Garlic Brown Butter Mashed Cauliflower is a delicious alternative to mashed potatoes. The cauliflower is roasted then pureed and blended with garlicky brown butter. It’s a healthy and delicious side dish perfect for your Thanksgiving table. It’s also a naturally gluten-free, vegetarian, and paleo recipe.
- 2 large head of cauliflower, chopped into large pieces
- 1/3 cup butter
- 2 garlic cloves, grated with a Microplane or very finely minced
- 2 teaspoons fresh thyme leaves
- Sea salt, to taste
- Set your oven to 325 degrees. Place the chopped cauliflower on a baking sheet and pop it into your oven. No need to wait for the oven to preheat. Let the cauliflower roast for about a half hour, turning once, until it is soft and barely starting to brown.
- While the cauliflower is roasting, make the garlic brown butter. Place the butter in a small frying pan over medium-high heat. Let it melt then reduce the heat to medium and keep it on the heat, without stirring it, for about 5 minutes. The butter will froth then settle down. Once you start seeing a few brown specks on the froth you can stir it to see how brown it is. You want quite a few specks of brown. Remove the pan from the heat and stir in the garlic and thyme. The residual heat from the butter will cook the garlic.
- When the cauliflower is soft, remove it from the oven and transfer it to your food processor or high-powered blender. Blend until smooth, stopping to push the cauliflower down as needed. Add the brown butter and blend again. Salt to taste. (Note: just like with regular mashed potatoes, mashed cauliflower also needs a good amount of salt.)