Roasted Garlic Mashed Cauliflower (Printable)

A creamy, smooth cauliflower side accented with roasted garlic and butter for light flavor.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 2 pounds), 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 (or 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

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Slice 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, then drain well and allow excess moisture to evaporate.
04 - Squeeze roasted garlic cloves from their skins and combine with drained cauliflower, butter, cream cheese, milk, salt, and pepper in a food processor. 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 Suggestions:

01 -
  • Tastes indulgent and buttery but won't leave you feeling sluggish afterward.
  • Roasted garlic does the heavy lifting flavor-wise, so you barely need salt.
  • Ready in under an hour, no complicated techniques required.
02 -
  • Don't skip draining the cauliflower thoroughly—any leftover water dilutes the creaminess and leaves you with something more like soup.
  • If your roasted garlic bulb feels firm when you squeeze it, it needs more time in the oven; mushy is what you're after.
03 -
  • Have all your ingredients measured and ready before you start blending; the food processor works fast and you want everything to hit at once.
  • If you don't have a food processor, a potato ricer or even vigorous hand mashing with a fork works, though the texture won't be quite as silky.

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