Roasted Garlic Mashed Cauliflower (Printer-friendly)
Creamy mashed cauliflower blended with roasted garlic for a rich, low-carb side dish option.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (approximately 2 pounds), 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 - 2 tablespoons chopped chives or parsley (optional)
# Directions:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30 minutes until cloves are soft and golden.
03 - Place cauliflower florets in a large pot with 1 inch of water. Steam for 12–15 minutes until very tender. Drain thoroughly.
04 - Squeeze the roasted garlic cloves out of their skins.
05 - Combine steamed cauliflower, roasted garlic, butter, and milk or cream in a food processor. Blend until completely smooth and creamy, or use a potato masher for chunkier texture.
06 - Season with salt and pepper. Add more milk if thinner consistency is desired.
07 - Transfer to serving bowl and garnish with chives or parsley if using. Serve immediately while warm.
# Expert Advice:
01 -
- You get all the creamy comfort of mashed potatoes without the post-meal heavy feeling that keeps you on the couch for hours
- The roasted garlic transforms plain cauliflower into something guests actually request by name
02 -
- Oversteamed cauliflower gets watery and no amount of blending will fix that texture, so check it at 12 minutes and keep testing
- Drain the cauliflower thoroughly and even let it sit in the colander for a few minutes excess water is the enemy of creamy results
03 -
- Room temperature ingredients blend together more smoothly than cold ones straight from the fridge
- A splash of truffle oil at the end makes this feel like something you would order at a fancy restaurant