Mashed Cauliflower with Thyme and Roasted Garlic


Prep Time: xx
Cook Time: xx
Serves: 2

This recipe is one of those that will leave people in disbelief that they are not eating potatoes. The cauliflower becomes creamy and satisfying, but does NOT leave you feeling full and gross like potatoes do! This can be your holiday pot luck go to and I promise you will be the hit of the fiesta.


  • 1 head cauliflower, roughly cut into florets

  • ¼ cup almond milk or pastured bone broth

  • 3 Tablespoons grass-fed butter or ghee

  • 2 Tablespoons fresh thyme

  • 3-4 cloves roasted garlic

  • 1 Tablespoon sea salt

  • 1 teaspoon black pepper

  • add 1-2 tablespoons of Brain Octane for an additional fat burning boost

Roasted Garlic:

  • 1 head garlic

  • 1 tablespoon olive oil


Instructions for Roasted Garlic:

  1. Preheat oven to 400 degrees.

  2. Cut off end of garlic head. Drizzle 1 tablespoon olive oil and wrap garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes, or until cloves become soft.

  3. Remove 3-4 garlic cloves by scooping them out with a spoon.


For the Mashed Cauliflower:

  1. Steam cauliflower or you can  also roast it for a smokey flavor. If you boil it I think it gets too runny but that's up to you cuz you're the chef!

  2. In the bowl or stock pot, combine cauliflower, almond milk, butter, thyme, roasted garlic cloves, salt and black pepper.

  3. Puree using an immersion blender (you can also use a vitamix or food processor) for 2-3 minutes or until mashed cauliflower is completely smooth.

  4. Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of thyme.

  5. Season with salt and pepper to taste. Serve.


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