Roasted Cauliflower Mash

This Roasted Cauliflower Mash has quickly become one of my most favorite sides.  Growing up mashed potatoes were a staple on our table.  My mom loved them and my grandmother loved them so anytime we could have them we would.  Whether they were just the traditional recipe or something a little extra special like these Garlic Mashed Potatoes, it didn’t matter we loved them all and now I love this cauliflower version (trust me I cannot believe I just said that out loud).  Let’s be honest though as we all get older sometimes a lower carb version is the better option… I mean not ALWAYS but sometimes.

Roasting is key

To really amp up the flavor in this Cauliflower Mash I roasted the cauliflower prior to mashing it.  Roasting it really helps to add a toastiness and richness without having to add a ton of other stuff.  

I literally threw in a little sour cream and some butter and voila we were done.  Not only was it delicious but it was super quick making it the perfect side for the busiest of nights.

Blend it up

To make the mash super light and not too gummy I used my blender to whip it up super fast.  Once the cauliflower was roasted I added it to the blender and gave it a whirl or two to break it up.  I then added in garlic, a little sour cream and butter and let it go for a just a bit until everything was well combined and cauliflower was broken down.

Once in the blender you could add in additional flavor such as green chilies, cheese, cream cheese or additional herbs to amp up the flavor even more.

The perfect side

6 servings

Roasted Cauliflower Mash

Roasted Cauliflower Mash is the perfect KETO/Low Carb option for a favorite side. It is loaded with tons of flavor and comes together in no time and with only 4 net Carbs per serving

5 minPrep Time

25 minCook Time

30 minTotal Time

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Recipe Image


1 large cauliflower head, cut into florets
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
2-3 garlic cloves, minced
1 tablespoon butter
1-2 tablespoons sour cream
Additional salt & pepper as needed
Additional butter for serving
Fresh Parsley, chopped


Preheat oven to 425
Line a rimmed baking sheet with parchment paper
Spread cauliflower into even layer on parchment paper
Drizzle olive oil over cauliflower and toss to coat
Sprinkle salt & pepper over florets
Place into oven and roast for 15-20 minutes or until cauliflower is tender and slightly browned
Place roasted cauliflower into high powdered blender (or bowl if using immersion blender)
Add in garlic, butter and 1 tablespoon sour cream
Blend until desired consistency is reached
I did not need any additional liquid but if you do add in additional sour cream or heavy cream as needed
Taste and adjust seasoning if so desired
Top with additional butter and chopped parsley


Each serving has 4 net Carbs as based on the Carb Manager App



266 cal


28 g


4 g


1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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