Print
serving bowl of cauliflower mashed potatoes on dish towel with spoon
How to Make...

Roasted Garlic Cauliflower Mashed Potatoes

These Roasted Garlic Cauliflower Mashed Potatoes are a healthy side dish the whole family will love. Gluten-free, paleo friendly recipe and vegan friendly as well, using dairy-free alternatives.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Scale:

Ingredients

  • 1/2 large head cauliflower, 4 cups medium-large florets
  • 3 cloves garlic
  • 1/2 TBSP olive oil
  • 2 lbs yukon gold potatoes (or yellow)
  • 2 TBSP thick yogurt (Greek style, Skyr or dairy-free variety)
  • 2 TBSP butter, divided (vegan butter also works)
  • 45 tablespoons unsweetened cashew milk (or milk of choice), as needed
  • 1/2 tsp salt, to taste
  • 1 TBSP freshly chopped chives

Instructions

  1. Prepare the potatoes: Bring a large pot of water to boil. Peel and chop potatoes into medium cubes and place in pot once water is boiling. Reduce heat to low-medium and allow potatoes to simmer for about 12-15 minutes, or until tender. Drain pot and allow potatoes to sit for 2-3 minutes.
  2. Meanwhile, prepare the cauliflower: Preheat oven to 375ºF and line baking sheet with parchment paper or foil. Cut head of cauliflower in half and then chop into medium-large florets, measuring out about 4 cups. Place cauliflower florets and garlic cloves on lined baking sheet and drizzle with olive oil; use hands to fully coat. Roast for about 15-20 minutes, until lightly golden. Once cauliflower is cooked, transfer to food processor with S-blade, pulse a few times then add 1 tablespoon butter and 2 tablespoons yogurt. Pulse again and scrape down sides of the bowl as necessary. Cauliflower should be broken down into very tiny bits.
  3. Make mashed cauliflower potatoes: Add drained potatoes to large bowl with cauliflower bits, remaining butter and salt; begin mixing on low speed, or use potato masher. Add in milk slowly, 1-2 tablespoons at a time while you continue to mash or mix on low speed. Only use as much milk as needed for desired consistency – I used 5 tablespoons. Taste test and add more salt if desired; mix in fresh chives.
  4. Transfer cauliflower mashed potatoes to serving dish, garnish with more chives and slice of butter if desired. Best enjoyed warm!

Recipes Notes:

. Be sure to use dairy-free and vegan-friendly alternatives if needed.

I prefer roasting the cauliflower to boiling or steaming it, as it won’t hold as much moisture and your cauliflower mashed potatoes will stay thick and creamy instead of liquidy.

Nutrition Information:

  • Serving Size: 1/6th
  • Calories: 180
  • Sugar: 3
  • Sodium: 207
  • Fat: 6
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 10