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5 Amazing Roasted Garlic Mashed Cauliflower Secrets

Roasted Garlic Mashed Cauliflower
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Enjoy a comforting, low-carb alternative to traditional mashed potatoes with this creamy Roasted Garlic Mashed Cauliflower. It delivers deep garlic flavor and a smooth texture perfect for cozy meals.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 4 whole heads garlic
  • 2 tablespoons olive oil
  • 1/4 cup heavy cream (or unsweetened almond milk for lower fat)
  • 2 tablespoons butter (or ghee)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the top off each head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil. Wrap the heads tightly in aluminum foil.
  3. Roast the garlic for 30 to 40 minutes, until the cloves are soft and caramelized. Set aside to cool slightly.
  4. While the garlic roasts, steam or boil the cauliflower florets until very tender, about 15 minutes. Drain thoroughly.
  5. Squeeze the soft, roasted garlic pulp out of the skins into a food processor or high-speed blender.
  6. Add the drained cauliflower, heavy cream, butter, salt, and pepper to the processor.
  7. Blend until completely smooth, stopping to scrape down the sides as needed. Add a splash more cream if you prefer a thinner consistency.
  8. Taste and adjust seasoning before serving warm.

Notes

  • Squeeze the roasted garlic pulp out gently; it should be very soft.
  • Pat the cooked cauliflower very dry before blending; excess water makes the mash watery.
  • For a richer flavor, use full-fat cream and butter.
  • If you do not have a food processor, use a potato masher, but the texture will be slightly less smooth.

Nutrition

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