# Ingredients:
→ Vegetables
01 - 1 large head cauliflower, cut into florets (about 1.5 pounds)
02 - 1 whole garlic bulb
→ Dairy
03 - 3 tablespoons unsalted butter, softened
04 - 2 ounces cream cheese, softened
05 - 1/4 cup heavy cream
→ Seasonings
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon chopped fresh chives (optional, for garnish)
→ Oils
09 - 2 teaspoons olive oil
# Instructions:
01 - Preheat oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in aluminum foil, and roast for 25 to 30 minutes until cloves are golden and softened.
02 - Bring a large pot of salted water to a rolling boil. Add cauliflower florets and cook for 10 to 12 minutes until completely tender. Drain well, allowing excess moisture to evaporate for several minutes.
03 - Place cauliflower in a food processor. Squeeze roasted garlic cloves from their skins and add. Incorporate softened butter, cream cheese, heavy cream, kosher salt, and black pepper.
04 - Process ingredients together, scraping down the bowl as needed, until mash is thoroughly smooth and creamy.
05 - Taste mash and adjust salt or pepper to preference.
06 - Transfer to serving dish, drizzle with the remaining olive oil, and garnish with chopped chives if desired. Serve warm.
