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    Home » Recipes » Side Dishes » Roasted Mashed Cauliflower

    Published: Oct 19, 2021 · Modified: Jan 27, 2022 by Alicia This post may contain affiliate links.

    Roasted Mashed Cauliflower

    Jump to Recipe Print Recipe
    Roasted garlic mashed cauliflower topped with chives in a white bowl with ricotta cheese
    Roasted garlic mashed cauliflower topped with chives in a white bowl with ricotta cheese

    This Roasted Mashed Cauliflower with ricotta cheese and garlic is one of my favorite creamy, low carb side dishes. Perfect with grilled chicken or seafood as a flavorful accompaniment.

    Mashed cauliflower in a bowl topped with butter and chives next to a bowl of ricotta cheese.

    You'll love this recipe because:

    • It's super flavorful! Roasting helps boost the nutty flavor of the cauliflower which pairs so well with ricotta and garlic.
    • It's perfect as a side dish for holidays, Thanksgiving, and Christmas!
    • Ingredients are limited to essentials.
    • Low carb and gluten free, lots of family members will love this one.
    Jump to:
    • Ingredients
    • How to Make Roasted Mashed Cauliflower
    • Recipe Tips
    • Best Way to Mash Cauliflower
    • Main Dish Pairings
    • How to Reheat
    • More Vegetarian Side Dishes
    • Roasted Mashed Cauliflower

    Ingredients

    • Cauliflower - A fresh head chopped into florets works, as well as pre-packaged, pre-chopped if you're in a hurry.
    • Ricotta Cheese - My favorite ricotta cheese brands are Calabro, Liuzzi and Bel Gioioso as they don't contain additives or thickeners. I also notice that the texture is super light and creamy as opposed to grainy. Although the texture doesn't matter as much for this cauliflower ricotta mash, when it's added to things like my Lazy Lasagna you'll really notice a difference.
    • Garlic - This seems like a lot of garlic, but roasting the garlic really brings down the bite of it, leaving a sweeter, deeper flavor.
    • Butter - I like to use Kerrygold for this recipe, but if you wanted to use more olive oil, that would work as well.

    How to Make Roasted Mashed Cauliflower

    A step by step process for roasting cauliflower and then mashing it with ricotta and serving.
    1. Preheat oven to 425 degrees F. Begin by placing the cauliflower florets and garlic in its skin on a roasting pan, covered with parchment or foil. Toss with olive oil, salt and pepper.
    2. Roast for 25 minutes, till lightly browned in spots. You do not need to flip it halfway, but you can if you'd like. Once cooled down a bit, peel the garlic skin off.
    3. Add cauliflower, garlic cloves, butter, and ricotta cheese to a food processor (or you can use a masher or blender).
    4. Taste and adjust any seasonings and top with optional fresh chives. That's it!

    Recipe Tips

    • Because this recipe is so simple with limited ingredients, I wanted to go with roasting over boiling the cauliflower. Although boiling can save a little bit of time, it doesn't give the deep, rich flavor you get from roasting. Roasting cauliflower gives it sort of a buttery, nutty flavor that pairs well with the garlic. 
    • The good news is you can roast your garlic cloves in the skin right along with the cauliflower florets. When removed, they should be nice and soft. From there you can just peel them out of the skin and add it to the food processor. 
    • If you're following a migraine diet, the main ingredients you'd want to stay away from in ricotta are a lot of gums or carrageenan especially. Whey is ok in ricotta, it's just milk. It's whey protein you want to avoid. Ricotta without gums are way better tasting anyway.
    • The easiest way to get the roasted mashed cauliflower nice and smooth is to use a larger food processor. If using a blender, you'll need to really work the tamper tool to get it blended and smooth throughout. You still want it to be nice and thick, so try to not be tempted to add liquid. A potato masher will work too, it just won't be as smooth.
    Ricotta whipped cauliflower in a grey bowl with a kitchen towel.

    Best Way to Mash Cauliflower

    The easiest way to get the roasted garlic mashed cauliflower nice and smooth is to use a larger food processor. If using a blender, you'll need to really work the tamper tool to get it blended and smooth throughout. You still want it to be nice and thick, so try to not be tempted to add liquid.

    You could also just use a potato masher, but it won't get as smooth and whipped as intended for this recipe. 

    Mashed cauliflower in a bowl with a spoon.

    Main Dish Pairings

    I would personally pair this with a simple Air Fryer Flank Steak, seared salmon or Shrimp Stuffed Salmon, or with my Creamy Rosemary Chicken. It would also be awesome for Thanksgiving or Christmas with turkey or a Whole Roast Chicken.

    How to Reheat

    To reheat garlic mashed cauliflower, simply place in the microwave for 30 second intervals, stirring between. Or you can place in an oven safe baking dish, covered with foil, and reheat till the temperature reaches 350 degrees F.

    More Vegetarian Side Dishes

    For more vegetarian side dishes like this roasted mashed cauliflower, check out these recipes.

    • Bang Bang Brussels Sprouts
    • Pear and Rocket Salad
    • Soy Free Mushroom Ramen
    • Creamy Cauliflower "Mac and Cheese"

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Roasted garlic mashed cauliflower topped with chives in a white bowl with ricotta cheese

    Roasted Mashed Cauliflower

    Roasted cauliflower and garlic are whipped with creamy ricotta cheese for a delicious side dish.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Low Salt, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 229kcal
    Author: Alicia

    Ingredients

    • 1 large head cauliflower, trimmed into florets (about a 3 pound whole cauliflower)
    • 1 tablespoon olive oil
    • 6-7 garlic cloves, skin on
    • ¾ cup ricotta cheese
    • 3 tablespoons butter
    • kosher salt and pepper to taste
    • Optional: fresh chives for garnish
    US Customary - Metric

    Instructions

    • Preheat oven to 425 degrees F. Spread florets and garlic on a baking sheet and toss with olive oil, salt and pepper. Bake for 25 minutes until nicely browned in spots. Remove the garlic from skin (it should be soft and you can just push the inner clove out).
    • In a food processor, combine the cauliflower, roasted garlic, ricotta, and butter. Process until smooth, scraping down the sides occasionally to make sure it all gets blended. Taste and adjust any seasonings and serve warm.

    Notes

    • Use a quality ricotta cheese without gums for the best texture and flavor. 
    • Don't worry about it being too much garlic. The flavor softens during roasting. 

    Nutrition

    Calories: 229kcal | Carbohydrates: 10g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 496mg | Fiber: 3g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 71mg | Calcium: 138mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

    This post was original published November 24, 2020 and was updated Oct 2021 to include new step by step photos, recipe tips and serving information.

    « Bang Bang Brussels Sprouts
    Lazy Lasagna »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Andrew says

      October 27, 2022 at 10:50 am

      5 stars
      Delicious! Perfect low carb side for my family.

      Reply
    2. Miranda says

      March 10, 2022 at 7:11 pm

      5 stars
      Brings cauliflower to a new level! Loved every bite and boyfriend actually ate cauliflower! Total bonus.

      Reply
      • Alicia says

        March 12, 2022 at 3:10 pm

        Thanks so much, Miranda!

        Reply
    3. Helen says

      December 21, 2020 at 5:49 pm

      5 stars
      This was amazing- my husband was so impressed that I could make cauliflower taste so good! Thank you for such a great recipe

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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