Roasted Garlic Mashed Cauliflower

The first time I served this at a dinner party, my potato-obsessed father went back for thirds before finally asking what kind of potatoes these actually were. When I told him it was cauliflower, he stared at his empty bowl like I had somehow performed magic trick right there at the dining table.

Last winter, when everyone was doing their low-carb January thing, this became the only side dish that actually made people feel excited about their healthy eating resolutions instead of grimly determined.

Ingredients

• 1 large head cauliflower: About 2 pounds gives you enough volume for four generous servings without getting watery from oversized heads
• 1 whole head garlic: Roasting the entire head creates mellow, sweet cloves that melt into the cauliflower instead of leaving raw garlic bites
• 3 tablespoons unsalted butter: This amount strikes the perfect balance between richness and letting the cauliflower flavor shine through
• 1/4 cup whole milk or heavy cream: Heavy cream gives restaurant-style silkiness while whole milk keeps it lighter but still smooth
• 1 tablespoon olive oil: Just enough to coat the garlic for roasting and help those cloves get perfectly caramelized
• 1/2 teaspoon salt: Start here and adjust, as cauliflower needs more seasoning than you might expect to really pop
• 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference in the final depth of flavor
• Optional herbs: Fresh chives or parsley add a bright finish that cuts through the richness beautifully

Instructions

Get your garlic roasting first:

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

Steam the cauliflower while you wait:

Cut your cauliflower into florets, put them in a large pot with just about an inch of water, cover and steam for 12 to 15 minutes until fork tender, then drain it really well because waterlogged cauliflower makes sad mashed cauliflower.

Release the roasted garlic:

Let that foil packet cool slightly, then squeeze those soft, golden cloves right out of their skins like they are waiting to be added to the party.

Bring it all together:

In your food processor or with a good old potato masher, combine that steamed cauliflower with the roasted garlic, butter, and milk or cream, then blend or mash until it is silky smooth and creamy.

Season to perfection:

Add your salt and pepper, taste it, and adjust the consistency with a splash more milk if it needs it, then transfer to your serving bowl and finish with those fresh herbs if you are feeling fancy.

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My sister now makes this every Thanksgiving instead of mashed potatoes, and even the relatives who usually turn their noses up at anything low-carb line up for seconds.

Make It Your Own

Sometimes I toss in some grated Parmesan right at the end for a savory, umami kick that makes it feel extra indulgent without adding many carbs.

Meal Prep Magic

The roasted garlic can be done up to three days ahead, kept wrapped in the fridge, which means the actual day-of cooking becomes absolutely effortless.

Serving Suggestions

This pairs beautifully with roasted meats, grilled fish, or honestly just eaten straight from the bowl with a spoon when nobody is watching. The texture holds up perfectly for reheating, so do not hesitate to double the batch and have leftovers ready for busy weeknights.

• Top with crispy fried shallots for texture contrast
• Stir in a bit of goat cheese for tangy richness
• Serve alongside herb-roasted chicken for an easy complete meal

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There is something deeply satisfying about serving a dish that makes people forget they are eating something healthy.

Recipe Questions & Answers

→ How do I roast the 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 minutes until soft and golden.

→ Can I make this dish dairy-free?

Yes, substitute butter and milk with plant-based alternatives to keep it dairy-free while maintaining creaminess.

→ What's the best way to cook the cauliflower?

Steam cauliflower florets for 12-15 minutes until very tender, then drain thoroughly before mashing or blending.

→ How can I adjust the consistency of the mash?

Add more milk or cream gradually to achieve your preferred smoothness or thickness.

→ Are there optional garnishes for extra flavor?

Chopped chives or parsley add a fresh touch, and grated Parmesan can provide additional savory notes.