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!
Roasted cauliflower mash is smooth, buttery, creamy, and a perfect low-carb alternative to the traditional comfort food!
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 easier to make, too! Less prep time and no potato peeling required.
Why you will love this roasted cauliflower mash
- It’s creamy, comforting, and oh-so-delicious
- It’s packed with flavor from the roasted garlic and herbs
- No hassle of peeling potatoes
- It’s easy to make with simple ingredients
- It’s a low-carb, versatile side dish
Roasted cauliflower mash ingredients
This amazing low-carb alternative to mashed potatoes only requires 6 ingredients plus salt and pepper!
- Head of cauliflower — You’ll cut the cauliflower into florets and roast them for a nutty, caramelized flavor.
- Olive oil — Helps the cauliflower roast to golden, crispy perfection while adding a nice boost of healthy fats.
- Oregano — Dried oregano adds a subtle herb flavor.
- Butter — I recommend using unsalted butter so you can control the amount of salt in this recipe.
- Garlic — Freshly minced garlic will add the best flavor, but you can use jarred minced garlic if you’re short on time.
- Sour cream — Adds creaminess for a velvety smooth mash.
- Salt and pepper — Adjust to taste to enhance the flavor of the mash.
How to make low-carb roasted cauliflower mash
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!
Recipe tips and tricks
- Roast the cauliflower until golden brown for the best flavor. This adds a wonderful caramelized note to the mash.
- Blend the cauliflower while it’s still hot to get the creamiest texture.
- Add extra butter or sour cream if the mash seems too thick or dry.
Substitutions and variations
- You can replace the sour cream with Greek yogurt for a lighter version of the mash with a little boost of protein.
- I like to add fresh herbs like parsley or chives for extra color and a pop of flavor.
- For a cheesy twist, mix in grated Parmesan or cheddar cheese while blending the mash.
What to eat with this recipe
This side is so versatile, you can enjoy it with just about any main course!
When I’m in the mood for chicken, I love serving low-carb cauliflower mash alongside chicken scallopini, smothered creamy skillet chicken, or herbed ricotta chicken rollatini. These are my go-to dishes when I’m entertaining guests.
For some serious low-carb comfort, I’ll pair it with keto meatloaf or keto chicken pot pie.
If I’m in the mood for beef, cauliflower mash goes so well with marinated flank steak or keto beef stroganoff.
Storage and freezing
- You can store leftover cauliflower mash in an airtight container in the refrigerator for 3-4 days.
- To freeze, store the mash in a freezer-safe container in the freezer for up to 3 months.
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!
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.
