Roasted Garlic Mashed Cauliflower (Printable)
A creamy cauliflower blend with roasted garlic and butter, perfect as a flavorful low-carb side dish.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 whole head garlic
→ Dairy
03 - 3 tablespoons unsalted butter
04 - 1/4 cup whole milk or heavy cream
→ Seasonings
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons chopped chives or parsley (optional)
# Directions:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 30 minutes until cloves are soft and golden.
03 - Steam cauliflower florets in a large pot with about 1 inch of water for 12-15 minutes until very tender. Drain well.
04 - Squeeze the roasted garlic cloves out of their skins.
05 - In a food processor or using a potato masher, combine steamed cauliflower, roasted garlic, butter, and milk or cream. Blend or mash until smooth and creamy.
06 - Season with salt and pepper. Adjust consistency with more milk if desired. Transfer to a serving bowl and garnish with chives or parsley if using. Serve warm.
# Cooking Tips:
01 -
- Roasted garlic transforms plain cauliflower into something downright luxurious
- Nobody will miss the carbs, I promise
02 -
- Excess water in the cauliflower will ruin the texture. Drain it well or pat it dry.
- Let the garlic cool slightly before squeezing, or youll burn your fingers like I have.
03 -
- Dairy free versions work surprisingly well with olive oil and almond milk
- A food processor gives restaurant quality smoothness every time