Garlic Mashed Cauliflower Cheese (Printable Version)

Creamy cauliflower mashed with roasted garlic and cheese for a flavorful, low-carb side.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 2 cloves garlic, peeled

→ Dairy

03 - 3 tablespoons unsalted butter
04 - 1/3 cup sour cream
05 - 1 cup shredded cheddar cheese
06 - 1/4 cup grated Parmesan cheese

→ Seasonings

07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons chopped chives or parsley (optional)

# How-To:

01 - Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves; cook until cauliflower is very tender, about 10 to 12 minutes. Drain thoroughly.
02 - Place drained cauliflower and garlic in a food processor or a large bowl. Add butter, sour cream, cheddar cheese, Parmesan, salt, and pepper.
03 - Blend or mash the mixture until smooth and creamy. Adjust seasoning to taste.
04 - Transfer the mashed cauliflower to a serving bowl. Garnish with chopped chives or parsley if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes indulgent and creamy without making you feel like you've derailed anything.
  • Roasted garlic brings a sweetness that somehow makes everything feel fancy without any real effort.
  • You can have it ready in thirty minutes, which means weeknight dinner just got a lot easier.
02 -
  • Do not skip the draining step—I learned this the hard way when my first batch turned into soup halfway through the meal.
  • Roasted garlic cloves should practically collapse when you touch them; if they're still firm, they weren't done boiling yet.
  • A food processor makes this genuinely silky, but if you don't have one, a potato masher works just fine and gives you a little more texture.
03 -
  • Use a food processor if you want that restaurant-quality silky finish—it really does make a difference.
  • Taste constantly as you're blending because every stove is different and every head of cauliflower has its own personality.
  • The sour cream is non-negotiable; it's what keeps this from tasting like school cafeteria food.

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