Roasted cauliflower mash

Roasted cauliflower mash

Every buttery, nutty spoonful of this low-carb side is better than the last. Treat your taste buds to the silky, smooth texture. So easy to prepare. And it goes with just about any main course. 3 words: Best. Mash. Ever.

Roasted cauliflower mash

Every buttery, nutty spoonful of this low-carb side is better than the last. Treat your taste buds to the silky, smooth texture. So easy to prepare. And it goes with just about any main course. 3 words: Best. Mash. Ever.
USMetric
6 servingservings

Ingredients

  • 2 lbs 900 g cauliflower, florets
  • 10 oz. 280 g butter
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Trim the cauliflower and divide into smaller florets. Place in a large baking dish.
  2. Slice the butter thinly and cover the florets. Bake in the oven for 30 minutes.
  3. Turn the florets and baste in butter. Roast for another 15 minutes or until the cauliflower has turned slightly golden.
  4. Remove and pour into a pan. Let boil for 15 minutes, until the cauliflower is soft.
  5. Blend with an immersion blender. Season with salt and pepper to taste.
  6. Serve as a side dish to fish, meat, or poultry.

Tip!

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What did you think? Please share your thoughts in the comment section below!

13 comments

  1. Val
    Confused. Do you boil the cauliflower in water? If so, how much? Do you drain it before blending?
    Reply: #2
  2. Kristin Berglund Team Diet Doctor

    Confused. Do you boil the cauliflower in water? If so, how much? Do you drain it before blending?

    Hi Val!

    No, no water. The cauliflower is boiled in the melted butter. Roasting it beforehand gives it a lovely nutty flavor. Good luck!

  3. Jenn
    Hi I'm to confused on the 4 th step can someone explain further
  4. paul
    the times seem a bit off, I ended up with a dark brown mash
  5. Fred
    I made this but have some tips. I used a small steam oven so reduced there temperature to 160 degrees and roasted for only 20 minutes. Halfway through I tossed the florets about. They don't cook evenly. They get dark spots. I guess caramelising is not even. I used homemade garlic butter so maybe that was a factor. Don't wait for the florets to be completely caramelised. Use of the word boil is misleading as it can be misinterpreted for steaming. I also added more of the butter to the mash before serving.

    Step 4: pour the contents in a utensil and fry it in the butter. Add more if you like.
    The taste is awesome.

  6. Jeny
    This may be my keto friendly side for this Thanksgiving in place of mashed potatoes. (only better!) Also, This looks a lot like hummus. Could you add olive oil, cumin, lemon and tahini and serve it cooled with keto crackers? If I did the math right, 1 tablespoon of tahini has only 1.8 net carbs.
  7. C'Anne
    Made this last night. Even a hit with my teens! Used a little less butter and added garlic cloves while roasting. Today, leftovers made an excellent dip for pork rinds!
  8. Jennifer
    Made this tonight and it was so delicious from the oven that I didn't even get to the boiling/mashing stage - oops
  9. shawndpate
    Some very vague instructions. I wouldn't just say "boil" unless you wanted them actually boiled in water, or how about let them "continue cooking in butter until butter boils"...so many better ways this could be written
    Reply: #12
  10. Christine
    This was so, so good. I like it better than the mashed cauliflower with cheese recipes I've tried.
    Reply: #11
  11. Crystal Pullen Team Diet Doctor

    This was so, so good. I like it better than the mashed cauliflower with cheese recipes I've tried.

    I am so glad you like this one!

  12. Scott in NC
    Vague is right. In step 3 it says "Roast... until the cauliflower has turned a nice color." Which color is that? All in all, this does sound tasty, but doesn't anyone curate these recipes?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    Vague is right. In step 3 it says "Roast... until the cauliflower has turned a nice color." Which color is that? All in all, this does sound tasty, but doesn't anyone curate these recipes?

    I've asked the recipe team to review the steps to this recipe. "Nice color" for roasted cauliflower is golden brown.

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