Brown Butter Roasted Garlic Cauliflower Mash

Ingredients

• 2 lb Russet or Yukon Gold potatoes (Cut into chunks)
• 1 head Cauliflower (Remove large stems and cut into florets)
• 1 head Garlic (Roast whole after cutting off the top to expose the cloves)
• 1 tsp Olive oil (For roasting the garlic)
• Salt and pepper (A pinch, for seasoning the garlic before roasting)
• 6 tbsp Butter (Used to make brown butter)
• 0.5 cup Whole milk or unsweetened dairy-free creamer (Use either whole milk or unsweetened dairy-free creamer)
• 1 tsp Salt (For the mash)
• 0.5 tsp Black pepper (For the mash)
• Water (For boiling the potatoes and cauliflower)

Steps

1. 1

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

2. 2

   Wrap the garlic tightly in aluminum foil. Roast it at 400°F for 40 minutes, or air-fry it at 400°F for 20 minutes, until roasted and tender.

3. 3

   Bring a large pot of water to a boil.

4. 4

   Carefully add the potato chunks and cauliflower florets to the boiling water. Boil for about 20 minutes, or until both the potatoes and cauliflower are very tender.

5. 5

   Drain the potatoes and cauliflower thoroughly.

6. 6

   While the vegetables cook, melt the butter in a large pan over medium heat.

7. 7

   Once the butter has melted, continuously swirl the pan and cook for about 5–8 minutes, until the milk solids separate and turn brown and the butter develops a nutty aroma.

8. 8

   Immediately remove the pan from the heat and pour the brown butter into a heat-safe bowl to stop it from cooking further.

9. 9

   Place the cooked potatoes and cauliflower in a large bowl. Add the roasted garlic, milk or unsweetened dairy-free creamer, two-thirds of the brown butter, the salt, and the black pepper.

10. 10

    Mash the mixture with a potato masher, or beat it with a hand mixer, until it reaches the desired consistency.

11. 11

    Transfer the cauliflower mash to a serving bowl and top it with the remaining brown butter.

Notes

The source gives two garlic-cooking options: roast at 400°F for 40 minutes or air-fry at 400°F for 20 minutes. The source does not specify the amount of aluminum foil or the exact desired mash consistency.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• Thanksgiving
• holiday
• mashed vegetables
• roasted
• brown butter