Roasted Garlic and Rosemary “Mock” Mashed Potatoes

Mock Mashed Potatoes


Mashed potatoes, move over. There’s a new kid in town and it’s not the popular paleo diet cauliflower mash. The new kid is roasted garlic and rosemary “mock” mashed potatoes. There is a difference between these “mock” potatoes and those on the paleo diet. People on this diet enjoy mock mashed potatoes made from cauliflower as it’s low in carbohydrates and tastes yummy because they don’t seem to have a problem of loading on cream cheese, butter, parmesan cheese, or heavy cream to heighten the flavor, because these foods are acceptable, even good on this diet. You’ll find a couple of these recipes on Food Network, and I Breathe I’m Hungry. I’m sure that they taste very good, but if you’re like me you might prefer a dish that tastes extraordinary, but doesn’t have all the saturated fat. That’s where roasted garlic and rosemary “mock” mashed potatoes comes in.

My recipe for the garlic and herb imitation mashed potatoes is very low in saturated fat and cholesterol. It’s also high in manganese, vitamin B6, and vitamin C. The secret ingredient that adds the nutritional boost and lends creaminess to the dish isn’t the cauliflower in the dish—it’s millet, which is an ancient grain thought to have originated in Ethiopia. It was consumed by early civilizations and is still consumed today. The grain has not been genetically modified; it’s high in protein, fiber, and it’s easier to digest than other grains. It can be used in pilafs, cereals, and baking. Now it’s time to get back to the recipe.

This recipe is gluten-free, dairy-free, and vegan. Serve as a side dish with poultry, pork, or beef; or, use as a topping on one of you favorite vegetarian or vegan casseroles. Enjoy this healthy recipe! Maybe you’ll make it a part of your healthy eating habits. Have you ever tried millet? What did you make with it?



Roasted Garlic and Rosemary “Mock” Mashed Potatoes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 3 cups

Serving Size: 3/4 cup

Roasted Garlic and Rosemary “Mock” Mashed Potatoes


  • 1/2 head cauliflower
  • 1/2 cup millet
  • 10 cloves roasted garlic
  • 2 teaspoons olive oil
  • 1 teaspoon fresh rosemary, minced
  • 1/2 teaspoon sea salt (divided)
  • 1 tablespoon olive oil (optional)


    For the Roasted Garlic:
  1. Preheat the oven to 400°.
  2. Get a head of garlic and slice off the tips of each clove. Once you have slice off the tips, break the garlic head so the cloves separate from the garlic head.
  3. Get out a piece of foil about 12 inches long. Place the garlic in the center of the foil and drizzle 2 teaspoons olive oil over the cloves. Make a pouch with the tin foil by bringing the lengthwise sides together and folding them over a couple of times and then do the same with both ends.
  4. Place the pouch in the oven and bake for about 25 minutes, or until the garlic is tender. To see if it is ready squeeze one of the garlic pieces through the cut end. If should be soft and creamy.
  5. When the garlic is ready, squeeze the garlic out of the clove and remove any hard parts. You can freeze any leftover garlic that you don't plan on using.
  6. For the Millet:
  7. Pour 2-1/2 cups of water into a small pot and bring it to a boil. When it reaches a boil add 1/4 teaspoon sea salt and 1/2 cup millet. (It is not necessary to wash it like quinoa.) Cook on medium low heat about 20-25 minutes until all the water is absorbed.
  8. For the Cauliflower:
  9. Break up the cauliflower into flowerets and place them in a pot with water just to cover. Cook in an inserted knife penetrates easily. Strain the water and discard it. *Note - a second option is to steam until tender.
  10. To Mash:
  11. Add the cooked cauliflower to the cooked millet along with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 10 to 12 cloves roasted garlic, 1 tablespoon olive, 1 teaspoon minced fresh rosemary, and mash using a potato masher. You may also opt to use a hand held mixer to blend until they are well mixed, or place the cauliflower/millet mixture in a food processor to blend.

Roasted Garlic and Rosemary “Mock” Mashed Potatoes is gluten-free, and for a dairy-free version eliminate the 1 tablespoon butter and substitute with olive oil for vegan and dairy-free mash.

 Weight Watchers PointsPlus value per serving: 5. There are 4 servings.

Nutrition Data Mock Mashed Potaotes

Mock Mashed Potatoes 2

This recipe is also posted at Hearth and SoulSimpleSupperTuesdayTuesday’s Table, and Totally Talented Tuesdays


Recipe: Indian Spiced Cauliflower

Indian Spiced Cauliflower

Indian Spiced Cauliflower

Many years ago  some friends’ invited my husband and I  to their house for dinner. It was my initiation to East Indian food. I watched Nilan make roti from scratch; this is a type of bread much like the Mexican tortilla. She made curried lamb, if my memory serves right, and an extremely delectable spicy cauliflower dish. Her approach to cooking is highly intuitive. She mixes spices that she has on hand to get the flavors she likes most to shine through. Since then, I’ve made that dish a couple of times, and I follow her method of mixing the spices. I don’t have her original recipe, or list of spices that she used, but I do remember the most important part about sweating, or slow cooking the onions and garlic until they are nicely caramelized. The wonderful thing about this dish is that the spices used here are packed with inflammation fighting antioxidants. Plan on making this dish on a day that you will be in the kitchen for a while as it takes about two hours to prepare.

More than any other foods, certain spices are the top of the list for the antioxidants they contain. Learn to love them! Cinnamon, Turmeric, and Ginger are powerful antioxidants. (Cloves are at the top of the list, but they are not used in this recipe.) Just one teaspoon of ground cinnamon has almost four times the antioxidants as a sweet potato, says TheSpicehunter.  Go ahead and try the recipe as it is. Next time you make it, adjust the flavors with spices that you like better. Don’t be afraid to experiment. When you eat this dish you’ll excite the taste buds and do your body a favor and help reduce inflammation.


1 large head cauliflower, or 2 small heads

2 onions, finely chopped

Olive oil 2 ½ tablespoons

1 small head garlic, peeled and minced  (approximately 2 to 2 ½ tablespoons minced)

2 tablespoons cinnamon

4 teaspoons ginger (or try fresh minced ginger, approximately 1/4 to 1/3 cup peeled and minced)

2 ½ teaspoons turmeric

1 teaspoon chipotle (or substitute with cayenne)

1 teaspoon cumin

½ teaspoon coriander

½ teaspoon sea salt


Heat the olive oil in a 8-quart stock pot and begin to sauté the onions. Stir the onions every couple of minutes. You want sweat them until they turn a nice caramelized brown color. This can take from forty minutes to 60 minutes. After the first 30 minutes, add the garlic and the ginger (if you are using fresh ginger).

While the onions are cooking, prepare the cauliflower by breaking them into flowerets about 2 ½ inches in size. Wash well.

Add the spices to the pot and stir for one minute.   Add 2 ½ cups of water and the cauliflower to the pot and stir well so the sauce covers all of the flowerets. Set the heat to medium low and cover the pot. Cook until the cauliflower is easily pierced with a sharp knife (approximately 45 minutes). Add water as needed.

Go ahead. Spice it up!


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