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roasted garlic mashed cauliflower in a cream bowl with a spoon.

Roasted Garlic Mashed Cauliflower

Kate Shungu
Creamy and comforting, this mashed cauliflower tastes a lot like mashed potatoes!
5 from 1 vote
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 129 kcal


  • 1 bulb of garlic
  • 1 teaspoon olive oil
  • 1 large head cauliflower (I used a golden cauliflower variety, white cauliflower works great, too)
  • ¾ cup vegetable or chicken stock
  • 2 tablespoons butter
  • ¾ teaspoon kosher salt
  • For garnish: fresh chopped parsley


  • Preheat oven to 375°F.
  • Slice ¼ inch off the top of the garlic bulb. Place the bulb, cut side up, on a 12x12 inch piece of aluminum foil, folded in half. Pour the olive oil over the top of the cut garlic bulb. Pull the edges of the foil around the garlic bulb to enclose the garlic in foil.
  • Place in the oven and roast for 45–60 minutes, or until the garlic cloves are deep brown. Squeeze the roasted garlic out of the skin.
  • Meanwhile, cut the cauliflower into large florets. Place the florets and ¾ cup of chicken stock in a saucepan over medium heat. Bring the stock to a boil, cover, and cook for 10–12 minutes, or until the cauliflower is tender.
  • Use a slotted spoon to place the steamed cauliflower into the bowl of a food processor, along with ¼ cup of the remaining chicken stock. Add the roasted garlic, butter, and kosher salt.
  • Cover the food processor, leaving a vent for steam, and process until smooth. If necessary, add more of the chicken stock to create a smooth texture.
  • Place in a serving dish, garnish with parsley, and serve.


Calories: 129kcalCarbohydrates: 13gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 514mgPotassium: 694mgFiber: 4gSugar: 4gVitamin A: 175IUVitamin C: 103mgCalcium: 59mgIron: 1mg
Keyword mashed cauliflower
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