Roasted Garlic Mashed Cauliflower (Print version)

Creamy cauliflower mash with roasted garlic, butter, and cream cheese for a smooth, savory side.

# What you need:

→ Vegetables

01 - 1 large head cauliflower (approximately 4.4 lbs), cut into florets
02 - 1 whole garlic bulb

→ Dairy

03 - 3 tablespoons unsalted butter
04 - 2 tablespoons cream cheese, softened
05 - 1/4 cup whole milk (can use dairy-free alternative)

→ Seasonings

06 - 1 teaspoon kosher salt, plus additional to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon chopped fresh chives (optional, for garnish)

→ Oils

09 - 1 tablespoon olive oil

# Directions:

01 - Set the oven temperature to 400°F.
02 - Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 to 35 minutes until soft and golden.
03 - Bring a large pot of salted water to a boil, add cauliflower florets, and cook for 10 to 12 minutes until very tender. Drain thoroughly and allow excess moisture to evaporate.
04 - Squeeze the roasted garlic cloves from their skins into a food processor along with the drained cauliflower, butter, cream cheese, milk, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.
05 - Taste and adjust seasoning if necessary, transfer to a serving bowl, garnish with chopped chives if desired, and serve warm.

# Expert advice:

01 -
  • It tastes indulgent and creamy while actually being light and low-carb, so you get the comfort without the guilt.
  • Roasted garlic adds this sweet, mellow depth that transforms simple cauliflower into something unexpectedly elegant.
  • It comes together faster than you'd think, perfect for weeknight dinners when you want something special but don't have hours.
02 -
  • Draining the cauliflower really well is non-negotiable—any excess water makes the whole dish watery no matter how much cream cheese you add.
  • Those soft roasted garlic cloves will actually slide right out of their papery skins if you wait a few minutes for them to cool slightly; trying to squeeze them out while boiling hot just makes a mess.
03 -
  • Don't skip draining the cauliflower well—pat it dry with a clean kitchen towel if you're being meticulous and want the creamiest result.
  • If your food processor seems to be working harder than it should, you probably have too much in there at once; work in batches if needed for the smoothest texture.

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