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roasted garlic parmesan mashed cauliflower

roasted garlic parmesan mashed cauliflower

Mashed cauliflower with roasted garlic and shaved parmesan makes for an indulgent sounding [and tasting!] side that couldn't be easier to make; ready in less than 30 minutes!
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Servings: 6 -8

Ingredients

Roasted Garlic

  • 1 head of garlic
  • 2 teaspoons olive oil
  • salt and pepper

Mashed Cauliflower

  • 2 12-ounce packages riced cauliflower
  • 3 tablespoons unsalted butter
  • 2 cups water
  • 1 head roasted garlic; recipe below
  • 2-3 tablespoons parmesan cheese - shaved suggested, can also use grated
  • 1 teaspoon Sea Salt

Instructions

Roasted Garlic

  • Preheat your toaster oven to 400F (can also use actual oven)
  • Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut a ½ inch from the top, exposing the individual cloves.
  • Place the garlic heads in a baking pan, cut side up. Drizzle with olive oil. salt and pepper. Cover the bulb with foil. Bake 30 minutes. Allow garlic to cool before use.

Mashed Cauliflower

  • To a large saucepan, melt unsalted butter over medium-high heat. Add the cauliflower crumbles and saute, stirring occasionally, until the cauliflower is translucent in color, about 3-5 minutes.
  • Add the 2 cups of water and salt; bring to a boil. Cover and cook until the cauliflower is tender, approx 8-10 minutes. Remove from heat and drain, reserving approx 1/4 cup of water from cooking liquid.
  • Place the drained cauliflower and reserved cooking liquid back to saucepan. Add in roasted garlic, and salt. Mash using an immersion blender to desired consistency. Stir in Parmesan cheese and serve.
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