Roasted Garlic Mashed Cauliflower (Print version)
Velvety mashed cauliflower blended with roasted garlic, butter, and cream for a rich, wholesome side dish.
# 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)
→ Seasonings
06 - 1/2 tsp salt, or to taste
07 - 1/4 tsp freshly ground black pepper
08 - 1 tbsp chopped fresh chives (optional 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 while keeping cloves intact. Slice off the top to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
03 - Steam or boil cauliflower florets until tender, approximately 10-12 minutes. Drain thoroughly to remove all excess moisture.
04 - Squeeze roasted garlic cloves from skins into a food processor or large bowl. Add drained cauliflower, butter, milk or cream, cream cheese if using, salt, and pepper.
05 - Blend or mash mixture until very smooth and creamy. Adjust seasoning to taste.
06 - Transfer to serving bowl. Garnish with chopped chives if desired. Serve warm.
# Expert advice:
01 -
- Rich and velvety without the post meal heaviness of potatoes
- The roasted garlic adds this insane depth that makes people forget theyre eating vegetables
02 -
- Excess water in the cauliflower will ruin the texture. I let it sit in the colander for a few minutes and even pat it with paper towels.
- Under roasting the garlic is a rookie mistake. Those cloves need to be completely soft and golden.
03 -
- Use a food processor for the silkiest results though a potato masher works if you prefer some texture
- Warm your milk before adding it to prevent the dish from cooling down too quickly