Roasted Garlic Mashed Cauliflower (Printable)
Creamy mashed cauliflower infused with roasted garlic, a low-carb and flavorful side option.
# What You'll 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 - 2 tablespoons chopped chives or parsley (optional)
# How To Make:
01 - Preheat oven to 400°F for roasting the garlic.
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 - 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, discarding the papery husks.
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 to achieve preferred texture.
07 - Transfer to a serving bowl and garnish with chives or parsley if using. Serve warm.
# Expert Tips:
01 -
- Its creamy comfort food without the heavy carb coma afterward
- The roasted garlic adds such depth, nobody misses the potatoes
02 -
- Oversteaming cauliflower makes it watery, so check at the 12 minute mark
- Let the roasted garlic cool slightly before squeezing to avoid burning your fingers
03 -
- Use a food processor for the smoothest texture, though a potato masher gives a nice rustic feel
- Squeeze as much water as possible from the cauliflower before blending for the creamiest results