4 Serves
63 Mins
Preheat your oven to 200°C. Slice the top off the garlic bulb to expose the cloves, place it on a baking sheet lined with aluminum foil, drizzle with olive oil, and wrap tightly.
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Vitamin E
1 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
71 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
508 mg / 4,700 mgSodium
654 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
7 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Roast the garlic in the oven for 30 to 35 minutes until the cloves are soft and golden. Once cooled, squeeze the roasted garlic cloves out of their skins.
While the garlic roasts, place the cauliflower florets into a steamer basket set over a pot with 1-2 inches of boiling water. Cover and steam until the cauliflower is fork-tender, about 15-20 minutes.
Transfer the steamed cauliflower to a food processor. Add the butter, milk, salt, black pepper, and the prepared roasted garlic. Puree until smooth and creamy.
Serve the mash warm, garnished with a pat of butter, fresh chives, and a dollop of sour cream if desired.
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