Nutrition Facts
Servings: 4 ServingCalories:160kcalTotal Fat:13gSaturated Fat: 6gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 2gProtein:4g
Keto Rosemary Garlic Cauliflower Mash with Olive Oil Drizzle – Perfect Easter Dinner Side
Holiday meals often call for something a little more elevated—but that doesn’t mean we need to sacrifice our keto goals to make it happen. When we started planning our spring table this year, we knew we wanted a side dish that would feel special enough for Easter dinner but still be light, clean, and aligned with our low-carb lifestyle.
That’s when this rosemary garlic cauliflower mash came into play. It’s simple in ingredients but deeply flavorful, with slow-roasted garlic and fresh rosemary doing the heavy lifting. The result is a silky mash that brings richness, elegance, and that herby depth we usually only find in restaurant dishes.
We also love that this mash doesn’t need much to shine. A swirl of high-quality olive oil at the end adds the perfect finish—both visually and flavor-wise. Paired with lamb, ham, or roasted poultry, it rounds out the plate without feeling too heavy.
This recipe has become one of our go-tos for spring gatherings. It’s just as at home next to a centerpiece rack of lamb as it is alongside weekday leftovers. It’s comfort food, yes—but comfort food that feels bright, nourishing, and just right for the season.
Description
This keto-friendly mash uses roasted garlic, rosemary, and rich olive oil to create a silky, comforting side that pairs with everything from lamb to ham.
Ingredients
- 1 head cauliflower, chopped into florets
- 1 bulb garlic
- 1 tablespoon olive oil (plus more for drizzle)
- 2 tablespoons butter (or ghee for dairy-free)
- 1 tablespoon chopped fresh rosemary
- 1/4 cup grated Parmesan (optional, skip for dairy-free)
- Salt and pepper to taste
- 2 tablespoons heavy cream or unsweetened nut milk (optional, for texture)
Instructions
- Preheat oven to 400°F.
- Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes or until golden and soft.
- While the garlic roasts, steam the cauliflower florets until fork tender, about 8–10 minutes. Drain well.
- In a food processor or blender, combine steamed cauliflower, roasted garlic (squeezed from skins), butter, rosemary, Parmesan (if using), and a splash of cream or nut milk. Blend until smooth and fluffy. Season with salt and pepper.
- Spoon into a serving bowl and finish with a generous drizzle of olive oil and extra rosemary, if desired.
Roast the Garlic:
Steam the Cauliflower:
Mash it Up
Serve:
Note
Substitutions & Variations:
- Dairy-Free: Use ghee or olive oil instead of butter, and omit Parmesan.
- Extra Creamy: Add 2 tablespoons of cream cheese or a splash more cream.
- Spicy Twist: Add a pinch of chili flakes or cracked black pepper.
- Lemony Touch: Stir in a squeeze of lemon juice for brightness.