London’s tip to make it a winner: Drain the cauliflower really well after boiling to prevent any excess liquid—this keeps the mash silky smooth!
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I’ve always been a sucker for mashed potatoes. (These Instant Pot Mashed Potatoes are my fave!) But recently, I discovered a surprising new favorite: this Roasted Garlic Mashed Cauliflower recipe.
You see, it has all of that silky smooth, creamy goodness of the classic side, but it’s made with an entire head of cauliflower! This is perfect if you have some picky eaters in at the table or if you’re trying to lighten up your weeknight dinner spread.
I love serving it with hearty Pork Chops with Apples & Onions or pairing it with juicy, baked honey mustard chicken thighs since it soaks up all of that delicious sauce!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Cauliflower. Make sure you get a LARGE head of cauliflower to have enough florets for the recipe. You want to end up with about 5 cups of cauliflower florets.
- Roasted Garlic. This gives the dish SO much flavor! Start with a head of garlic, and learn How to Roast Garlic and prepare it up to 3 days in advance before making this recipe. You can also substitute with one clove of finely minced fresh garlic if you’re short on time.
- Herbs. Fresh rosemary and thyme are used, but you can also try adding sage or tarragon. Dried herbs may also be used, just make sure to use ⅓ to ½ the amount.
- Oil. A good quality olive oil will contribute to the taste of this side dish.
- Butter. I’m a big believer that butter makes everything better, however, if you’re dairy-free or vegan, simply replace with a non-dairy alternative such as Miyokos.
- Milk. In order to get the right consistency, a touch of milk is needed. Regular milk is preferred. Half and half or heavy cream can be used to up the richness of the dish. Or, a full-fat plant-based option like oat, soy, or cashew milk works great if you’re dairy-free.
How to Make Garlic Mashed Cauliflower
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Roast the garlic in the oven (if doing!) Preheat the oven to 400°F. Carefully slice the ends of the fresh garlic head off. Drizzle some olive oil over the entire head, then sprinkle some salt over it. Wrap the garlic in foil and bake in preheated oven at 400°F for 40-50 minutes.
- Boil the cauliflower. Cut the cauliflower into florets and boil the until tender, about 10-12 minutes. Drain the water and dry thoroughly. Be sure to dry completely! Any extra water will make the mashed cauliflower soggy instead of fluffy.
- Blend in a processor. Add the cauliflower to a large food processor along with the butter, roasted garlic, herbs, salt, and pepper. Be sure to remove any skin from the garlic after roasting it. Purée until JUST smooth. Be careful not to over-purée or it will get too liquidy.
- Serve. After you finish processing the cauliflower you will want to check the temperature of it. If it is not warm enough, add the creamy cauliflower purée back to the pot over medium-low heat and warm it up to your desired temperature. When it’s warm, serve with a drizzle of good olive oil.
FAQs
This is a common concern, and the solution is to drain the cauliflower thoroughly after cooking and pat dry if you need to use it shortly thereafter.
Ensure the cauliflower is cooked until fork-tender. If it’s undercooked, the mash can end up grainy. Blending the cauliflower thoroughly in a food processor will help achieve that smooth, mashed potato-like texture.
Yes! Many readers consider it a lighter, low-carb alternative to mashed potatoes. While it has a slightly different flavor, the roasted garlic adds richness, making it a satisfying swap.
Absolutely! Swap the butter with a vegan alternative like olive oil or vegan butter, and use plant-based milk. The dish will still be creamy and super flavorful!
What to serve with mashed cauliflower?
This side goes amazing well with any of these main dishes.
- Balsamic Grilled Chicken Breasts
- Blackened Salmon
- Ground Turkey Meatloaf
- Pork Chops with Apples and Onions
- Olive Garden Chicken Marsala
More easy cauliflower recipes
If you are a fan of cauliflower, make sure to check out these easy recipes.
- Cauliflower au Gratin
- Roasted Cauliflower
- Roasted Cauliflower Tacos
- Cauliflower Soup
- Air Fryer Cauliflower
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Garlic Mashed Cauliflower Recipe
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Ingredients
- 1 large cauliflower head about 2 ½ pounds, cut into small florets
- 2 tablespoons salted butter
- ¼ cup whole milk
- 4 cloves roasted garlic
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil. Add the cauliflower florets and boil for 8-10 minutes, or until tender. Transfer to a colander and drain, then spread out on a dish towel and pat dry.1 large cauliflower head
- Add the cauliflower to a food processor along with the butter, milk, roasted garlic, rosemary, thyme, salt, and black pepper. Process for 1 minute and then scrape down the sides. Continue processing for 1 more minute, or until the mixture is smooth and mashed potato-like in texture. Cover and keep warm until ready to serve.2 tablespoons salted butter, ¼ cup whole milk, 4 cloves roasted garlic, ½ teaspoon finely chopped fresh rosemary, ½ teaspoon finely chopped fresh thyme, 1 teaspoon salt, ¼ teaspoon black pepper
- Serve garlic mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme.
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Video
Notes
- Do NOT use a Vitamix or high-speed blender. You will end up with overly-blended and runny cauliflower mashed potatoes.
- Roast a head of garlic in the oven: Trim the ends, drizzle on 1 tablespoon of oil, sprinkle with salt, wrap in foil and then bake at 400 degrees for 40-50 minutes. You can do this up to 3 days in advance and store in the refrigerator until ready to use.
- Prep-ahead: The mashed cauliflower can be fully made ahead and stored in the fridge. Just reheat it on the stovetop or in the microwave, stirring occasionally for even heating.
- Storage (refrigerator): Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or broth if needed to loosen the consistency.
- Storage (freezer): Let the mashed cauliflower cool completely before transferring to a freezer-safe container. Store for up to 1 month. For best texture, thaw in the fridge overnight, then reheat on the stovetop, adding dairy or seasoning as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have cloves of the garlic, could I use minced garlic ,and how should I roast that ?
You absolutely can, Sharon! Saute it in a skillet over medium heat for 30-60 seconds, or until it’s lightly browned and fragrant. You’ll want 1/2 teaspoon for every clove of garlic.
just made this recipe!!!! it is awesome very delicious !!!!! thank you!!!!!
Hurray! So glad you enjoyed the recipe, Ron! Thanks so much for taking the time to leave a comment and rating!
just made this recipe !!!!! very good!!!!!!
Yay! So happy to hear you enjoyed the recipe, Ron! Thanks so much for taking the time to leave a comment and rating!
Thanks for this wonderful recipe. It tastes so great with italian meatballs and marinara sauce.
Yay! So happy you enjoyed it, Leah – I bet that’s a delicious combo. Thanks so much for taking the time to leave a comment 🙂
How is this vegan? Milk is not vegan…
You can use any milk alternative that you’d like – I use cashew milk and almond milk in this recipe and they both work great!
Thisrecipe is amaaaazing. Going in the heavy rotation. Even my husband who is a little averse to cauliflower mash looooved it. Thanks!
Oh that’s the best! It’s always a WIN when the hubby approves :). Thanks for your comment and rating!
So so so delicious
Yay! Happy to hear you enjoyed this recipe so much – thanks for the comment and rating!
I want to try this recipe tonight! However I don’t have fresh herbs, is it ok if I use dried herbs ?
Yes, Natalia! You absolutely can use dried instead of fresh. Just make sure to use about 1/3-1/2 of the amount suggested!