Garlic Cauliflower Puree

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smooth, low-carb side dish made by roasting cauliflower and blending it with garlic for a rich, satisfying texture that complements any keto main course. This Mediterranean-inspired keto recipe (low carb), ready in about 45 minutes, pairs cauliflower, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving

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Ingredients

1 large head cauliflower
2 tbsp olive oil
4 cloves garlic
1/4 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Cut cauliflower into florets and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
Step 2: Mince 4 garlic cloves and sauté in 1 tbsp olive oil in a small skillet over medium heat for 2 minutes until fragrant.
Step 3: Transfer roasted cauliflower to a blender, add sautéed garlic, heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper. Blend on high for 2-3 minutes until completely smooth, adding 2-3 tbsp water if too thick.