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roasted garlic mashed cauliflower

  • Coconut
  • Dairy Free
  • Entree
  • Gluten-Free
  • Keto
  • Vegan
  • Cook time
    25 mins
  • Prep time
    5 mins
  • Serving
Key Ingredients


5 cloves garlic, unpeeled

1 large head cauliflower, cut into florets

2 tablespoons Organic Refined Coconut Oil

½ teaspoon salt

¼ - ½ cup vegetable broth

For garnish:

Fresh herbs

Vegan parmesan


  • Preheat the oven to 400 degrees. Place the garlic cloves, still in their peel, on a parchment lined baking sheet and bake for 10-15 minutes, depending on the size of your garlic, until they are soft to the touch. Once cool enough to touch, remove and discard the peels. Set the garlic aside. 

  • Meanwhile, steam the cauliflower in a large pot fitted with a steamer basket, covered, for about 15 minutes until the cauliflower is very tender. 

  • Add the cauliflower, peeled roasted garlic, coconut oil, and salt to a food processor. Process until smooth, scraping down the sides as needed. Add in the broth, a little at a time, until your desired consistency is achieved. 

  • Serve with fresh herbs and vegan parmesan, if desired. 

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