Roasted Garlic Mashed Cauliflower (Printer-friendly)

Light and creamy mashed cauliflower with roasted garlic and chives, perfect for a savory side.

# What You'll Need:

→ Vegetables

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

→ Dairy

03 - 3 tablespoons unsalted butter
04 - 1/4 cup sour cream or Greek yogurt
05 - 1/4 cup whole milk or unsweetened plant 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

# How to Prepare:

01 - Set oven temperature to 400°F and prepare for roasting garlic.
02 - Slice the garlic bulb's top to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Allow to cool slightly.
03 - Steam cauliflower florets over boiling water for 12-15 minutes until tender. Drain and let stand to expel excess moisture.
04 - Squeeze the roasted garlic cloves from their skins into a food processor or large bowl.
05 - Add steamed cauliflower, butter, sour cream, milk, salt, and pepper to the roasted garlic. Blend or mash mixture until smooth and creamy.
06 - Adjust seasoning to taste, then fold in half of the chopped chives.
07 - Transfer the mashed cauliflower to a serving bowl and garnish with remaining chives.

# Expert Advice:

01 -
  • It tastes indulgent and buttery but feels lighter than traditional mashed potatoes, so you can eat more without guilt.
  • Roasted garlic does the heavy lifting on flavor, meaning you don't need cream or butter in excessive amounts.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you need something that looks fancy but isn't complicated.
02 -
  • Don't skip draining the steamed cauliflower thoroughly—even a little extra water will make your final dish taste diluted and lose that creamy texture you're after.
  • Roasted garlic cloves should be completely cool enough to handle before you squeeze them, or you'll burn your fingers and curse me while doing it.
  • If your mash breaks and becomes greasy partway through blending, you've either over processed it or your dairy was too cold when you added it, so let it rest at room temperature for a few minutes first.
03 -
  • If you don't have a food processor, a potato masher or even a sturdy whisk works—it'll just take a little more elbow grease and you'll get a slightly chunkier texture.
  • Room temperature dairy blends in more smoothly than cold, so pull your butter, sour cream, and milk out of the fridge about 10 minutes before you start assembling.

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