Pin This creamy roasted garlic cauliflower mash is my answer to those nights when I crave comfort but want to keep things light. With each bite, you get the cozy richness of mashed potatoes without the heaviness, plus a big punch of roasted garlic flavor. It's ideal for keto and gluten-free diets and never feels like a compromise.
My family often requests this alongside a holiday roast or midweek grilled chicken. The first time I made it, even the pickiest eater asked for seconds.
Ingredients
- Cauliflower florets: give the mash its creamy body Look for a head that is bright white with tightly packed florets for best results
- Whole garlic bulb: gets roasted until golden for sweet mellow richness Choose heavy bulbs with tight unbroken skins
- Unsalted butter: makes the mash smooth and adds flavor Use high-quality for best taste
- Cream cheese: creates a tangy and extra creamy finish Use softened at room temperature if possible
- Heavy cream: adds velvety texture Buy full-fat for richest results
- Kosher salt: heightens every flavor and helps bring out the garlic's best
- Freshly ground black pepper: balances the richness with gentle heat
- Fresh chives: for garnish optional but worth it for a pop of color and freshness Snip right before serving
- Olive oil: brings extra silkiness and helps roast the garlic Use a fresh high-quality bottle
Instructions
- Preheat and Prepare Garlic:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Slice the very top from your garlic bulb just enough to reveal the cloves Place the bulb on a square of foil drizzle with a teaspoon of olive oil then wrap it tightly This softens and sweetens the garlic during roasting
- Roast the Garlic:
- Bake the wrapped garlic bulb for twenty five to thirty minutes until the cloves are completely soft and golden Resist the urge to rush this step as proper roasting is what transforms harsh garlic into gentle caramel flavor
- Cook the Cauliflower:
- Bring a large pot of salted water to a rolling boil Add the cauliflower florets and cook for ten to twelve minutes until they are very tender When easily pierced with a fork they are ready Drain thoroughly and let them sit in the colander for a couple of minutes to release excess moisture This prevents a watery mash
- Combine Ingredients:
- Transfer the steamed cauliflower to a food processor Carefully squeeze the roasted garlic cloves out of their skins into the bowl Add the softened butter cream cheese heavy cream salt and pepper
- Blend to Perfection:
- Process everything together until the mixture is utterly smooth and creamy Stop to scrape down the sides a couple of times to catch any lumps You are aiming for a silky mash with no graininess
- Taste and Adjust:
- Give the mash a taste Add more salt or pepper if needed for your preference
- Finish and Serve:
- Scoop the mash into a serving dish Swirl in the remaining olive oil and sprinkle with chopped chives if using Serve while warm for the best experience
Pin Roasted garlic is my secret weapon here For years my daughter refused anything with visible garlic but after that mellow oven roast she declared it her new favorite It is nostalgia and weeknight ease all in one bowl
Storage Tips
Cool leftovers completely then store in an airtight container in the refrigerator for up to four days I think this mash tastes just as lovely reheated with a splash of cream for next day lunches For longer storage you can freeze portions in ziplock bags pressed flat for easy thawing
Ingredient Substitutions
If you need a dairy free version you can swap the butter and cream cheese for plant based alternatives and use full fat coconut milk instead of heavy cream If you love tang try adding a dollop of Greek yogurt in place of some butter or a sprinkle of grated parmesan for extra depth Just check the cheese for vegetarian friendliness
Serving Suggestions
I love pairing this mash alongside roast meats grilled tofu or seared salmon It soaks up sauces beautifully and adds substance to lighter meals For a fun twist use leftovers as a base for shepherds pie or swirl into soups for luxurious body
Cultural and Historical Context
Mashed cauliflower made its way to American tables as lower carb eating trends grew Its flexible texture and flavor have made it beloved beyond diet culture For many it's no longer just an alternative but a true comfort food staple in its own right
Pin This mash is always a hit at gatherings, and the creamy texture makes every bite feel decadent without any heaviness. Enjoy warm for the best flavor and comfort.
Recipe Q&A
- → What makes cauliflower mash creamy?
Butter, cream cheese, and heavy cream blended with tender cauliflower create a smooth, rich texture.
- → Can I use frozen cauliflower?
Yes, frozen cauliflower florets work well. Just cook until soft and drain thoroughly before blending.
- → Is this dish suitable for keto diets?
Yes, it's low in carbohydrates and fits perfectly into keto-friendly meal plans.
- → How can I make this dairy-free?
Replace butter and cream cheese with plant-based spreads or non-dairy substitutes as needed.
- → What is the best way to roast garlic?
Slice the garlic bulb top, drizzle with olive oil, wrap in foil, and roast at 400°F until soft and golden.
- → Can I prepare this mash ahead?
Yes, make in advance and reheat gently on the stovetop, adding a splash of cream if needed for moisture.