Roasted Garlic Mashed Cauliflower

I started making this on weeknights when I wanted something warm and filling but didn't want the heaviness that comes after a big bowl of potatoes. The first batch came out so silky and mild that I almost didn't believe it was cauliflower. Now it's the dish I turn to when I need comfort without the carb crash.

I made this for a friend who swore she hated cauliflower, and she scraped her bowl clean without saying a word. Later she texted asking for the recipe. That's when I knew this one was a keeper.

Ingredients

• Cauliflower: Use a large fresh head with tight florets, the fresher it is, the sweeter and creamier your mash will be.
• Garlic bulb: Roasting a whole bulb transforms it into something soft, golden, and almost buttery, with none of the sharp bite.
• Butter: This adds body and a gentle richness that makes the texture feel luxurious.
• Cream cheese: A small amount does wonders for silkiness, I like it softened so it blends in without lumps.
• Milk: Any kind works, I've used oat milk and whole milk with equal success.
• Salt and pepper: Season generously, cauliflower needs a confident hand with salt to really shine.
• Chives: Optional but they add a fresh pop of color and a mild onion note that brightens every bite.
• Olive oil: Just enough to coat the garlic before roasting so it caramelizes instead of burning.

Instructions

Roast the garlic:

Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap it snugly in foil, and roast for 30 to 35 minutes until the cloves are soft and golden.

Steam the cauliflower:

While the garlic roasts, steam your cauliflower florets over simmering water for 12 to 15 minutes. They should be fork-tender and almost falling apart, that's when you know they'll mash smoothly.

Squeeze out the garlic:

Once the garlic has cooled just enough to handle, squeeze each clove from its papery skin. They'll slide out easily and smell incredible.

Blend it all together:

Add the steamed cauliflower, roasted garlic, butter, cream cheese, and milk to a food processor or large bowl. Blend or mash until completely smooth and creamy, no lumps allowed.

Season and serve:

Stir in salt and pepper, taste, and adjust until it feels just right. Transfer to a warm serving bowl and scatter chives on top if you like.

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This became my go-to side dish for holiday dinners after my cousin, who's gluten-free and low-carb, told me it was the first time she didn't feel like she was missing out. Watching her go back for seconds made the whole meal feel more inclusive and warm.

Texture Tips

If you want it ultra-smooth, a food processor is your best friend. I used a potato masher the first time and it was good, but the processor makes it cloudlike. Just pulse it gently so you don't overwork it into a paste.

Flavor Variations

I've stirred in a spoonful of Greek yogurt instead of cream cheese when I wanted a tangier edge, and it worked beautifully. You can also fold in roasted herbs like thyme or rosemary if you're serving it with something earthy like lamb or mushrooms.

Make It Your Own

This recipe is endlessly flexible, and I love that about it. You can keep it classic or swap things out based on what's in your fridge or what your body needs that day.

• Use plant-based butter, cream cheese, and milk to make it completely vegan.
• Add a pinch of smoked paprika or nutritional yeast for a savory twist.
• Serve it alongside roasted chicken, grilled steak, or a simple piece of baked fish.

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This dish proved to me that comfort food doesn't have to be heavy to feel satisfying. I hope it becomes a staple in your kitchen the way it has in mine.

Recipe Questions & Answers

→ How do I roast garlic for the best flavor?

Trim the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for 30–35 minutes until soft and golden brown.

→ Can I use a different dairy alternative?

Yes, plant-based butter, cream cheese, and milk work well for a dairy-free or vegan variation without compromising creaminess.

→ What’s the best way to achieve a smooth texture?

Using a food processor will yield ultra-smooth results, but a potato masher also works for a chunkier texture.

→ How long should cauliflower be steamed?

Steam cauliflower florets for 12–15 minutes or until fork-tender to ensure a creamy consistency when mashed.

→ Can fresh herbs be added for extra flavor?

Chopped fresh chives are a great optional garnish that adds brightness and a mild onion flavor to the dish.