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

Comfy Belly

Recipes & inspiration for a healthy life

  • 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. Angela

    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
    • Erica

      March 10, 2018 at 9:39 am

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

      Reply
  2. Kelly 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
    • Erica

      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
      • Kelly Smith

        November 14, 2012 at 2:52 pm

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

        Reply
  3. Kiley

    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. Janet 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
    • Erica

      January 15, 2011 at 3:46 pm

      Thanks Janet! You have zucchini growing right now?!

      Reply
      • Janet 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
        • Erica

          January 15, 2011 at 5:49 pm

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

          Reply
          • Janet 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

Stay in touch!

Get updates, test recipes, and more.

Popular now

  • Banana Bread {almond & coconut flour}
  • Fluffy Pancakes {almond & coconut flour}
  • Cinnamon Bun Muffins {coconut flour}
  • Chicken Piccata
  • Cocoa Butter Cookies {almond flour}
  • Cinnamon Cookie
  • No-Corn Cornbread
  • Cinnamon Bun Muffins {almond flour}
  • Ginger Snap Cookies
  • About Erica
  • Vanilla Cupcakes {coconut flour}
  • Chocolate Zucchini Bread {almond flour}
  • Lemon Blueberry Loaf {coconut flour}
  • Valencia Orange Cake {grain free}
  • Donuts {coconut flour}
  • Roasted String Beans

Recent comments

  • Erica on Fluffy Waffles {almond & coconut flour}:

    Hi Catherine, a serving is one waffle.
    Posted May 23, 2022

  • Catherine on Fluffy Waffles {almond & coconut flour}:

    What is a serving size?
    Posted May 23, 2022

  • Erica on About Erica:

    Hi Judi! The Coconut Flour cookbook is not specifically an SCD cookbook however you can substitute honey for maple syrup,…
    Posted May 23, 2022

  • Judi on About Erica:

    Hi Erica: I have a grown son who has had Ulcerative Colitis for nearly 13 years. I didn’t discover SCD…
    Posted May 23, 2022

  • Erica on Donuts {coconut flour}:

    Hi Jacqueline, great to hear about the lemon blueberry loaf! You can definitely add cinnamon to this recipe.
    Posted May 21, 2022

  • Jacqueline Rose on Donuts {coconut flour}:

    I just made your lemon blueberry Loaf bread, absolutely amazing!! Could I make some cinnamon donuts instead? Or does the…
    Posted May 21, 2022

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 Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I 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

Creamy Broccoli Basil Soup
Mexican Stuffed Peppers
Mexican Beans and Rice

Copyright © 2022 Comfy Belly | Erica Kerwien. All rights reserved.