Updated: Apr 1, 2020
Cauliflower "mashed potatoes" are a great way to enjoy a savory side dish while cutting back on the carbs. I have been meaning to try this and had no idea it would be this easy! This recipe could definitely be done on a weeknight and may become a house favorite!
Serving Size: 1/2 cup | Servings: 4
1 head cauliflower, washed and cut into florets
3 tablespoons olive oil
fresh ground pepper
3 garlic cloves, peeled
1/3 cup parmesan cheese
1/4 cup almond milk
1 tablespoon fresh chives, chopped for garnish
Preheat oven to 350°F. Coat the cauliflower florets with 1 tablespoon olive oil and ground pepper. Roast for 12 minutes. Stir and roast for another 5 minutes.
While the cauliflower is roasting, heat 1 tablespoon of olive oil over medium heat. Chop the garlic into large chunks and add to the pan. Sauté for about 4 minutes stirring until lightly browned.
In a food processor, add the roasted cauliflower, roasted garlic with oil, parmesan cheese, and almond milk. Puree until smooth and creamy. Add additional olive if needed.
Serve and top with fresh chopped chive.
Calories per serving: 150