Garlic Mashed Cauliflower Recipe
User Reviews
4.7
Garlic Mashed Cauliflower Recipe
Description
The Garlic Mashed Cauliflower Recipe uses cauliflower florets boiled until soft, then processed with butter, whole milk, roasted garlic, rosemary, thyme, salt, and black pepper to reach a smooth, creamy consistency similar to traditional mashed potatoes. Roasting the garlic beforehand adds a mellow, rich garlic character that integrates well with the herbs. The texture achieved is smooth yet slightly fluffy, providing a comforting side dish with a subtle herbal aroma.
This mash works well served warm, garnished with a drizzle of olive oil and sprigs of fresh rosemary or thyme for added aroma. It can accompany roasted meats or vegetables, offering a lighter potato alternative. The fresh herbs complement the creamy base, enhancing the flavor without overpowering it.
Preparations such as roasting the garlic head can be done in advance and stored refrigerated for up to three days. The mashed cauliflower itself can be made ahead and stored up to four days refrigerated or frozen for one month. When reheating, stirring occasionally and adding a splash of milk or broth helps maintain creamy texture. Avoiding high-speed blenders prevents a runny consistency, preserving the ideal mashed texture.
Ingredients
- 1 cauliflower about 2 ½ pounds, cut into small florets, large head
- 2 tablespoons butter salted
- ¼ cup milk whole
- 4 cloves garlic roasted
- ½ teaspoon rosemary finely chopped fresh
- ½ teaspoon thyme finely chopped fresh
- 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.
- 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.
- Serve garlic mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme.
Notes
- Roast garlic in foil at 400°F for 40–50 minutes, up to 3 days ahead, then store refrigerated.
- Avoid high-speed blenders to prevent overly runny mashed cauliflower.
- Mashed cauliflower can be made ahead; store in airtight container up to 4 days refrigerated or freeze up to 1 month.
- Reheat gently on stovetop or microwave, stirring and adding milk or broth to loosen if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 676mg | 28% |
| Potassium | 470mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 71mg | 79% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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