If you’re on a ketogenic diet and miss mashed potatoes, you’re going to looooove this roasted mashed cauliflower. It’s creamy and rich, yet light and ethereal on the tongue. The mouthfeel is so much lighter than regular potatoes, which can be gummy or heavy. I mean, mashed potatoes are delicious AF, lets not lie to ourselves. But the textural difference between cauliflower and potatoes when pureed is very different. There’s also a faint natural sweetness that really goes well with added savory notes.
I prefer roasting the cauliflower first, just because it adds some extra flavor due to the browned and charred bits. You could boil or steam the cauliflower first, but why? Just roast it. It’ll taste so much better. Brownness adds flavor, always remember that.
There are several ways you could achieve a great texture for this roasted mashed cauliflower. One way is to use your high-powered blender, or a food processor. You could also use a handheld immersion blender.
Cauliflower has to be the most frequently purchased veggie in our home now, especially due to the fact it’s versatile AF. I mean, check out my Cauliflower Mac and Cheese — it’s so good! There are many, many ways you can create something yummy and keto using cauliflower, so be prepared for many recipes down the line.
Amazing add-ins and toppings
Cheese (use your favorites)
Caramelized or pureed onions/shallots/leeks
Different seasonings, of course!
If you’re a fan of pork rinds, crush them up and batter up some onions to fry for a topping. That would be great. If you’re not on a keto diet, you can use regular flour.
How to make roasted mashed cauliflower
Lay all of your well-oiled and seasoned cauliflower in an even layer on your sheet pan. Try to make sure any flat surfaces are in direct contact with the sheet pan.
Roast for 25 minutes on 450 degrees F, or until nicely charred and tender like this.
Dump all of your charred and tender cauliflower in a high-powered blender. If you don’t have one, use an immersion (stick/handheld) blender or food processor. Add some heavy cream, a little at a time. Feel free to add some extra seasoning to this such as granulated garlic, onion, etc.
Blend it up until smooth. Don’t forget the butter!
Blend it again until completely smooth, or as smooth as you can get it. Taste it and adjust seasoning as needed. You’re done.
Pile all of your cauliflower florets onto a large baking sheet and drizzle liberally with about 2 to 3 tablespoons of olive oil, flaky kosher salt, and black pepper. Don’t add any additional seasonings here because they will burn and become bitter. Wait until it’s time to mash before you add other flavorings.
Toss the cauliflower, olive oil, salt and pepper together until the cauliflower is nicely coated, but not swimming in oil. There should be a nice sheen to each piece,and if you see any dry patches, add a little more oil.
Arrange the cauliflower in an even flat layer on the baking sheet. Roast for 20-25 minutes, or until the tips and bottoms of the florets are spotty-brown and the cauliflower is tender. They shouldn’t be burnt, sokeep an eye on it.Browning will vary depending on which baking sheet you’re using, and how hot your oven gets. If you use a dark-coated baking sheet, they will brown much faster and potentially burn.
When the cauliflower is done, transfer to a high-powered blender, or food processor. Alternately, you could put them into a pot and use an immersion blender to puree them to your desired consistency.
Now, listen to me closely…every head of cauliflower is different in size. Therefore, the amount of heavy cream needed will vary. Start with about 1/4 cup then move up to 1/3 cup if needed. And if you need more, just add more. Don’t add it all at once because you may use too much and have runny cauliflower. It should be creamy, but substantial at the same time. Give it a taste to see how it feels in your mouth. Adjust seasoning at this point, adding more salt, pepper, or other seasonings. Also, toss your desired add-ins if using.
If at any point you need to reheat your cauliflower mash, transfer to a small pot and warm it over medium-low heat until heated through.