Roasted Garlic Mashed Cauliflower

The first time I served this at a dinner party, my potato-loving cousin went back for thirds before finally asking what kind of potatoes I'd used. Watching his face when I told him it was cauliflower was absolutely priceless.

I discovered this trick during a month of low-carb experimenting, expecting to miss my beloved mashed potatoes terribly. Instead, I found myself actually preferring the lighter, brighter flavor and the way it lets roasted garlic truly shine without being overshadowed by starch.

Ingredients

• 1 large head cauliflower (about 2 lbs), cut into florets: Fresh cauliflower makes all the difference here, avoid pre-cut bags that have been sitting too long
• 1 whole head garlic: Roasting mellows the sharpness into something sweet and almost nutty, trust me on this one
• 3 tablespoons unsalted butter: Let this soften to room temperature so it melts evenly into the hot cauliflower
• 1/4 cup whole milk or heavy cream: Warm this slightly before adding to prevent the mash from cooling down too quickly
• 1 tablespoon olive oil: For coating the garlic before roasting, helps it caramelize beautifully
• 1/2 teaspoon salt, or to taste: Cauliflower needs more seasoning than you'd expect, don't be shy
• 1/4 teaspoon freshly ground black pepper: White pepper works too if you want invisible specks in the finished dish
• Optional: 2 tablespoons chopped chives or parsley: These add a fresh pop of color and a mild onion note that cuts through the richness

Instructions

Roast the garlic:

Preheat your oven to 400°F (200°C), slice the top off the garlic head to expose all the cloves, drizzle with that tablespoon of olive oil, wrap it tightly in foil, and let it roast for 30 minutes until the cloves are soft and golden.

Steam the cauliflower:

While the garlic's working its magic, put your cauliflower florets in a large pot with about an inch of water, cover, and steam for 12 to 15 minutes until they're tender enough to yield easily to a fork, then drain them thoroughly.

Combine and blend:

Squeeze those gorgeous roasted cloves out of their skins, then combine them with the drained cauliflower, butter, and milk in a food processor or grab your potato masher and work everything together until completely smooth.

Season and serve:

Taste and add salt and pepper as needed, adjust the texture with a splash more milk if you like it lighter, then transfer to a serving bowl and finish with those fresh herbs if you've got them.

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This became my go-to Thanksgiving side after my sister announced she was eating low-carb. The whole family was skeptical, but now it's requested by everyone regardless of their dietary preferences.

Getting The Texture Right

I've found that steaming rather than boiling makes a huge difference in the final consistency. Boiling adds too much water to the cauliflower, while steaming keeps it fluffy and ready to absorb all that buttery goodness.

Make-Ahead Magic

You can roast the garlic up to three days ahead and store it in the refrigerator. The cauliflower cooks so quickly that you can even prep the florets the day before, making the actual cooking time practically negligible.

Serving Suggestions

This pairs beautifully with roasted meats, grilled fish, or really anything that would traditionally be served with mashed potatoes. I love it alongside a perfectly seared steak or as part of a Sunday roast dinner.

• Top with a little extra pat of cold butter right before serving for that restaurant-style melting effect
• A pinch of smoked paprika on top adds color and a subtle smoky depth
• Leftovers reheat surprisingly well in the microwave with just a tiny splash of milk

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This recipe proved to me that comfort food doesn't have to be heavy to be satisfying. Sometimes the lightest choices end up being the most deeply satisfying.

Recipe FAQs

→ How do I roast garlic for this dish?

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

→ Can I steam the cauliflower instead of boiling?

Yes, steaming cauliflower for 12-15 minutes until tender helps retain nutrients and provides the perfect texture.

→ What can I use instead of butter and cream for a dairy-free version?

Plant-based butter and unsweetened plant milk or cream alternatives can be used to keep the creamy texture without dairy.

→ How do I adjust the texture if the mash is too thick?

Add additional milk or cream gradually until you reach the desired creaminess and consistency.

→ Can I prepare roasted garlic in advance?

Yes, roasted garlic can be made ahead and refrigerated for up to three days without losing flavor.