Roasted Garlic Mashed Cauliflower (Printable)
A creamy, savory side dish featuring tender cauliflower, roasted garlic, and fresh chives.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 whole garlic bulb
→ Dairy
03 - 3 tablespoons unsalted butter or plant-based alternative
04 - 1/4 cup sour cream or Greek yogurt
05 - 2 tablespoons milk or dairy-free milk
→ Seasonings & Garnish
06 - 1/4 cup fresh chives, finely chopped
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper
09 - Olive oil, for roasting
# Directions:
01 - Preheat the oven to 400°F. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
02 - Bring a large pot of water to a boil. Add cauliflower florets and cook for 10 to 12 minutes until tender. Drain thoroughly.
03 - In a large bowl or food processor, combine the cooked cauliflower, roasted garlic cloves squeezed from skins, butter, sour cream, milk, salt, and pepper. Mash or blend until smooth and creamy.
04 - Fold in most of the chopped chives, reserving a few for garnish. Adjust seasoning as needed.
05 - Transfer to a serving dish, sprinkle with remaining chives, and serve warm.
# Expert Tips:
01 -
- It tastes indulgent and creamy without the potato heaviness, so you feel satisfied without the post-meal crash.
- Roasted garlic is naturally sweet and mild, transforming into something almost buttery when it softens—it feels like a luxury ingredient that costs nothing.
- The chives at the end bring a bright, fresh snap that makes this feel restaurant-quality but takes five seconds to add.
02 -
- Drain your cauliflower well or the whole dish becomes watery and sad; soggy mash is the biggest mistake people make with this.
- Roasted garlic cloves should be completely soft and almost creamy when you squeeze them, or they won't blend smoothly and you'll have unpleasant chunks.
03 -
- If your mash turns out too thick, thin it with milk one tablespoon at a time rather than trying to fix it all at once—it's easy to add but impossible to remove.
- Use a food processor if you want it completely smooth and cloud-like, or a potato masher if you prefer a little texture; both are equally valid.