Roasted Garlic Mashed Cauliflower (Printable Version)
Creamy cauliflower blended with roasted garlic, butter, and cream cheese for a light, low-carb side dish alternative to mashed potatoes.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 pounds), cut into florets
02 - 1 whole garlic bulb
→ Dairy
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons cream cheese, softened
05 - 1/4 cup whole milk
→ Seasonings
06 - 1 teaspoon kosher salt, plus more to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon chopped fresh chives, optional for garnish
→ Oils
09 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30 to 35 minutes until soft and golden brown.
02 - Meanwhile, bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10 to 12 minutes until very tender. Drain well and allow excess moisture to evaporate.
03 - Squeeze roasted garlic cloves from their skins and add to a food processor with the drained cauliflower, butter, cream cheese, milk, salt, and pepper. Blend until smooth and creamy, scraping down sides as needed.
04 - Adjust seasoning to taste. Transfer to a serving bowl, garnish with chives if desired, and serve warm.
# Expert Insights:
01 -
- The roasted garlic infuses every bite with a mellow sweetness that makes you forget youre eating vegetables, not carbs.
- You can prepare it ahead and reheat without losing that cloud like texture – something I discovered during a chaotic holiday dinner that turned into an unexpected win.
02 -
- Cauliflower holds shocking amounts of water, so always let it drain thoroughly or your mash will end up soupy despite following the recipe perfectly.
- The food processor works better than a blender for this recipe – I ruined a batch trying to use my smoothie blender which couldnt handle the thick mixture and left unpleasant chunks.
03 -
- Roast an extra head of garlic while youre at it – the leftovers keep for a week and elevate everything from salad dressings to sandwich spreads with minimal effort.
- The key to truly silky texture is removing as much moisture as possible before processing – I sometimes pat the cooked florets with paper towels after draining for the creamiest results.