Roasted Garlic and Rosemary Mashed Cauliflower – Keto/Low Carb
Enjoy this smooth and creamy Low Carb mashed cauliflower at your next meal! Roasted garlic and fresh rosemary give it great flavor and an elegant twist, making it perfect for special occasion dinners.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 1 large head of cauliflower
- 1 cup Monterey Jack cheese
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 3 tablespoons butter
- 1 tablespoon fresh rosemary chopped
- 1 1/2 tablespoons roasted garlic
- salt and pepper to taste
Preheat oven to 400F. Cut a head of garlic in half, horizontally. Drizzle the top with olive oil and pinch of salt and cover in aluminum foil. Place in a ramekin on a baking sheet and bake for 30 minutes or until the garlic is soft and caramelized. During the last 5 minutes, remove the foil and drizzle a little more olive oil over the top. Allow to cool slightly, then gently squeeze out the garlic, without the skins. You’ll need 1 1/2 tablespoons for this recipe.
Wash and cut the cauliflower into small florets. Add it to a microwave-safe bowl, cover with a plate and cook in the microwave for 10 minutes or until tender. Drain well and pat with paper towels pressing gently to dry.
Add the cauliflower to the bowl of a food processor and puslse for a minute Then add in all the remaining ingredients and blend until smooth and creamy. If you want your cauliflower to be thicker, add only 2 tablespoons of butter. If it want it a little thinner, add in 2 tablespoons of heavy cream.
Serving with a pat of butter and fresh rosemary over the top. Store leftovers in the fridge for a few days or freeze.
Calories: 171kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Fiber: 2g | Sugar: 2g