Roasted Garlic Mashed Cauliflower

The first time I made this, I was trying to recreate something creamy and comforting without the heaviness of mashed potatoes. I roasted an entire bulb of garlic by accident when I meant to just use a few cloves, but that mistake turned out to be the best thing—suddenly the whole dish had this golden, buttery sweetness that made everything else fall into place. Now I can't imagine making it any other way.

I made this for a dinner party last spring when a friend mentioned she was watching her carbs, and I watched her face light up when she realized it wasn't potatoes. She actually asked for the recipe before dessert, which never happens. That's when I knew this dish had real staying power.

Ingredients

• 1 large head cauliflower (about 2 lbs), cut into florets: The key is cutting them fairly uniform so they cook evenly and get tender all the way through, which makes blending into that silky texture so much easier.
• 1 whole garlic bulb: This is where the magic happens—roasting transforms garlic into something sweet and gentle, nothing sharp or harsh.
• 3 tablespoons unsalted butter: Unsalted gives you control over the salt level and lets the garlic flavor shine without competing.
• 2 tablespoons cream cheese, softened: This adds richness and helps create that velvety mouthfeel that makes it feel like real mashed potatoes.
• 1/4 cup whole milk (or dairy-free alternative): Adjust based on how thick or loose you like it—I usually start here and add more if needed.
• 1 teaspoon kosher salt, plus more to taste: Taste as you go because the roasted garlic and cream cheese add their own subtle saltiness.
• 1/4 teaspoon freshly ground black pepper: Fresh cracked pepper makes all the difference in the final flavor.
• 1 tablespoon chopped fresh chives (optional, for garnish): A little pop of bright green and onion flavor right before serving brings everything to life.
• 1 tablespoon olive oil: This is for drizzling the garlic bulb before roasting—it helps everything brown and caramelize beautifully.

Instructions

Roast the garlic gently:

Slice the top off the bulb so you can see the cloves, drizzle with olive oil, wrap it tightly in foil, and let the oven work its magic for 30-35 minutes until the cloves feel soft when you gently squeeze the foil. The garlic should smell sweet and slightly caramelized, never burned or harsh.

Get the cauliflower perfectly tender:

While the garlic is roasting, bring salted water to a rolling boil and add your cauliflower florets. Cook for about 10-12 minutes until a fork slides through with almost no resistance—undercooked cauliflower won't blend smoothly, but overcooked is actually fine here. Drain it really well and give it a minute to sit so excess moisture evaporates.

Combine everything in the food processor:

Squeeze the soft roasted garlic cloves out of their skins, add them to the processor along with the drained cauliflower, butter, cream cheese, milk, salt, and pepper. Blend until everything is completely smooth and creamy, stopping to scrape down the sides so nothing hides at the bottom.

Taste and adjust:

This is where you get to play—add more salt if you want, a splash more milk if it seems too thick, or even a tiny bit more butter if you're feeling generous. Season it exactly how you want it.

Serve it warm:

Transfer to a bowl, scatter chives on top if you have them, and serve right away while it's still steaming. It stays warm for a little while, but it's best eaten fresh.

Save

There's something about serving this alongside a really good roasted chicken or steak that makes everyone at the table pause and really taste it. My partner said it once tasted better than the fancy potato gratin we'd made the week before, and honestly, the fact that it's also half the calories made the whole thing feel like a win.

Why Roasted Garlic Changes Everything

Roasting garlic is one of those kitchen techniques that doesn't seem like it should make such a difference, but it genuinely does. Raw or even sautéed garlic would make this side dish taste sharp and assertive, but when you roast a whole bulb, the heat mellows out the sulfur compounds and brings out the natural sweetness. It's like the garlic becomes a completely different ingredient by the time it comes out of the oven.

Making It Your Own

Once you've got the basic version down, you can start playing around with add-ins without losing what makes it special. Some nights I'll stir in grated Parmesan right before serving, other times I'll roast shallots alongside the garlic for extra depth. The beauty of this dish is that the cauliflower and roasted garlic base is strong enough to handle variations without falling apart.

Storage and Reheating

This keeps well in the refrigerator for about three days, and reheating is painless—just warm it gently in a saucepan with a splash of milk over medium heat, stirring occasionally until it's steaming again. You can even freeze it if you make extra, though it tends to separate a tiny bit when thawed, so just add a tablespoon of fresh butter or milk when you reheat and blend it back to silky.

• For extra richness, substitute heavy cream for the whole milk and watch it become almost luxurious.
• Roasted shallots, crispy sage, or even a whisper of nutmeg can be beautiful additions depending on what you're serving it with.
• Make sure to taste right before serving since flavors mellow slightly as it cools.

Save

This dish has become my go-to when I want to prove that eating well doesn't mean boring yourself with vegetables. It's proof that sometimes the simplest ingredients, treated with a little patience and care, become something worth sitting down for.

Recipe FAQs

→ How do I roast garlic for this dish?

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

→ Can I use a dairy-free alternative here?

Yes, substitute the butter, cream cheese, and milk with plant-based alternatives for a dairy-free version without compromising flavor.

→ How do I make sure the mash is smooth and creamy?

Drain cauliflower well after boiling, then blend it with roasted garlic, butter, cream cheese, and milk in a food processor until smooth.

→ What can I add to vary the flavor?

Try mixing in grated Parmesan or roasted shallots to add richness and depth to the mash.

→ What dishes pair well with this cauliflower mash?

It complements roasted meats, grilled vegetables, or vegetarian mains, offering a light and flavorful side.