Roasted Garlic Mashed Cauliflower (Print Version)
Smooth cauliflower purée featuring roasted garlic and butter for a creamy, flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 whole garlic bulb
→ Dairy & Fats
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons cream cheese or Greek yogurt
05 - 1/4 cup whole milk or plant-based alternative
→ Seasonings
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 tablespoons chopped fresh chives (optional, for garnish)
# How to Cook:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.
03 - Steam cauliflower florets over boiling water for 12-15 minutes, or until very tender. Drain well.
04 - Squeeze roasted garlic cloves from their skins into a food processor or large bowl.
05 - Add steamed cauliflower, butter, cream cheese, milk, salt, and pepper. Blend or mash until smooth and creamy. Adjust seasoning to taste.
06 - Transfer to a serving bowl, garnish with chives if desired, and serve hot.
# Expert Advice:
01 -
- The roasted garlic transforms simple cauliflower into something rich and velvety
- Perfect for when you want all the comfort without the food coma
02 -
- Drain your cauliflower thoroughly or the texture will be sad and watery
- Letting the garlic cool slightly makes squeezing out the cloves easier
03 -
- A food processor gives the smoothest texture, but a potato masher works if you like it rustic
- Really squeeze that roasted garlic out of every clove for maximum flavor