• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly Recipes & Inspiration

Original recipes for health and happiness

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Chicken Stock
  • About
    • Erica
    • Contact
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • RSS
    • Email

Mashed Roasted Cauliflower

January 12, 2011 by Erica 15 Comments

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.

Print Recipe Pin Recipe

Mashed Roasted Cauliflower

Feel free to replace the water with milk, cream, cashew cream (to make it dairy free), dairy-free milk, yogurt, or sour cream. It just depends on the flavor you prefer.
Servings: 4 servings
Calories: 116kcal

Ingredients

  • 1 large cauliflower head
  • 1 garlic clove peeled and minced
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil or butter or ghee
  • 1/4 teaspoon fresh thyme optional
  • 1 cup warm water or dairy-free milk
  • salt and pepper to taste optional
US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C, or gas mark 4).
  • 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 cup 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. Add salt and pepper to taste.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 212mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Vitamin C: 101mg | Calcium: 46mg | Iron: 1mg
Share112
Pin980

Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut-Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cauliflower

Previous Post: « Caramel Nut Bars
Next Post: Roasted Cauliflower Trees »

Reader Interactions

Comments

  1. AvatarAngela

    March 10, 2018 at 7:01 am

    I made these last night, using butter and milk like I normally do with my mashed potatoes. Delicious! These will be an excellent addition to our low carb meals. Thanks so much for sharing!

    Reply
    • EricaErica

      March 10, 2018 at 9:39 am

      Great to hear. Yes, it works well the traditional way too 🙂

      Reply
  2. AvatarKelly Smith

    November 6, 2012 at 1:01 pm

    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!

    Reply
    • EricaErica

      November 6, 2012 at 1:44 pm

      You can use dairy-free milk or water. At the time I wrote this, I was not making dairy-free milk on a regular basis, so water was just easier. 🙂 I added it to the recipe. Thanks!

      Reply
      • AvatarKelly Smith

        November 14, 2012 at 2:52 pm

        Thank you! I ended up using water and then adding 1 oz cream cheese.

        Reply
  3. AvatarKiley

    January 31, 2012 at 8:21 pm

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

    Reply
  4. AvatarJanet NX

    January 14, 2011 at 1:23 pm

    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.

    Reply
    • EricaErica

      January 15, 2011 at 3:46 pm

      Thanks Janet! You have zucchini growing right now?!

      Reply
      • AvatarJanet NZ

        January 15, 2011 at 4:18 pm

        Hi Erica. Greetings from a windy, but very warm New Zealand. Yes, we are up to our ears in zucchini at the moment. I swear you can actually watch them growing! 🙂

        Reply
        • EricaErica

          January 15, 2011 at 5:49 pm

          They are prolific during the warm growing season here too! Best wishes from Seattle, WA!

          Reply
          • AvatarJanet NZ

            January 15, 2011 at 11:03 pm

            So many food bloggers are from Seattle… a place I have longed to visit (since the tv program in the 70’s). What IS IT about Seattle? 🙂

            Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get recipes & inspiration

Popular now

  • Banana Bread {almond & coconut flour}
  • Lemon Blueberry Loaf {coconut flour}
  • Cinnamon Bun Muffins {coconut flour}
  • Valencia Orange Cake
  • Cinnamon Bun Muffins {almond flour}
  • Sandwich Rounds {almond flour}
  • Fig Cookies {almond flour}
  • Spaghetti Pizza Pie
  • Lemon Muffins {coconut flour}
  • Fluffy Pancakes {almond & coconut flour}
  • Chocolate Zucchini Bread {almond flour}
  • Blondies {almond butter}
  • Vanilla Cupcakes {coconut flour}
  • Banana Bread {coconut flour}
  • Cinnamon Cookie
  • Breakfast Cookies

Recent comments

  • Erica Erica on Everyday Keto Baking:

    You’re welcome, thank you!
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    Thank you for the correct information.
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Oh no, you’re correct! Yes, use 2 eggs with this recipe. I’ll post an update and send to readers. Thanks…
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    The recipe on your site uses 2 eggs. The “Biscuits” recipe in Everyday Keto Baking has no eggs. Otherwise the…
    Posted Feb 19, 2021

  • Avatar Alexara on Salted Pecan Sandies:

    These were delicious and thank-you! I cant’ eat pecans at the moment so substituted coconut and added a small amount…
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Hi! Yes, the recipe is correct. You can see it on my site here: https://comfybelly.com/2011/11/grain-free-biscuits-using-almond-flour/
    Posted Feb 18, 2021

My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Footer

About the chef

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Cookie Icing
Gingerbread Cookies

Copyright © 2021 Comfy Belly | Erica Kerwien. All rights reserved.