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Recipe – Roasted Garlic Cauliflower Mash

Ok, I confess. I MISS MASHED POTATOES!! I used to love making them with the requisite cream and butter, leaving just a bit of texture so as not to turn them into library paste. Since going Paleo many moons ago, and the other dietary restrictions that I’m supposed to follow for optimum health, I can no longer eat this bowl of happiness. I took to eating mashed cauliflower, but when we were coming up on Thanksgiving this year, for some reason I just couldn’t stand the thought of plain cauli-mash. So I thought, “why not roast the cauliflower?” Poking around online, I found that PaleOMG had already tested this out, but also did the bonus move of roasting a head of garlic to put in there. SCORE!

I found that you can take or leave the coconut milk as it didn’t add that much to this. It was mostly for the purpose of added fat and to give that tiny bit of “mouth feel” to the mash. You can add more olive oil or simply add water or stock to it. On a side note: with the stock add rather than the coconut milk, I found this worked reasonably well as a dip for veggies (think roasted garlic hummus).


Roasted Garlic Cauliflower Mashed Potatoes

1 head of cauliflower
1 head of garlic
1 tablespoon olive oil
2-3 tablespoons canned coconut milk (ed – optional. Sub in water or stock if desired)
salt and pepper


1. Preheat oven to 400 degrees.

2. Chop up your cauliflower into small florets and place in a large baking dish to roast.

3. You’ll also need to roast your garlic, so cut off the end of your head of garlic to show the cloves. Sprinkle a bit of olive oil on the head of garlic then wrap foil around it.

4. Place your cauliflower and foil packet in the oven to bake for about 30-35 minutes.Once everything is roasted away, remove from oven.

5. Place roasted cauliflower in your wonderful food processor along with roasted garlic cloves. To get the cloves from the head of garlic, just squeeze them out or use a fork to pull them out.

6. Turn food processor on, pulse until garlic and cauliflower begin to become a paste, then add olive oil and coconut milk/water/stock to help form your preferred texture. If you want it a bit smoother, add a little more of your preferred liquid. Just play it by ear.

7. Add salt and pepper to taste.

8. Consume.

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