I love mashed potato, but…
I absolutely love roasted mashed potatoes with roasted garlic. But having recently been diagnosed with diabetes (check out our previous post), I’m trying to make some recipes with fewer carbs to help me keep my glycemic index in check.
As I mentioned in our previous post, I’ll still keep sharing traditional Portuguese recipes, and easy-to-make recipes for home cooks, but now I’ll also be focussing on adding more health conscious recipes to complement our recipe offerings.
Today’s mashed cauliflower recipe is an example of a healthier alternative to its close more carb-heavy cousin, the mashed potato. I want to make sure that any of the new healthy recipes we share, never compromise on flavour. And we assure you, we’ll only ever post recipes that we love.
Does it taste the same?
The flavour is very similar to our roasted garlic mashed potato recipe. The difference is the texture. This mash is still creamy, fluffy and delicious, but it’s a little lighter and not quite as dense as the potato version.
The proof? There’s none left!
I made this mashed cauliflower a few days ago. It was a large portion, so I had leftovers; which I enjoyed over the next few days with other proteins. So good!
A road trip and clearing out the fridge
What does one have to do with the other? Well when you go on a road trip, your eat up all the left-overs so that food doesn’t go bad while you’re away.
Our family loves a good road trip. We hadn’t taken one in ages and I started to get the itch to get away. Since we had a long weekend, I convinced the family to take a trip to Montreal for a couple of days. It’s a beautiful city with history and amazing restaurants. Since the primary language is French and it’s about a 6 hour drive East of where we live, a trip to Montreal feels like a real get-away. We love it!
Our little guy’s so excited!
As soon as I told our little guy about our plans, he was over the moon! He packed his own bag, helped Liz pack (because he said it’s fun!?) and insisted that we get an early start on our drive. Kids are cute!
On this Easter weekend, (and always, of course) we wish you all good eats and quality time with your loved ones. Eat well, friends.
Mashed cauliflower with roasted garlic
- 1 large head of cauliflower, washed and cut into florets
- 1 cup unsalted butter, melted
- 1 tsp freshly ground black pepper
- 2 tsp kosher salt (1 1/2 tsp if using fine salt)
- 3 tbsp roasted garlic (from 1 head of roasted garlic)
- 1 cup buttermilk
- 1/4 cup chopped fresh chives
- Steam the cauliflower florets for 10 minutes or until tender. We used a vegetable steamer.
- While the cauliflower is steaming, heat the butter, garlic, salt and pepper in a medium pot on medium heat, until the garlic’s melted. Note, break/mash the roasted garlic apart in the pot using a couple of forks while the butter heats up.
- Add the steamed cauliflower florets, garlic butter mixture and buttermilk to a large food processor. Process with the chopping blade for 30 seconds or until the mashed cauliflower looks smooth.
- Add the mashed cauliflower and chives to a large serving bowl and mix well until incorporated.
- Serve hot. Enjoy!
- Replace the buttermilk with creme to make this recipe Keto.
- Depending on the size of your steamer, you may need to steam the cauliflower in two batches.
- Depending on the size of your food processor, you may need to prepare the mashed cauliflower in two batches.
- If you’ve never roasted garlic, it’s easy! Preheat the oven to 400 ºF. Cut the top of the head of garlic off to expose the tops of the cloves. Place the head of garlic on a square of aluminum foil. Drizzle 1 tbsp of olive oil and 1/2 tsp kosher salt over the exposed cloves. Close/wrap the aluminum foil over the top of the garlic and twist the top to seal the head of garlic in. Place the aluminum package on the oven’s middle rack and bake for 30 minutes. Remove the aluminum package from the oven and let cool. Unwrap the foil wrap and squeeze the roasted garlic away from the skins.
- Make this recipe ahead of time and reheat in a baking dish, covered in the oven at 350 ºF for about 25 minutes. If you’re in a real rush, feel free to use the microwave.
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