Creamy Garlic Cauliflower (low carb, paleo, gluten and soy free)

Creamy Garlic Cauliflower

This is adapted from Cleanplates.com

Gluten, soy free and Paleo friendly, Keto friendly

I do not like mashed potatoes so this is a great substitute at the holiday table for me

Ingredients

  • 3-4 cloves garlic not peeled
  • 1 T. avocado oil
  • 1 head cauliflower, trimmed and cut into florets
  • ¼ c. organic chicken broth
  • 2 ½ T. grass fed butter melted (I like Kerry Gold brand)
  • Dash sea salt and pepper
  • Chopped fresh herbs such as thyme and rosemary

Directions

  1. Preheat the oven to 425 F.
  2. Place the garlic in a heat proof pan, drizzle with the oil and cover and roast for 15 minutes. Then set aside to cool.
  3. While the garlic is roasting, put the cauliflower into a steamer pot with ½ inch water on bottom. Cover and steam for 10 minutes or until tender. Drain and then place in the food processor.
  4. Process the cauliflower until smooth. Add in the broth, melted butter, s/p and garlic with skins removed.  Process again until garlic is incorporated and not in chunks. 
  5. Transfer to a bowl and garnish with fresh herbs.

Note: I liked this with 4 cloves, but my husband thought it was too garlicy so adjust according to your taste.  You can also use less butter.

Creamy Garlic Cauliflower
Serves 4
A great keto/low carb and paleo substitute for mashed potatoes
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65 calories
9 g
6 g
3 g
3 g
2 g
169 g
118 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
169g
Servings
4
Amount Per Serving
Calories 65
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 118mg
5%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
13%
Sugars 3g
Protein 3g
Vitamin A
2%
Vitamin C
120%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3-4 cloves garlic not peeled
  2. • 1 T. avocado oil
  3. • 1 head cauliflower, trimmed and cut into florets
  4. • ¼ c. organic chicken broth
  5. • 2 ½ T. grass fed butter melted (I like Kerry Gold brand)
  6. • Dash sea salt and pepper
  7. • Chopped fresh herbs such as thyme and rosemary
Instructions
  1. 1. Preheat the oven to 425 F.
  2. 2. Place the garlic in a heat proof pan, drizzle with the oil and cover and roast for 15 minutes. Then set aside to cool.
  3. 3. While the garlic is roasting, put the cauliflower into a steamer pot with ½ inch water on bottom. Cover and steam for 10 minutes or until tender. Drain and then place in the food processor.
  4. 4. Process the cauliflower until smooth. Add in the broth, melted butter, s/p and garlic with skins removed. Process again until garlic is incorporated and not in chunks.
  5. 5. Transfer to a bowl and garnish with fresh herbs.
Notes
  1. I liked this with 4 cloves, but my husband thought it was too garlicy so adjust according to your taste. You can also use less butter.
Adapted from cleanplates.com
beta
calories
65
fat
3g
protein
3g
carbs
9g
more
Adapted from cleanplates.com
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