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Creamy Roasted Garlic Mashed Cauliflower

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This creamy roasted garlic mashed cauliflower is a low-carb side dish that’s velvety smooth and packed with sweet, nutty roasted garlic flavor. It’s quick, easy, and perfect for dinner parties or weeknight meals.

Ingredients

Scale
  • 1 large head of cauliflower (about 2 pounds or 900g), cut into florets
  • 1 whole head of garlic
  • 3 tablespoons olive oil, divided
  • 4 ounces cream cheese (113g), softened
  • 2 tablespoons unsalted butter (28g)
  • 1/4 cup heavy cream (60ml), warmed
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh chives, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the garlic: Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap tightly in aluminum foil, and place on the baking sheet.
  3. Roast the cauliflower: In a large bowl, toss the cauliflower florets with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer on the same baking sheet (around the garlic packet). Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
  4. Boil the cauliflower: While the cauliflower roasts, bring a large pot of salted water to a boil. Once the roasted cauliflower is done, transfer it to the boiling water and cook for 5-7 minutes.
  5. Drain thoroughly: Pour the cauliflower into a colander and let it drain for at least 2 minutes. Press down gently with a spatula to remove as much water as possible.
  6. Squeeze out the roasted garlic: Once the garlic is cool enough to handle, squeeze the cloves out of their skins. Discard the skins and place the soft, golden cloves in the bowl of your food processor.
  7. Blend the base: Add the drained cauliflower, softened cream cheese, butter, and warmed heavy cream to the food processor. Pulse a few times, then process continuously for 30-45 seconds. Scrape down the sides, then process again until completely smooth and creamy. Taste and adjust seasoning with the remaining salt and pepper.
  8. Finish and serve: Transfer the mashed cauliflower to a serving bowl. Garnish with fresh chives and an extra pat of butter if desired. Serve immediately while warm.

Notes

For the best texture, drain the cauliflower thoroughly after boiling. Press it in a colander with a spatula or pat dry with a clean kitchen towel. Make sure cream cheese and butter are at room temperature before blending. If the mash is too thick, add a splash of warm heavy cream or chicken broth. If too thin, cook over low heat, stirring constantly, until thickened. This dish can be made ahead and reheated gently.

Nutrition

Keywords: mashed cauliflower, roasted garlic, low-carb, keto, gluten-free, side dish, creamy cauliflower

Find it online: https://prismtaste.com/creamy-roasted-garlic-mashed-cauliflower-the-best-low-carb-side/