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Mashed cauliflower with roasted garlic
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A perfect alternative to mashed potatoes. A rich roasted garlic and butter flavour. If you're looking for a great low carb side... this is your dish!

Course: Side Dish
Cuisine: American, Canadian, North American
Keyword: Mashed cauliflower
Servings: 6 to 8 servings
  • 1 large head of cauliflower, washed and cut into florets
  • 1 cup unsalted butter, melted
  • 1 tsp freshly ground black pepper
  • 2 tsp kosher salt (1 1/2 tsp if using fine salt)
  • 3 tbsp roasted garlic (from 1 head of roasted garlic)
  • 1 cup buttermilk
  • 1/4 cup chopped fresh chives
  1. Steam the cauliflower florets for 10 minutes or until tender. We used a vegetable steamer.

  2. While the cauliflower is steaming, heat the butter, garlic, salt and pepper in a medium pot on medium heat, until the garlic's melted. Note, break/mash the roasted garlic apart in the pot using a couple of forks while the butter heats up.

  3. Add the steamed cauliflower florets, garlic butter mixture and buttermilk to a large food processor. Process with the chopping blade for 30 seconds or until the mashed cauliflower looks smooth.

  4. Add the mashed cauliflower and chives to a large serving bowl and mix well until incorporated.

  5. Serve hot. Enjoy!

Recipe Notes
  • Replace the buttermilk with creme to make this recipe Keto.
  • Depending on the size of your steamer, you may need to steam the cauliflower in two batches.
  • Depending on the size of your food processor, you may need to prepare the mashed cauliflower in two batches.
  • If you've never roasted garlic, it's easy! Preheat the oven to 400 ºF. Cut the top of the head of garlic off to expose the tops of the cloves. Place the head of garlic on a square of aluminum foil. Drizzle 1 tbsp of olive oil and 1/2 tsp kosher salt over the exposed cloves. Close/wrap the aluminum foil over the top of the garlic and twist the top to seal the head of garlic in. Place the aluminum package on the oven's middle rack and bake for 30 minutes. Remove the aluminum package from the oven and let cool. Unwrap the foil wrap and squeeze the roasted garlic away from the skins. 
  • Make this recipe ahead of time and reheat in a baking dish, covered in the oven at 350 ºF for about 25 minutes. If you're in a real rush, feel free to use the microwave.