Roasted Garlic Mashed Cauliflower (Printable)
A creamy cauliflower mash enhanced with roasted garlic and fresh chives delivers a flavorful side.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets (about 1.5 lbs)
02 - 1 bulb garlic
03 - 2 tablespoons chopped fresh chives
→ Dairy
04 - 3 tablespoons unsalted butter
05 - 1/4 cup whole milk or unsweetened plant-based milk
06 - 2 tablespoons sour cream or Greek yogurt
→ Pantry & Seasoning
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Preheat the oven to 400°F.
02 - Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
03 - Steam or boil the cauliflower florets until very tender, about 10–12 minutes. Drain well.
04 - In a food processor or large bowl, combine the hot cauliflower, roasted garlic cloves (squeezed from their skins), butter, milk, sour cream, salt, and pepper. Process or mash until completely smooth and creamy.
05 - Taste and adjust seasoning as needed.
06 - Spoon into a serving bowl, drizzle with remaining olive oil, and sprinkle with fresh chives.
# Expert Tips:
01 -
- The roasted garlic transforms plain cauliflower into something deeply savory and rich
- Nobody will miss the carbs after that first creamy bite
02 -
- Overcooked cauliflower blends into the smoothest puree, undercooked leaves grainy texture
- Letting the cauliflower drain for a few minutes after cooking prevents watery results
03 -
- Squeeze the roasted garlic cloves out over the bowl so none of that sweet oil goes to waste
- Room temperature ingredients blend into a smoother puree than cold ones straight from the fridge