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Are you tired of the same old side dishes over and over? Do you want to be able to take a dish to your family dinner that not just you, but everyone, will love?
Look no further. This mash is infused the flavours of roasted garlic and thyme and is a delicious alternative to basic mash. Serve with a healthy drizzle of olive oil on top and you’ll be the hit of the dinner table. Enjoy!
Hands-on Overall
Serving size about 200 g/ 7 oz
Nutritional values (per about 200 g/ 7 oz)
Net carbs6.9 grams
Protein5.4 grams
Fat20.4 grams
Calories220 kcal
Calories from carbs 12%, protein 9%, fat 79%
Total carbs10.1 gramsFiber3.2 gramsSugars3.9 gramsSaturated fat12.8 gramsSodium427 mg(19% RDA)Magnesium26 mg(7% RDA)Potassium507 mg(25% EMR)
Ingredients (makes 4 servings)
- 1/2 bulb of garlic (6 cloves)
- 1 medium cauliflower (600 g/ 1.3 lb)
- 1 tbsp fresh thyme
- 1/2 tsp sea salt, or to taste
- 1/4 tsp pepper, or to taste
- 1/4 cup butter (57 g/ 2 oz)
- 1/2 cup cream cheese (120 g/ 4.2 oz)
Instructions
- Pre-heat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place garlic in a piece of aluminium foil and wrap well. Bake for 30 minutes.
- While garlic is roasting, cut the cauliflower into florets and place in a saucepan. Cover with water and bring to the boil. Reduce heat and simmer until just soft to a fork. Drain well.
- Remove garlic from oven and reduce the temperature to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Spread the drained cauliflower over a lined over tray in a single layer and place in the oven for 15 minutes.
This changes the flavour slightly but also removes a lot of the moisture, giving a creamier mash.
- Once done, place the cauliflower into a food processor, squeeze the roasted garlic out of its skin into the processor and then add the butter, cream cheese and thyme. Blitz until it is creamy and silky.
- Serve in a big bowl with olive oil drizzled on top and some thyme to garnish.
- Store in the refrigerator, covered, for up to 5 days.
Cauliflower Mash with Roasted Garlic & Thyme
Step by Step
Ingredients
- 1/2 bulb of garlic (6 cloves)
- 1 medium cauliflower (600 g/ 1.3 lb)
- 1 tbsp fresh thyme
- 1/2 tsp sea salt, or to taste
- 1/4 tsp pepper, or to taste
- 1/4 cup butter (57 g/ 2 oz)
- 1/2 cup cream cheese (120 g/ 4.2 oz)
Instructions
- Pre-heat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place garlic in a piece of aluminium foil and wrap well. Bake for 30 minutes.
- While garlic is roasting, cut the cauliflower into florets and place in a saucepan. Cover with water and bring to the boil. Reduce heat and simmer until just soft to a fork. Drain well.
- Remove garlic from oven and reduce the temperature to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Spread the drained cauliflower over a lined over tray in a single layer and place in the oven for 15 minutes.
This changes the flavour slightly but also removes a lot of the moisture, giving a creamier mash. - Once done, place the cauliflower into a food processor, squeeze the roasted garlic out of its skin into the processor and then add the butter, cream cheese and thyme. Blitz until it is creamy and silky.
- Serve in a big bowl with olive oil drizzled on top and some thyme to garnish.
- Store in the refrigerator, covered, for up to 5 days.
Nutrition (per serving, about 200 g/ 7 oz)
Calories220kcal
Net Carbs6.9g
Carbohydrates10.1g
Protein5.4g
Fat20.4g
Saturated Fat12.8g
Fiber3.2g
Sugar3.9g
Sodium427mg
Magnesium26mg
Potassium507mg
Detailed nutritional breakdown (per about 200 g/ 7 oz)
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