Roasted Garlic Cauliflower Mashed “Potatoes”
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 127.0
- Total Fat: 7.7 g
- Cholesterol: 9.3 mg
- Sodium: 67.6 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 4.3 g
- Protein: 5.0 g
View full nutritional breakdown of Roasted Garlic Cauliflower Mashed “Potatoes” calories by ingredient
Introduction
Turning cauliflower into something it's not. Turning cauliflower into something it's not.Number of Servings: 3
Ingredients
-
•1 bulb of garlic
•2 tsp olive oil
•1 head of cauliflower
•½ cup unsweetened almond milk + more to thin
•heaping ¼ cup plain Greek yogurt
•1 tbsp butter, melted
•pepper to taste
•¼ green onions, chopped
Tips
Season with salt and additional black pepper to taste. You will need to adjust this when adding this recipe to your daily meal plan, as I did not use salt.
Directions
1. Pre-heat oven to 400 degrees.
2. Slice off the top of the garlic bulb and wrap bulb in foil. Drizzle with 1 tsp olive oil.
3. Chop cauliflower into florets. Spread out on baking sheet in an even layer. Drizzle with remaining 1 tsp olive oil and toss to coat.
4. Roast cauliflower and garlic bulb for about 35 minutes, stirring cauliflower halfway through cooking.
5. Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
6. In a food processor, blend together roasted garlic, cauliflower, milk, yogurt, melted butter and pepper until smooth and mashed potato-like.
7. Fold in chopped green onions and serve.
Serving Size: Makes 3 1/2-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user BEACH_NUT.
2. Slice off the top of the garlic bulb and wrap bulb in foil. Drizzle with 1 tsp olive oil.
3. Chop cauliflower into florets. Spread out on baking sheet in an even layer. Drizzle with remaining 1 tsp olive oil and toss to coat.
4. Roast cauliflower and garlic bulb for about 35 minutes, stirring cauliflower halfway through cooking.
5. Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
6. In a food processor, blend together roasted garlic, cauliflower, milk, yogurt, melted butter and pepper until smooth and mashed potato-like.
7. Fold in chopped green onions and serve.
Serving Size: Makes 3 1/2-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user BEACH_NUT.