Roast Garlic and Cauliflower Mash is the perfect blending of mild garlic flavor and the rich flavor of caramelized cauliflower. It makes a great side dish with roast meats. It’s also a great spread on crackers.
Roast Garlic and Cauliflower Mash

Roast Garlic Cauliflower Mash
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Italian
Serves: 4 to 6
Roasted Garlic
  • 1 head of fresh garlic
  • 1 teaspoon olive oil
Roasted Cauliflower
  • 1 head of cauliflower, trimmed, core removed, cut into 1-inch florets
  • 1 Tablespoon olive oil
  • 1/2 teaspoon Kosher salt
Roast Garlic and Cauliflower Mash
  • 2 Cups whole milk (may use skim milk)
  • 1 teaspoon salt, divided
  • 2 teaspoons unsalted butter
  • 1 Tablespoon Roasted Garlic, or more if desired (recipe above)
  • 1 Tablespoon chopped chives
To Make the Roasted Garlic
  1. Preheat the oven to 400 degrees F.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
  3. Place the garlic head in a roasting pan. Drizzle olive oil over, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft when pressed.
  4. Allow to cool thoroughly. Using a small small knife, cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Reserve in a bowl, covered.
Roast the Cauliflower
  1. Preheat oven to 350 degrees F.
  2. On a sheet pan, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Don't let it burn.
  3. Remove from the oven and reserve.
Make the Roasted Garlic Cauliflower Mash
  1. Combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes.
  2. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender and add reserved Roasted Cauliflower. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid and Roasted Garlic.
  3. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste.
  4. Transfer to a serving bowl. Top with chopped chives and serve.
Roasted Garlic may be used to flavor the gravies of roast meats, or, added to soups, salad dressings or other recipes. Simply place it in a sealable container and keep refrigerated. Stays fresh for up to one week.


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