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Garlic Smashed Cauliflower | Can't Stay Out of the Kitchen | try this #keto version of #cauliflower that tastes almost like eating #GarlicMashedPotatoes but uses cauliflower instead. Perfect dish for company or #holiday dinners. #GlutenFree #HolidaySideDish #GarlicSmashedCauliflower

Garlic Smashed Cauliflower

Teresa Ambra
Garlic Smashed Cauliflower is a fantastic Keto side dish. This delicious gluten free vegetable tastes almost like eating Garlic Mashed Potatoes but it's made with cauliflower instead. Roasted garlic makes the dish so savory, while cream cheese makes it rich and creamy. Terrific for company or holiday dinners since you can make it up early and reheat it. After one bite, you'll find this dish so mouthwatering that you'll want seconds!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 6
Calories 148 kcal

Equipment

  • 1 medium stock pot with lid
  • 1 sharp knife to cut vegetables and mince herbs
  • 1 colander
  • 1 potato masher
  • 1 electric mixer if not smooth enough
  • measuring cups
  • measuring spoons
  • 1 serving bowl

Ingredients
  

  • 2 large heads cauliflower or three small cauliflowers
  • 1/4 cup unsalted butter (1/2 stick)
  • 4 oz. cream cheese
  • up to 1/2 cup half-and-half if needed (use as little as necessary for the right consistency)
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1 head roasted garlic (see directions below)
  • 1 tsp. fresh parsley minced (or 1/2 tsp. dried parsley)

Instructions
 

  • Cut cauliflower into florets.
  • Boil cauliflower in a large stock pot filled with water for 10-12 minutes or until soft.
  • Drain cauliflower in colander.
  • Return cauliflower to stock pot and mash with a potato masher.
  • Add butter and mash down with potato masher until it has melted.
  • Add cream cheese and mash down again.
  • Add half-and-half to desired consistency.
  • Stir well.
  • Add salt, pepper and garlic to taste.
  • If not smooth enough, mix with an electric mixer.
  • Put in a serving dish and serve.
  • Sprinkle with fresh, chopped parsley.

Notes

NOTE: To roast garlic: Cut a slice off the top of the garlic bulb. Place in oven-safe dish. Roast garlic in oven for 30 minutes at 350°. Remove from oven and peel off skins to use garlic in recipe.
 
NOTE: If you don’t have a whole bulb of garlic to roast, you can use ½ tsp. dried minced garlic.
 
NOTE: I used ½ tsp. dried parsley the second time I made it.
 
NOTE: This can be made up in advance and then spooned into a greased 9x9” baking dish. Bake at 350° until heated through about 20-30 minutes. If refrigerated, it may take longer.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 148kcalCarbohydrates: 5gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mgSodium: 319mgPotassium: 135mgFiber: 0.2gSugar: 3gVitamin A: 460IUVitamin C: 3mgCalcium: 122mgIron: 0.2mg
Keyword cauliflower, cheese, cream cheese, gluten free, side dish, vegetable
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