Roasted Garlic Mashed Cauliflower (Printable version)
Tender cauliflower blended with sweet roasted garlic creates a creamy, flavorful low-carb side dish.
# What you need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 whole head garlic
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 3 tablespoons cream cheese, softened
05 - 2 tablespoons milk (or more, as needed)
→ Seasonings
06 - 1 teaspoon salt
07 - ¼ teaspoon freshly ground black pepper
08 - 2 tablespoons chopped fresh chives (optional)
# How to make it:
01 - Preheat the oven to 400°F.
02 - Slice the top off the garlic head to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 30–35 minutes, until soft and golden.
03 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10–12 minutes, until very tender. Drain well and let cool slightly.
04 - Squeeze the roasted garlic cloves from their skins into a food processor. Add the drained cauliflower, butter, cream cheese, milk, salt, and pepper.
05 - Blend until very smooth and creamy, scraping down sides as needed. Adjust milk for desired consistency.
06 - Taste and season with more salt or pepper if needed.
07 - Transfer to a serving bowl, garnish with chives if using, and serve hot.
# Expert tips:
01 -
- The roasted garlic transforms humble cauliflower into something luxurious and deeply savory
- Nobody misses the carbs, seriously
- It reheats beautifully for lunch the next day
02 -
- Overcooked cauliflower turns into a weird texture, so check for tenderness at the 10 minute mark
- Food processors give the smoothest results, but an immersion blender works if you do not mind a little texture
03 -
- Cut your cauliflower into uniform sizes so everything finishes cooking together
- Let the roasted garlic cool slightly before squeezing so you do not burn your fingers