Roasted Garlic Mashed Cauliflower (Printable)
Smooth mashed cauliflower enriched with roasted garlic for a rich, low-carb side option.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 whole head garlic
→ Dairy
03 - 3 tablespoons unsalted butter
04 - 1/4 cup whole milk or heavy cream
→ Seasonings
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - Optional: 2 tablespoons chopped chives or parsley
# How-To:
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 minutes or until cloves are soft and golden.
03 - Steam cauliflower florets in a large pot with about 1 inch of water for 12–15 minutes, until very tender. Drain well.
04 - Squeeze the roasted garlic cloves out of their skins.
05 - In a food processor or using a potato masher, combine steamed cauliflower, roasted garlic, butter, and milk or cream. Blend or mash until smooth and creamy.
06 - Season with salt and pepper. Adjust consistency with more milk if desired.
07 - Transfer to a serving bowl and garnish with chives or parsley if using. Serve warm.
# Expert Tips:
01 -
- You get all the creamy comfort of mashed potatoes without the heavy afternoon crash that usually follows
- The roasted garlic transforms plain cauliflower into something restaurant worthy and utterly craveable
02 -
- Over steaming your cauliflower will make it watery and affect the final texture, so check it at the 12 minute mark
- Letting the cauliflower drain well in a colander for a few minutes after steaming prevents watery mash
03 -
- Room temperature ingredients blend more smoothly than cold ones, so take your butter and milk out early
- If you don't have a food processor, a potato masher works but the texture won't be as silky smooth