I love making this creamy, comforting thyme mashed cauliflower whenever I want a lighter alternative to mashed potatoes. It gives me the same satisfying texture, but without the heaviness. The roasted garlic adds a sweet, mellow depth, while fresh thyme brings in a subtle earthiness. It’s the kind of side dish that feels elegant yet easy, and I can pair it with everything from roasted chicken to grilled vegetables or even use it as a base under savory stews.
Why I’ll Love This Recipe
I get the creaminess of mashed potatoes without the carbs.
Roasted garlic gives it a deep, rich flavor without overpowering.
It’s quick to prep and mostly hands-off during cooking.
I can easily adapt it with different herbs or add-ins.
It fits into keto, low-carb, vegan, and gluten-free diets without needing substitutions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium head of cauliflower (about 2½ to 3 pounds), cut into florets 1 whole bulb of garlic 1 teaspoon olive oil (for roasting the garlic) 2 teaspoons fresh thyme leaves, finely chopped ¼ to ½ teaspoon kosher salt, or to taste ¼ teaspoon freshly ground black pepper
Optional Add-ins: 2 tablespoons unsalted butter or plant-based butter ¼ cup sour cream or plain Greek yogurt (or non-dairy alternative) ¼ cup shredded cheese (cheddar, Parmesan, or Gruyère)
Directions
Preheat the oven to 400°F (200°C).
Slice about ¼ inch off the top of the garlic bulb to expose the tops of the cloves. Drizzle with olive oil, wrap the bulb tightly in foil, and roast for 40–50 minutes. The garlic should be soft and golden brown. Let it cool enough to handle.
While the garlic is roasting, steam the cauliflower. Place the florets in a steamer basket over simmering water. Cover and steam for 10–12 minutes until the cauliflower is very tender.
Transfer the steamed cauliflower to a food processor. Squeeze the roasted garlic cloves out of their skins and add them in. Add chopped thyme.
Blend until smooth and creamy, stopping to scrape down the sides as needed. This usually takes 3 to 5 minutes for a silky texture.
Season with salt and pepper. If desired, add butter, sour cream, or cheese and pulse again to incorporate.
Serve warm, optionally garnished with a drizzle of olive oil and a sprinkle of extra thyme.
Servings And Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Variations
Add ¼ cup shredded cheese before blending for a richer, cheesier version.
Mix in 2 tablespoons of butter or a few tablespoons of sour cream for a creamier texture.
Use different herbs like rosemary, parsley, or chives for a new flavor profile.
Roast the cauliflower instead of steaming it for a deeper, nuttier flavor.
Make it spicy by adding a pinch of red pepper flakes or a small roasted chili.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, warm gently on the stovetop over low heat or in the microwave. Stir in a splash of broth, milk, or water if it thickens too much.
I don’t recommend freezing, as the texture becomes watery when thawed.
FAQs
Can I Use Frozen Cauliflower Instead Of Fresh?
Yes, but I always make sure to drain it well. Frozen cauliflower can hold extra moisture, which might make the mash watery. I pat it dry after steaming or sauté it briefly to remove excess water.
Do I Have To Use A Food Processor?
A food processor gives the smoothest texture. A high-speed blender can work, but it may turn the mash too runny. A potato masher will leave it chunky, which can still be delicious if I want a more rustic feel.
Can I Make This Recipe Ahead Of Time?
Absolutely. I often make it a day in advance and reheat just before serving. I stir in a little warm milk or broth while reheating to refresh the texture.
What Can I Serve With Mashed Cauliflower?
It goes well with roasted meats like chicken or beef. I also like to serve it alongside sautéed mushrooms, grilled fish, or even as a base under lentil or vegetable stews.
Can I Roast The Garlic Ahead Of Time?
Yes, roasted garlic can be made several days in advance. I keep it in the refrigerator in an airtight container and use it as needed. It’s great in other dishes too — soups, sauces, and even spread on toast.
Conclusion
This thyme mashed cauliflower with roasted garlic is one of those dishes I keep coming back to. It’s simple to prepare, packed with flavor, and a perfect alternative when I want something a little lighter than mashed potatoes. Whether I’m making it for a weeknight dinner or a holiday meal, it never fails to impress — and I love how easy it is to customize based on what I have in the kitchen.
