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- 1 large head of cauliflower, cut into florets - 6 cloves of garlic, peeled - 2 tablespoons olive oil - 1/4 cup unsweetened almond milk (or any preferred milk) - 2 tablespoons butter (or vegan butter) - Salt and pepper to taste - Fresh chives for garnish - Parmesan cheese for a creamy, cheesy flavor - Cream cheese for extra richness - Nutritional yeast for a vegan cheese flavor When I create roasted garlic mashed cauliflower, I start with fresh ingredients. The cauliflower is key. It gives the dish its base and texture. I cut it into florets, making it easier to roast. Garlic adds a mellow sweetness once roasted. Six cloves of garlic might seem like a lot, but it makes the flavor shine. Next, I drizzle in olive oil. This not only helps with roasting but also adds richness. Don't forget the almond milk! It keeps the mash creamy. If you like butter, you can use that too. A couple of tablespoons make everything taste better. Salt and pepper are must-haves. They bring out the flavors of the vegetables. Finally, I love to sprinkle fresh chives on top for color and taste. They give a fresh bite that brightens everything up. If you want to make it even richer, consider some optional add-ins. Parmesan cheese gives a nice cheesy flavor. Cream cheese also adds a smooth texture. If you’re vegan, nutritional yeast can replace cheese and still taste great. You can find the full recipe to make this dish at home. Each ingredient plays a role in creating a creamy delight you'll love. - Preheat your oven to 400°F (200°C). - Toss the cauliflower florets and garlic cloves with olive oil, salt, and pepper. Start by cutting the cauliflower into bite-size pieces. This helps it cook evenly. Next, peel the garlic cloves and add them to the bowl. Use enough olive oil to coat the veggies lightly. Salt and pepper add flavor, so don't skip this step! Make sure everything is well mixed. - Spread the mixture evenly in a baking dish. - Roast for 25-30 minutes until tender and caramelized. Once you have everything mixed, spread it in a single layer in a baking dish. This allows the veggies to roast properly. Keep an eye on them as they cook. You want them to become soft and slightly golden. The smell will be amazing! - Combine roasted ingredients with almond milk and butter. - Blend until smooth and creamy, or mash for a chunkier texture. - Season with salt and pepper, and garnish with chives. After roasting, let the dish cool slightly. Transfer the roasted cauliflower and garlic into a large bowl. Add the almond milk and butter for creaminess. Blend with an immersion blender until smooth. If you like it chunkier, just mash it with a potato masher. Taste your mixture and adjust the salt and pepper as needed. Finally, sprinkle chopped chives on top for color. For the full recipe, refer to the section above. Enjoy your creamy delight with your favorite meal! To get that creamy consistency, roast the cauliflower and garlic until they are tender. This step is key. When you blend them, add almond milk and butter for richness. If it's too thick, add more milk. For a lighter touch, use a potato masher instead of a blender. This gives you some texture while still being smooth. Adjust the salt and pepper to match your taste. Always taste as you go! If you have any leftovers, don’t worry! You can mix them into soups or make a dip for veggies. Leftover mashed cauliflower can also stuff into baked potatoes for a new dish. When reheating, do it slowly on low heat. This keeps the flavor fresh and the texture nice. You can add a splash of milk while reheating to keep it creamy. To achieve smooth results, I recommend using an immersion blender. It's easy and quick. If you prefer a regular blender, make sure to blend in batches to avoid spills. For roasting, a glass or ceramic baking dish works best. These help the cauliflower brown nicely and develop flavor. Always choose a dish that allows for even heat. {{image_2}} You can change the taste of roasted garlic mashed cauliflower easily. Adding herbs like thyme or rosemary gives it a fresh twist. These herbs add depth and aroma. You can also make it spicy by adding red pepper flakes. Just a pinch can turn up the heat and excite your palate. For those who follow a vegan diet, you can swap out butter for vegan butter. This keeps the dish creamy without dairy. Almond milk is a great choice, but any plant-based milk works well too. If you have nut allergies, use oat milk or soy milk instead. These options keep the dish safe and tasty. Roasted garlic mashed cauliflower is very versatile. You can pair it with proteins like chicken or fish. It makes a great side dish that balances flavors. You can also use it as a filling for wraps. Just add some veggies or protein, and you have a meal ready to go! For detailed steps to make this dish, check the Full Recipe. To keep your Roasted Garlic Mashed Cauliflower fresh, store it in airtight containers. Glass containers work well, but plastic ones are fine too. Make sure you cool the dish before sealing it. This helps prevent moisture buildup. You can keep it in the fridge for about 3 to 5 days. Just remember to label the container with the date! If you want to save your mashed cauliflower for later, freezing is a great option. Portion it into freezer-safe bags or containers. Make sure to remove as much air as possible. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. For reheating, place it in a pot over low heat. Stir often to keep it smooth. You can add a splash of almond milk if it seems dry. Enjoy your creamy delight even after a few months! Roasted garlic mashed cauliflower is a creamy side dish. It uses cauliflower and garlic for a tasty twist. This dish is lower in carbs than traditional mashed potatoes. Nutritionally, it's rich in vitamins C and K. Plus, it has fiber and antioxidants. The roasting brings out a sweet flavor in the garlic, making it a delight for your taste buds. Yes, you can prepare this dish ahead of time. Roast the cauliflower and garlic, then let them cool. Store them in the fridge for up to three days. When you're ready to serve, reheat them in a pot on low heat. Add a splash of almond milk if it feels too thick. Stir until it’s hot and creamy again. To make roasted garlic mashed cauliflower vegan, swap butter for vegan butter. Use almond milk or any plant-based milk. This way, you keep the creamy texture without dairy. The taste remains just as rich and delightful. There are many ways to change up this dish. You can add herbs like thyme or rosemary for extra flavor. Try mixing in nutritional yeast for a cheesy taste without dairy. For a spicy kick, sprinkle in some red pepper flakes. These small changes can make your dish new and exciting! To sum up, I guided you through making roasted garlic mashed cauliflower. I covered the key ingredients, from cauliflower to flavor boosters. You learned step-by-step instructions for preparation and roasting. I shared tips on achieving perfect texture, using leftovers, and suggested variations for flavor. In the end, this dish is simple and versatile. Whether you make it vegan or add cheese, it suits many tastes. Enjoy experimenting with this comforting recipe!

Roasted Garlic Mashed Cauliflower

Looking for a delicious and healthy side dish? Try this roasted garlic mashed cauliflower recipe! This creamy, flavorful alternative to traditional mashed potatoes features roasted garlic and a touch of almond milk for a delightful taste. Perfect for any meal, it’s easy to make and sure to impress your guests. Click through to discover how to prepare this simple yet tasty dish and elevate your dining experience!
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Ingredients
  

1 large head of cauliflower, cut into florets

6 cloves of garlic, peeled

2 tablespoons olive oil

1/4 cup unsweetened almond milk (or any preferred milk)

2 tablespoons butter (or vegan butter)

Salt and pepper to taste

Fresh chives, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a baking dish, toss the cauliflower florets and garlic cloves with olive oil, salt, and pepper. Make sure everything is well coated.

      Spread the cauliflower and garlic in an even layer on the baking dish. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and the garlic is caramelized and golden.

        Once done, remove from the oven and let it cool slightly.

          In a large mixing bowl, combine the roasted cauliflower, garlic, almond milk, and butter.

            Using an immersion blender (or a regular blender), puree the mixture until smooth and creamy. If you prefer a chunkier texture, mash with a potato masher instead.

              Season with additional salt and pepper to taste.

                Serve hot, garnishing with chopped chives on top for an extra pop of color and flavor.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4