Step 1

Preheat oven to 450 degrees F.

Step 2

Pile all of your cauliflower florets onto a large baking sheet and drizzle liberally with about 2 to 3 tablespoons of olive oil, flaky kosher salt, and black pepper. Don’t add any additional seasonings here because they will burn and become bitter. Wait until it’s time to mash before you add other flavorings.

Step 3

Toss the cauliflower, olive oil, salt and pepper together until the cauliflower is nicely coated, but not swimming in oil. There should be a nice sheen to each piece, and if you see any dry patches, add a little more oil.

Step 4

Arrange the cauliflower in an even flat layer on the baking sheet. Roast for 20-25 minutes, or until the tips and bottoms of the florets are spotty-brown and the cauliflower is tender. They shouldn’t be burnt, so  keep an eye on it.  Browning will vary depending on which baking sheet you’re using, and how hot your oven gets. If you use a dark-coated baking sheet, they will brown much faster and potentially burn.

Step 5

When the cauliflower is done, transfer to a high-powered blender, or food processor. Alternately, you could put them into a pot and use an immersion blender to puree them to your desired consistency.

Step 6

Now, listen to me closely…every head of cauliflower is different in size. Therefore, the amount of heavy cream needed will vary. Start with about 1/4 cup then move up to 1/3 cup if needed. And if you need more, just add more. Don’t add it all at once because you may use too much and have runny cauliflower. It should be creamy, but substantial at the same time. Give it a taste to see how it feels in your mouth. Adjust seasoning at this point, adding more salt, pepper, or other seasonings. Also, toss your desired add-ins if using.

Step 7

If at any point you need to reheat your cauliflower mash, transfer to a small pot and warm it over medium-low heat until heated through.

Step 8

Serve.