KETO ROASTED GARLIC PARMESAN CAULIFLOWER MASH

Keto Roasted Garlic Parmesan Cauliflower Mash

A creamy, low-carb alternative to mashed potatoes that’s ready in under 45 minutes.

Key Info

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Calories: 165 per serving
• Fat: 14g
• Protein: 6g
• Net Carbs: 4g
• Difficulty: Easy
• Dietary: Keto, Low-Carb, Gluten-Free, Vegetarian

Equipment Needed

• Large baking sheet
• Food processor or blender
• Measuring cups and spoons
• Knife and cutting board
• (Alternative: Potato masher can replace food processor for a rustic texture)

Ingredients

For the Mash:

• 1 large cauliflower head (900g/2lbs), cut into florets
• 1 whole head of garlic
• 60ml (¼ cup) olive oil
• 60g (½ cup) grated Parmesan cheese
• 60ml (¼ cup) heavy cream
• 30g (2 tbsp) unsalted butter
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme

Optional Garnishes:

• Fresh parsley, chopped
• Extra Parmesan
• Crispy bacon bits

Method

1. 1. Preheat your oven to 425°F (220°C).
   2. Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil.
   3. Toss cauliflower florets with remaining olive oil, salt, and pepper on a baking sheet.

1. 1. Place wrapped garlic and cauliflower in oven, roast for 25-30 minutes until cauliflower is fork-tender and lightly browned.
   2. Let cool for 5 minutes, then transfer cauliflower to food processor.

1. 1. Squeeze roasted garlic cloves into processor (they should be soft and golden).
   2. Add Parmesan, cream, butter, and thyme.

1. Process until smooth, scraping sides as needed.
2. Taste and adjust seasoning.

Crucial Tips

• Don’t overcrowd the baking sheet – cauliflower needs space to roast properly.
• For extra smoothness, add cream gradually while processing.
• If mixture seems dry, add warm cream 1 tablespoon at a time.
• Season generously – cauliflower needs more seasoning than potatoes.

Storage & Variations

Storage:

• Keeps in an airtight container for 3 days in the fridge.

Reheating:

• Microwave or stovetop with a splash of cream.

Scaling:

• Recipe doubles easily for larger groups.

Common Mistakes to Avoid:

• Overcooked cauliflower becomes watery.
• Underroasted garlic will taste harsh.
• Not letting cauliflower cool slightly before processing can make it gummy.

Variations:

• Swap Parmesan for Asiago or Pecorino Romano.
• Add crispy bacon bits for extra flavor.
• Mix in roasted shallots for depth.
• Stir in fresh herbs like rosemary or sage.