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Creamy Low-Carb Roasted Garlic Cauliflower Mashed Potatoes

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A rich, velvety low-carb alternative to mashed potatoes made with roasted cauliflower and garlic. Perfect for weeknight comfort or holiday dinners, this creamy mash is naturally gluten-free and keto-friendly.

Ingredients

Scale
  • 1 large head of cauliflower (about 2 pounds or 900g), cut into florets
  • 1 whole head of garlic
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 tablespoon olive oil
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle with 1 teaspoon of olive oil, wrap tightly in aluminum foil, and place on the baking sheet. Roast for 40 minutes total.
  3. Cut the cauliflower into evenly sized florets (about 1 to 1.5 inches each). Toss with remaining olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread in a single layer on the baking sheet around the wrapped garlic.
  4. Place the baking sheet in the oven after the garlic has been roasting for 10 minutes (so the cauliflower roasts for about 30 minutes total). Flip the florets halfway through. They should be tender and golden-brown.
  5. Remove from oven. Let cauliflower cool for 5 minutes, and garlic cool until safe to handle (about 10 minutes).
  6. Squeeze the bottom of each garlic clove to release the soft flesh into a small bowl. Discard skins. Mash garlic with a fork into a smooth paste.
  7. Transfer roasted cauliflower and garlic paste to a food processor. Add butter, heavy cream, remaining 1/4 teaspoon salt, and pepper. Pulse a few times, then process continuously for about 30 seconds until smooth. Scrape down sides and process another 15 seconds.
  8. Adjust consistency if needed: if too thick, add warm cream or milk 1 tablespoon at a time; if too thin, simmer in a saucepan over low heat for 2-3 minutes.
  9. Taste and adjust seasoning. Serve immediately, garnished with fresh chives or parsley, a pat of butter, and extra black pepper.

Notes

Don’t skip roasting—boiling makes the mash watery. Pat cauliflower dry after roasting to avoid excess moisture. Warm cream and butter before adding for smoother blending. Season in layers for best flavor. Best served immediately; leftovers keep in fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: low-carb, keto, cauliflower mash, roasted garlic, gluten-free, healthy side dish, comfort food

Find it online: https://junomeals.com/creamy-low-carb-roasted-garlic-cauliflower-mashed-potatoes/