Mashed Cauliflower with Roasted Garlic
Silky pureed cauliflower enriched with roasted garlic and olive oil for a low-carb, Whole30-compliant stand-in for mashed potatoes. Rich, satisfying, and deeply savory.
Ingredients
- 1 head cauliflower, cut into florets
- 1 head garlic head, top 1/4 sliced off
- 3 tbsp extra-virgin olive oil
- 3 tbsp chicken broth (or vegetable broth)
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh chives, finely chopped
Instructions
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1
Preheat oven to 400°F (205°C). Place 1 head garlic head on a small piece of foil, drizzle with a teaspoon of extra-virgin olive oil, wrap tightly, and roast for 35 to 40 minutes until the cloves are golden and completely soft. Let cool slightly, then squeeze the roasted cloves out of their skins.
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2
Meanwhile, bring a large pot of salted water to a boil. Add 1 head cut into florets cauliflower and cook for 12 to 15 minutes until very tender when pierced with a fork. Drain well and return to the pot over low heat for 1 to 2 minutes to steam off excess moisture.
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3
Transfer the cauliflower to a food processor or blender. Add the squeezed roasted garlic, 3 tbsp extra-virgin olive oil, and 3 tbsp chicken broth (or vegetable broth). Process until completely smooth and silky, scraping down the sides as needed.
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4
Season generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Adjust consistency with a splash more broth if desired.
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5
Transfer to a serving bowl, garnish with 2 tbsp finely chopped fresh chives, and serve immediately.