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Roasted Garlic Mashed Cauliflower and Potatoes (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Roasted Garlic Mashed Cauliflower and Potatoes (Paleo, Whole30)

Servings: 8
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
A delicious and creamy mashed cauliflower and potatoes recipe that is flavored with fresh roasted garlic. 


  • 2 small / medium heads of garlic
  • 2 tsp olive oil, , to sprinkle on the heads of garlic
  • 1 head of cauliflower
  • 1.5 pounds gold potatoes, ( this was 6 medium potatoes for me)
  • 3 Tbs olive oil, , for the mashed cauliflower and potatoes
  • 3 Tbs almond milk
  • 3 Tbs coconut cream, ( without preservatives, Savoy is my favorite)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 2 tsp dried parsley
  • ½ tsp ground nutmeg
  • salt and pepper to taste, (I added an extra ¼ tsp salt to mine)


Step 1: Roast the heads of garlic

  • Preheat oven to 400 degrees F.
  • Slice off the very top of each head of garlic to expose some of the cloves inside ( they don't all need to be exposed). Place each head of garlic on a piece of aluminum foil. Drizzle each head of garlic with 1 tsp of olive oil and wrap it in the foil. Place the foil wrapped heads of garlic on a cookie sheet and place into the oven. Cook until the garlic cloves are lightly browned and tender, about 35 minutes.
  • Remove the garlic from the oven and let cool. Peel the outside off of heads of garlic, then gently squeeze each clove out. ( I also used a fork to stab the roasted garlic and pull them out of their shell)

Step 2: Cook the cauliflower and potatoes

  • Fill a large pot with water and boil the water. Slice the potatoes into ½ inch slices. Cut the cauliflower into smaller cauliflower florets. Put the potatoes and cauliflower into the boiling water and cook for 20-25 minutes, until you can easily stab them with a knife.
  • Put the roasted garlic cloves from 1 ½ heads of roasted garlic into a small bowl and gently mash with the back side of a fork ( you don’t have to mash them too much because you will mash them more later ). ( Also if you are unsure how garlicy you want your dish, use the cloves from 1 head of garlic only and then proceed with the recipe). Set aside the remaining roasted garlic cloves to be used as garnish later.
  • Drain the potatoes and cauliflower and then put them into a large bowl.
  • Put the mashed roasted garlic, 3 Tbs olive oil, 3 Tbs almond milk, 3 Tbs coconut cream, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp ground black pepper, ½ tsp salt, 2 tsp dried parsley, and ½ tsp ground nutmeg into the bowl with the potatoes and cauliflower. Mash everything together with a potato masher.
  • Optional- Add more salt and pepper to taste ( I added ¼ tsp more of salt). (Also add more roasted garlic if you didn't add as much prior and you feel like your dish needs more)
  • Top the mashed potatoes with a sprinkle of olive oil and the remaining roasted garlic cloves as garnish.
  • Should yield approximately 8-10 servings.


Note: if you are unsure how much garlic flavor you want in the mashed cauliflower and potatoes, start by only adding the cloves from one head of garlic, and continuing with the recipe and then taste it. If you want to add more, then add more after that.
Course: Side Dish
Cuisine: Paleo, whole30
Keyword: mashed cauliflower, mashed potatoes, roasted garlic