Ingredients
Scale
- 1 large head of cauliflower: The star of the show, providing a healthy and versatile base for our mash. Choose a firm head without blemishes for the best flavor and texture.
- 1 whole head of garlic: Don’t be shy with the garlic! Roasting it mellows the pungent flavor and brings out a delightful sweetness that is crucial for this recipe.
- 4 tablespoons olive oil: Used for roasting both the garlic and cauliflower, olive oil adds a healthy fat and helps with browning and flavor development.
- 4 tablespoons butter or olive oil (for mashing): Adding extra richness and creaminess to the mash. Butter provides a classic flavor, while olive oil keeps it dairy-free and vegan-friendly.
- 1/4 cup heavy cream or milk (or plant-based milk): The secret to the creamy texture! Heavy cream offers the richest result, but milk or plant-based alternatives like almond milk or oat milk work well for a lighter option.
- Salt and freshly ground black pepper: Essential seasonings to enhance all the flavors. Adjust to your taste.
- Optional garnishes: Fresh herbs like chives, parsley, or thyme, a sprinkle of grated Parmesan cheese, or a drizzle of extra olive oil to elevate the presentation and flavor.
Instructions
- Preheat your oven and prepare the garlic: Preheat your oven to 400°F (200°C). To roast the garlic, slice off the top quarter of the garlic head to expose the cloves. Drizzle about 1 tablespoon of olive oil over the exposed cloves and wrap the entire head of garlic in aluminum foil.
- Roast the garlic: Place the foil-wrapped garlic head directly on the oven rack and roast for 40-45 minutes, or until the cloves are soft and fragrant. You should be able to easily pierce a clove with a fork.
- Prepare the cauliflower: While the garlic is roasting, prepare the cauliflower. Remove the outer leaves and core from the cauliflower head. Cut the cauliflower into florets of roughly the same size for even cooking.
- Roast the cauliflower: In a large bowl, toss the cauliflower florets with the remaining 3 tablespoons of olive oil, salt, and freshly ground black pepper. Spread the cauliflower florets in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and slightly browned at the edges. Stir halfway through to ensure even roasting.
- Squeeze out the roasted garlic: Once the garlic is roasted and cool enough to handle, carefully squeeze the roasted garlic cloves out of their skins into a bowl. They should be soft and paste-like.
- Mash the cauliflower: Transfer the roasted cauliflower to a food processor or a large bowl. Add the roasted garlic cloves and 4 tablespoons of butter or olive oil (if using). Process in the food processor until smooth and creamy, or use an immersion blender or potato masher in the bowl. If using a potato masher, you’ll achieve a slightly chunkier texture, which some people prefer. For a smoother mash, a food processor or blender is recommended.
- Add cream and season: Pour in the heavy cream (or milk/plant-based milk) and continue to process or mash until well combined and the mash reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed. You might need to add a little more cream or milk if you prefer a thinner consistency.
- Serve hot: Transfer the Creamy Roasted Garlic Mashed Cauliflower to a serving dish. Garnish with your choice of fresh herbs, Parmesan cheese, or a drizzle of olive oil, if desired. Serve immediately and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fat: 15g