Roasted Garlic Mashed Cauliflower (Printable version)
Creamy cauliflower purée with roasted garlic and butter, a smooth and flavorful low-carb side option.
# What you need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets (about 2 lb)
02 - 1 whole head garlic
→ Dairy
03 - 3 tablespoons unsalted butter
04 - ¼ cup whole milk or cream
→ Seasonings
05 - 1 teaspoon salt, plus more to taste
06 - ½ teaspoon freshly ground black pepper
07 - 1 tablespoon chopped fresh chives (optional, for garnish)
→ Olive Oil
08 - 1 tablespoon olive oil
# How to make it:
01 - Preheat the oven to 400°F.
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
03 - Steam or boil the cauliflower florets until very tender, about 10–12 minutes. Drain well and let sit for 2 minutes for excess moisture to evaporate.
04 - Squeeze the roasted garlic cloves from their skins.
05 - In a food processor or using a hand blender, combine the cauliflower, roasted garlic, butter, milk or cream, salt, and pepper. Blend until completely smooth and creamy.
06 - Taste and adjust seasoning as needed.
07 - Transfer to a serving bowl, garnish with chives if desired, and serve hot.
# Expert tips:
01 -
- The roasted garlic transforms into this sweet, spreadable gold that makes the whole house smell incredible
- My potato loving father actually asked for seconds thinking it was the real deal
02 -
- Draining the cauliflower well and letting it sit for a couple minutes prevents watery mash, a mistake I made my first time
- A food processor gives the smoothest results, but a good hand blender works in a pinch
03 -
- Roast an extra head of garlic and spread it on toast while the cauliflower cooks
- Letting the mash rest for 5 minutes before serving allows the flavors to meld together