Roasted Garlic Whipped Cauliflower Recipe for Creamy Side Dish

A vegetable side dish so close to mashed potatoes you’ll be tempted to add another serving. A portion of this roasted garlic whipped cauliflower is just 159 calories!

I’m on a mission to make vegetables more irresistible by blending them into textures and flavors I love. I take cauliflower, roast and whip it, and add flavor boosters until my brain is convinced it’s mashed potatoes. I adore mashed potatoes but not the calories that often accompany them—so this is my compromise.

Roasting garlic was new to me until this recipe. It adds a mellow, sweet depth to cauliflower and is a simple technique worth learning.

ROASTED GARLIC WHIPPED CAULIFLOWER

159 calories per serving

Before we get to the recipe, a quick guide to selecting and storing cauliflower and garlic so your dish starts with the best produce.

How do I choose fresh cauliflower and garlic?

How to choose Cauliflower:
- Select heads that are firm, compact, and white to off-white in color; avoid browning, soft spots, or dark areas.
- Pick a head that feels heavy for its size.
- Leaves should be green and crisp; remove any inner leaves before cooking.
- There should be no strong odor—an off smell indicates it’s past its prime.
- Check the stem to ensure it’s freshly cut and not dried out.
How to choose Garlic:
- Buy loose bulbs so you can inspect each one. Look for plump, compact bulbs that feel heavy for their size.
- The papery skin should be dry and unbroken; avoid damp, soft, or sprouting bulbs, which indicate age.

How do I store cauliflower and garlic until I’m ready to use them?

How to store Cauliflower:
- Remove store packaging, wrap the head in a paper towel, place it in a loosely sealed bag, and store stem-side up in the refrigerator crisper for 4–7 days.
- Pre-cut florets should be used within about 4 days.
- Do not wash until ready to use to prevent excess moisture.
How to store Garlic:
- Keep garlic in a cool, dry, well-ventilated spot on the counter. A garlic keeper with ventilation holes works well.
- Do not refrigerate garlic; cold storage dehydrates cloves and reduces flavor.

How do I make this recipe?

Start by roasting the garlic. It’s easy and brings out a sweet, mellow flavor.

Preheat the oven to 350°F. Trim about 1/2 inch from the top of a whole head of garlic to expose the tops of the cloves. Place the head on a foil-lined rimmed baking sheet, drizzle generously with roughly 2 tablespoons of olive oil, and roast for about 30 minutes, until cloves are golden and the skin is slightly crisp. Allow to cool, then carefully pop the roasted cloves free of their skins.

Next you’ll use bacon fat for roasting the cauliflower. If you don’t plan to cook a lot of bacon, save bacon fat from another recipe or use 1/4 cup of a neutral oil or butter if you prefer. I saved the fat after frying a pound of bacon and used about 1/4 cup to coat the cauliflower for roasting.

Clean and cut 2 heads of cauliflower into florets. Toss the florets with the 1/4 cup bacon fat (or preferred fat) on a foil-lined rimmed baking sheet. Roast at 450°F for 20–25 minutes, until the cauliflower is slightly browned and tender.

When the cauliflower is done, add the roasted florets and the roasted garlic cloves to a food processor. Add 1 1/4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option), and season with salt and pepper. Process until smooth and whipped to your desired texture—think silky mashed potatoes rather than chunky puree.

Serve topped with freshly chopped parsley for brightness. Enjoy warm.

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