If you're a fan of the sweet umami known as roasted garlic, then you will love this recipe. The creamy, caramelized roasted garlic gets mashed into a paste then stirred into buttery soft mashed potatoes.
Roast the garlic in the oven and remove the bulbs from the skin. Lightly oil a head of garlic that has the end sliced off, sprinkle on some salt, wrap it in foil and then bake at 400° for 40-50 minutes. You can do this up to 3 days in advance. Cut the cauliflower into florets and boil the until tender, about 10-12 minutes.
In this recipe, we use purple radishes. However, daikon radishes would work just as well. Some people also use turnips, celery root or rutabaga as substitute for homestyle roasted potatoes while on a Keto diet.
This roasted garlic mashed cauliflower is gluten-free, dairy-free, vegetarian, vegan, Paleo, soy-free and Ketogenic & Whole30 diet-approved. A few ways you can evolve it to make it slightly healthier include: Use organic cauliflower. Try to buy California-grown garlic instead of Chinese grown.