Roasted Garlic Mashed Cauliflower (Printable Version)

A creamy blend of roasted garlic and cauliflower enhanced with fresh chives for a flavorful side.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 whole garlic bulb

→ Dairy

03 - 3 tablespoons unsalted butter or plant-based alternative
04 - ¼ cup sour cream or Greek yogurt
05 - 2 tablespoons milk or dairy-free milk

→ Seasonings & Garnish

06 - ¼ cup fresh chives, finely chopped
07 - ½ teaspoon salt, or to taste
08 - ¼ teaspoon freshly ground black pepper
09 - Olive oil, for roasting

# How-To:

01 - Set the oven to 400°F and prepare for roasting.
02 - Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
03 - Bring a large pot of water to a boil, add cauliflower florets, and cook for 10 to 12 minutes until tender. Drain thoroughly.
04 - Place cooked cauliflower, roasted garlic cloves (squeezed from skins), butter, sour cream, milk, salt, and pepper into a bowl or food processor; mash or blend until smooth and creamy.
05 - Fold in most of the chopped chives, reserving a few for garnish.
06 - Adjust seasoning to taste, transfer to serving dish, sprinkle with remaining chives, and serve warm.

# Expert Hints:

01 -
  • It tastes indulgently creamy without any of the heaviness that usually comes with mashed potatoes.
  • Roasted garlic becomes naturally sweet and mellow, so even garlic skeptics end up asking for seconds.
  • The whole thing comes together in under 45 minutes, making it perfect for weeknight dinners when you want something that feels special.
02 -
  • Don't skip draining the cauliflower thoroughly or your mash will end up watery and disappointing instead of creamy and luxurious.
  • The roasted garlic cloves should be soft enough to squeeze out of their skins easily; if they're not, they need more time in the oven.
  • Taste and adjust seasoning at the very end because you might be surprised how much the roasted garlic and butter already bring to the table.
03 -
  • Use a food processor if you want it perfectly smooth and creamy, or a potato masher if you prefer a little texture and want to keep it feeling homemade.
  • If the roasted garlic cloves stick stubbornly to their skins, run them under warm water for a minute and they'll slip right out.

Go Back