Brown Butter Roasted Garlic Cauliflower Mash

Steps

1. 1

   Preheat the oven to 400°F (200 °C) (200°C (400 °F)) or prepare an air fryer to 400°F (200 °C).

2. 2

   Cut the top off the head of garlic so the tops of the garlic cloves are exposed. Drizzle with 1 teaspoon of olive oil and season with a pinch of salt and pepper.

3. 3

   Wrap the garlic tightly in aluminum foil. Roast in the oven for 40 minutes, or air fry for 20 minutes, until the cloves are soft and golden.

   Start 40-minute timer
4. 4

   Bring a large pot of water to a boil.

5. 5

   Carefully add the potato chunks and cauliflower florets to the boiling water and boil for 20 minutes, or until both are very tender when pierced with a fork.

   Start 20-minute timer
6. 6

   Drain the potatoes and cauliflower thoroughly.

7. 7

   While the vegetables are boiling, melt 6 tablespoons of butter in a large pan over medium heat.

8. 8

   Once melted, continuously swirl the pan and cook the butter until the milk solids have separated and browned, and the butter has a nutty aroma, about 5-8 minutes. Watch closely to prevent burning.

   Start 5-minute timer
9. 9

   Remove the pan from the heat immediately and pour the brown butter into a heat-safe bowl to stop the cooking process.

10. 10

    In a large bowl, combine the drained potatoes, cauliflower, and the roasted garlic (squeezed out of the skins).

11. 11

    Add the milk, 2/3 of the brown butter, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

12. 12

    Mash with a potato masher or beat with a hand mixer until your desired consistency is reached.

13. 13

    Transfer the mash to a serving bowl and drizzle the remaining brown butter over the top for presentation.