Directions
Prepare for roasting by preheating your oven to 425°F / 220°C.
Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Core the cauliflower and chop it into uniform florets.
Spread the florets in a single, even layer on the prepared baking sheet.
Sprinkle generously with sea salt and freshly ground black pepper.
Roast for 20 to 30 minutes, or until the cauliflower is deeply golden at the edges and fork-tender.
Transfer the hot, roasted cauliflower to the bowl of a food processor.
Add the goat cheese, Parmesan, heavy cream, sour cream, ¼ cup (4 tablespoons / 60 ml / 2 fl oz) of the butter, minced garlic, chives, parsley, dill, and the optional red pepper flakes.
Pulse the mixture until it becomes completely smooth and fluffy. Scrape down the sides as needed.
Taste and adjust seasoning with more salt and pepper if desired.
To serve, transfer the mash to a serving bowl.
Top with the remaining 2 tablespoons (30 ml / 1 fl oz) of butter to melt over the top, and garnish with a sprinkle of extra fresh herbs.
Roast, Don't Boil: Roasting is the key to a deep, nutty flavor and a thick, creamy texture.
Boiling or steaming will introduce too much water, resulting in a bland, runny mash.
