Roasted Garlic Mashed Cauliflower

I used to skip cauliflower at the market until a friend swapped mashed potatoes for this at dinner without telling anyone. The roasted garlic made it so sweet and creamy that no one even noticed until she laughed and confessed halfway through the meal. I've been hooked ever since.

The first time I made this for Thanksgiving, my uncle asked for seconds before he even finished his first helping. He kept saying it reminded him of something his grandmother used to make, even though she never touched cauliflower. Sometimes the best compliments come from flavors that feel like home, even when theyre brand new.

Ingredients

• Cauliflower: Choose a firm, heavy head with tight florets, it steams evenly and breaks down into the creamiest base.
• Garlic bulb: Roasting a whole bulb softens the cloves into sweet, spreadable gold that melts right into the mash.
• Butter: Unsalted gives you control over seasoning, and it adds that silky richness you expect from comfort food.
• Cream cheese: Softened cream cheese blends in smoothly and gives the mash a luxurious, tangy backbone.
• Milk: Just enough to loosen the texture, use any kind you like, dairy or plant-based both work beautifully.
• Salt and pepper: Season generously, cauliflower needs it to really shine and come alive on the plate.
• Chives: A fresh green garnish that adds a subtle onion note and makes the bowl look inviting.
• Olive oil: A drizzle on the garlic before roasting helps it caramelize and prevents burning.

Instructions

Roast the garlic:

Preheat your oven to 400°F, slice the top off the garlic bulb to expose the cloves, then drizzle with olive oil and wrap snugly in foil. Roast for 30 to 35 minutes until the cloves are golden and soft enough to squeeze out like butter.

Steam the cauliflower:

While the garlic roasts, steam the florets over simmering water for 12 to 15 minutes until theyre fork-tender and almost falling apart. Drain well so you dont end up with a watery mash.

Squeeze out the garlic:

Let the roasted bulb cool just enough to handle, then squeeze each clove from its papery skin into a bowl. The aroma alone will make you want to spread it on everything.

Blend it smooth:

Combine the steamed cauliflower, roasted garlic, butter, cream cheese, and milk in a food processor or use a potato masher for a more rustic texture. Blend or mash until creamy and lump-free.

Season and serve:

Stir in salt and pepper, taste, and adjust until it feels just right. Transfer to a warm serving bowl and scatter chopped chives on top if youre using them.

Save Pin

One winter evening, I brought this to a potluck and watched someone scrape the bowl clean with a spoon, completely unaware anyone was watching. That quiet moment of pure enjoyment, no words, just satisfaction, reminded me why I cook in the first place.

Texture Tips

If you want it silky smooth, a food processor is your best friend, it breaks down every bit of cauliflower into velvet. For something with a little more character, use a potato masher and leave a few soft chunks. Both versions taste wonderful, it just depends on the mood youre going for.

Flavor Variations

Swap the cream cheese for Greek yogurt if you want a tangier, lighter finish that still feels rich. You can also stir in a handful of grated Parmesan or a pinch of smoked paprika for extra warmth. Sometimes I fold in sautéed mushrooms or crispy bacon bits when I want it to feel more like a full meal.

Serving and Storage

This pairs beautifully with roasted chicken, grilled steak, or anything with a savory pan sauce that can puddle into the mash. Leftovers keep in the fridge for up to three days and reheat gently on the stove with a splash of milk to bring back the creaminess.

• Serve it in a shallow bowl so everyone can see the chives and dig in while its still steaming.
• If youre making it ahead, reheat slowly and stir often to avoid scorching the bottom.
• Try it as a base for a shepherd's pie filling, it holds up under the broiler and tastes incredible with a crispy top.

Save Pin

This dish taught me that comfort food doesnt have to be heavy to feel like a hug. I hope it becomes one of those recipes you reach for when you want something familiar, satisfying, and just a little bit special.

Recipe FAQs

→ How do I roast garlic for this dish?

Trim the garlic bulb top, drizzle with olive oil, wrap in foil, and roast at 400°F for 30–35 minutes until soft and golden.

→ Can I make this dish dairy-free?

Yes, substitute butter, cream cheese, and milk with plant-based alternatives to keep it vegan and dairy-free.

→ What is the best way to achieve a smooth texture?

Use a food processor for an ultra-smooth consistency, or mash by hand for a chunkier texture.

→ How long should cauliflower be steamed?

Steam cauliflower florets over simmering water for 12–15 minutes until tender and easy to mash.

→ Can I add extra herbs for flavor?

Fresh chopped chives are recommended, but you can experiment with other herbs like parsley or thyme to suit your taste.