Ingredients:

  • 1 large head cauliflower (approximately 2 lbs / 900g), cut into florets
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon sea salt (3g)
  • ¼ teaspoon black pepper (1.5g)
  • 4 tablespoons unsalted butter (57g), softened
  • 4 ounces cream cheese (113g), softened (full fat for the best texture)
  • ¼ cup heavy cream (60 ml)
  • 2 cloves garlic, minced
  • ½ teaspoon garlic powder (3g)
  • Salt and black pepper, to taste
  • Fresh chives, chopped (optional)
  • Crispy bacon bits (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, turning once halfway through.
  2. If roasting isn't an option, steam cauliflower florets in a pot with a steamer basket until fork-tender, about 15-20 minutes.
  3. While the cauliflower is roasting, prepare the Creamy Magic Ingredients.
  4. Place the roasted cauliflower in a large pot or bowl. Add softened butter, cream cheese, heavy cream, minced garlic and garlic powder.
  5. Use a potato ricer (best for smoothness), potato masher, or food processor to mash the cauliflower. If using a food processor, be careful not to over-process, as it can become gluey.
  6. Season with salt and pepper to taste. Garnish with fresh chives or crispy bacon bits, if desired.