Roasted Garlic Mashed Cauliflower (Print version)
Smooth mashed cauliflower with roasted garlic and chives offers a flavorful, light side.
# What you'll need:
→ Vegetables
01 - 1 large head cauliflower (approximately 2 lbs), cut into florets
02 - 1 whole head garlic
03 - 2 tablespoons fresh chives, finely chopped
→ Dairy
04 - 3 tablespoons unsalted butter
05 - 1/4 cup whole milk or heavy cream
→ Seasonings
06 - 1/2 teaspoon salt, plus additional to taste
07 - 1/4 teaspoon freshly ground black pepper
→ Olive Oil
08 - 1 tablespoon olive oil
# How to make it:
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 30-35 minutes until soft and golden.
03 - Steam or boil cauliflower florets until fork-tender, about 10-12 minutes. Drain well.
04 - Unwrap roasted garlic and squeeze out cloves into a large bowl.
05 - Add cooked cauliflower, butter, milk or cream, salt, and pepper. Mash until smooth using a potato masher or blend with an immersion blender for a creamier texture.
06 - Fold in chopped chives. Taste and adjust seasoning as needed. Serve hot, garnished with additional chives if desired.
# Expert suggestions:
01 -
- You get all the creamy comfort of mashed potatoes without the heavy, sleepy aftermath
- The roasted garlic adds this incredible sweetness that makes even cauliflower skeptics ask for seconds
02 -
- Dry cauliflower is the enemy, so squeeze out excess water after cooking or your mash will be watery and sad
- Over-blending can make cauliflower gummy, so stop once its smooth or use a potato masher for a more rustic texture
03 -
- A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness
- Use the cauliflower stems too, they roast beautifully and add extra sweetness to the mash