Roasted Garlic Mashed Cauliflower

The first time I served this at a dinner party, my friend Sarah absolutely refused to believe it wasn't mashed potatoes. She's been making them for Thanksgiving ever since, and honestly, I don't miss the starchy version at all.

I discovered this trick during a January whole30 experiment when I was desperate for something that felt indulgent but wasn't. Now it's become the side dish I actually crave, even when I'm not watching carbs.

Ingredients

• 1 large head cauliflower: Look for tight, white florets without any brown spots - this is the base of everything so quality matters here
• 1 bulb garlic: Roasting it whole transforms sharp raw garlic into something sweet, mellow, and absolutely essential
• 3 tablespoons unsalted butter: Don't skip this - it's what makes the final texture feel indulgent rather than like diet food
• 1/4 cup whole milk or plant-based milk: Warm this slightly before adding so it incorporates smoothly into the cauliflower
• 2 tablespoons sour cream or Greek yogurt: This is my secret for that restaurant-style creaminess without going too heavy
• 2 tablespoons olive oil: One for roasting the garlic, one for that gorgeous finishing drizzle
• 2 tablespoons fresh chives: The bright green color and mild onion flavor make everything feel fresh and finished
• Salt and black pepper: Cauliflower needs more seasoning than you'd expect - keep tasting and adjusting

Instructions

Roast the garlic ahead:

Slice the top off your garlic bulb, drizzle with olive oil, wrap it tightly in foil, and let it roast at 400°F for about 35 minutes while you prep everything else.

Cook the cauliflower:

Steam or boil those florets until they're completely tender - you want them soft enough that a fork slides right through with zero resistance.

Blend it all together:

Squeeze those soft roasted garlic cloves into your food processor with the hot cauliflower, butter, milk, sour cream, salt, and pepper, then blend until completely smooth.

Finish with flair:

Taste it and add more salt if needed, then pile it into a pretty bowl, drizzle with olive oil, and scatter those fresh chives on top like a restaurant would.

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My husband requests this on his birthday now instead of regular mashed potatoes. That's when I knew this wasn't just a healthy substitute - it had become something we genuinely preferred.

Make It Your Own

Sometimes I'll stir in a handful of grated Parmesan or a tiny pinch of nutmeg - both add this incredible depth that makes people wonder what exactly they're eating. The possibilities are endless once you have the base technique down.

Serving Strategy

This pairs beautifully with anything grilled or roasted, but I've also eaten it straight from the bowl as a late-night snack. It reheats surprisingly well, so I often make a double batch and eat it throughout the week.

Tool Talk

A food processor gives you the silkiest results, but a good potato masher works if you don't mind a bit more texture. Either way, you'll want a steamer basket or large pot for cooking the cauliflower efficiently.

• A blender can work too, but be careful not to overprocess into a weird gluey consistency
• If you're making this for a crowd, consider roasting two heads of garlic because people will want extra
• Aluminum foil is your friend for that roasted garlic packet

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The first time my mother-in-law tried this, she actually asked for the recipe. That's the highest compliment I could possibly receive.

Recipe FAQs

→ How do you roast garlic for this dish?

Slice the garlic bulb’s top to expose cloves, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30–35 minutes until soft and golden.

→ Can I use alternatives to butter in this mash?

Yes, plant-based butter or olive oil can be used for a dairy-free version while maintaining creamy texture.

→ What is the best way to achieve a smooth cauliflower mash?

Steam or boil cauliflower until very tender, then combine with roasted garlic and dairy ingredients and process or mash thoroughly until creamy.

→ How do fresh chives enhance the flavor?

Chopped fresh chives add a mild onion-like aroma and fresh herbal brightness that balances the richness of the mash.

→ Are there any seasoning tips to boost flavor?

A pinch of freshly ground black pepper and salt adjusts the taste; adding nutmeg or grated Parmesan offers extra depth and warmth.