Thursday, November 15, 2012

Roasted Garlic Mashed Cauliflower

One of the quintessential Thanksgiving side dishes is mashed potatoes. While I love those for a special occasion, I prefer mashed cauliflower on a regular basis. This recipe would be a perfect Paleo replacement on turkey day or whenever you are craving some serious comfort food. The soft, creamy texture is a perfect partner to turkey, and it can be made a day ahead of time as it reheats very well.

I have tried various versions of mashed cauliflower before, and this method is by far my favorite. By roasting them before pureeing, the flavors are much more complex than if just steaming.

2 heads of cauliflower, chopped into even sized florets
2 cloves of garlic
3 Tbl ghee
1 Tbl onion powder
1 cup of vegetable broth (or chicken broth)
Salt and pepper to taste
Olive oil
Fresh chives to garnish

  1. Preheat oven to 425. Place the cauliflower florets and garlic on a tinfoil lined baking sheet and season liberally with salt and pepper, and drizzle with olive oil. Bake for about 30 minutes, until cauliflower is soft, tossing the cauliflower a few times while baking.
  2. In a large pot, add the ghee, onion powder, and vegetable broth. Add the cauliflower and garlic once cooked and use an immersion blender to puree. (If you don't have an immersion blender, a food processor or blender will work, just blend in small batches at a time)
  3. Garnish with fresh chopped chives, and additional salt and pepper if needed


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  2. This sounds delicious but might you have meant 2 BULBS of garlic instead of 2 cloves of garlic? Two cloves of roasted garlic would only yield about 1 teaspoon of roasted garlic.

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