Mashed Cauliflower

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Mashed Roasted Cauliflower My favorites: Cauliflower. Roasted cauliflower. Steamed cauliflower. Cauliflower soup. Fried cauliflower (it’s just like popcorn!), and now there’s a new cauliflower favorite on my block, thanks to Erica Kerwien of Comfy Belly: mashed cauliflower.  


Comfy Belly’s Mashed Cauliflower:


It’s a hard decision – eat roasted cauliflower trees, or eat mashed cauliflower. Mashed cauliflower is easier on the belly (if that’s an issue), and it’s one way to have a plate of garlicky, creamy food that isn’t all carb.

I added thyme to the cauliflower before roasting, but you can keep it simple by using just the garlic and olive oil. I like a bit of Parmesan cheese with my mashed cauliflower, so I sprinkle some of that in at the end, in the blending phase.

I probably don’t need to suggest ways to eat this, but in case you’re looking for ideas, this goes great in a shepherd’s pie, with roasted meats (if you eat meat of course), and other green roasted or lightly sauteed vegetables, like spinach and kale.


1 medium cauliflower

1 large clove of garlic, pressed or finely minced

1/4 teaspoon of sea salt

2 tablespoons of olive oil (or other oil)

1/4 teaspoon of thyme (optional)

warm water or milk (dairy free milk works well also)


Preheat an oven to 400 degrees F.

Slice the cauliflower into pieces and add it all to a mixing bowl.

Add olive oil, salt, and garlic to the bowl, and blend well to fully coat the cauliflower.
Place the cauliflower on a cookie sheet, and in the oven, and bake for about 20 minutes, or until they are browning around the edges.

Take the cauliflower out of the oven, and place in a blender.
Add about 1 to 2 cups of very warm water (or milk) to the blender. You’ll be the judge of how much water to add based on how you like your mashed cauliflower.

Blend until it is the consistency you like, and serve.

*Photos courtesy of Erica Kerwien. For more recipes like this one visit Comfy Belly.

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