The words creamy, dreamy, and cauliflower have never been used in the same sentence until now.
Your life is about to change with this recipe.
A few weeks back I came into work talking about the cauliflower pizza I made the night prior which led into a discussion with my work bestie Jane of all the fun things you can do with cauliflower. Just so happened she had a head of cauliflower in her fridge and that next morning she came into work RAVING about the mashed “potatoes” she made with it.
I’ve seen tons of cauliflower mash recipes on the internet but I’ve yet to come across any like Jane’s. With three main ingredients I was intrigued and determined to make it a part of my next meal. What you see is what it is: steamed cauliflower, roasted garlic, and cream cheese. Say it with me….YAAASSSSS.
Let’s talk about the garlic. Forever I’ve been roasting garlic the way we all probably do: cut off the top stem, sprinkle with oil, wrap in foil, and bake until your house smells like a roasted garlic love fest. That method is tried and true and totally works, but one day I was watching Anne Burrell take over Food Network and her method changed my ways. She said something like “garlic is in its own jacket so there’s no need to wrap it in foil.” It was like an instant duh. So all you have to do is throw it in a preheated oven and let it do its magical thing for 30 minutes – couldn’t get easier than that!
After the garlic has been roasted and the cauliflower has been steamed (see a step by step tutorial to steam cauliflower here), all you have to do is add it to the food processor with half a block of cream cheese and pulse away! If you don’t have a food processor you can easily use an electric hand mixer. I added a splash of milk just to get things going, but you could also use vegetable stock.
Not only is this creamy and dreamy and packed with roasted garlic flavor, but it’s THREE INGREDIENTS and like zero calories for a bowl. How much better does it get? I’m totally making this for Easter and I know Jane is too. Thanks Jane for the recipe..enjoy!
- 1 head of cauliflower
- 4 oz. cream cheese
- 2 T. milk
- 1 head of garlic (or three cloves of roasted garlic)
- Preheat the oven to 350. Add the whole head of garlic (no need to cut or anything) and roast until tender, about 30 minutes.
- Cut the cauliflower into florets and transfer to a steam basket over a double boiler. Steam for 10 minutes or until tender.
- Add the cauliflower to a food processor with three cloves of the roasted garlic and cream cheese. Pulse to get things going. Add a splash of milk to help it whirl.
- Keep pulsing until creamy. Taste for salt and pepper.
- Enjoy!
- I love this so much because you can't use a food processor when making traditional mashed potatoes. The potatoes are too starchy and turn gummy, however that's not the case with the cauliflower. Maybe I just love my food processor too much.
