Roasted Mashed Cauliflower (Creamy)

5 from 33 votes

Roasted Mashed Cauliflower (Creamy)

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.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: American

Servings: people

Calories: 261kcal

Author: Brianna May

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.

Nutrition