Roasted Smashed Fauxtatoes

Roasted Smashed Fauxtatoes a great low carb, keto side.

Cauliflower, perhaps the most beloved veggie in the low carb universe, gets prepared soooo many ways in the blogosphere: roast it, toast it, slice it, dice it, send it through a blender…get the picture? Cauliflower is a low carb darling, maybe the poster child! On any given day millions are making mashed cauliflower in their kitchens—avowing it’s resemblance to mashed taters. Swearing allegiance to it!

So why oh why am I coming to you with yet another tired-out, old recipe for mashed cauliflower?

Am I?

Is it tired? Really?

Roasted Smashed Fauxtatoes with Cream Gravy...mmmm!

Don’t get me wrong, there are places and times when the neutrality of mashed cauliflower made by steaming or microwaving is the perfect low carb – keto dinner paring. But if you’re sick of namby, pamby, wimpy mcwimpster, soggy-arse, overly wet cauliflower…then you’ll want this recipe for Fluffy Chix Cook Roasted Smashed Fauxtatoes, because a cauliflower by any other name has never tasted so bold and held such wonderful texture.

And, if you want an option for a “lighter version,” because you are fasting, or because you too have to consider calories (shhh that’s a dirty word in our world), please take a gander over at our new Fast Days Healing Days version of Roasted Smashed Fauxtatoes. Just as delicious, but we’ve shaved around a 100 calories off of our Fast Day version, while keeping the carbs low. (Just promise to pardon the mess, Fast Days Healing Days is still under construction and DocP and Brian and I are working just as hard as our not so fluffy little arms can go!)

Roasted Smashed Fauxtatoes

Serving Size: 1/4 - 1/6 Recipe    Yield: 4-6 Servings
Preparation Time: 5 Minutes
Cooking Time: 35 Minutes
Total Time: 40 Minutes

Never miss mashed potatoes again! This is not a specious claim. We really mean it!


1 1/2 pounds cauliflower (1 average size head), cleaned
1 tablespoon extra virgin olive oil
1/2 teaspoon granulated garlic
sea salt
fresh ground black pepper
2 tablespoons cream cheese
2 tablespoons unsalted butter
3 tablespoons heavy cream
1/16 teaspoon ground nutmeg

Preheat oven to 450°.

 Wash and clean cauliflower. Break into florets. 

Drizzle with olive oil and season with granulated garlic, kosher or sea salt and freshly ground black pepper. 

Roast at 450° for 30-35 minutes stirring once. Cauliflower should be tender and golden brown.

Place roasted cauliflower in a food processor or blender with cream cheese, butter, heavy cream and nutmeg. (If you feel adventurous, toss a couple of cloves of garlic to roast with the cauliflower and squeeze the roasted garlic pod into the processor when done.)

Process into a smooth puree. Adjust consistency with chicken stock or extra cream. Season with kosher or sea salt and pepper and enjoy. (It's best to do this when it's hot from the oven—it makes a smoother puree.) Taste and adjust seasonings. Serve piping hot!

Roasted Smashed Fauxtatoes go great with
Oven Chicken Fried Steak and Cream Gravy with
Spicy Green Beans

NOTES: I love the depth of flavor roasted cauliflower gets instead of steaming or microwaving. Also, roasting dries out the cauliflower, so having a wet puree is never an issue. In fact, you might find it necessary to add a tablespoon or two of water, stock or additional heavy cream to thin it enough to get a smooth puree!

Serving Ideas: Serve with your favorite protein. This is awesome with any dish involving gravy like Swiss Steak!

Nutritional Information:
Per 4 Servings: 188 Calories; 16g Fat (72.3% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 6g Net Carbohydrate

Per 6 Servings: 126 Calories; 11g Fat (72.3% calories from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 3g Net Carbohydrate

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