Roasted Cauliflower Mash {Paleo, Keto, Whole30}
Let me preface this by saying, there is NOTHING wrong with mashed potatoes. My mashed potatoes are the reason that my husband and I are married. HAHA! But seriously, ask him why he married me and chances are the response that you’ll get will be related to my mashed potatoes. They are near and dear to his heart! Mine too!
However, my husband and I have found that we feel best sticking to a fairly low-carb paleo lifestyle. Every now and then, we still drive into a big bowl of buttery mashed potatoes. We just don’t do it TOO often as they are definitely a “food with no bounds” for us…and we can’t stop eating them.
We still always want something similar to mashed potatoes to serve with beef tips and gravy, or to put on top of shepherd’s pie. Mashed potatoes are life and we just needed a good substitute!
I tried multiple variations on this recipe and so many were just too soupy for us. They were not bad by ANY means, just a little too soft and sloppy – not exactly what you want to pour gravy over.
…Then I made these! They took extra time to roast, but they were so worth it! The flavor and consistency – even with tons of butter added – WAS PHENOMENAL. I don’t think I can make any other cauliflower mash ever again!
So, if you’re looking to impress some friends with a healthy, low-carb take on a comfort food favorite, make this Roasted Cauliflower Mash. You won’t regret it!
Personally, I like to double up this recipe so I have plenty of leftovers for the next couple days…or if I find cauliflower on sale that I have to use up – I can’t help myself, I buy it all! This recipe helps to use it up and NEVER goes to waste!
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Passive Time | 5 minutes |
| Servings |
servings
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- 2 Heads of fresh cauliflower not frozen
- 1/2 cup Butter room temperature/slightly softened - use ghee for whole30
- 3-4 tbsp unsweetened coconut milk sub unsweetened, plain almond milk
- 1-2 tsp Pink salt
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- Chopped chives optional
- Avocado oil for roasting sub coconut/olive oil
Ingredients
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- Preheat oven to 425 degrees.
- Rinse and clean the head of cauliflower.
- Remove leaves and lower portion of the stalk from the head of cauliflower. You can keep a portion of the stalk to roast. You're going to puree it up anyways! I like to trim only 1-1 1/2" off the bottom, at most.
- Chop cauliflower into florets. Try to keep them all the same size so that they roast equally. I chop them a little larger than bite-sized. If you want them to roast quicker, cut them smaller.
- With a paper towel, pat the cauliflower pieces to make sure they are fairly dry. This helps them to roast instead of steam in the oven.
- Toss the cauliflower pieces in a large mixing bowl with oil to coat.
- Spread cauliflower onto a large baking pan lined with parchment paper. (easy clean up!) Make sure they are spread out and not touching much.
- Bake for 40-50 minutes or until the cauliflower is very tender. It's ok if some pieces are a little overdone. That will give the mash flavor!
- To a food processor or high-powdered blender, add the cauliflower pieces, butter, milk, salt, garlic powder, and onion powder. Blend until smooth. I start with 2 tbsp of milk and 1 tsp of salt and adjust the taste and consistency after that.
- Transfer the mash to a bowl and mix in fresh chives or finely chopped green onions, if desired!
