Roasted Garlic Mashed Cauliflower (Printable)

Creamy mash with roasted garlic, cauliflower, and fresh chives for a light, 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
04 - 1/4 cup sour cream or Greek yogurt
05 - 1/4 cup whole milk or unsweetened plant milk

→ Seasonings & Garnish

06 - 2 tablespoons fresh chives, finely chopped
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper

# How To Make:

01 - Set the oven to 400°F.
02 - Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30 to 35 minutes until soft and golden. Allow to cool slightly.
03 - Steam cauliflower florets over boiling water for 12 to 15 minutes until tender. Drain thoroughly and let rest to remove excess moisture.
04 - Squeeze roasted garlic cloves from skins into a food processor or bowl. Add steamed cauliflower, butter, sour cream, milk, salt, and pepper.
05 - Blend or mash the mixture until smooth and creamy.
06 - Taste and adjust seasoning if necessary. Stir in half the chives, transfer to a serving bowl, and sprinkle remaining chives on top.

# Expert Tips:

01 -
  • It tastes indulgent and creamy without making you feel weighed down afterward.
  • The roasted garlic does all the heavy lifting flavor-wise, so you're not fighting blandness with a dozen spices.
  • You can make it ahead and reheat it, which is honestly the dream for weeknight dinner prep.
02 -
  • If your cauliflower releases too much water when steamed, your mash will be gluey—drain it well and don't skip that sitting time.
  • Roasted garlic is forgiving, but if you rush it in the oven, it turns bitter fast. Low and slow is the way.
03 -
  • Cut your cauliflower into even-sized florets so they steam at the same rate and you don't end up with mushy bits and undercooked bits.
  • If you don't have a food processor, a potato ricer or even a fork works perfectly—this isn't about getting it restaurant-smooth, it's about the flavor.

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