Roasted Garlic Cauliflower Purée (Print version)
Creamy cauliflower purée enriched with roasted garlic and butter for a flavorful, low-carb side.
# What you'll need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets (about 2 lb)
02 - 1 whole head garlic
→ Dairy
03 - 3 tablespoons unsalted butter
04 - ¼ cup whole milk or cream
→ Seasonings
05 - 1 teaspoon salt, plus more to taste
06 - ½ teaspoon freshly ground black pepper
07 - 1 tablespoon chopped fresh chives (optional, for garnish)
→ Olive Oil
08 - 1 tablespoon olive oil
# How to make it:
01 - Preheat the oven to 400°F.
02 - Slice the top off the head of garlic 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 very tender, about 10–12 minutes. Drain well and let sit for 2 minutes for excess moisture to evaporate.
04 - Squeeze the roasted garlic cloves from their skins.
05 - In a food processor or using a hand blender, combine the cauliflower, roasted garlic, butter, milk or cream, salt, and pepper. Blend until completely smooth and creamy.
06 - Taste and adjust seasoning as needed.
07 - Transfer to a serving bowl, garnish with chives if desired, and serve hot.
# Expert suggestions:
01 -
- The roasted garlic transforms into sweet, spreadable gold that makes people ask whats your secret
- Its incredibly satisfying without that heavy post meal nap feeling regular mashed potatoes bring
02 -
- Drying the cauliflower after cooking is crucial, otherwise you end up with watery mash instead of creamy perfection
- Letting the roasted garlic cool just a bit makes it easier to squeeze out without burning your fingers
03 -
- Roast two heads of garlic at once and use the extra for bread or roasted vegetables throughout the week
- For extra richness, replace some of the milk with a bit of cream cheese or Greek yogurt