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A white bowl filled with mashed cauliflower and roasted garlic with a pad of butter melting on top, all sitting next to a blue napkin and gold spoon.

Mashed Cauliflower with Roasted Garlic

Course: Side Dish
Cuisine: American
Keyword: easy side dish, how to mash cauliflower, How to roast garlic, low carb side dish
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 people
Calories: 210kcal
Mashed Cauliflower with Roasted Garlic is absolutely incredible. Serve this and your guests will swear that it's the best mashed potatoes they've ever had! So good!
Print Recipe


  • Steamer


  • 1 head garlic cut the end off
  • 1 tbsp olive oil
  • 2 heads cauliflower cored and cut into medium florets, about 8 cups
  • 4 tbsp unsalted butter ½ stick
  • ¾ cup vegetable broth or chicken broth/stock
  • 1 cup Parmesan cheese grated
  • 1 tbsp Kosher salt
  • 1 tsp black pepper ground
  • ¼ tsp cayenne optional
  • 1 tbsp chives chopped, for garnish


Make the Roasted Garlic

  • Preheat oven to 350°F.
  • Place cut garlic in foil and drizzle oil over the top. Wrap completely in foil and place in the preheated oven. Cook for 1 hour. Let cool enough to handle (can be made 1 day in advance).

Make the Mashed Cauliflower

  • Steam the chopped cauliflower for about 20 to 25 minutes, until very soft.
  • Place the steamed cauliflower into a large food processor or mixer. Squeeze the garlic from the skins onto the cauliflower. Add the butter, Parmesan cheese, broth, cayenne (if using), salt, and pepper. Puree, or mix, until very smooth, about 15 to 25 seconds.
  • Add the puréed cauliflower to the serving dish and garnish with a slice of butter and chopped chives.



The roasted garlic can be made up to 2 days in advance.  Squeeze the roasted garlic from the skins of each clove and place in an air-tight container and keep in the fridge until ready to use.
You can use bagged pre-cut cauliflower found in the produce section.  We don't recommend frozen cauliflower because the texture will be a little too soupy, but the taste will still be good, just we feel the texture won't be right.
You'll need about 8 to 10 cups of florets, this usually comes from 2 medium-sized heads of cauliflower.
The mashed cauliflower can be made up to 1 day in advance, and then gently reheated on the stove over medium-low heat.   We have found that when made in advance, or when reheating leftovers, the roasted garlic taste becomes somewhat more pronounced.
To make this completely vegan, use almond butter in place of the butter and Parmesan cheese. 


Calories: 210kcal | Carbohydrates: 12g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1106mg | Potassium: 617mg | Fiber: 4g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 94mg | Calcium: 253mg | Iron: 1mg