Oven-Roasted Mashed Cauliflower


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A more nutritious alternative to mashed potatoes.

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  • 2 heads of cauliflower cut into even-sized florets, discard all of the stems and core
  • 2 Tbs. minced garlic
  • 12 Tbs. unsalted butter
  • 8 Tbs. finely grated Parmesan cheese
  • Sea salt

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In small nonstick skillet, heat 3 Tbs. of the butter over low-medium heat. Add the garlic, cooking slowly until tender and sweet; Do not brown. Transfer to bowl with the cauliflower, tossing to evenly coat. Season with salt.

Place a large piece of aluminum foil, about 24 inches wide on your counter. Fold in half and open back flat. Place the seasoned cauliflower evenly across the left half panel of aluminum foil up to about 2 inches from the edge.

Fold the right half panel back over and crimp the edges to seal into a large pouch. Slide onto a cookie sheet. Place on the upper rack of the oven with the braising beef, cooking until very tender about 30-45 minutes. Remove from the oven and allow to cool for 10 minutes.

Carefully open the aluminum foil to avoid any steam inside. Transfer to a food processor. Puree until quite smooth adding the remaining butter and the Parmesan cheese. Season with salt to taste. Keep warm until ready to serve.

Yield: 8 servings

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