Roasted Garlic Mashed Cauliflower (Printable)

Smooth cauliflower mashed with roasted garlic, butter, cream cheese, and delicate seasonings for a rich side.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 whole bulb garlic

→ Dairy & Fats

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons cream cheese, softened
05 - 1/4 cup milk (dairy or unsweetened plant-based)

→ Seasonings

06 - 1/2 teaspoon salt, plus more to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon chopped fresh chives (optional)

→ Oils

09 - 1 tablespoon olive oil

# How To Make It:

01 - Set the oven to 400°F to prepare for roasting garlic.
02 - Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30 to 35 minutes until cloves are soft and golden. Let cool slightly.
03 - Steam the cauliflower florets over simmering water for 12 to 15 minutes until fork-tender.
04 - Squeeze the roasted garlic cloves out of their skins.
05 - In a food processor or using a potato masher, blend steamed cauliflower, roasted garlic, butter, cream cheese, and milk until very smooth and creamy.
06 - Adjust seasoning with salt and black pepper to taste. Transfer to a serving bowl and garnish with chopped chives if desired. Serve warm.

# Expert Suggestions:

01 -
  • It feels indulgent and creamy but keeps you light enough to enjoy seconds without regret.
  • Roasting the garlic transforms it into something sweet and mellow that makes every bite deeper.
  • You can have it ready in under an hour with barely any hands-on effort.
  • It works beautifully for anyone avoiding carbs or gluten without tasting like a compromise.
02 -
  • Do not skip cooling the garlic slightly before squeezing, I burned my fingers the first time and learned that lesson fast.
  • If your mash turns out too thick, add milk a tablespoon at a time instead of dumping it in, it is easier to thin than to fix a watery batch.
  • Using a food processor instead of a masher makes all the difference if you want that silky restaurant-style texture.
03 -
  • Roast two bulbs of garlic if you really love it, the extra cloves keep well and can be stirred into other dishes all week.
  • Add the butter while the cauliflower is still hot so it melts in completely and coats every piece.
  • If you are making this for a crowd, double the batch and keep it warm in a slow cooker on low with the lid cracked.

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