Easy Creamy Cauliflower Mashed Potatoes

Step 1

Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil. Roast for 35-40 minutes or until the cloves are soft and golden. Let cool slightly before squeezing out the roasted garlic.

Step 2

Bring a large pot of water to a boil. Add the cauliflower florets and cook for 10-12 minutes, or until fork-tender. Drain well and let cool slightly.

Step 3

Place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. This step helps achieve a thicker, creamier consistency.

Step 4

In a food processor, combine the cauliflower, roasted garlic, cottage cheese (or Greek yogurt), remaining olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.

Step 5

If the mashed cauliflower is too thick, add a splash of almond milk until it reaches your preferred texture.

Step 6

Serve hot with your favorite toppings, such as a drizzle of melted butter, fresh herbs, or grated parmesan cheese.