Instructions

In a large pot, add the riced cauliflower and a splash of water. Cover with a lit and cook until the riced cauliflower is soft and steamed through. In a small pan, add the olive oil and minced garlic. Cook for a minute or two until fragrant. Once the cauliflower is cooked, drain any excess liquid and add the garlic and olive oil into the pot. Add the rosemary and season with salt and pepper to taste. Using an immersion blender or a blender, puree the mixture until creamy and smooth. Garnish with more rosemary leaves and enjoy!

Craving a creamy and comforting side dish? This vegan mashed cauliflower is the low-carb answer to all your problems.

It’s aromatic, delicious, cream-free and guilt-free! Want to share? Double the batch and swap it in for mashed potatoes this Thanksgiving.

Garlic Rosemary Mashed Cauliflower

Ingredients:

• 2 lbs (32 oz) riced cauliflower
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 tsp Anthony’s Goods Dried Rosemary Leaves
• Salt and Anthony’s Goods Organic Peppercorn (ground) to taste

Directions:

1. In a large pot, add the riced cauliflower and a splash of water. Cover with a lit and cook until the riced cauliflower is soft and steamed through.
2. In a small pan, add the olive oil and minced garlic. Cook for a minute or two until fragrant.
3. Once the cauliflower is cooked, drain any excess liquid and add the garlic and olive oil into the pot. Add the rosemary and season with salt and pepper to taste.
4. Using an immersion blender or a blender, puree the mixture until creamy and smooth.
5. Garnish with more rosemary leaves and enjoy!

Serves: 2

Prep time: 5 minutes

Total time: 20 minutes