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–+ servings

Garlic Roasted Mashed Cauliflower

Overhead photo of kidney-friendly mashed cauliflower
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 251kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Food processor or immersion blender
  • 1 Cutting Board
  • 1 Chef / Chopping knife
  • 1 Large mixing bowl
  • 1 Sheet pan
  • 1 Unbleached parchment paper

Ingredients

  • 1 Head of Cauliflower, medium-sized Stems removed and pulled apart into florets
  • 5 Garlic cloves whole
  • 1 cup Oat milk plain
  • ¼ cup Extra virgin olive oil
  • 2 tbsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • ½ tsp Black pepper
  • Parsley for garnish

Instructions

  • Preheat oven to 425°F and line a baking sheet with unbleached parchment paper.
  • Place cauliflower and garlic in a mixing bowl and toss with the 2 tbsp of olive oil.
  • Add mixture to a baking sheet and roast for 30 to 45 minutes, turning half-way through.
  • Add the cauliflower, garlic, salt, and pepper to a food processor or immersion blender and blend, slowly drizzling in the the remaining ½ cup of oil and oat milk, a little at a time, until smooth.
  • Garnish with parsley and serve hot.

Nutrition

Serving: 0.5cup | Calories: 251kcal | Carbohydrates: 13g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 192mg | Potassium: 359mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 0.3mg | Vitamin C: 51mg | Vitamin D: 1µg | Vitamin E: 3mg | Vitamin K: 28µg | Calcium: 109mg | Copper: 0.1mg | Folate: 57µg | Iron: 1mg | Manganese: 0.3mg | Magnesium: 17mg | Phosphorus: 56mg | Selenium: 2µg | Zinc: 0.4mg
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