Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1 whole garlic bulb
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese
- 2 tbsp butter (or ghee for dairy-free)
- ¼ cup heavy cream (or coconut cream for dairy-free)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Cut cauliflower into florets and slice the top off the garlic bulb. Drizzle garlic with olive oil and wrap in foil.
- Toss cauliflower with olive oil, salt, and pepper. Spread on a baking sheet with the garlic. Roast for 25-30 minutes, flipping halfway, until golden and tender.
- Squeeze roasted garlic cloves from their skins. Blend cauliflower, garlic, butter, heavy cream, and Parmesan in a food processor until smooth.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve warm.
Notes
- Cheesy Twist: Add shredded cheddar or Gruyère for extra richness.
- Herb Infusion: Mix in fresh thyme or rosemary for an aromatic touch.
- Dairy-Free Option: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Extra Creamy: Blend in cream cheese for an ultra-smooth texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting, Blending
- Cuisine: American
- Diet: Keto, Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg