Roasted Garlic Mashed Cauliflower (Printable Version)
Creamy cauliflower mash blended with roasted garlic and butter for a smooth, flavorful side dish.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 whole garlic bulb
→ Dairy
03 - 3 tbsp unsalted butter
04 - 1/4 cup whole milk or heavy cream
05 - 2 tbsp cream cheese (optional, for extra creaminess)
→ Seasonings
06 - 1/2 tsp salt, or to taste
07 - 1/4 tsp freshly ground black pepper
08 - 1 tbsp chopped fresh chives (optional, for garnish)
→ Oils
09 - 1 tsp olive oil
# How to Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Remove the outer papery skin from the garlic bulb, keeping the cloves intact. Slice off the top 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 tender, about 10–12 minutes. Drain well, ensuring no excess moisture remains.
04 - Squeeze the roasted garlic cloves from their skins into a food processor or large bowl. Add the drained cauliflower, butter, milk (or cream), cream cheese (if using), salt, and pepper.
05 - Blend or mash until very smooth and creamy. Adjust seasoning to taste.
06 - Transfer to a serving bowl. Garnish with chopped chives if desired. Serve warm.
# Expert Insights:
01 -
- You get all the velvety comfort of mashed potatoes with a fraction of the carbs and none of the heavy post-dinner slump
- The roasted garlic transforms ordinary cauliflower into something utterly luxurious and sophisticated
02 -
- Dry your cooked cauliflower thoroughly to avoid a watery final dish
- Over-processing can make the texture gluey, so stop as soon as it becomes smooth
03 -
- Roast extra garlic bulbs and freeze them for quick future batches
- Make this a day ahead and reheat gently with a splash of cream