Roasted Garlic Mashed Cauliflower | Keto, Low-Carb, Vegan

Roasted Garlic Mashed Cauliflower | Keto, Low-Carb, Vegan

November 2, 2019 0 By William Morgan


– Are you looking for a
mashed cauliflower recipe
that is full of fresh
herbs and roasted garlic?
A low-carb, keto, and
vegan cauliflower mash
that tastes just as
good as mashed potatoes,
but is so much healthier for you.
Hey there, I’m London Brazil
from EvolvingTable.com.
Where you’ll learn how
to make nourishing meals
for your loved ones.
And that healthy recipe today is
this roasted garlic mashed cauliflower.
With the holiday season
just around the corner,
having a few healthy alternatives
to the traditional dishes
can be an absolute lifesaver.
And while I love me some good,
old-fashioned mashed potatoes,
sometimes you just want
the taste and the flavor
without all of the additional
carbs and calories.
A few years ago I stumbled across
what is known as mashed cauliflower.
And y’all, it is so good!
And hardly anybody even notices
that they’re missing that starchy potato.
So if you’re ready to get
to cauliflower mashing,
come on in and let’s get started.
We’ll first start off by
preparing the cauliflower.
Cut one large head into florets,
and then add the cauliflower
to a pot of boiling water.
Boil cauliflower for 10 to 12 minutes
and drain excess water.
Place cauliflower on a towel
and dry cauliflower
completely before proceeding.
Next, we’ll be pureeing the cauliflower.
The best kitchen utensil to use for this
is a large, 10-to-12 cup food processor.
While a high-speed blender can be used,
you will have to keep a close eye on it
so you do not end up
with mashed cauliflower
that is too liquidy.
So let’s just go ahead and
stick with the food processor today.
Add cauliflower to the
bowl of the food processor
along with 1/4 cup of milk.
Almond and cashew milk work great.
And three tablespoons of olive oil.
Now we’ll be adding all of
our seasoning ingredients.
Fresh rosemary and thyme will both be used
in this mashed cauliflower recipe.
However, you can also use fresh basil,
sage, or dried herbs instead.
But since we’re sticking with
the original recipe today,
we’ll finely chop the
fresh rosemary and thyme
and add 1-1/2 teaspoons
of each to the processor.
Along with 3/4 to one
teaspoon of salt to taste
and one pinch of black pepper.
And last but not least,
that roasted garlic.
If you don’t know how to roast garlic,
you can learn how at the video up here.
Add three-to-four cloves of roasted garlic
to the food processor.
Cover processor with a lid
and puree cauliflower
for one-to-two minutes
or until it is completely smooth.
Be sure to scape down
the sides of the bowl
every 20 to 30 seconds to
ensure it is evenly pureed.
You’ll know it is done processing
when it reaches the
consistency of mashed potatoes.
If you would like to meal prep
this mashed cauliflower
recipe ahead of time,
either for a busy week or
that holiday gathering,
simple put it in a airtight container
and store it in the
refrigerator for up to 48 hours.
On the day of serving, add
it to a medium-sized pot
over medium-low heat.
Cook for five to 10 minutes,
stirring occasionally,
until it is heated through.
Serve mashed cauliflower
with a drizzle of olive oil
and a sprinkle of fresh herbs.
Wasn’t that so simple and easy to make?
And much healthier for you than
the regular old mashed potatoes.
And now it’s time for my
favorite part: The taste test.
You know, just to double-check that
it’s good enough for the
hubby tonight for dinner.
Oh yeah.
Mmm.
Mmm!
Mm-mm.
Mm-mm-mm!
Oh yeah!
I don’t think your friends and family
are going to even be able to notice
that this is actually mashed cauliflower
and not mashed potatoes.
Cole is going to be so pumped
when he gets home from work
and sees that this is on the menu tonight.
– Dang, that’s good.
I’m gonna go in for another bite.
So full of herbs.
Herbs.
I love herbs.
– If you like what you saw here today,
make sure you check out
these other healthy cauliflower recipes.
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a big, old thumbs up below.
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another nourishing meal
to serve your loved ones.
See you again soon.