Roasted Garlic Mashed Cauliflower (Printable Version)

Creamy mashed cauliflower enhanced by roasted garlic and fresh chives for a light, flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 whole garlic bulb

→ Dairy

03 - 3 tablespoons unsalted butter
04 - 1/4 cup sour cream
05 - 1/4 cup whole milk

→ Seasonings & Garnish

06 - 2 tablespoons fresh chives, finely chopped
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
03 - Steam cauliflower florets over boiling water for 12-15 minutes until very tender, then drain and let sit to release excess moisture.
04 - Squeeze roasted garlic cloves from their skins into a food processor or large bowl.
05 - Add steamed cauliflower, butter, sour cream, milk, salt, and pepper; blend or mash until smooth and creamy.
06 - Taste mixture and adjust salt and pepper as desired.
07 - Stir in half of the chopped chives.
08 - Transfer to a serving bowl and garnish with the remaining chives.

# Expert Advice:

01 -
  • It tastes creamy and rich, but it's actually light enough to eat without guilt.
  • Roasted garlic brings a mellow sweetness that makes everyone ask what your secret is.
  • Ready in under an hour, and it pairs with almost anything on your table.
02 -
  • Excess moisture is the enemy here, so really drain that cauliflower and don't skip letting it sit; wet cauliflower turns the whole dish grainy instead of creamy.
  • The roasted garlic is the star, so don't rush it or use raw garlic thinking it'll be the same; the roasting is what makes it sweet and mild.
03 -
  • Roast your garlic the day before if you want to make the rest of the dish faster on the day you're serving it; roasted garlic keeps well in the fridge and tastes just as good reheated.
  • If your cauliflower mash is too thick after blending, add milk one tablespoon at a time until it reaches the consistency you want, rather than adding it all at once and ending up with soup.

Return