I didn’t have time to make a lot of food this week because I was super busy at work, so I wanted to make myself something that I could just add in a tupperware for lunch and accompany it with a grilled meat or fish. I decided to make some keto creamy mashed cauliflower as I got a bunch on sale at the market!
I recently got a Blendtec blender on Prime Day back in July and it’s the best investment I’ve ever made! They are so much more powerful than normal blenders and I’ve made so many delicious recipes with it! I used to make cauliflower mash with my food processor or with a potato masher, but the blender makes it super creamy!
For this recipe, I decided to flavour it with some roasted garlic as I had made some extra ones! Super easy to make, just cut the top off, pour a bit of olive oil and bake for 30ish minutes and you got the most amazing creamy garlic cloves ever!
Top it off with some shredded parmesan and you’re good to go!! This week I’ve eaten grilled steak, salmon and chicken thighs accompanied with this mashed cauliflower! YUM YUM
Creamy Keto Mashed Cauliflower
Slice the top of the garlic bulb. Pour the olive oil over it. Place in a toaster over at 150C/300F and bake for 25 minutes. Once baked, squeeze out the garlic cloves. You'll need 5 for this recipe. *feel free to use more if you want more of a garlic taste*
Separate the cauliflower florets and put to boil for 5ish minutes until tender.
Place the boiled cauliflower in a blender and add all of the rest of the ingredients. Blend until perfectly pureed.
Good in the fridge for about 4-5 days.