Mashed Roasted Cauliflower

Mashed Roasted Cauliflower & Thyme

A slightly more elegant way to eat roasted cauliflower is by mashing it once it’s done roasting. It’s a hard decision – eat roasted cauliflower trees, or mash ’em up. Mashing them does make it easier on the belly (if that’s an issue), and it’s one way to have a plate of garlicky, creamy mashed.

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.

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Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, SCD, Vegetarian, Wheat-Free  |  13 Comments

13 Responses to Mashed Roasted Cauliflower

  1. Janet NX says:

    This looks delicious Erica! I made your zucchini fritters yesterday and they were great too – and a fab way to use up our zucchini that are going from tiny to HUGE as we watch! Thank you.

  2. Pingback: Mashed Roased Cauliflower | Dishin' About Nutrition

  3. Kiley says:

    OMG! We made these tonight and they were SO GOOD! Mashed potatoes no longer exist in my world.

  4. Pingback: Mashed Roasted Cauliflower

  5. Pingback: Drop 157: A simple goal » Two big surprises of eating this week

  6. Kelly Smith says:

    Is there a reason you use water for blending? Would nondairy milk also work? I want these to be as close to mashed potatoes as possible! Thanks!

  7. Pingback: Whole30 Meal Plan, Week 2

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