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Let’s be honest—mashed potatoes are wonderful, but sometimes you want that same creamy comfort with a little less heaviness. Enter cauliflower mash with roasted garlic. This isn’t just a “healthy alternative”; it’s a star in its own right. The process of roasting a whole head of garlic transforms it into something magical—sweet, mellow, and deeply aromatic. When you blend that with steamed cauliflower, a touch of good butter or olive oil, and a splash of milk, you get a side dish that’s so velvety and flavorful, you might just forget about potatoes altogether. It’s perfect for a weeknight dinner that feels special or for impressing guests at a holiday meal. The texture is incredibly smooth, the color is a beautiful pale ivory, and the taste… well, the taste is honestly something you need to experience for yourself.

Recipe Overview

Why You’ll Love This Cauliflower Mash with Roasted Garlic

It’s deceptively creamy. You won’t believe how smooth and luxurious this mash becomes without needing a mountain of dairy. The key is in the blending—it gets so silky!
The roasted garlic is a game-changer. Raw garlic can be pungent, but roasting it tames that sharpness and coaxes out a beautiful, nutty sweetness that permeates every single bite.
It’s incredibly versatile. This mash is the perfect companion for so many mains—from a simple roasted chicken to a fancy herb-crusted rack of lamb. It just works.
It comes together with minimal fuss. While the garlic roasts, you can steam the cauliflower, and then it all goes into the blender. It’s a really straightforward process for such an impressive result.

Ingredients & Tools

1 large head of cauliflower (about 2–2.5 lbs), cut into florets
1 whole head of garlic
2 tbsp olive oil, divided
3 tbsp unsalted butter or additional olive oil
3–4 tbsp warm milk or unsweetened plant-based milk
1/2 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper
Optional: A pinch of freshly grated nutmeg or a tablespoon of fresh chopped chives for garnish

Tools: A baking sheet, aluminum foil, a large pot with a steamer basket or a colander that fits inside, a high-speed blender or food processor (an immersion blender can work in a pinch, but the texture won’t be as smooth), a small bowl

Don’t be tempted to skip the roasting step for the garlic—it really is the soul of this dish. And using a full, large head of cauliflower ensures you get the right yield; it cooks down more than you might think!

Nutrition (per serving)

Calories: 120 kcal
Protein: 4 g
Fat: 8 g
Carbohydrates: 10 g
Fiber: 3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

Don’t rush the garlic. Roasting it low and slow is non-negotiable. If the garlic hasn’t turned a deep golden brown and isn’t squeezably soft, it hasn’t developed its full, sweet potential. Be patient—it’s worth it.
Steam, don’t boil the cauliflower. Boiling makes the cauliflower waterlogged, which can lead to a sad, soupy mash. Steaming keeps it tender but not soaked, giving you the perfect base for a creamy puree.
Warm your liquid. Adding cold milk or cream straight from the fridge can sometimes cause the fats in your butter to seize up a little, making the mash less smooth. Just warm it gently in the microwave or a saucepan first.
Season in layers. Don’t wait until the very end to add all your salt. A little on the cauliflower before steaming and a pinch with the roasted garlic helps build a more complex flavor profile from the inside out.

How to Make Cauliflower Mash with Roasted Garlic

Step 1: First, let’s tackle the star of the show—the roasted garlic. Preheat your oven to 400°F (200°C). Take the whole head of garlic and slice about 1/4 to 1/2 inch off the top to expose the cloves inside. Place it on a small piece of aluminum foil, drizzle with about a tablespoon of olive oil, and wrap it up tightly into a little parcel. Pop this into the oven for 40-45 minutes. You’ll know it’s done when the cloves are deeply golden, fragrant, and soft enough to squeeze out like paste.

Step 2: While the garlic is roasting, prepare your cauliflower. Cut the head into evenly sized florets, discarding the tough core and leaves. The more uniform the pieces, the more evenly they’ll steam. Bring about an inch of water to a simmer in a large pot fitted with a steamer basket. Add the cauliflower florets, cover, and steam for 8-10 minutes, or until they are very tender when pierced with a fork. You want them soft enough to blend easily, but not so mushy that they fall apart.

Step 3: Once the cauliflower is done, carefully transfer it to a colander to drain. Let it sit for a minute or two—this is a crucial step to let any excess water evaporate. A watery cauliflower will make a watery mash, and we’re after creaminess here. You can even give the colander a gentle shake to help the process along.

Step 4: Your kitchen should be smelling amazing by now from the roasted garlic. Carefully unwrap the foil packet—it will be hot! Let it cool just enough so you can handle it. Then, simply squeeze the base of the head to push the soft, caramelized garlic paste out into a small bowl. It should come out easily. This is honestly the most satisfying part.

Step 5: Now for the magic. Add the well-drained, steamed cauliflower to your blender or food processor. Spoon in all of that gorgeous roasted garlic paste. Add the remaining tablespoon of olive oil, the butter, warm milk, salt, and pepper. If you’re using nutmeg, add it now—it adds a wonderful, warm background note.

Step 6: Secure the lid on your blender and start on a low speed, gradually increasing to high. Blend for a good 60-90 seconds, or until the mixture is completely smooth and velvety. You might need to stop and scrape down the sides once to ensure everything is incorporated. The texture should be like a very thick, luxurious soup or, well, perfect mashed potatoes!

Step 7: Give it a taste. This is your moment. Adjust the seasoning—does it need more salt? A crack of black pepper? If it feels a bit too thick, you can add another tablespoon of warm milk and blend again for a few seconds until it’s just right.

Step 8: Transfer your beautiful, creamy cauliflower mash to a serving bowl. You can garnish it with a drizzle of olive oil, some fresh chopped chives, or a final twist of black pepper. Serve it immediately while it’s lovely and warm. It’s ready to be the comforting, elegant side dish you deserve.

Serving Suggestions

Complementary Dishes

Herb-Roasted Chicken — The simple, savory juices from a perfectly roasted chicken mingle with the creamy mash in the most delightful way.
Pan-Seared Pork Chops with a Mustard Sauce — The slight tang and richness of the sauce cut through the mash’s creaminess for a balanced, sophisticated plate.
Braised Short Ribs — This mash is sturdy enough to hold up to rich, falling-apart meat and acts as the perfect vehicle for that incredible braising liquid.

Drinks

A Light-Bodied Pinot Noir — The earthy, slightly fruity notes of the wine complement the sweet roasted garlic without overpowering the delicate cauliflower.
A Crisp, Dry Hard Cider — The effervescence and apple notes are a fantastic palate cleanser that lifts the rich, creamy texture of the dish.
Sparkling Water with Lemon — Sometimes a non-alcoholic option is best, and the bubbles and citrus help reset your taste buds between each luxurious bite.

Something Sweet

Dark Chocolate Pots de Crème — The deep, bitter chocolate is a stunning contrast to the savory, garlicky notes you’ve just enjoyed.
Poached Pears in Red Wine — A light, spiced fruit dessert feels elegant and refreshing after a rich meal centered around the mash.
Simple Shortbread Cookies — A buttery, crumbly cookie is a no-fuss way to end the meal on a sweet and satisfying note.

Top Mistakes to Avoid

Mistake: Not draining the cauliflower properly. This is the number one reason for a watery, disappointing mash. That extra moisture has to go, so let it steam off in the colander for a few minutes after cooking.
Mistake: Underseasoning. Cauliflower is quite mild, so it needs a generous hand with salt and pepper to really sing. Taste and adjust at the end—it makes all the difference.
Mistake: Using raw or under-roasted garlic. I’ve tried to shortcut this before and it just doesn’t work. The sharp, pungent flavor of raw garlic will dominate and ruin the mellow, sweet balance we’re after.
Mistake: Overcrowding the blender. If you have a smaller blender, you may need to work in batches. Overfilling it can lead to an uneven puree, with some chunks left behind.

Expert Tips

Tip: Roast extra garlic. Seriously, roast two heads while you’re at it. The soft, roasted garlic paste is incredible stirred into salad dressings, spread on toast, or mixed into mayonnaise for a next-level sandwich.
Tip: For an ultra-silky texture, pass the mash through a fine-mesh sieve. This is a restaurant trick for the smoothest possible purees. It takes an extra minute, but if you’re going for absolute perfection, it’s a game-changer.
Tip: Make it ahead and reheat gently. You can make this mash a day in advance. Store it in the fridge and reheat it gently in a saucepan over low heat, stirring often. You may need to add a tiny splash of milk to loosen it up again.
Tip: Get creative with mix-ins. Once you’ve mastered the base, try stirring in some grated Parmesan cheese, a spoonful of pesto, or even some caramelized onions for a different flavor twist each time.

FAQs

Can I make this dairy-free and vegan?
Absolutely! It’s incredibly easy. Simply substitute the butter with a good quality vegan butter or more olive oil, and use an unsweetened plant-based milk like almond, oat, or cashew milk. The roasted garlic and olive oil provide so much flavor that you won’t miss the dairy at all. Just be sure to warm your plant-based milk before adding it, just as you would with regular milk.

Why is my cauliflower mash grainy or not smooth?
This usually happens for one of two reasons. First, the cauliflower might not have been steamed until it was completely tender. It needs to be very soft. Second, your blender might not be powerful enough, or you didn’t blend it for long enough. A high-speed blender is ideal for breaking down the fibrous bits and creating that silky texture. If it’s still a bit grainy, blend for another 30-60 seconds.

Can I freeze the leftovers?
You can, but the texture will change a bit upon thawing. Cauliflower tends to release more water when frozen and reheated, which can make the mash a little watery. If you do freeze it, store it in an airtight container for up to 2 months. Thaw in the fridge overnight and then reheat it slowly in a saucepan, stirring frequently. You’ll likely need to re-blend it or whisk it vigorously to bring it back together.

What’s the best way to reheat this mash?
The stovetop is your best friend here. Gently warm it in a saucepan over low to medium-low heat, stirring often to prevent it from sticking or burning. If it has thickened up in the fridge, add a tablespoon or two of warm milk or broth while reheating to bring it back to a creamy consistency. Avoid the microwave if you can, as it can heat unevenly and create hot spots.

My mash turned out too watery. Can I fix it?
Don’t worry, it happens! The easiest fix is to return the mash to the saucepan and cook it over low heat, stirring constantly, to allow the excess moisture to evaporate. You’ll see steam rising—just keep stirring until it thickens to your liking. Another trick is to add a teaspoon of potato starch or cornstarch slurry (mixed with a little cold water) while heating, which will help thicken it up quickly.

Cauliflower Mash With Roasted Garlic

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 60 minutes

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Make the best Cauliflower Mash with Roasted Garlic! This creamy, low-carb side is easy, healthy, and packed with flavor. Get the simple, foolproof recipe here.

Ingredients

For the main ingredients:

1 large head cauliflower (about 2–2.5 lbs, cut into florets)
1 whole head garlic
2 tbsp olive oil (divided)
3 tbsp unsalted butter or additional olive oil
3–4 tbsp warm milk or unsweetened plant-based milk
1/2 tsp fine sea salt (or to taste)
1/4 tsp freshly ground black pepper
1 pinch freshly grated nutmeg or 1 tbsp fresh chopped chives for garnish (Optional)

Instructions

01
First, let's tackle the star of the show—the roasted garlic. Preheat your oven to 400°F (200°C). Take the whole head of garlic and slice about 1/4 to 1/2 inch off the top to expose the cloves inside. Place it on a small piece of aluminum foil, drizzle with about a tablespoon of olive oil, and wrap it up tightly into a little parcel. Pop this into the oven for 40-45 minutes. You'll know it's done when the cloves are deeply golden, fragrant, and soft enough to squeeze out like paste.
02
While the garlic is roasting, prepare your cauliflower. Cut the head into evenly sized florets, discarding the tough core and leaves. The more uniform the pieces, the more evenly they'll steam. Bring about an inch of water to a simmer in a large pot fitted with a steamer basket. Add the cauliflower florets, cover, and steam for 8-10 minutes, or until they are very tender when pierced with a fork. You want them soft enough to blend easily, but not so mushy that they fall apart.
03
Once the cauliflower is done, carefully transfer it to a colander to drain. Let it sit for a minute or two—this is a crucial step to let any excess water evaporate. A watery cauliflower will make a watery mash, and we're after creaminess here. You can even give the colander a gentle shake to help the process along.
04
Your kitchen should be smelling amazing by now from the roasted garlic. Carefully unwrap the foil packet—it will be hot! Let it cool just enough so you can handle it. Then, simply squeeze the base of the head to push the soft, caramelized garlic paste out into a small bowl. It should come out easily. This is honestly the most satisfying part.
05
Now for the magic. Add the well-drained, steamed cauliflower to your blender or food processor. Spoon in all of that gorgeous roasted garlic paste. Add the remaining tablespoon of olive oil, the butter, warm milk, salt, and pepper. If you're using nutmeg, add it now—it adds a wonderful, warm background note.
06
Secure the lid on your blender and start on a low speed, gradually increasing to high. Blend for a good 60-90 seconds, or until the mixture is completely smooth and velvety. You might need to stop and scrape down the sides once to ensure everything is incorporated. The texture should be like a very thick, luxurious soup or, well, perfect mashed potatoes!
07
Give it a taste. This is your moment. Adjust the seasoning—does it need more salt? A crack of black pepper? If it feels a bit too thick, you can add another tablespoon of warm milk and blend again for a few seconds until it's just right.
08
Transfer your beautiful, creamy cauliflower mash to a serving bowl. You can garnish it with a drizzle of olive oil, some fresh chopped chives, or a final twist of black pepper. Serve it immediately while it's lovely and warm. It's ready to be the comforting, elegant side dish you deserve.