Roasted Garlic Mashed Cauliflower (Printable)
Creamy mashed cauliflower blended with tender roasted garlic for a flavorful, low-carb side dish.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 whole head garlic
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 3 tablespoons cream cheese, softened
05 - 2 tablespoons milk (or more, as needed)
→ Seasonings
06 - 1 teaspoon salt
07 - ¼ teaspoon freshly ground black pepper
08 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Slice the top off the garlic head to expose the cloves. Drizzle with a little 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 well and let cool slightly.
04 - Squeeze the roasted garlic cloves from their skins into a food processor. Add the drained cauliflower, butter, cream cheese, milk, salt, and pepper.
05 - Blend until very smooth and creamy, scraping down sides as needed. Adjust milk for desired consistency.
06 - Taste and season with more salt or pepper if needed.
07 - Transfer to a serving bowl, garnish with chives if using, and serve hot.
# Expert Tips:
01 -
- The roasted garlic turns sweet and mellow, nothing like raw garlic at all
- You get all the creamy comfort of mashed potatoes without the post-meal heaviness
02 -
- Overcooked cauliflower blends smoother than slightly undercooked, so do not rush the boiling step
- Letting the cauliflower drain well prevents watery mash later
03 -
- Squeeze the roasted garlic from the skins while it is still warm for easier handling
- Scrape down the food processor sides multiple times to eliminate any cauliflower lumps