Roasted Garlic Mashed Cauliflower (Printable)
Smooth cauliflower purée with rich roasted garlic and butter, ideal as a flavorful side dish.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets (about 2 lb)
02 - 1 whole head garlic
→ Dairy
03 - 3 tablespoons unsalted butter
04 - 1/4 cup whole milk or cream
→ Seasonings
05 - 1 teaspoon salt, plus more to taste
06 - 1/2 teaspoon freshly ground black pepper
07 - 1 tablespoon chopped fresh chives (optional, for garnish)
→ Olive Oil
08 - 1 tablespoon olive oil
# Directions:
01 - Preheat the oven to 400°F.
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with 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 and let sit for 2 minutes for excess moisture to evaporate.
04 - Squeeze the roasted garlic cloves from their skins.
05 - In a food processor or using a hand blender, combine the cauliflower, roasted garlic, butter, milk or cream, salt, and pepper. Blend until completely smooth and creamy.
06 - Taste and adjust seasoning as needed.
07 - Transfer to a serving bowl, garnish with chives if desired, and serve hot.
# Expert Tips:
01 -
- The roasted garlic transforms plain cauliflower into something luxuriously rich and satisfying
- Even people who think they hate low-carb substitutes change their minds after one bite
02 -
- Letting the cauliflower drain well after cooking prevents watery mash
- The roasted garlic should be squeezed from its skin while still warm for easy release
03 -
- Work quickly once the cauliflower is cooked so it stays hot enough to melt the butter
- If the mash seems too thick, add warm milk one tablespoon at a time