Roasted Garlic Mashed Cauliflower (Printable version)
Creamy mashed cauliflower blended with roasted garlic and fresh chives for a smooth, tasty side.
# What you need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 whole head garlic
03 - 2 tablespoons fresh chives, finely chopped
→ Dairy
04 - 3 tablespoons unsalted butter
05 - 1/4 cup whole milk or heavy cream
→ Seasonings
06 - 1/2 teaspoon salt, plus more to taste
07 - 1/4 teaspoon freshly ground black pepper
→ Olive Oil
08 - 1 tablespoon olive oil
# How to make it:
01 - Preheat oven to 400°F (200°C).
02 - Slice the top off the garlic head 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 cauliflower florets until fork-tender, about 10-12 minutes. Drain well.
04 - Unwrap roasted garlic and squeeze out cloves into a large bowl.
05 - Add cooked cauliflower, butter, milk or cream, salt, and pepper. Mash until smooth using a potato masher or blend with an immersion blender for a creamier texture.
06 - Fold in chopped chives. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with additional chives if desired.
# Expert tips:
01 -
- It transforms humble cauliflower into something creamy and luxurious that feels indulgent
- The roasted garlic adds this incredible sweetness that makes even cauliflower skeptics come back for seconds
02 -
- Drain your cauliflower really, really well—like, let it sit in the colander for a few minutes—because excess water is the enemy of creamy texture
- An immersion blender creates that silky smooth restaurant consistency, but a potato masher gives you a nice rustic texture
03 -
- If you're making this for strict low-carb eaters, heavy cream adds more richness than milk with fewer carbs per serving
- A head of roasted garlic keeps in the fridge for about a week, so I often roast two and use the extra for spreading on bread or mixing into scrambled eggs