Roasted Garlic Mashed Cauliflower


If you're on a paleo, GAPS, or similar diet, then you are probably pretty familiar with mashed cauliflower. I often make this as a side dish or use it to top a shepherd's pie. This Thanksgiving, I decided to give it a little boost by adding roasted garlic. Mmmm. But to be honest, the garlic flavour didn't come through as much as I would've liked. I used 1 head of garlic for 2 heads of cauliflower but as you will see in the following recipe, I made the ratio 1:1. I love garlic and would like to taste it when I use it!

Roasted Garlic Mashed Cauliflower 2

Roasted Garlic Mashed Cauliflower


  • 1 head garlic
  • 1 tsp butter/ghee
  • 1 head cauliflower
  • 1/4 cup of coconut milk (or cream)
  • 2 tbsp butter/ghee/lard/coconut oil
  • salt & pepper to taste


  1. Do ahead of time - Cut the top off of the head of garlic so that each of the cloves is showing; smear butter/ghee on top of the garlic and then wrap the head of garlic in foil. Cook in a 350F oven for 45 minutes. Cloves should be golden in colour and soft to touch.
  2. Cut cauliflower into pieces and simmer/steam on stove until easily pierced with a fork
  3. Strain cauliflower and place in a food processor or blender (or if you're like me, add back to the pot and use a hand blender)
  4. Add cloves of roasted garlic, coconut milk and butter to the cauliflower and blend until creamy
  5. Add salt & pepper to taste