Roasted Garlic Mashed Cauliflower

I stumbled onto this recipe during a particularly ambitious dinner party phase where I decided every side dish needed to be Instagram worthy. Now it has permanently replaced mashed potatoes at my table, and honestly no one has complained.

Last Thanksgiving I made both traditional mashed potatoes and this cauliflower version, expecting the potatoes to disappear first. The cauliflower bowl was empty before anyone even touched the potatoes.

Ingredients

• 1 large head cauliflower: Cutting into uniform florets helps everything cook evenly so you do not end up with undercooked chunks
• 1 whole head garlic: Roasting the entire head instead of mincing raw garlic gives you that mellow, sweet flavor that people cannot quite identify but absolutely love
• 3 tablespoons unsalted butter: I have learned that adding this while the cauliflower is still hot helps it melt in perfectly
• 60 ml (¼ cup) whole milk or cream: Start with less and add more as needed depending on how thick you like your mash
• 1 teaspoon salt: Cauliflower needs more seasoning than you would expect, so do not be afraid to taste and adjust
• ½ teaspoon freshly ground black pepper: Freshly ground makes a real difference here
• 1 tablespoon chopped fresh chives: These add a nice pop of color and a mild onion flavor that brightens everything up
• 1 tablespoon olive oil: Just enough to coat the garlic for roasting

Instructions

Get the oven going:

Preheat to 200°C (400°F) and move your oven rack to the middle position.

Roast the garlic:

Slice the top off the garlic head, drizzle with olive oil, wrap tightly in foil, and roast for 30 to 35 minutes until the cloves are soft and golden.

Cook the cauliflower:

Steam or boil the florets until very tender, about 10 to 12 minutes, then drain well and let sit for 2 minutes so excess moisture evaporates.

Prep the garlic:

Squeeze the soft roasted cloves from their skins into your food processor or blender.

Blend it all together:

Combine cauliflower, roasted garlic, butter, milk or cream, salt, and pepper, then blend until completely smooth and creamy.

Season to taste:

Add more salt or pepper if needed, then transfer to a serving bowl and garnish with chives.

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This recipe has become my go to for weeknight dinners when I want something comforting but not heavy. Even my vegetable skeptical partner requests it.

Make It Your Own

Sometimes I roast the cauliflower instead of boiling it for an even deeper, nuttier flavor that stands up beautifully to grilled meats.

Dairy Free Swaps

Olive oil and unsweetened almond milk work surprisingly well if you are avoiding dairy, just blend a bit longer to get that creamy texture.

Serving Ideas

This pairs beautifully with roasted chicken, seared steak, or as part of a vegetarian grain bowl.

• Try adding a pinch of nutmeg for a subtle warmth that surprises people
• Make it ahead and reheat gently with a splash more milk
• Top with crispy fried shallots for texture contrast

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The best recipes are the ones that surprise you, and this humble cauliflower dish has done exactly that in my kitchen time and time again.

Recipe FAQs

→ How do I roast garlic for this dish?

Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 30–35 minutes until soft and golden.

→ Can I make this dairy-free?

Yes, substitute butter and milk with olive oil and unsweetened plant-based milk for a dairy-free version.

→ What is the best way to cook the cauliflower?

Steam or boil cauliflower florets until very tender, about 10–12 minutes, then drain well before blending.

→ How can I ensure the purée is smooth?

Use a food processor or hand blender to blend cooked cauliflower and roasted garlic with butter and milk until completely smooth and creamy.

→ What garnish complements this dish?

Chopped fresh chives add a mild onion flavor and fresh color as a perfect garnish.