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Best Roasted Garlic Cauliflower Mash – Easy Low-Carb Side

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This roasted garlic cauliflower mash is a creamy, low-carb side dish that’s perfect for gatherings. Roasting the cauliflower brings out a nutty sweetness, and the cream cheese adds a tangy richness that mimics mashed potatoes without the carbs.

Ingredients

Scale
  • 2 large heads of cauliflower (about 2 pounds each), cut into florets
  • 1 whole head of garlic, top sliced off
  • 3 tablespoons olive oil, divided
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/2 cup heavy cream or whole milk, warmed
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (optional)
  • Fresh chives or parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Remove the outer leaves from each head of cauliflower and cut out the tough core. Break or cut the cauliflower into evenly sized florets—about 1 to 1.5 inches each.
  3. Take the whole head of garlic and slice off the top quarter inch to expose the tops of the cloves. Place the garlic head on a piece of aluminum foil large enough to wrap it completely. Drizzle with about 1 teaspoon of olive oil and sprinkle with a pinch of salt. Wrap the foil tightly around the garlic.
  4. On your large baking sheet, spread the cauliflower florets in a single layer. Drizzle with the remaining olive oil and sprinkle with about 1/2 teaspoon of salt and the black pepper. Toss to coat evenly. Place the wrapped garlic head on the same baking sheet. Roast for 35-40 minutes, flipping the cauliflower halfway through, until deep golden brown and fork-tender.
  5. Remove the baking sheet from the oven and carefully unwrap the garlic. Let it cool for about 5 minutes. Squeeze the bottom of the garlic head to push the soft, roasted cloves out into a small bowl. Discard the skins.
  6. Transfer the roasted cauliflower florets to your large pot or Dutch oven. Add the roasted garlic cloves, softened cream cheese, softened butter, and Parmesan cheese if using. Pour in about 1/4 cup of the warmed heavy cream. Using an immersion blender, blend until smooth and creamy. Add more warm cream a tablespoon at a time until you reach your desired consistency.
  7. Taste the mash and adjust seasoning. Add the garlic powder if using. Give it one final blend to incorporate everything.
  8. If not serving immediately, transfer the mash to a slow cooker set to warm, or place the pot over very low heat, stirring occasionally. Add a splash of warm cream if it thickens too much.

Notes

Don’t skip the roasting step—it concentrates flavor and removes excess moisture. Dry cauliflower well before roasting. Give florets space on the baking sheet to avoid steaming. Warm dairy ingredients to prevent graininess. Taste and adjust salt after blending.

Nutrition

Keywords: cauliflower mash, roasted garlic, low-carb, keto, side dish, gluten-free, vegetarian

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