{Recipe} Roasted Garlic-Cauliflower Mashed “potatoes”


Ask anyone what their favorite dish on the Thanksgiving menu is and you’ll probably hear, “mashed potatoes.” Who doesn’t love the creamy, buttery pile of cloud-like spuds? Between the potatoes, stuffing, and cornbread or dinner rolls, this meal is a carb bomb waiting to go off! Or put you into a post-meal food coma!

In hopes of lightening up the Thanksgiving meal, without sacrificing flavor, we hopped on the cauliflower bandwagon and came up with our version of mashed potatoes. Except that there’s no potato in the recipe 😉 The idea to substitute a non-starchy vegetable for the potato is brilliant as it lowers the overall calories while increasing the nutritional value. Frankly, you can make this recipe with lots of different veggies – carrots, parsnips, turnips, rutabagas, broccoli, butternut squash – or combinations of these. Our trick is to roast the veggies first in order to caramelize the natural sugars and make the dish a little sweeter to balance out the natural pungency of some of these veggies. Roast up some onions, shallots, or garlic along with the veggies and then puree them all together with some low-sodium vegetable broth (we like the one from Trader Joe’s), plain Greek yogurt, and a bit of Parmesan cheese. This combination will yield a product that is both creamy and delicious.

{Recipe} Roasted Garlic-Cauliflower Mashed “potatoes”

Yield: 4 servings

Calories per serving: 52

Fat per serving: 0.9 (g)

Carbs per serving: 8.6 (g)

Protein per serving: 5.1 (g)

{Recipe} Roasted Garlic-Cauliflower Mashed “potatoes”


  • 1 head cauliflower, broken into florets
  • 4 large cloves garlic
  • 1/2 cup (or more) low-sodium vegetable broth
  • 2-3 Tablespoons Parmesan cheese
  • 1/4 cup plain Greek yogurt (2 or 4%)


  1. Preheat oven to 375F. Line a baking sheet with aluminum foil and coat with vegetable cooking spray.
  2. Place cauliflower on baking sheet. Season with sea salt and black pepper. Wrap the garlic cloves in a small piece of foil and place on the baking sheet. Place in oven and cook 30 minutes or until cauliflower is lightly golden and soft.
  3. Remove from oven and place most of cauliflower in food processor. Squeeze garlic from skins and place in food processor. Pulse about 10 times to break the cauliflower into smaller pieces. Add the rest of the cauliflower and pulse another 10 times.
  4. Add the broth, Parmesan cheese, and yogurt and blend until smooth. Stop and scrape down the sides of the food processor once or twice. Taste and add more salt and pepper, if needed. If it is not smooth enough, add a little more yogurt.
  5. Transfer into a serving bowl.
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