Roasted Keto Cauliflower Mash

Roasted Keto Cauliflower Mash

Move over cauliflower mash, there’s a better mash in town! This keto roasted veggie cauliflower mash is packed with flavor from roasted cauliflower, caramelized onion, garlic, and thyme plus buttery ghee.

What could be better? This mash goes great with any roasted meats, steak, meatballs, and stews like this Low-Carb Osso Buco!

You’ll start by slow roasting the veggies, and then give them a whirl in the blender or food processor with a bit of gut-healing bone broth (or chicken stock or vegetable stock if you follow vegetarian keto diet) and more ghee. This mash is rich, comforting, and totally keto friendly. Let us know what you serve it with in the comments below!

Join my giveaway and win two 13.5 oz jars of grass-fed ghee from Bulletproof! Visit my YouTube Channel and check the description of my video for details.

Preparation time

Hands-on:    10 minutes
Overall:     45 minutes

Nutritional values (per serving, about 3/4 cup)

Total Carbs	9.4	grams
Fiber	3.3	grams
Net Carbs	6.2	grams
Protein	3.5	grams
Fat	15.7	grams
of which Saturated	9.3	grams
Energy	186	kcal
Magnesium	34	mg (9% RDA)
Potassium	516	mg (26% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (8%), fat (78%)

Ingredients (makes 6 servings)

• 1 large head cauliflower (900 g/ 2 lb)
• 1/2 medium red onion, cut in wedges (60 g/ 2.1 oz)
• 6 cloves garlic
• 2 sprigs fresh thyme
• 1/4 cup ghee + 2 tbsp, melted and divided (90 ml/ 3 fl oz)
• 1/2 tsp sea salt, or to taste
• 1/2 tsp pepper, or to taste
• 1/2 cup bone broth, chicken stock or vegetable stock (120 ml/ 4 fl oz)

Note: Instead of ghee, you can use duck fat or extra virgin olive oil.

Instructions

1. Preheat the oven to 190 °C/ 375 °F and line a baking sheet with parchment paper. Place the cauliflower, onion, garlic, and thyme on the baking sheet and drizzle with 1/2 cup (60 ml) melted ghee. Season with the salt and pepper.
   
2. Transfer to the oven and bake for 35-45 minutes flipping and stirring occasionally to prevent burning.
3. Once done, transfer the vegetables to a food processor or blender.
4. Process with bone broth and the remaining 2 tablespoons of ghee until fluffy and smooth.
5. Serve. This low-carb cauli mash will keep for about 5 days in the refrigerator.

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