Roasted Cauliflower Mash

This twist on mashed potatoes is made with a non-starchy veggie, no cream and butter — and yet, it’s every bit as yummy as your traditional mashed potatoes!



  • 1 (2-lb.) cauliflower, cut into small florets, discard stem

  • 1 Tbsp. +1 tsp olive oil

  • 1 tsp sea salt (or Himalayan salt)

  • ¼ tsp granulated garlic (optional)

  • 2 Tbsp. low-sodium organic vegetable broth


  1. Preheat oven to 400° F.

  2. Wash cauliflower and pat dry.

  3. Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat.

  4. Season with salt and garlic.

  5. Bake, stirring halfway through, for 40 to 45 minutes, or until tender.

  6. Place in food processor; add vegetable broth. Pulse until smooth.