mashed cauliflower recipe

Roasted Garlic Mashed Cauliflower

Roasted Garlic Mashed Purple Cauliflower

We made this dish in class the other night. It was really wonderful. I had planned on making a different recipe, using potatoes. When I picked up this beautiful purple cauliflower at a local produce market, I thought it might be fun to use it, instead of the potatoes. I am happy I did. The dish came out great.

Just because I used a purple cauliflower, does not mean you have to. Any color cauliflower will work in this recipe. I just like the purple.

I could see making it ahead of time, then just reheating it at dinner time, maybe adding some extra Parmesan cheese to the top and baking until the edges get golden.

So here is the recipe. Enjoy.

Roasted Garlic Mashed Cauliflower

8-10 cloves garlic, peeled

¼ c. olive oil

1 large head cauliflower, trimmed and cut in 1-2 inch pieces  

½ c. half and half or milk, warmed

½ c. grated Parmesan cheese

4 T.  butter

Salt and pepper to taste

Preheat oven to 325 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 30-40 minutes, or until golden brown. Don’t let it burn.  Remove garlic from oven and set aside. Bring a large pot of lightly salted water to boil. Add cauliflower, and cook until tender. Drain well, and transfer to a large mixing bowl. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the cauliflower. Season with salt and pepper. Mash until ingredients are well combined. Mixture will not be perfectly smooth. Adjust seasonings. Serves 8.

Note: You can always add more garlic. Roasting mellows out the flavor a lot. When adding the garlic, don’t drain off the olive oil, it will add richness to the dish.

Cheesy Cauliflower Mash

Cheesy Cauliflower Mash

Cheesy Cauliflower Mash

If you are looking for a fun way to serve cauliflower you might try serving it mashed. I know people who started serving mashed cauliflower as a lower carb option for mashed potatoes, but they are good enough to make just because they taste so good. I found myself with a very large head of cauliflower and wasn’t sure what I wanted to do with it. My friend Jonathan helped me to decide. I mentioned the cauliflower to him and he reminded me how much he likes cauliflower mash. So I made this for him.



I started by cutting up the cauliflower and boiling it until tender. I drained it and then mashed it up a little. When you do that some of the cooking water will come out. Drain it off. I then started adding all the yummy stuff. Butter, a whole stick, and 4 ounces of cream cheese. The heat of the cauliflower helped to melt the cheese. Then I added some salt and pepper and a healthy dash of hot sauce. I made it cheesier by shredding 4 ounces of sharp cheddar into the mix. As I stirred it in the cheese melted. I felt it still needed something. I added a cup of shredded Pecorino Romano cheese and added some green onions and fresh chopped parsley, too. What can I say? I tasted great.


You can serve it with or without gravy. Sometimes I put it in a casserole dish and add bread crumbs and extra butter on top and cook in a 350 degree oven until bubbly and a little brown on the top.


No matter how you finish it off, cheesy cauliflower is an easy and tasty way to serve this very versatile veggie.

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