| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 head cauliflower cut into florets
- 1 tablespoon olive oil
- 1/2 head garlic
- 1 tablespoon rosemary chopped
- 1/4 cup sour cream
- 1/4 cup Parmesan cheese
- 1/4 cup butter melted
- salt & pepper to taste
Ingredients
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Instructions
- Preheat the oven to 425 degrees. Slice off the top of the head of garlic, so the cloves are exposed. Wrap in tin foil, and roast in the oven for 45 minutes.
- Line a baking sheet with tin foil. Spread the cauliflower florets evenly on the tin foil. Drizzle with olive oil and season with salt and pepper.
- Once the garlic has roasted for 15 minutes, place the cauliflower in the oven and roast for 25-30 minutes (this will allow the garlic and cauliflower to finish roasting at roughly the same time).
- In a food processor, puree the roasted cauliflower florets, roasted garlic cloves (skin removed), chopped sage, sour cream, Parmesan cheese, and melted butter until smooth and creamy.
- Season to taste with salt and pepper.
- Enjoy!
Recipe Notes
We'd recommend pairing a wine with your main dish, rather than the mashed cauliflower. Cheers!
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