Roasted Garlic Mashed Cauliflower With Fresh Dill
This roasted garlic mashed cauliflower is whipped with a whole head of sweet roasted garlic, fresh dill, almond milk and vegan butter, for a silky, dairy-free side that shows up next to the turkey every holiday.
I’m not here to tell you to give up mashed potatoes. I’m here to tell you there’s a second bowl on my holiday table, it’s loaded with roasted garlic and fresh dill, and nobody ever complains that it isn’t potatoes.
Roasted garlic mashed cauliflower is a side dish made by steaming cauliflower until very tender, squeezing out the extra water, and blending it with roasted garlic, butter, milk and herbs until it’s smooth like mashed potatoes. This version uses fresh dill, almond milk and vegan butter, so it’s dairy-free and gluten-free, with about 9g of carbs per serving.
Thanksgiving and Christmas are my favorite times to make it, and the recipe card says 2 to 3 cloves of roasted garlic to start, but I use 5 because I LOVE garlic. If you’re building a whole lighter spread, my 30 low carb air fryer recipes have more sides to pair with it.
Why You’ll Love This Roasted Garlic Mashed Cauliflower
- Dill makes it different. Fresh dill gives it a bright, almost sour-cream-and-onion flavor you won’t find in the usual thyme or rosemary versions.
- Dairy-free without tasting like it. Almond milk and vegan butter keep it creamy, so everyone at the table can have some.
- It holds its own on a holiday plate. It sits right next to turkey, gravy and stuffing, and it’s what I serve with roast chicken the rest of the year.
Why Roasted Garlic Matters Here
Roasting a whole head of garlic turns the cloves soft, sweet and spreadable, and takes away the sharp bite raw garlic has. That matters in a mash, because nothing here cooks the garlic after it goes in. Raw garlic would taste harsh, while roasted garlic blends right in and gives the cauliflower a rich, nutty flavor that makes it taste like comfort food instead of a vegetable.
Ingredients for Roasted Garlic Mashed Cauliflower
Exact measurements are in the recipe card below.
- Cauliflower: one whole head, cut into florets. Fresh works best, since frozen florets hold more water.
- Garlic: a whole head, roasted until the cloves squeeze out soft and golden.
- Unsweetened almond milk: adds creaminess without any flavor. Soy milk or any mild plant milk works too.
- Vegan butter: keeps the mash dairy-free. Regular butter works if you don’t need it dairy-free.
- Fresh dill: goes into the blend and on top. Fresh is the whole point here, so skip dried.
- Olive oil: for roasting the garlic and drizzling over the finished mash. Avocado oil also works.
- Sea salt and black pepper: season to taste at the end.
How to Make Roasted Garlic Mashed Cauliflower
- Preheat your oven to 400F.
- Slice the top off the head of garlic, set it on a piece of foil on a baking sheet, drizzle with olive oil, and roast for 40 minutes until the cloves are soft.
- While the garlic roasts, steam or boil the cauliflower until it’s extremely tender and a fork slides straight through.
- Let the cauliflower cool completely.
- Squeeze out as much water as you can using a nut milk bag or a thin, clean dish towel.
- Add the almond milk, vegan butter, dill, salt, pepper and 2 to 3 roasted garlic cloves to a food processor.
- Add the cauliflower and blend until smooth and silky, then taste and add more garlic if you want it.
- Top with more dill and a drizzle of olive oil to serve.
Tips for Fluffy, Not Watery, Mashed Cauliflower
- Squeeze like you mean it. Cauliflower holds far more water than potatoes, and every drop you leave in shows up as a runny mash. This is the step that makes or breaks it.
- Use a food processor, not a high-speed blender. A powerful blender turns cauliflower into soup. A food processor gets it smooth and still thick.
- Warm it back up before serving. Since the cauliflower cools before blending, give the mash a few minutes in a pot over low heat, stirring, until it’s hot.
Variations
- Richer and creamier: blend in a spoonful of vegan sour cream or vegan cream cheese.
- Cheesy flavor, still dairy-free: add a spoonful of nutritional yeast.
- Different herbs: swap the dill for fresh chives, or use both.
What to Serve With Mashed Cauliflower
Serve it anywhere you’d serve mashed potatoes, especially with anything that has a gravy or pan sauce to soak up. It’s my go-to next to roast chicken, holiday turkey, and a Sunday pot roast.
Storage and Make-Ahead
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or in a pot over low heat, adding a splash of almond milk if it’s thickened up. To get ahead for a holiday, roast the garlic a day early, or make the whole mash the day before and reheat it right before dinner. I don’t recommend freezing it, because it thaws watery and loses its smooth texture.
Frequently Asked Questions
Is mashed cauliflower lower in carbs than mashed potatoes?
Yes. Cauliflower has far fewer carbs than potatoes, and this recipe comes in at about 9g of carbs per serving. It won’t taste exactly like potatoes, but the roasted garlic and dill get it close enough that it earns its own spot on the table.
Why is my mashed cauliflower watery?
Almost always, the cauliflower still had too much water in it. Squeeze it hard in a nut milk bag or towel before blending, make sure it’s cooled and no longer steaming, and use a food processor instead of a high-speed blender.
Can I make mashed cauliflower without a food processor?
Yes. An immersion blender or a potato masher both work. The texture will be a little less smooth, closer to rustic mashed potatoes.
Do I have to roast the garlic?
Yes. Nothing cooks the garlic once it’s in the mash, so raw garlic tastes sharp and harsh. Roasting makes it sweet and mellow, and that’s where most of the flavor comes from.
Is this mashed cauliflower vegan and gluten-free?
Yes, when you use vegan butter and almond milk as written. Every ingredient is naturally gluten-free.
Roasted Garlic Dill Mashed Cauliflower
Ingredients
- 1 head cauliflower
- 1 head garlic roasted
- ¼ cup unsweetened almond milk
- ¼ cup vegan butter or regular butter
- 2 tbsp fresh dill + more for topping
- 1 tbsp olive oil to drizzle (optional)
- Sea salt + black pepper to taste
Instructions
- Preheat oven to 400F. Slice the top of the garlic as pictured. Place in aluminum foil on a cookie sheet, and drizzle with olive oil. Roast for 40 minutes.
- Steam or boil cauliflower. You will need to squeeze out excess moisture with a thin dish towel afterwards to prevent cauliflower mash from getting soggy. Cook until extremely tender and fork slides through cauliflower easily.
- Prepare the almond milk, vegan butter, dill, and salt and pepper in a food processor. Once garlic is roasted, add 2-3 cloves of garlic to food processor to start. Add more cloves if desired. I used 5 cloves total but I LOVE garlic.
- Let cauliflower cool completely, then strain using a nut milk bag or thin dish towel. Once all the moisture is expelled, then add to the food processor. Blend until smooth and silky.
- Top cauliflower with more dill or other herbs and drizzle with olive oil to serve!
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Low Carb Sides
If you make this, leave a star rating and a comment below, because it helps other garlic lovers find the recipe. Snap a photo of your holiday plate and tag me @basicswithbails on Instagram with #basicswithbails, or save it to your Pinterest Thanksgiving board so it’s ready when you need it.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
