Description
A warm, creamy garlic mash paired with nutty, caramelized roasted cauliflower. Perfect as a side dish or a satisfying lunch option.
Ingredients
Scale
- 4 large Russet or Yukon Gold potatoes, peeled and cubed
- 1 head of cauliflower, cut into florets
- 1 bulb of garlic
- 4 tablespoons unsalted butter (or plant-based alternative)
- 1/2 cup whole milk or heavy cream (or unsweetened almond/oat milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- Spread cauliflower florets on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until golden and caramelized.
- Boil the cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain and return to the pot.
- Squeeze the roasted garlic cloves into the pot with the potatoes. Add butter and milk (or alternatives) and mash until smooth and creamy.
- Serve the garlic mash topped with roasted cauliflower. Garnish with fresh herbs if desired.
Notes
For a vegan version, use plant-based butter and unsweetened almond or oat milk. This dish pairs well with roasted chicken or grilled fish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Keywords: garlic mash, roasted cauliflower, side dish, comfort food