Roasted Garlic Mashed Cauliflower (Print Version)
Creamy mashed cauliflower blended with roasted garlic for a smooth, flavorful low-carb side dish.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower (approximately 4.4 lbs), 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 or dairy-free alternative
→ Seasonings
06 - 1 teaspoon kosher salt, plus additional 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
# Directions:
01 - Set the oven temperature to 400°F.
02 - Cut the top off the garlic bulb to expose cloves, drizzle with 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 thoroughly and allow excess moisture to evaporate.
04 - Squeeze the roasted garlic cloves from their skins and place them in a food processor along with the drained cauliflower, butter, cream cheese, milk, kosher salt, and black pepper.
05 - Process the mixture until creamy and smooth, scraping down the sides as necessary. Taste and adjust seasoning accordingly.
06 - Transfer the mashed cauliflower to a serving dish, garnish with chopped chives if desired, and serve warm.
# Expert Tips:
01 -
- It tastes indulgent and buttery but won't leave you feeling heavy after dinner.
- You can make it ahead and reheat it without losing that silky texture.
- Once you taste roasted garlic in here, regular mashed potatoes start feeling ordinary.
02 -
- Don't skip draining the cauliflower properly or you'll end up with something more like soup than the creamy side dish you're after.
- The roasted garlic is the whole point here, so don't rush it or use raw garlic expecting the same result.
03 -
- Don't be timid with the roasted garlic squeeze—you want every last clove out of that skin, so get your fingers in there.
- If your food processor isn't very powerful, let the cauliflower cool for just a minute before blending so the heat doesn't make everything fly apart.