarred garlic)
- 1 T olive oil
- salt & pepper for seasoning
- Preheat oven to 400˚ F.
- Cut cauliflower into individual florets. Toss with garlic and 1 T olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
- Roast the cauliflower and garlic at 400˚ F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
- 1 T butter
- 1/2 t salt
- 1/4 t pepper
- 1/3 cup dry white wine
- 1/2 cup water
- 1 cup chicken or vegetable broth
- Heat the butter, salt and pepper in a medium-large stock pot.
- Add the wine and water, then slowly add in the 2 cups broth. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Add the roasted cauliflower and simmer an additional 5 minutes.
- 1/3 cup heavy cream
- salt and pepper
- 3 oz. cooked and crumbled bacon (optional)
- additional oil for serving – olive oil or truffle oil
- Strain the broth and keep some just in case.
- Puree the cauliflower in a food processor or blender until smooth. Add additional broth during or after blending to achieve desired consistency.
- Stir in cream, more butter and truffle oil. Adjust salt and pepper for taste.
- Serve immediately, topped with bacon and a drizzle of olive or truffle oil.