Roasted Garlic Mashed Cauliflower

The first time I served this at a dinner party, my friend Sarah actually asked if I'd secretly made mashed potatoes. I had to laugh while showing her the empty cauliflower head in the compost. That moment of disbelief still makes me smile because it proves how convincing this swap really is.

Last winter, when I was trying to eat lighter but still wanted cozy food, this recipe saved me. My husband actually requested it over regular potatoes now. The way the garlic roasts down into this sweet, spreadable gold is absolutely worth the extra step.

Ingredients

• 1 large head cauliflower: Look for one with tight, white florets and no brown spots, about 2 pounds will yield perfect texture
• 1 whole head garlic: Roasting transforms sharp raw garlic into mellow, sweet cloves that blend seamlessly into the cauliflower
• 3 tablespoons unsalted butter: This is where the richness comes from, so don't skimp unless you have to
• 1/4 cup whole milk or heavy cream: Heavy cream gives restaurant quality silkiness but whole milk works beautifully too
• 1 tablespoon olive oil: Essential for roasting the garlic until it's soft and golden
• 1/2 teaspoon salt: Start here and adjust, cauliflower needs a decent amount to come alive
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in depth
• 2 tablespoons chopped chives or parsley: These add a bright pop of color and fresh flavor that cuts through the richness

Instructions

Roast the garlic:

Cut the top off your garlic head, drizzle with olive oil, wrap tightly in foil, and let it roast at 400°F for 30 minutes until the cloves are soft and golden.

Steam the cauliflower:

While garlic roasts, steam your florets in a pot with just an inch of water for about 15 minutes until fork tender.

Drain thoroughly:

This step is crucial, excess water will make your final result watery instead of creamy and lush.

Release the garlic:

Squeeze those soft cloves out of their skins, they should slide right out like butter.

Blend it all together:

Combine cauliflower, roasted garlic, butter, and milk in your food processor, blending until completely smooth and velvety.

Season to taste:

Add salt and pepper, starting with the recommended amounts and adjusting until it sings.

Finish and serve:

Transfer to your serving bowl and scatter fresh herbs on top for that finishing touch.

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My mom, who's been skeptical of every healthy swap I've ever tried, actually went back for seconds. Watching her skepticism turn into surprise was pretty satisfying. Now she asks for this whenever she visits.

Make It Your Own

Sometimes I'll add a tablespoon of grated Parmesan right at the end for a salty, umami kick. Other times, a pinch of garlic powder alongside the roasted garlic boosts the flavor even more. A splash of truffle oil transforms it into something fancy enough for holiday dinner.

Storage Secrets

This actually reheats beautifully, which I discovered accidentally during meal prep week. Store it in an airtight container for up to four days. When reheating, add a splash of milk and warm it gently over low heat, stirring frequently to restore that creamy consistency.

Serving Ideas

This pairs perfectly alongside roast chicken, grilled steak, or as part of a vegetarian dinner with lentils. I've even served it as a lighter topping for shepherd's pie.

• Top with an extra pat of butter right before serving for that restaurant style finish
• A crack of fresh black pepper on top adds both flavor and visual appeal
• Make extra roasted garlic while the oven is hot, it keeps for days and is wonderful spread on toast

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Hope this becomes a staple in your kitchen like it has in mine. There's something deeply satisfying about serving comfort food that also happens to be good for you.

Recipe FAQs

→ How do you roast garlic for this dish?

Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast at 400°F for 30 minutes until soft and golden.

→ Can I use a different vegetable instead of cauliflower?

Cauliflower's mild flavor and texture make it ideal, but you could try steamed and mashed broccoli or parsnips for variation.

→ What’s the best method to mash the cauliflower?

Use a food processor for a smooth consistency or a potato masher for a slightly textured result.

→ How do I make this suitable for a vegan diet?

Replace butter and cream with plant-based alternatives like olive oil and coconut cream to keep it vegan-friendly.

→ How can I store leftovers properly?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ What herbs complement the flavor well?

Chopped chives or parsley add fresh notes and vibrant color, enhancing the overall flavor profile.