Roasted Garlic Dill Mashed Cauliflower
Roasted garlic mashed cauliflower whipped with fresh dill, almond milk and vegan butter. A dairy-free, gluten-free holiday side with about 9g carbs per serving.
Servings: 4 servings
Calories: 162kcal
Ingredients
- 1 head cauliflower
- 1 head garlic roasted
- ¼ cup unsweetened almond milk
- ¼ cup vegan butter or regular butter
- 2 tbsp fresh dill + more for topping
- 1 tbsp olive oil to drizzle (optional)
- Sea salt + black pepper to taste
Instructions
- Preheat oven to 400F. Slice the top of the garlic as pictured. Place in aluminum foil on a cookie sheet, and drizzle with olive oil. Roast for 40 minutes.
- Steam or boil cauliflower. You will need to squeeze out excess moisture with a thin dish towel afterwards to prevent cauliflower mash from getting soggy. Cook until extremely tender and fork slides through cauliflower easily.
- Prepare the almond milk, vegan butter, dill, and salt and pepper in a food processor. Once garlic is roasted, add 2-3 cloves of garlic to food processor to start. Add more cloves if desired. I used 5 cloves total but I LOVE garlic.
- Let cauliflower cool completely, then strain using a nut milk bag or thin dish towel. Once all the moisture is expelled, then add to the food processor. Blend until smooth and silky.
- Top cauliflower with more dill or other herbs and drizzle with olive oil to serve!
Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 156mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 72mg | Calcium: 63mg | Iron: 1mg