Roasted garlic cauliflower celery root mash is an easy comfort food side dish---a great substitute for mashed potatoes!
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If you like mashed cauliflower, this variation takes it up a notch. The celery root, or celeriac, adds extra creaminess and a mild celery flavor. And the roasted garlic and ghee take it over the top.
This roasted garlic cauliflower celery root mash is an easy paleo side for any meal. And if you roast the garlic the day before, like I did, it's pretty quick too.
Of course you can roast the garlic while you prep and simmer the cauliflower and celery root. But I like to roast the garlic when I already have the oven on for something else. Or if I have the grill going, I'll roast the garlic on the grill. It doesn't take up much space, so it's easy to throw in with whatever else is cooking. And it's great to have on hand.
You may have some roasted garlic left over after making the mashed cauliflower and celeriac. I adjust the level of garlic depending on what I'm serving it with. Add more garlic if you want the roasted garlic to be the star of the show. Add less if you want just a hint of garlic. You can use the left over garlic to flavor anything you would normally add garlic to.
This is a perfect dish for Thanksgiving. It's a great substitute for mashed potatoes---top it with easy flourless gravy.
Use it as a base for crock pot pulled pork. Or make one of my all-time favorite breakfasts---leftover mash topped with fried eggs. This post contains some affiliate links for your convenience. Read my full disclosure policy here.
Roasted Garlic Cauliflower Celery Root Mash
Ingredients
- 1 garlic head
- 1 teaspoon organic olive oil
- 1 large cauliflower head cut into florets
- 1 celery root peeled and cubed
- 4 tablespoons ghee or coconut oil
- sea salt to taste
- fresh ground pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Slice top off of garlic head. Drizzle with olive oil, sprinkle with sea salt and wrap in foil. Roast until soft and caramelized, about 35 minutes.
- Place cauliflower and celery root in pot, cover with water, and add large pinch of salt. Bring to boil, reduce heat, and simmer until vegetables are tender, about 15 - 20 minutes.
- Drain vegetables and add to food processor with a few cloves of roasted garlic, ghee, salt and pepper. Pulse until combined. Add more garlic to taste. Process to desired consistency.
Notes
Nutrition
More Easy Cauliflower Recipes
Crock Pot Cauliflower Chicken Chili
Thalia @ butter and brioche says
Love mashed veggies, never tried the combo of cauliflower and celery before - this is definitely something I need to try!
KalynsKitchen says
Good morning,
Just letting you know that over the weekend I featured this recipe in my monthly Deliciously Healthy Low-Carb Recipes round-up. I hope a lot of my readers will come over and try the recipe! And Happy New Year!
Lisa says
Thanks, Kalyn! Happy New Year!
Jennifer says
I haven't followed this recipe completely but the idea is GREAT! I made it by baking the cauliflower with some drizzled olive oil until lightly browned, then blended with raw garlic, olive oil, himalayan salt and pepper. Delicious and the texture was so similar to using chick peas! my new favourite ingredient for a Paleo newby is cauliflower! Thanks for the inspiration! and love the blog, I have linked a post from my new blog here, thanks for all the info too! continued best wishes
Lisa says
I'm glad you liked it, Jennifer! Cauliflower is a great substitute for so many things. Good luck with your new blog!
McDonna says
Would you mind to share how much celeriac is best in this recipe? The celeriac at the local grocery store varies widely. The one I bought was $5.99/lb., too, which is a bit spendy for my budget. It may be less expensive elsewhere, but that's in a price range that would make it out of reach to put in regular meal rotation This will be my first time trying it. I love roasted garlic, roasted cauliflower and the flavor profile in your recipe. Thanks so much!
Lisa says
You can use a small to medium celery root (about 3 or 4 inches in diameter). It adds flavor and creaminess to the soup, but in a pinch you can replace it with more cauliflower. Hope this helps!