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?
- 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)
- Preheat the oven to 400°.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.