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There’s something deeply comforting about a bowl of creamy mashed potatoes, but honestly? Sometimes you want that same cozy feeling without feeling quite so… weighed down. That’s where this Garlic Mashed Cauliflower comes in. It’s my go-to side dish when I’m craving something rich and velvety, but also want to keep things a little lighter. The trick is in the preparation—you really want to cook the cauliflower until it’s incredibly tender and then get rid of every last drop of moisture. This ensures the fluffiest, most potato-like texture you can imagine. And the garlic… oh, the garlic. We’re roasting it first, which transforms its sharp bite into something sweet, mellow, and almost buttery. The final result is a side dish that feels indulgent and elegant, yet is surprisingly simple to pull off. It’s the kind of recipe that might just become your new favorite.

Recipe Overview

Why You’ll Love This Garlic Mashed Cauliflower

It’s incredibly creamy without being heavy. By using cauliflower as the base, you get all the comfort of mashed potatoes but with a lighter texture that won’t leave you feeling stuffed. It’s the perfect side for a rich main course.
The roasted garlic is a game-changer. Roasting transforms garlic from pungent and sharp to sweet, nutty, and deeply aromatic. It infuses the entire dish with a complex flavor that’s just so much more interesting than raw or sautéed garlic.
It’s surprisingly versatile. This isn’t just a one-trick pony. You can serve it as a classic side, use it as a base for a bowl, or even top it with a rich stew. It adapts to whatever you’re making.
It comes together with minimal fuss. While roasting the garlic takes a bit of time, it’s mostly hands-off. The rest of the process is straightforward, making it a reliable recipe for both weeknights and special occasions.

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
1/4 cup grated Parmesan cheese
3 tbsp unsalted butter
1/4 cup whole milk or heavy cream, warmed
1/2 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1 tbsp fresh chives, finely chopped (for garnish)

Tools: A large pot, a rimmed baking sheet, aluminum foil, a food processor or high-powered blender, a fine-mesh strainer or cheesecloth, a potato ricer (optional but helpful).

Don’t be tempted to skip the step of drying out the cauliflower after cooking—it’s the secret to a non-watery mash. And using real butter and Parmesan is key here; they provide the richness and savory depth that makes this dish so satisfying.

Nutrition (per serving)

Calories: 145 kcal
Protein: 5 g
Fat: 11 g
Carbohydrates: 9 g
Fiber: 3 g

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

Before You Start: Tips & Ingredient Notes

Don’t rush the cauliflower drying. This is, hands down, the most crucial step for texture. If you leave too much water in the cooked cauliflower, you’ll end up with a sad, soupy puree instead of a fluffy mash. Patience is a virtue here.
Why roast the whole head of garlic? Roasting a whole head, rather than just a few cloves, gives you a wonderful, mellow garlic paste that’s incredibly easy to squeeze out. Plus, you can use any extra on toast or mixed into other dishes—it’s a bonus!
Warm your dairy. Adding cold milk or cream to your hot cauliflower can make the final dish cool down too quickly and sometimes seize up a bit. Taking a moment to warm it ensures everything blends together smoothly and stays luxuriously hot.
Salt your cooking water generously. Just like with pasta, this is your first and best chance to season the cauliflower from the inside out. It makes a noticeable difference in the final flavor, so don’t be shy.

How to Make Garlic Mashed Cauliflower

Step 1: First, let’s tackle the garlic. Preheat your oven to 400°F (200°C). Slice about 1/4 inch off the top of the whole garlic head to expose the cloves inside. Place it on a piece of aluminum foil, drizzle with about a tablespoon of olive oil, and wrap it up tightly into a little packet. Pop this into the oven for 35-40 minutes. You’ll know it’s done when the cloves are deeply golden, soft, and fragrant. Let it cool until you can handle it.

Step 2: While the garlic is roasting, prepare the cauliflower. Bring a large pot of well-salted water to a rolling boil. Add your cauliflower florets and cook for about 8-10 minutes, until they are extremely tender—a fork should slide through with no resistance. You want them almost falling apart.

Step 3: This next part is non-negotiable for perfect texture. Drain the cauliflower very well in a colander. Then, for the best results, transfer the hot florets to a clean, dry kitchen towel or a few layers of paper towels. Gently press and wrap them to soak up all the excess moisture. You’ll be amazed at how much water comes out. Alternatively, you can press them through a potato ricer back into the pot—this also removes water beautifully.

Step 4: Once the roasted garlic is cool enough to handle, squeeze the entire head from the bottom. The soft, caramelized cloves should slide out easily into a small bowl. Mash them with a fork into a smooth paste.

Step 5: Now, let’s bring it all together. Place the thoroughly dried cauliflower into the bowl of a food processor. Add the roasted garlic paste, the remaining tablespoon of olive oil, butter, Parmesan, salt, and pepper. Pulse a few times to break everything down, then process until smooth. With the motor running, slowly stream in the warmed milk or cream through the feed tube. Process until the mixture is velvety and whipped, scraping down the sides as needed. Taste and adjust seasoning—you might need another pinch of salt.

Step 6: Transfer your gorgeous, creamy mash to a serving bowl. Give it a final swirl with a spoon, top with the fresh chives and an extra crack of black pepper, and serve it immediately while it’s still wonderfully hot and fluffy.

Serving Suggestions

Complementary Dishes

Herb-Roasted Chicken — The juicy, savory flavors of a classic roast chicken are a perfect match for the creamy, garlicky cauliflower. It’s a timeless combination that feels like a hug.
Pan-Seared Pork Chops with a Mushroom Sauce — A rich, earthy mushroom sauce spooned over a tender pork chop finds its ideal partner in this mild, comforting mash. The textures and flavors complement each other beautifully.
Simple Sautéed Greens — Something like kale or Swiss chard with a splash of lemon juice provides a bright, slightly bitter counterpoint that cuts through the richness of the dish perfectly.

Drinks

A Crisp Chardonnay — An unoaked or lightly oaked Chardonnay has enough body to stand up to the creaminess, with acidity that cleanses the palate between bites.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the indulgent, savory notes of the garlic and Parmesan.

Something Sweet

Warm Apple Crumble — The transition from a savory, garlic-forward dish to a warm, spiced, and tangy apple dessert is just heavenly. It’s the perfect end to a cozy meal.

Top Mistakes to Avoid

Mistake: Not removing enough moisture from the cauliflower. This is the number one reason for a watery, disappointing mash. Taking the extra five minutes to thoroughly dry the cooked florets is what separates a good puree from a great one.
Mistake: Using raw or jarred minced garlic. The sharp, pungent flavor of raw garlic will completely overpower the delicate cauliflower. Roasting is essential for that sweet, mellow, integrated garlic flavor. Jarred garlic lacks the depth.
Mistake: Over-processing the cauliflower. If you blend it for too long, the starches can break down and make the mixture gluey or gummy. Pulse and process just until it’s smooth and creamy, then stop.
Mistake: Adding cold dairy. Cold milk or cream can cause the fats in the butter to solidify slightly, preventing that perfectly smooth, emulsified texture. Warm it up first for a seamless blend.

Expert Tips

Tip: Make a big batch of roasted garlic. While you have the oven on, roast two or three heads of garlic at once. The soft cloves keep well in the fridge for a week and are amazing smeared on bread, stirred into soups, or mixed into salad dressings.
Tip: Use a potato ricer for the ultimate texture. If you have one, pressing the hot, cooked cauliflower through a potato ricer is a fantastic way to remove moisture and create an incredibly light, fluffy, lump-free base before you even add the other ingredients.
Tip: Get creative with mix-ins. Once you’ve mastered the base recipe, feel free to play around. Stir in some cooked, crumbled bacon, a handful of sharp cheddar, a spoonful of horseradish, or some fresh herbs like thyme or rosemary for a different twist.
Tip: Reheat it gently. If you have leftovers, reheat them slowly in a saucepan over low heat, stirring often. The microwave can make it separate and become a bit watery. A gentle reheat preserves the creamy texture.

FAQs

Can I make this Garlic Mashed Cauliflower ahead of time?
Absolutely, you can! Prepare it completely up to two days in advance. Let it cool, then store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it gently in a saucepan over low heat, stirring frequently. You may need to add a tiny splash of warm milk or cream to loosen it up and bring back its creamy consistency. Avoid the microwave if you can, as it tends to make it a bit watery.

My mash turned out a bit watery. Can I fix it?
Don’t worry, it happens to the best of us! The easiest fix is to return the mixture to a saucepan and cook it over low heat, stirring constantly, to evaporate some of the excess moisture. Just be patient and keep stirring so it doesn’t stick or burn. Another trick is to add a tablespoon of grated Parmesan—it will help absorb some of the liquid while adding more flavor.

Can I make this recipe dairy-free or vegan?
You sure can. For a vegan version, substitute the butter with vegan butter or extra virgin olive oil, use a plant-based milk like unsweetened almond or oat milk, and skip the Parmesan or use a vegan Parmesan alternative. The roasted garlic and cauliflower are the stars, so it will still be incredibly flavorful.

Why use a food processor instead of a potato masher?
A food processor (or a good blender) gives you that super smooth, whipped, and creamy texture that mimics traditional mashed potatoes so well. A potato masher will leave you with a much more rustic, lumpier texture, which is fine if you prefer that, but it won’t be as velvety. The processor is key for that “fooled you” mashed potato feel.

Is frozen cauliflower okay to use?
You can use frozen cauliflower florets in a pinch, but be warned—they often contain even more water than fresh. You will need to be extra, extra diligent about draining and drying them after boiling. I’d even recommend spreading them on a baking sheet and popping them in a hot oven for 5-10 minutes after boiling to drive off any lingering moisture. Fresh is generally better for the best texture.

Garlic Mashed Cauliflower

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, fusion

Servings 4

Total Time 60 minutes

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Creamy Garlic Mashed Cauliflower is the perfect low-carb comfort food. Easy recipe with roasted garlic for maximum flavor. Get the foolproof method now!

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)
1/4 cup grated Parmesan cheese
3 tbsp unsalted butter
1/4 cup whole milk or heavy cream (warmed)
1/2 tsp fine sea salt (or to taste)
1/4 tsp freshly ground black pepper
1 tbsp fresh chives (finely chopped (for garnish))

Instructions

01
First, let's tackle the garlic. Preheat your oven to 400°F (200°C). Slice about 1/4 inch off the top of the whole garlic head to expose the cloves inside. Place it on a piece of aluminum foil, drizzle with about a tablespoon of olive oil, and wrap it up tightly into a little packet. Pop this into the oven for 35-40 minutes. You'll know it's done when the cloves are deeply golden, soft, and fragrant. Let it cool until you can handle it.
02
While the garlic is roasting, prepare the cauliflower. Bring a large pot of well-salted water to a rolling boil. Add your cauliflower florets and cook for about 8-10 minutes, until they are extremely tender—a fork should slide through with no resistance. You want them almost falling apart.
03
This next part is non-negotiable for perfect texture. Drain the cauliflower very well in a colander. Then, for the best results, transfer the hot florets to a clean, dry kitchen towel or a few layers of paper towels. Gently press and wrap them to soak up all the excess moisture. You'll be amazed at how much water comes out. Alternatively, you can press them through a potato ricer back into the pot—this also removes water beautifully.
04
Once the roasted garlic is cool enough to handle, squeeze the entire head from the bottom. The soft, caramelized cloves should slide out easily into a small bowl. Mash them with a fork into a smooth paste.
05
Now, let's bring it all together. Place the thoroughly dried cauliflower into the bowl of a food processor. Add the roasted garlic paste, the remaining tablespoon of olive oil, butter, Parmesan, salt, and pepper. Pulse a few times to break everything down, then process until smooth. With the motor running, slowly stream in the warmed milk or cream through the feed tube. Process until the mixture is velvety and whipped, scraping down the sides as needed. Taste and adjust seasoning—you might need another pinch of salt.
06
Transfer your gorgeous, creamy mash to a serving bowl. Give it a final swirl with a spoon, top with the fresh chives and an extra crack of black pepper, and serve it immediately while it's still wonderfully hot and fluffy.