Gluten Free

Light & Easy Roasted Garlic Cauliflower Mash

~ Carrie Tyler ~ Leave a comment
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This creamy and silky Roasted Garlic Cauliflower Mash will blow your mind!  I’m talking, one bite and your taste buds sing, you think, wow, these are deliciously creamy mashed potatoes.  Someone tells you its cauliflower mash and just like that, mind blown!

The texture is perfectly creamy and mimics mashed potatoes.  The flavor of the cauliflower when pureed like this is so mild, it completely takes on the beautiful aromatic roasted garlic, Parmesan Cheese, and the chicken bouillon flavoring.  It’s delicious by itself or with a savory sauce or gravy!  

CAULIFLOWER IS SOOO GOOD FOR YOU!

Cauliflower is a great low-calorie and low-carb food full of health benefits!  This recipe has only 65 calories per serving, even with the parmesan and milk!   While it’s low in calories and carbs, it’s high in Fiber and contains so many vitamins and minerals.  Cauliflower is a Cruciferous Veggie, just like Broccoli and Kale, which we all know are extremely good for us.  So, it also contains important Antioxidants which can help to reduce the risk for heart disease and may have anti-cancer effects.  

Try these other delicious and healthy Cauliflower recipes:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED FOR GARLIC CAULIFLOWER MASH

For roasting the cauliflower and garlic, you will need a large sheet pan (I use a 17×11).

For making the Mash, you need a food processor. If you are like me and only have a mini food processor, no worries, just blend in 2 batches and then mix all of it together.

PREP-AHEAD TO MAKE YOUR GARLIC CAULIFLOWER MASH

We are all extremely busy and making dinner during the week can be overwhelming. This entire recipe can be prepared in the day(s) in advance and store in the fridge for up to 4 days in advance.

It starts with chopping up the cauliflower florets into small pieces so that they cook faster.  You want them to get really soft so they blend up smooth.

TIP: I place my cutting board right inside my pan, so when I’m done chopping, I can simply slide the cutting board out dumping all of the cauli pieces onto the pan!  No Mess!!  

Cauliflower on cutting board in sheet pan with knife for Roasted Garlic Cauliflower Mash.

Knife cutting cauliflower on cutting board in sheet pan for Roasted Garlic Cauliflower Mash.

Dumping chopped cauliflower from cutting board onto sheet pan for Roasted Garlic Cauliflower Mash.

Before roasting the cauliflower, I simply drizzle olive oil over top and then rub it around with my hands to ensure all are coated as well as the bottom of the pan.  I don’t season with salt and pepper at this stage because I want to taste and control how much goes in after the other ingredients.

To the pan, I also add 3 cloves of garlic!  They can go right on the pan, skins and all.  The roasting brings out the most amazing buttery flavor.

Cover and roast!

Adding olive oil to chopped cauliflower on sheet pan for Roasted Garlic Cauliflower Mash.

Aluminum foil covering chopped cauliflower on sheet pan for Roasted Garlic Cauliflower Mash.

Once the garlic and cauliflower are roasted, they get mashed!  Save the parmesan, salt, and pepper until the end.  First blend the cauliflower, garlic (skins removed), milk, and chicken bouillon or base.

Once blended, then you can add the parmesan salt and pepper in.  Pulse to combine, taste, and add salt or pepper as needed to make sure it’s perfect!

cooked cauliflower and other ingredients in food processor for Roasted Garlic Cauliflower Mash.

Cauliflower Mash puree in food processor for Roasted Garlic Cauliflower Mash.

Can I freeze the Garlic Cauliflower Mash after it’s made?

Yes, you can freeze it, however, it will retain water.  Therefore, when reheating it, you will want to bake it in the oven for 20 minutes 350 to ensure that any excess water evaporates.  Add milk and/or butter to bring it ‘back to life’.  It will keep in the freezer for up to 6 months.

Can I leave the Parmesan out?

You can leave out the Parmesan Cheese, but you may need to add a touch more salt, so just taste for seasoning.  You can also swap with shredded cheddar!

What can I serve with this?

Oh, my friend, so many things!!!  The #1 recipe on my site that is perfectly paired with this Mash is my 5-Ingredient Meatloaf and it’s delicious!  Try my Oven Fried Chicken with Bacon & Honey for a Southern dinner with a twist.  Or if you want something on the grill, how about my Garlic Steak Kabobs?  Or a very flavorful Hungarian Paprika Chicken where the peppery flavor goes so well with this Mash!  And, if you want something really saucy to pour over this Mash?  Well, then try this Tarragon Mustard Chicken! 

ENJOY!  😍 Carrie

Roasted Garlic Cauliflower Mash in a bowl with spoon. The texture is perfectly creamy and along with the flavor, mimics mashed potatoes.
Roasted Garlic Cauliflower Mash in a bowl with spoon. The texture is perfectly creamy and along with the flavor, mimics mashed potatoes.
Print

Roasted Garlic Cauliflower Mash

This creamy and silky Roasted Garlic Cauliflower Mash will blow your mind!  The texture is perfectly creamy and mimics mashed potatoes.  The flavor of the cauliflower when pureed like this is so mild, it completely takes on the beautiful aromatic roasted garlic and the chicken bouillon flavoring.  It's delicious by itself or with a savory sauce or gravy!  #cauliflowermash #glutenfree #easysides

Course Side Dish
Cuisine American
Keyword cauliflower, gluten free, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 65 kcal
Author Carrie Tyler

Ingredients

  • 1 head Cauliflower (about 5 cups florets)
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 Garlic cloves
  • 2 tsp Chicken base (or crumbled bouillon)
  • 1/2-1 cup 1% Milk
  • 1/4 cup Parmesan Cheese grated
  • 1 tbsp Fresh Parsley

Instructions

  1. Preheat the oven to 400 F degrees.

  2. If your cauliflower is not cut, then cut off the florets and then give them a rough chop to get to small pieces that can cook faster.

    Knife cutting cauliflower on cutting board in sheet pan for Roasted Garlic Cauliflower Mash.
  3. To a large Sheet pan, add cauliflower florets and whole garlic cloves (with skin is fine as you can remove later). Drizzle or Spray everything with 1 tbsp Olive Oil plus salt and pepper, then rub it all around with your hands. Spread out into a single layer. Put the pan in the oven center rack and roast for 20 minutes.
    Adding olive oil to chopped cauliflower on sheet pan for Roasted Garlic Cauliflower Mash.
  4. If the skins are still on the garlic, remove or squeeze the roasted garlic out. Discard the skins and then transfer the garlic and the cauliflower to a food processor. Add the milk, chicken base. Pulse to get going, then puree until smooth. Add the parmesan cheese and pulse to combine. Taste for salt and pepper and add as needed.
    Cauliflower Mash puree in food processor for Roasted Garlic Cauliflower Mash.
  5. To serve, garnish with fresh chopped parsley.
    Roasted Garlic Cauliflower Mash in a bowl with spoon. The texture is perfectly creamy and along with the flavor, mimics mashed potatoes.

Simple Weeknight Broccoli Cheese Quinoa Bake

~ Carrie Tyler ~ Leave a comment
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Spoon scooping Broccoli Cheese Quinoa Bake with potato chips on top. It's a comfy cozy casserole that's perfect to make ahead for a simple weeknight side or main dish.

I love casseroles.  And one of my favorite combos is broccoli and cheese.  Usually, it’s made with rice, but today I have a healthier version that’s made with Quinoa!  Get ready for a comfy and cozy Broccoli Cheese Quinoa Bake that’s a simple side or main dish any weeknight!

This recipe comes together easily and gives the most amazing flavor.  The quinoa is hearty, creamy, and flavorful, but also super healthy, loaded with fiber and protein! The broccoli brings color, vitamins, and texture. The cheese, well, it’s creamy and delicious! You can make this casserole entirely ahead and reheat any busy night! It’s a balanced meal on it’s own, but you can add chicken, meatballs, or any other easy meat that your family loves.

Quinoa!  

Quinoa is a great side on it’s own or ingredient to bulk up other foods, such as stuffings.  It can replace pasta or rice in most recipes and adds more protein and fiber.

It’s actually a seed, not a grain, but the texture is similar to a grain or even a couscous, but a little more fluffy.  It has a mild, slightly nutty taste, but it’s mild, so it really absorbs any flavors you mix with it. 

But the really magic of quinoa is in the health benefits!  1 cup of cooked quinoa has 8g of complete protein and 5g of fiber.  It also has Iron, Manganese, Lysine, and magnesium!  

Combining quinoa with veggies gives you a complete balanced meal with vitamins, fiber, protein, and other nutrients.

Try these other easy and delicious Quinoa Recipes!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a medium pot with fitted lid for the quinoa, a medium pot for the sauce, and a large (5-6 quart) casserole dish.

Oh, and mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR BROCCOLI CHEESE QUINOA BAKE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

This recipe starts with pre-cooking your quinoa.  I do this because it makes the baking part foolproof!  You will never have to worry if the quinoa is cooked fully in the oven because it was pretty much there when you added it.  One of the benefits of quinoa is that it can absorb a lot and maintains it’s integrity. 

Cooked quinoa in pot.

While the quinoa cooks, you can prep the rest of the ingredients…cut off the broccoli florets (if not already done) and mince the garlic.

Ok, and here comes the somewhat strange ingredients.  By the way, this is totally optional, but adds really fun delicious flavor.  

POTATO CHIPS!!  

My Mom used to put crushed potato chips on top of casseroles and I just felt the urge to add it to this one.  So, just toss some chips in a baggie and crush away to get them to small pieces.  Or, leave them out if you want.  They are not needed, so it’s your choice.

COOK YOUR BROCCOLI CHEESE QUINOA BAKE 

Cooking for this recipe starts on the stove and then moves to the oven.  

On the stove, in a medium to large pot, add the vegetable broth and minced garlic. Bring to a simmer on Medium-High heat. While it is heating, make your slurry by mixing the cornstarch into cold milk.  When the broth is simmering, whisk in the milk slurry.  Continue to whisk as it starts to thicken so no clumps form on the bottom.

Garlic and Broth in pot for Broccoli Cheese Quinoa Bake It's a comfy cozy casserole that's perfect to make ahead for a simple weeknight side or main dish.  Cornstarch and Milk slurry in measuring cup for Broccoli Cheese Quinoa Bake It's a comfy cozy casserole that's perfect to make ahead for a simple weeknight side or main dish.

Pouring milk slurry into pot for Broccoli Cheese Quinoa Bake It's a comfy cozy casserole that's perfect to make ahead for a simple weeknight side or main dish.

Once thickened, whisk in the shredded cheese. Stir until melted and smooth. Then turn off the heat. 

To a casserole dish, Add the broccoli florets, cooked quinoa, cheese sauce, oregano, salt, and pepper. Stir to completely combine. Place in the preheated oven on center rack and bake for 15 minutes.

After 15 minutes, add the crushed potato chips to the top of the casserole and place back in the oven for the final 5 minutes. The remove and let rest for at least 5-10 minutes. Enjoy!

ENJOY!  😍 Carrie

Broccoli Cheese Quinoa Bake in a bowl with potato chips on top. It's a comfy cozy casserole that's perfect to make ahead for a simple weeknight side or main dish.

Spoon scooping Broccoli Cheese Quinoa Bake with potato chips on top. It's a comfy cozy casserole that's perfect to make ahead for a simple weeknight side or main dish.
Print

Simple Weeknight Broccoli Cheese Quinoa Bake

This Broccoli Cheese Quinoa Bake is a comfy cozy casserole that's perfect to make ahead for a simple weeknight side or main dish. The quinoa is hearty, creamy, and flavorful, but also super healthy, loaded with fiber and protein! The broccoli brings color, vitamins, and texture. The cheese, well, it's creamy and delicious! You can make this casserole entirely ahead and reheat any busy night! It's a balanced meal on it's own, but you can add chicken, meatballs, or any other easy meat that your family loves. #casseroles #broccolirecipes #vegetarian #meatlessmeals #broccolicheesebake

Course Main Course, Side Dish
Cuisine American
Keyword broccoli, casserole, cheese, quinoa
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

  • 2 cups Quinoa, uncooked
  • 4 cups Broccoli florets
  • 2 cups Shredded Cheddar
  • 2 cloves Garlic
  • 2 cups Vegetable Broth
  • 1 cup Milk
  • 4 Tbsp Cornstarch
  • 1 Tbsp Oregano, dried
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1/2 cup Optional Topping: Crushed potato chips

Instructions

Prep Ahead Steps

  1. Pre-Cook Quinoa. Start by rinsing the quinoa thoroughly in a strainer, then adding it to 4 cups water in a medium pot with a fitted lid. Bring the water to a simmer, then turn it down to the lowest setting and cover tightly. Cook on lowest heat covered for 15 minutes. While the quinoa cooks, continue to prep.

  2. Cut off the broccoli florets if not already done for you. Mince the garlic. Place potato chips in a baggie and lightly crush to break them up into small pieces.

Cook

  1. Preheat oven to 400 F degrees.

  2. To a Medium-Large pot, add the vegetable broth and minced garlic. Bring to a simmer on Medium-High heat. While it is heating, make your slurry by mixing the cornstarch into cold milk.

  3. When the broth is simmering, whisk in the milk slurry. Continue to whisk as it starts to thicken so no clumps form on the bottom.

  4. Once thickened, whisk in the shredded cheese. Stir until melted and smooth. Then turn off the heat.

  5. To a 10" x 10" or similar size casserole dish, Add the broccoli florets, cooked quinoa, cheese sauce, oregano, salt, and pepper. Stir to completely combine. Place in the preheated oven on center rack and bake for 15 minutes.

  6. After 15 minutes, add the crushed potato chips to the top of the casserole and place back in the oven for the final 5 minutes. The remove and let rest for at least 5-10 minutes. Enjoy!