This keto Roasted Mashed Cauliflower is creamy, rich, and silky smooth. It is loaded with garlic, sour cream, and parmesan cheese. Not only is this side dish low carb, but it is gluten free & vegetarian.
This keto roasted mashed cauliflower is a great low carb alternative to classic mashed potatoes, like these Garlic Red Skin Mashed Potatoes.
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Why You’ll Love This Recipe
- Creamy & rich - The butter, sour cream, and parmigiano reggiano add lots of fat and flavor. This makes the puree buttery smooth.
- Roasted - Roasting the cauliflower instead of boiling or steaming it before mashing adds tons of depth and nuttiness. The roasted garlic really takes this mash to the next level.
- Easy - While the veggies do take some time to roast, the recipe is pretty hands off.
- Low carb - This side is keto friendly and gluten free.
- Simple side dish - This is a great easy side to serve with any protein.
- Full of fiber - Cruciferous vegetables are a great source of fiber.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Roasted Mashed Cauliflower
Quick Overview Roasted Mashed Cauliflower
- Roast veggies.
- Blend until smooth.
Step by Step Instructions
Step 1: Preheat the oven to 450 degrees. Place the cauliflower on a large baking sheet. Drizzle with most of the olive oil. Season with the salt and pepper. Toss until it is all coated. Wrap the head of garlic in foil and drizzle the remaining oil on it.
Step 2: Roast for 35-40 minutes or until soft and brown.
Step 3: Place the cauliflower and 2-3 cloves of the garlic in a large food processor. Pulse until smooth.
Step 4: Add the butter, sour cream, parmesan, and thyme. Pulse until combined. Taste and add more garlic if needed.
The cauliflower should have a deep brown color and be fork tender.
Pulse more for a smoother mash or less for more texture and lumps.
Recipe Serving Suggestions
This garlic parmesan mashed cauliflower is the perfect side dish to any protein, like steak, chicken, or seafood. Here are some of my favorite mains to serve it alongside of:
- Cheesy French Onion Chicken
- Garlic Herb Dutch Oven Chicken Breasts
- Simple Dutch Oven Beef Stew
- Smothered Dutch Oven Pork Chops
Expert Tips & Variations
- Use pre-cut florets. You break down the head of cauliflower yourself, but to keep this recipe super simple, I just buy a few bags of the already cut and washed florets. Be sure it is washed and dried.
- Roast the veggies. This adds so much more flavor compared to boiling or steaming because of the maillard reaction.
- Blend to your preference. For a smoother mixture, pulse more. For lumps, pulse less. You can also finely chop a handful and then fold it into the puree for more texture.
How To Reheat Cauliflower Mash
Store leftovers in the refrigerator in an airtight container for 2-3 days. Reheat in the microwave in 30 second intervals until heated through. If it seems dry, add a small splash of water or milk.
Recipe FAQs
Unlike mashed potatoes, they do not need any added liquid, like cream, milk, or half and half. Potatoes absorb much more liquid. I recommend just adding butter and sour cream.
If it is runny, you can heat the puree on the stove to try to evaporate the excess moisture.
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Roasted Mashed Cauliflower (Creamy)
Equipment:
Ingredients:
- 36 ounces cauliflower florets
- ¼ cup olive oil
- 2 teaspoons Morton kosher salt*
- 1 teaspoon black pepper
- 1 small head garlic, top removed
- 4 Tablespoons melted unsalted butter
- ½ cup sour cream
- ½ cup parmigiano reggiano
- ½ teaspoon dried thyme
Instructions:
- Preheat the oven to 450 degrees. Place the cauliflower on a large baking sheet. Drizzle with most of the olive oil. Season with the salt and pepper. Toss until it is all coated. Wrap the head of garlic in foil and drizzle the remaining oil on it.
- Roast for 35-40 minutes or until soft and brown.
- Place the cauliflower and 2-3 cloves of the garlic in a large food processor. Pulse until smooth.
- Add the butter, sour cream, parmesan, and thyme. Pulse until combined. Taste and add more garlic if needed.
Notes:
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use pre-cut florets. You break down the head of cauliflower yourself, but to keep this recipe super simple, I just buy a few bags of the already cut and washed florets. Be sure it is washed and dried.
- Roast the veggies. This adds so much more flavor compared to boiling or steaming because of the maillard reaction.
- Blend to your preference. For a smoother mixture, pulse more. For lumps, pulse less. You can also finely chop a handful and then fold it into the puree for more texture.
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