Roasted Garlic Cauliflower & Potato Mash

Cauliflower Puree
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Looking for a hearty side dish that’s Reboot-friendly, warming and satisfying for a chilly evening or anytime you’re feeling particularly hungry?  Light but “stick to your ribs” is the key with taking traditional recipes and reinventing them to be healthier and lower in calories. By roasting the potato and cauliflower you are adding in loads of flavor without needing to pile on heavy additives like cream, butter or cheese.

Potatoes are rich in potassium, fiber and resistant starch that can help keep your microbiome fueled and happy.  Cauliflower is a member of the cruciferous vegetable family, credited with helping to promote natural detoxification, a healthy liver and contains cancer-fighting, immune-supportive properties. By cooking cauliflower, those with underactive or hypothyroid, including Hashimoto’s disease, can enjoy this healthy vegetable, safely.

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  • ½ head cauliflower
  • 2 lbs potatoes
  • 4 cloves garlic
  • 1 tbsp grapeseed oil
  • 1/2 cup (125 ml) olive oil
  • 1/2 cup (125 ml) vegetable broth
  • sea salt and fresh ground pepper, to taste



  1. Preheat oven to 425 F (218 C).
  2. Wash potatoes and cauliflower.
  3. Chop potatoes evenly into small wedges, keeping skin on.
  4. Chop cauliflower into florets.
  5. Place parchment paper on baking sheet.
  6. Spread potato, garlic, and cauliflower onto sheet.
  7. Drizzle grapeseed oil, salt and pepper.
  8. Bake for about 30 minutes, until potatoes and cauliflower are soft and golden brown.
  9. Add potato, cauliflower, broth, salt, pepper and garlic to blender or food processor. Peel and discard skin from garlic before adding to blender.
  10. Puree, adding olive oil while blending. Add more oil or broth to reach desired consistency. Season with salt and pepper to taste.
  11. Serve with a meal. To make a complete meal, add in spinach or kale, chickpeas or lentils.



  • Garlic: shallots
  • Cauliflower – pumpkin
  • Potatoes – any variety potato (sweet, purple, Yukon, russet, red)
  • Grape seed oil – coconut oil
  • Olive oil – avocado oil
  • Broth – water

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 12

  • Nutrition per serving:
  • Calories150
  • Fat10g
  • Saturated Fat1.5g
  • Cholesterol0mg
  • Sodium20mg
  • Carbohydrates13g
  • Fiber1g
  • Sugars1g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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