Roasted Garlic Mashed Cauliflower (Printable)

Creamy mashed cauliflower blended with roasted garlic and fresh chives for a savory, low-carb side dish.

# Ingredient List:

→ Vegetables

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

→ Dairy

03 - 3 tablespoons unsalted butter or plant-based alternative
04 - ¼ cup sour cream or Greek yogurt
05 - 2 tablespoons milk or dairy-free milk

→ Seasonings & Garnish

06 - ¼ cup fresh chives, finely chopped
07 - ½ teaspoon salt, or to taste
08 - ¼ teaspoon freshly ground black pepper
09 - Olive oil, for roasting

# Directions:

01 - Set the oven to 400°F.
02 - Slice the garlic bulb's top to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
03 - Boil a large pot of water, add cauliflower florets, and cook for 10 to 12 minutes until tender. Drain thoroughly.
04 - Combine cooked cauliflower, roasted garlic cloves squeezed from their skins, butter, sour cream, milk, salt, and pepper in a bowl or food processor. Mash or blend until smooth and creamy.
05 - Fold in most of the chopped chives, reserving a few for garnish.
06 - Adjust seasoning if necessary, transfer to a serving dish, sprinkle with remaining chives, and serve warm.

# Expert Tips:

01 -
  • It tastes indulgent and creamy but won't leave you feeling heavy like traditional mashed potatoes.
  • The roasted garlic does all the heavy lifting flavor-wise, so you barely need salt.
  • You can make it ahead and reheat it, which means less stress when you're entertaining.
02 -
  • Drain your cauliflower aggressively—I learned this the hard way when my dish came out watery and bland because I skipped this step.
  • The roasted garlic is the entire personality of this dish, so don't skip it or try to use raw garlic as a shortcut.
03 -
  • Squeeze your roasted garlic cloves directly into the bowl—the skins slip right off once they've roasted, no fussing required.
  • Add your milk slowly during mashing; you can always add more, but you can't take it back, and watery cauliflower is irreversible.

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