Roasted Garlic Mashed Cauliflower (Printable Version)

Smooth cauliflower mashed with roasted garlic, butter, and cream cheese for a comforting dish.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 whole bulb garlic

→ Dairy & Fats

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons cream cheese, softened
05 - 1/4 cup milk (dairy or unsweetened plant-based)

→ Seasonings

06 - 1/2 teaspoon salt, plus additional to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon chopped fresh chives (optional)

→ Oils

09 - 1 tablespoon olive oil

# How to Make It:

01 - Set the oven temperature to 400°F.
02 - Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil and roast for 30 to 35 minutes until soft and golden. Allow to cool slightly.
03 - Steam cauliflower florets over simmering water for 12 to 15 minutes, until tender upon piercing with a fork.
04 - Squeeze the softened garlic cloves from their skins.
05 - Combine steamed cauliflower, roasted garlic, butter, cream cheese, and milk in a food processor or bowl. Blend or mash thoroughly until smooth and creamy.
06 - Add salt and black pepper to taste, adjusting seasoning as preferred.
07 - Transfer the mixture to a serving dish, garnish with chopped chives if desired, and serve warm.

# Expert Insights:

01 -
  • It tastes rich and indulgent but keeps you light enough to move after dinner.
  • The roasted garlic adds a sweetness that makes people forget they're eating vegetables.
  • You can make it dairy-free or keep it classic, and either way it disappears fast.
02 -
  • Don't skip roasting the garlic, raw garlic will overpower the dish and leave a harsh aftertaste.
  • Make sure the cauliflower is fully tender before mashing or you'll end up with grainy bits no one wants.
  • If it feels too thick, add milk a tablespoon at a time until you reach the creamy consistency you want.
03 -
  • Roast an extra bulb of garlic and keep it in the fridge, it's amazing on toast or stirred into soups.
  • Reheat leftovers gently on the stovetop with a splash of milk to bring back the creaminess.
  • If you're meal prepping, this holds up well for three days and tastes even better the next day once the flavors settle.

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