Roasted Mashed Cauliflower

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This roasted mashed cauliflower recipe is an easy, low-carb keto alternative to mashed potatoes. The cauliflower is roasted with garlic and an a delicious assortment of herbs and spices then puréed into a silky mash.

Prep Time 5 minutes | Cook Time 25 minutes | Total Time 30 minutes

roasted mashed cauliflower


  • 1 head cauliflower separated into florets
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 4 dashes Italian seasoning 
  • 1/2 teaspoon smoked paprika
  • Salt & pepper to taste
  • 1 tablespoon butter + extra for serving if desired
  • 1/4 cup heavy/whipping cream or to taste
  • Fresh parsley chopped, to taste (optional)


  1. Preheat oven to 450F. Move the rack to the middle position.
  2. Prep the cauliflower and add it to a baking sheet. Toss it with the oil, garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Roast the cauliflower for 20-25 minutes.
  3. When the cauliflower is about done, add the butter and cream to a medium-sized pan on medium-high heat, and warm it until the butter has melted. I recommend starting with 1/4 cup and adding more cream if necessary.
  4. Add the cauliflower florets to the pan with the cream and butter. Use an immersion blender to purée the cauliflower. 
  5. Season with more salt & pepper if needed. Serve with extra butter and a sprinkling of parsley or other herbs if desired.

Recipe Notes

  • This is the trusty immersion blender I used for this recipe. 
  • Serves 4-6.

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