Dive into this deliciously aromatic and flavorful Roasted Garlic Cauliflower Mash from The Fit Foodie Mama.
I’m excited to bring you a recipe from one of my best blogging buddies: Annmarie from TheFitFoodieMama.com. Annmarie is a stay at home mom turned momtrepreneur who is an expert in making kitchen messes and taking juice box orders all while blogging like a boss and squatting at the same time.
When she’s not creating healthy, allergy friendly recipes or working out to save her sanity, you can find her improving the performance of athletes at Strength In Motion Studio, which she currently owns and operates. Take it away, Annmarie!
When it comes to garlic, I feel like you either love it or you really, really hate it. For me, I grew up with loads of garlic in everything I ate. I honestly didn’t even realize how pungent garlic could be until I started dating my husband. He hates garlic. Like seriously runs away from it like a vampire and given the fact that he is 100% Italian, it is really perplexing.
It’s not that he actually hates garlic as a flavor, it’s that he hates the fact that it leaves a lingering smell. He can’t stand it. So when I told him that our theme today was “Garlic” in honor of National Garlic Month, he told me to make something that I would enjoy because he would be having NONE of it.
Well, that just means more for me…right?! After contemplating what garlicky dish I was craving, I came up with this Roasted Garlic Cauliflower Mash. Simple. Delicious. And a whole head of roasted garlic just for me!
Honestly, this little side dish is as simple as roasting the garlic, then roasting the cauliflower, pureeing then devouring every amazing spoonful.
The other awesome part about this recipe other than the fact that it’s delicious is that it’s also low carb and a great alternative to mashed potatoes!
I’m not saying that I don’t like my spuds…it’s just that I might like my spuds a little too much especially lately. I’ve mentioned it before but part of being on a low histamine diet (or at least attempting to) means that carbs (the GF kind) kinda rule the pyramid so having a low carb alternative like cauliflower and the zoodles I made the other day really make a difference.
Anyway, back to how delicious these are. If you are a garlic lover then this is a must try! Not only will your house smell like a five star Italian restaurant but the rest of the fam will be equally as impressed at how fantastic it tastes!
- 1 head of garlic
- 1/4 cup olive oil, divided
- 1 head cauliflower
- salt & pepper, to taste
- 1/4 cup vegetable broth•
- fresh parsley to garnish, if desired
- Heat oven to 350 degrees.
- Cut off top of head of garlic place on baking sheet and drizzle with olive oil (about 2 tbsp).
- Roast for approximately 30 minutes then remove and set aside.
- Increase temperature on the oven to 450 degrees.
- While waiting for oven to heat, chop cauliflower head into florets and discard the stem.
- Toss cauliflower in remaining olive oil and bake for approximately 20-25 mins.
- Remove and let cool for a few minutes and then add into a food processor then add in garlic by squeezing the cloves out. Add as many cloves as desired depending on how garlicky you want it to be.
- Add in broth, salt and pepper then puree until smooth.
- Using a spatula, transfer into serving dish and season with additional salt and pepper to taste then garnish with fresh parsley and more roasted garlic, if desired.
- Serve and enjoy
Are you a fan of garlic?