Roasted Garlic Mashed Cauliflower

The first time I served this at a dinner party, my potato-loving friend went back for thirds before realizing she had not eaten a single actual potato. That was the moment roasted garlic mashed cauliflower earned its permanent place in my regular rotation. Now whenever I need a side dish that makes people feel spoiled without the post-dinner heaviness, this is what reaches for.

Last Thanksgiving I made both traditional mashed potatoes and this cauliflower version, fully expecting the potatoes to disappear first. By the end of the night, the cauliflower bowl was scraped clean while the potatoes sat there looking neglected. Sometimes the lighter choice wins simply because it tastes better.

Ingredients

• 1 large head cauliflower: Cut into evenly sized florets so everything cooks at the same rate
• 1 whole head garlic: Roasting the entire head instead of mincing raw garlic gives you this incredible sweetness that blends right into the cauliflower
• 2 tablespoons unsalted butter: Use room temperature butter for easier blending
• 3 tablespoons cream cheese: The secret to that restaurant-style creaminess without adding heavy cream
• 2 tablespoons milk: Start with this and add more only if needed
• 1 teaspoon salt: Cauliflower needs more salt than you might think
• ¼ teaspoon freshly ground black pepper: Freshly ground makes a real difference here
• 2 tablespoons chopped fresh chives: Optional but pretty and adds a nice onion bite

Instructions

Get the garlic going first:

Preheat your oven to 400°F, slice the top off that garlic head so all the cloves are exposed, drizzle with olive oil, wrap it up in foil, and let it roast for 30 to 35 minutes until soft and golden.

Cook the cauliflower while you wait:

Boil a big pot of salted water, add the cauliflower florets, and cook for 10 to 12 minutes until tender enough to break apart easily.

Drain really well:

Let the cauliflower sit in the colander for a few minutes because any water left behind will make your mash watery.

Squeeze and blend:

Squeeze those roasted garlic cloves out of their skins into the food processor, add the drained cauliflower, butter, cream cheese, milk, salt, and pepper.

Puree until silky:

Blend until completely smooth, scraping down the sides as needed, and add more milk only if it seems too thick.

Taste and adjust:

Give it a try and add more salt or pepper if it needs it.

Serve it up:

Transfer to a pretty bowl, sprinkle with chives if you remembered them, and get it to the table while hot.

Pin it

My sister-in-law asked for the recipe after Christmas dinner, then texted me the next day saying she made it for her own family that same night because her husband would not stop talking about it. There is something incredibly satisfying about turning a simple vegetable into something people get excited about eating.

Making It Dairy-Free

I have made this with olive oil and dairy-free cream cheese for a friend who cannot eat regular dairy, and honestly, it was just as good. The roasted garlic carries so much flavor on its own that you barely notice the substitutions.

Flavor Twists That Work

A pinch of nutmeg sounds strange until you try it, and then it becomes the thing you cannot un-notice in the best way possible. Grated Parmesan folded in at the end adds this salty depth that makes it feel extra special.

Perfect Pairings

This goes alongside pretty much anything that would normally get mashed potatoes, but it is particularly good with roasted chicken or a nice steak. The lightness means you can actually finish your meal without needing a nap afterward.

• Make extra roasted garlic if you love the flavor
• Leftovers reheat in the microwave like a dream
• Double the recipe for holiday crowds because people will want seconds

Pin it

Sometimes the simplest sides are the ones people remember most, and this cauliflower mash has proved that to me over and over again.

Recipe FAQs

→ How do I roast garlic for this dish?

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

→ Can I make this dish dairy-free?

Yes, replace butter and cream cheese with plant-based alternatives like olive oil and vegan cream cheese for a dairy-free version.

→ How do I achieve a smooth texture?

Use a food processor or immersion blender to blend roasted garlic, cooked cauliflower, butter, cream cheese, and milk until creamy and smooth.

→ What other seasonings work well here?

Try adding a pinch of nutmeg or grated Parmesan to enhance the flavor profile beyond salt and pepper.

→ What dishes pair well with this side?

This creamy cauliflower side complements roasted meats and is perfect for Thanksgiving or hearty American meals.