Garlic Mashed Cauliflower Recipe
Light, fluffy, and oh-so-creamy, guests can hardly believe this is Garlic Mashed Cauliflower and not potatoes! I love adding roasted garlic cloves and fresh herbs like thyme and rosemary to really amp up the flavor. It’s super easy to make ahead and perfect for your Thanksgiving or holiday spread.
Servings: 4 servings
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.
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
Calories: 100kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 676mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 71mg | Calcium: 60mg | Iron: 1mg
