Roasted Garlic Mashed Cauliflower Recipe
When a mashed potato craving hits but you want something lighter on the plate, this is the one. A whole head of roasted garlic goes into this Roasted Garlic Mashed Cauliflower, and that’s exactly why nobody guesses it’s cauliflower. Sweet, jammy, SO creamy, and ready in 20 minutes.
Servings: 4 servings
Equipment
- Colander
Ingredients
- 1 large cauliflower head about 2 ½ pounds, cut into small florets
- 2 tablespoons salted butter
- ¼ cup whole milk
- 4 cloves roasted garlic
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil. Add the cauliflower florets and boil for 8-10 minutes, or until tender. Transfer to a colander and drain, then spread out on a dish towel and pat dry.1 large cauliflower head
- Add the cauliflower to a food processor along with the butter, milk, roasted garlic, rosemary, thyme, salt, and black pepper. Process for 1 minute and then scrape down the sides. Continue processing for 1 more minute, or until the mixture is smooth and mashed potato-like in texture. Cover and keep warm until ready to serve.2 tablespoons salted butter, ¼ cup whole milk, 4 cloves roasted garlic, ½ teaspoon finely chopped fresh rosemary, ½ teaspoon finely chopped fresh thyme, 1 teaspoon salt, ¼ teaspoon black pepper
- Serve garlic mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme.
Video
Notes
- Food processor only: Do NOT use a Vitamix or high-speed blender. You will end up with overly-blended and runny cauliflower mashed potatoes.
- Roasted garlic: Roast a head of garlic in the oven. Trim the ends, drizzle on 1 tablespoon of oil, sprinkle with salt, wrap in foil, and then bake at 400 degrees for 40-50 minutes. You can do this up to 3 days in advance and store in the refrigerator until ready to use.
- Dry the cauliflower: Spread the drained florets on a dish towel and pat them dry before they go into the food processor. Any water left behind makes the mash soupy instead of fluffy.
- Dairy-free: Swap the butter for a non-dairy alternative such as Miyoko’s and use a full-fat plant milk like oat, soy, or cashew.
- Make ahead: The mashed cauliflower can be fully made ahead and stored in the fridge. Just reheat it on the stovetop or in the microwave, stirring occasionally for even heating.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or broth if needed to loosen the consistency.
- Freezing: Let the mashed cauliflower cool completely, then freeze in an airtight container for up to 1 month. The texture comes back looser and a little grainier than fresh, so thaw it overnight in the fridge and reheat on the stovetop with a splash of milk.
Nutrition
Calories: 100kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 676mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 71mg | Calcium: 60mg | Iron: 1mg
