Roasted Garlic Mashed Cauliflower (Printer-friendly)
Creamy mashed cauliflower infused with roasted garlic for depth and richness, a perfect low-carb side.
# 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 - Optional: 2 tablespoons chopped chives or parsley
# How To Make It:
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 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. Season with salt and pepper. Adjust consistency with more milk if desired.
06 - Transfer to a serving bowl and garnish with chives or parsley if using. Serve warm.
# Expert Tips:
01 -
- The roasted garlic creates such incredible depth that nobody misses the starch
- You can eat a generous portion without that heavy, post meal sluggishness
02 -
- Overcooking the cauliflower makes it waterlogged, so check tenderness at the 12 minute mark
- Letting the roasted garlic cool slightly makes it much easier to squeeze out of the skins
03 -
- Squeeze as much water as possible from the steamed cauliflower for the fluffiest mash
- Warm your milk or cream before adding it helps everything blend together seamlessly