Roasted Garlic Mashed Cauliflower (Print View)
Creamy mashed cauliflower enhanced with roasted garlic for a rich, low-carb side.
# 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)
# How to Make:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30 minutes or 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.
07 - Transfer to a serving bowl and garnish with chives or parsley if using. Serve warm.
# Expert Suggestions:
01 -
- Roasting the garlic first transforms this from diet food into something people actually crave
- You get all the creamy comfort of mashed potatoes without the heavy post-meal sluggishness
02 -
- Dry your cauliflower really well after steaming, any excess water will make the final dish watery instead of creamy
- The food processor gives the smoothest results, but over-processing can actually make the texture gummy, so stop as soon as it's smooth
03 -
- For extra richness without the carbs, stir in a couple tablespoons of cream cheese right at the end
- If you're avoiding dairy completely, coconut cream works surprisingly well and adds a lovely sweetness