Garlic Cauliflower Mash
A creamy, low-carb mashed potato swap made withsteamed cauliflower, roasted garlic, butter, and cream cheese. Properlydraining and drying the cauliflower is the key to a smooth, non-watery texture.
Ingredients
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 whole head garlicnces
- 1 tbsp olive oil (for roasting garlic)
- 3 tbsp butter
- 2 ounces full-fat cream cheese, softened
- ¼ cup grated parmesan (optional)
- Salt and black pepper, to taste
- Milk or cream, as needed to loosen
Instructions
- Preheat oven to 400°F. Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Set aside to cool.
- Steam the cauliflower florets in about an inch of water for 10-12 minutes, until fork-tender but not mushy.
- Drain the cauliflower in a colander, then return it to the dry pot over low heat for 1-2 minutes to steam off remaining moisture.
- Once cool enough to handle, transfer the cauliflower to a clean kitchen towel and wring firmly to squeeze out excess water.
- Add the dried cauliflower to a food processor with the roasted garlic cloves (squeezed from their skins), butter, and cream cheese. Blend until smooth.
- Stir in parmesan if using, then season generously with salt and pepper.
- If the mash is thicker than desired, add milk or cream a tablespoon at a time until it reaches the consistency you want.
Notes
Peel the outer stem membrane from any thick florets before cooking to avoid a grainy texture. Do not freeze leftovers, as cauliflower releases more water when thawed.