Roasted Garlic Mashed Cauliflower

I started making this on a whim one evening when I had guests coming and realized I was out of potatoes. The cauliflower in my crisper seemed like a gamble, but roasting a whole bulb of garlic alongside it turned that worry into something I now crave on its own. The kitchen smelled so good that my neighbor texted asking what I was cooking.

The first time I served this at a family dinner, my uncle went back for thirds before admitting he thought it was regular mashed potatoes. That moment felt like a quiet victory, not because I tricked anyone, but because something so simple had won everyone over. Now it shows up on my table more often than the original.

Ingredients

• Cauliflower: Choose a firm head with tight florets, the fresher it is, the sweeter and creamier your mash will be.
• Garlic bulb: Roasting a whole bulb may seem like overkill, but those soft golden cloves melt into the cauliflower and add a warmth you cannot get from raw garlic.
• Unsalted butter: This gives you control over the salt level and adds a silky richness that makes the texture feel luxurious.
• Cream cheese: Softened cream cheese blends in smoothly and brings a subtle tang that balances the sweetness of the roasted garlic.
• Milk: Use whatever you have, dairy or unsweetened plant-based, just enough to loosen the mash without making it soupy.
• Salt and black pepper: Season generously, cauliflower needs more help than potatoes to really shine.
• Fresh chives: Optional but worth it, they add a pop of color and a mild oniony brightness at the end.
• Olive oil: A small drizzle is all the garlic needs to caramelize beautifully in the oven.

Instructions

Roast the garlic:

Preheat your oven to 400°F and slice the top off the garlic bulb so the cloves peek out. Drizzle with olive oil, wrap snugly in foil, and roast for 30 to 35 minutes until the cloves turn soft and golden.

Steam the cauliflower:

While the garlic roasts, steam your cauliflower florets over simmering water for 12 to 15 minutes. They should be fork-tender and ready to fall apart.

Squeeze out the garlic:

Let the roasted bulb cool just enough to handle, then squeeze the cloves out of their skins. They will slide right out like little flavor bombs.

Blend it all together:

Combine the steamed cauliflower, roasted garlic, butter, cream cheese, and milk in a food processor or mash by hand. Blend until the texture is smooth and creamy, no lumps allowed.

Season and serve:

Taste and adjust with salt and pepper until it feels right. Transfer to a bowl, scatter chives on top if you like, and serve while it is still warm.

Save

There was a cold night last winter when I made this just for myself with a piece of roasted chicken on the side. I ate it slowly by the window, and it felt like the kind of meal that reminds you why cooking for one can still be worth the effort. It has become my go-to comfort when I need something warm and gentle.

Texture Tips

If you prefer a chunkier mash, use a potato masher and leave some small pieces intact for contrast. For an ultra-smooth finish, run everything through the food processor twice and add an extra splash of milk. The consistency should hold its shape on a spoon but still feel soft and pillowy on your tongue.

Flavor Variations

Try swapping cream cheese for Greek yogurt if you want a tangier bite, or stir in a handful of grated Parmesan at the end for a sharper, saltier finish. I have also added a pinch of smoked paprika when serving it with grilled meats, and the smoky note tied everything together beautifully. You can make this your own without changing the soul of the dish.

Storing and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of milk, stirring often so it does not dry out or scorch on the bottom. I have even used cold leftovers as a spread on toast with a fried egg on top, and it worked better than I expected.

• Avoid microwaving on high, it can make the texture grainy and separate the fats.
• You can freeze portions for up to a month, but the texture may soften slightly when thawed.
• Always taste and re-season after reheating, flavors can dull in the cold.

Save

This dish has quietly become one of those recipes I reach for when I want something familiar but not boring. It feels like home, just with a little more room to breathe.

Recipe FAQs

→ How do I roast garlic properly?

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

→ Can I steam cauliflower without a steamer basket?

Yes, you can simmer cauliflower florets in a pot with a small amount of water covered tightly to steam until fork-tender.

→ What tool creates the smoothest texture?

Using a food processor results in the creamiest, ultra-smooth mashed cauliflower compared to manual mashing.

→ Are there alternatives to dairy ingredients?

Plant-based butter, cream cheese substitutes, and non-dairy milks can be used to make the dish vegan-friendly.

→ How can I adjust flavor to be tangier?

Replacing cream cheese with Greek yogurt adds a pleasant tang that complements the roasted garlic's sweetness.