This easy roasted cauliflower mash is creamy, delicious, and guaranteed to satisfy your craving for mashed potatoes. It’s a perfect low-carb side with no potato peeling required!
You won’t be missing mashed potatoes after trying this low-carb roasted cauliflower mash!
It’s amazing how the right ingredients and herbs can transform humble cauliflower into a dish that tastes just like regular mashed potatoes. It’s smooth, buttery, creamy, and a perfect alternative to the traditional comfort food.
It’s easier to make, too! Less prep time and no potato peeling required.
This delicious vegetable side is so simple to make and so tasty, you may find yourself coming back to it again and again!
How to make low-carb roasted cauliflower mash
This amazing alternative to the traditional comfort food comes together in just a few simple steps.
Step 1: Preheat your oven to 350F (180°C).
Step 2: Chop the cauliflower into florets.
Step 3: Add the cauliflower florets to a large baking tray. Drizzle with olive oil, then use your hands to rub into the cauliflower. Finally, sprinkle on the oregano and mix everything together.
Step 4: Bake for 25 – 30 minutes, rotating halfway through. The cauliflower should just be starting to brown when it’s done.
Step 5: Transfer the roasted cauliflower to a food processor along with the butter, garlic, sour cream, and salt and pepper to taste.
Step 6: Process the mixture for 2 – 4 minutes until smooth and creamy. If necessary, stop the processor halfway through to scrape down the sides. If the mixture seems too thick, add more sour cream.
Step 7: Transfer to a bowl. Garnish with some butter, chives and chili flakes if desired and serve.
How easy was that? No peeling and boiling potatoes or mashing by hand. Just roast the cauliflower, throw everything in the food processor, and serve!
Other ways to prepare your cauliflower mash
Don’t have a food processor? No problem! You can still make this recipe using either an immersion blender or a hand potato masher. The immersion blender will achieve the same smooth texture as a food processor while the hand masher will give you a more textured mash.
If you don’t want to roast the cauliflower, you could boil it for 15 minutes or steam it for 10 minutes instead. You’ll omit the olive oil and then add the oregano when you add the rest of the ingredients to the food processor.
Want to make the whole process even easier? Buy precut cauliflower florets to save yourself a step!
However, I do recommend using fresh cauliflower rather than frozen. Frozen cauliflower will release more water and can make the mash too wet.
Choosing spices and garnishes
Cauliflower is an amazing vegetable because it can take on a lot of other flavors. This means that there are endless ways to spice up your mash!
I love to garnish mine with chives, red pepper flakes, and more butter. Some other ingredients to consider adding are cheese, garlic salt, or bacon bits. You could also add all 3 for a hearty bowl of loaded cauliflower mash!
Don’t be afraid to get creative and discover new flavor combinations for this dish.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
I recommend reheating in the microwave or in a small pot on the stove. If the mixture seems to be drying out, stir in a bit more sour cream to make it creamy again.
Other low-carb cauliflower recipes
Cauliflower is an amazing ingredient for replacing starches, making creamy sauces or soups, and more! Here are some of the best uses for this versatile vegetable:
You can also check out this roundup of my favorite low-carb cauliflower recipes for even more inspiration!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low-carb Roasted Cauliflower Mash
Ingredients
- 30 oz large head cauliflower cut into florets
- 2 tablespoon olive oil
- 1 teaspoon oregano
- 3 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 3 tablespoon sour cream
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350F (180°C).
- Chop the cauliflower into florets.
- Add the cauliflower florets to a large baking tray. Drizzle with olive oil, then use your hands to rub into the cauliflower. Finally, sprinkle on the oregano and mix everything together.
- Bake for 25 – 30 minutes, rotating halfway through. The cauliflower should just be starting to brown when it’s done.
- Transfer the roasted cauliflower to a food processor along with the butter, garlic, sour cream, and salt and pepper to taste.
- Process the mixture for 2 – 4 minutes until smooth and creamy. If necessary, stop the processor halfway through to scrape down the sides. If mixture seems too thick, add more sour cream.
- Transfer to a bowl. Garnish with some butter, chives and chili flakes if desired and serve.
Tried my hardest to get it to look like the picture in terms of smoothness. 5 minutes of blending/pureeing/food processing/ and beating (a full sink of dishes later) and I am left with a chunky paste. Next try will include a bomb of some kind as it still looks like chopped cauliflower. The seasoning is nice at least.