Roasted Garlic Mashed Cauliflower (Printable Version)
A creamy mashed cauliflower enhanced with roasted garlic delivers a flavorful low-carb side option.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 whole garlic bulb
→ Dairy
03 - 3 tbsp unsalted butter
04 - 1/4 cup whole milk or heavy cream
05 - 2 tbsp cream cheese (optional, for extra creaminess)
→ Seasonings
06 - 1/2 tsp salt, or to taste
07 - 1/4 tsp freshly ground black pepper
08 - 1 tbsp chopped fresh chives (optional, for garnish)
→ Oils
09 - 1 tsp olive oil
# Directions:
01 - Preheat the oven to 400°F.
02 - Remove the outer papery skin from the garlic bulb, keeping the cloves intact. Slice off the top 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 tender, about 10–12 minutes. Drain well, ensuring no excess moisture remains.
04 - Squeeze the roasted garlic cloves from their skins into a food processor or large bowl. Add the drained cauliflower, butter, milk (or cream), cream cheese (if using), salt, and pepper.
05 - Blend or mash until very smooth and creamy. Adjust seasoning to taste.
06 - Transfer to a serving bowl. Garnish with chopped chives if desired. Serve warm.
# Expert Advice:
01 -
- You get all the creamy comfort of mashed potatoes without the heavy carb crash afterward
- The roasted garlic transforms ordinary cauliflower into something luxurious and restaurant-worthy
02 -
- Removing every bit of moisture from the cauliflower before blending prevents watery mashed potatoes
- Roasting the garlic ahead of time makes it easier to squeeze out and creates the best flavor
03 -
- A food processor gives the smoothest results but a potato masher works for rustic texture
- Let the cauliflower cool slightly before blending to prevent steam from making it gummy