Roasted Garlic Cauliflower Mash
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 head garlic
  • 1 tbsp olive oil
  • kosher salt, pepper
  • 1 head cauliflower
  • 1/4 cup parmesan cheese
  • 1 tsp fresh thyme
  • 2 tbsp butter
  • thinly sliced chives, for garnish
  1. Preheat oven to 375°F. Chop off the top of the head of garlic to expose the tops of the cloves. Rub with olive oil, place in a ramekin or other small baking dish, and season liberally with kosher salt and freshly cracked pepper. Cover the ramekin or dish with aluminum foil, then bake for 45 minutes to an hour, until garlic is very fragrant and caramelized on top. Set aside.
  2. Set up a vegetable steamer over a pan of with an inch of water in it. Boil over high heat. While water is coming to a boil, chop up your cauliflower into florets, and rinse using a colander. Place half the cauliflower (including stems!) into the steamer, season liberally with kosher salt, and then place the remaining cauliflower on top and again season with salt. Cover the steamer and allow to cook for 10 minutes.
  3. Prep a food processor with the steel blade. When cauliflower is done steaming, drain well in a colander. Place in the food processor along with the cheese, thyme, and butter. Carefully squeeze or scoop out the roasted garlic cloves from their skins (almost like squeezing toothpaste out of a tube). Puree until smooth- this may mean occasionally pausing to stir around the stubborn florets that just won't blend with the others.
  4. Taste and season with salt as desired. Garnish with chives, serve and enjoy!
Recipe by Total Noms at