Roasted Garlic "Mashed" Cauliflower
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 90.6
- Total Fat: 0.7 g
- Cholesterol: 0.3 mg
- Sodium: 103.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 7.4 g
- Protein: 6.8 g
View full nutritional breakdown of Roasted Garlic "Mashed" Cauliflower calories by ingredient
Introduction
I've derived this recipe from a low-carb diet over the past several years. I find the flavors much more satisfying than potatoes. Enjoy!You can also make this ahead of time and freeze it in individual portions. I've derived this recipe from a low-carb diet over the past several years. I find the flavors much more satisfying than potatoes. Enjoy!
You can also make this ahead of time and freeze it in individual portions.
Number of Servings: 4
Ingredients
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2 Heads Cauliflower, trimmed and steamed until soft
2 Heads Garlic, sprayed with Olive Oil and roasted until soft
I Can't Believe It's Not Butter, to taste
Milk, nonfat, .25c
Salt, to taste
Pepper, to taste
Directions
Trim and steam the cauliflower.
To Roast the Garlic:
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Mash:
Combine the cauliflofwer and garlic in a blender or food processor, blend until it is your desired consistency. Check to taste, you may not need any butter or milk. Add butter milk and then season to taste. No one will know they aren't potatoes!
Number of Servings: 4
Recipe submitted by SparkPeople user LEANCOURT84.
To Roast the Garlic:
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Mash:
Combine the cauliflofwer and garlic in a blender or food processor, blend until it is your desired consistency. Check to taste, you may not need any butter or milk. Add butter milk and then season to taste. No one will know they aren't potatoes!
Number of Servings: 4
Recipe submitted by SparkPeople user LEANCOURT84.
Member Ratings For This Recipe
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