Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1 head of garlic
- 2 tablespoons olive oil
- 1/4 cup vegetable broth (or chicken broth)
- 2 tablespoons butter (or dairy-free alternative)
- Salt and pepper to taste
- Optional: Fresh chives or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut off the top of the garlic head, drizzle with 1 tablespoon of olive oil, and wrap tightly in aluminum foil.
- Roast the garlic for 40-45 minutes until soft and golden.
- Bring a large pot of salted water to a boil, add cauliflower florets, and cook for 10-12 minutes until tender.
- Drain the cauliflower, let the garlic cool slightly, and squeeze the cloves into a bowl.
- Add the cauliflower, vegetable broth, and butter. Blend until smooth and creamy.
- Season with salt and pepper, garnish with chives or parsley, and serve hot.
Notes
- Add grated cheese for a richer flavor.
- Spice it up with red pepper flakes.
- Infuse with herbs like rosemary or thyme.
- Make it dairy-free with almond milk.
- Mix in roasted veggies for added taste.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting and Blending
- Cuisine: American
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg