Roasted Garlic Mashed Cauliflower

The first time I made this, my husband actually thought it was mashed potatoes until he took a second bite. We were doing a low-carb experiment together, and I was skeptical anything could replace that comforting potato texture. But then the roasted garlic hit the blender, and the whole kitchen smelled like something special was about to happen. Now it's become one of those recipes I make for friends who swear they hate cauliflower.

Last Thanksgiving, I served this alongside the usual mashed potatoes, and the cauliflower version disappeared first. My aunt, who's been cooking holiday meals for forty years, asked me for the recipe before dessert was even served. There's something about how the roasted garlic mellows out that makes this dish feel fancy without any real effort.

Ingredients

• 1 large head cauliflower: About 2 pounds, cut into evenly sized florets so they cook at the same rate
• 1 whole head garlic: Roasting transforms sharp raw garlic into something sweet and mellow
• 2 tablespoons fresh chives: Their mild onion flavor brightens everything without overpowering the dish
• 3 tablespoons unsalted butter: This is where the richness comes from, so don't skimp here
• 1/4 cup whole milk or heavy cream: Whole milk gives a lighter texture while heavy cream makes it restaurant-style luxurious
• 1/2 teaspoon salt: Start with this and add more to taste at the end
• 1/4 teaspoon freshly ground black pepper: Freshly ground really does make a difference here
• 1 tablespoon olive oil: For roasting the garlic until it's perfectly golden and soft

Instructions

Roast the garlic:

Preheat your oven to 400°F, slice the top off the garlic head to expose all the cloves, drizzle with olive oil, wrap it tightly in foil, and let it roast for 30-35 minutes until it's soft and golden.

Cook the cauliflower:

While the garlic roasts, steam or boil your cauliflower florets until they're fork-tender, about 10-12 minutes, then drain them thoroughly—any excess water will make the final dish watery.

Combine and mash:

Squeeze the roasted garlic cloves out of their skins into a large bowl, add the cooked cauliflower, butter, milk or cream, salt, and pepper, then mash until smooth or use an immersion blender for an ultra-creamy texture.

Add the finishing touch:

Fold in the chopped chives, taste everything, and adjust the seasoning if needed before serving hot with a few extra chives scattered on top.

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This recipe has saved me on so many weeknight nights when I wanted something comforting but didn't want the heaviness of potatoes. It's become one of those dishes I make without even thinking about the recipe anymore, just by feel and smell.

Making It Your Own

Sometimes I'll add a sprinkle of Parmesan right at the end if I'm feeling indulgent, or nutritional yeast if I want that savory kick without dairy. Fresh parsley or thyme work beautifully instead of chives, especially in the spring when herbs are coming back to life in the garden.

Texture Secrets

The difference between good and great here is how thoroughly you drain the cauliflower. I've learned to be patient and let it sit in the colander while the garlic finishes roasting, shaking it a few times to release any trapped steam. That extra attention to water content is what makes the final result creamy instead of watery.

Make-Ahead Magic

You can roast the garlic and cook the cauliflower up to two days ahead, then just reheat and mash when you're ready to serve. The flavors actually get better after a day in the refrigerator.

• Store the roasted garlic cloves in a small sealed container with a little olive oil
• Keep cooked cauliflower in a separate container and drain it again before mashing
• Reheat everything gently over low heat, adding a splash more milk if needed

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There's something deeply satisfying about turning a simple vegetable into something that feels like comfort food, and this recipe does exactly that every single time.

Recipe FAQs

→ How do I roast garlic perfectly?

Cut the garlic head's top to expose cloves, drizzle with olive oil, wrap in foil, and roast at 400°F for 30-35 minutes until soft and golden.

→ Can I use fresh herbs besides chives?

Yes, parsley or thyme can be added for extra flavor and aroma, enhancing the dish's freshness.

→ What’s the best way to mash cauliflower smoothly?

Use either a potato masher or an immersion blender; blending creates a creamier, smoother texture.

→ How can this dish be made dairy-free?

Substitute butter and milk with plant-based alternatives to keep the dish creamy without dairy.

→ Is this a low-carb side option?

Yes, mashed cauliflower provides a lower carbohydrate alternative to traditional mashed potatoes, making it suitable for low-carb diets.