Cauliflower Mash with Roasted Garlic
When I first tried cauliflower mash, I was shocked at how much it reminded me of mashed potatoes! Such a simple swap leading to a lower carb side dish that the whole family will love.
The best part about this recipe is the addition of roasted garlic. As the garlic cooks in the oven, all of the bitterness is removed and you are left with a much less pungent and creamy soft garlic flavor. The key to making this mash perfect and creamy is making sure your cauliflower is perfectly cooked through so you can easily pierce it with a fork, then blending it for longer than you think you should. It should be SUPER smooth and once it is, you will have created the perfect side sub!
2 fresh garlic bulbs
2 tbsp. olive oil
1 head cauliflower
¼ cup unsalted butter, softened
Salt and pepper, to taste
- Preheat oven to 350°F. With sharp knife, cut tops off of garlic bulbs. Place on large, square of foil and brush with olive oil. Wrap in foil. Bake until very soft (about 45 minutes). Let cool for easier handling, then squeeze garlic from head into small bowl.
- Rinse cauliflower and remove core with knife. Break remaining cauliflower into florets.
- Bake – boil – steam or microwave cauliflower florets until very tender. (Quickest method: Microwave on high for about 6-8 minutes until tender).
- Turn cooked florets into food processor or blender. Add roasted garlic and butter and blend until smooth. OR: press ingredients through ricer or mash with potato masher until smooth.
- Season to taste with salt and pepper as desired.