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Roasted Cauliflower Mash with Rosemary Garlic


You love mashed potatoes, right? So do I – well I should say – so did I. When I first made Cauliflower Mash, it taste better to me than my Thanksgiving favorite, Garlic Mashed Potatoes. Dana couldn’t believe that it wasn’t potatoes. In fact, we invited her parents over and they didn’t even know they weren’t mashed potatoes.  Bennett 1, In-Laws 0. I like pairing this side dish with everything from meat loaf to roast chicken.  It is filling elegant, and can help your create height to your dish by placing protein over the cauliflower base.

From our kitchen to yours, Bennett


1 Head organic cauliflower
½ cup chicken or beef stock
6 cloves, garlic
2 sprigs of rosemary, stems removed and chopped
1 tablespoon olive oil
2 tablespoon grass-fed butter
1 teaspoon salt
1 teaspoon pepper


Preheat oven 400 degrees
Cut cauliflower into florets and dress with olive oil, salt and pepper
Place in baking dish with garlic cloves
Roast for about 45 minutes
Place cooked ingredients into a high speed blender
Add rosemary, stock and butter. Additional salt and pepper to taste
Blend until smooth
Vary the amount of stock to impact your desire consistency

Serves 4

Serve with Main Dishes: Bacon Topped Meatloaf, Roast Tenderloin, Duck or Chicken Leg/Breast


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