Roasted Garlic Cauliflower Mash

Roasted Garlic Cauliflower Mash|

5 from 2 reviews


  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 cup cheddar cheese
  • 1 head garlic
  • 2 tbsp 1/3 less fat cream cheese, cubed
  • 2 tbsp butter
  • 1 medium head cauliflower, cut into florets (4-5 cups)


  1. Preheat oven to 400 degrees.
  2. Cut the top off the entire head off the garlic so that a part of the cloves are exposed. Place exposed clove side down on a piece of aluminum foil large enough to tightly wrap around the garlic head.* Roast in the oven for 20 minutes, or until the garlic becomes soft and is easily able to be squeezed out of the skin. Set aside to cool.
  3. Bring a large stockpot of water to a rolling boil on high heat. Add 1/2 tsp of salt. Add cauliflower florets and bring back to a boil. Cook for 10-15 minutes, or until cauliflower stalks are tender.
  4. While the cauliflower is cooking, squeeze the roasted garlic out of its skin into a large, deep bowl. Add cream cheese and salt. Strain cauliflower and combine with the cream cheese and salt mixture. Using a hand blender or food processor, puree cauliflower until smooth. Stir in pepper, cheese and butter.
  5. Serve hot with additional pats of butter on top, if desired.


*You can do this ahead of time and refrigerate until ready to use.