Roasted Garlic Mashed Cauliflower (Printable version)
Creamy cauliflower mash with roasted garlic and fresh chives for a light, savory side dish.
# What you need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets (about 1.5 lbs)
02 - 1 bulb garlic
03 - 2 tablespoons chopped fresh chives
→ Dairy
04 - 3 tablespoons unsalted butter
05 - 1/4 cup whole milk or unsweetened plant-based milk
06 - 2 tablespoons sour cream or Greek yogurt
→ Pantry & Seasoning
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper
# How to make it:
01 - Preheat the oven to 400°F.
02 - Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon 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.
04 - In a food processor or large bowl, combine the hot cauliflower, roasted garlic cloves (squeezed from their skins), butter, milk, sour cream, salt, and pepper. Process or mash until completely smooth and creamy.
05 - Taste and adjust seasoning as needed.
06 - Spoon into a serving bowl, drizzle with remaining olive oil, and sprinkle with fresh chives.
# Expert tips:
01 -
- You get all the creamy comfort of mashed potatoes without the heavy food coma afterward
- The roasted garlic transforms plain cauliflower into something nobody will believe is good for them
02 -
- Overcooked cauliflower blends smoother than slightly undercooked - don't be afraid to let it go an extra minute
- Let the cauliflower drain really well after cooking, otherwise you'll end up with watery mashed instead of creamy
03 -
- Work quickly when blending while the cauliflower is still hot - it incorporates better and gives you a fluffier final texture
- If you're dairy-free, full-fat coconut milk and vegan butter still give you incredibly luxurious results